This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
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.
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.