Choosing fibre sources can be difficult because different fibres have different health benefits as well as different functional properties in food. This article provides an overview of Acacia fibre, including its origin, high digestive tolerance, and examples of how it can help formulation of different foods and beverages.
Contributor
David Carr
Principal Scientist - Kerry
Go To Contributors ArticlesDavid Carr is currently a principal scientist at Kerry with 20+ years’ experience working with various hydrocolloids in food systems from both a manufacturing and product application perspective. He has specialised in Acacia processing and is a subject matter expert in Acacia purification, blending and technical applications.