THE SCIENCE BEHIND THE REVOLUTIONARY NEW FOOD INGREDIENT

A solution for 2.3 billion overweight/obese and 500 million diabetics

With over 70% of the United States population being classified as overweight and a staggering 40% of the total formally obese, it is not surprising that the diet food category is one of the most significant market sectors in the industry. Worldwide, 2.3 billion people are classifed as overweight or obese and 500 million are diabetic.

While great strides have been made with artificial low calorie sweeteners in a vast variety of food and beverage products, there has never been any effective method to create flour based products which are lower in calories. All grain products have so far resisted efforts to minimize calories, remaining stubbornly at the level of approximately 350 kcal per 100 grams.

Chef Low Cal's newly developed process seeks to break this deadlock, offering a broad range of baked goods and pastas which are essentially indistinguishable in appearance, taste, and mouthfeel while dropping the calories and carbohydrate counts to less than one third, barely over 100 kcal per 100 grams.

The most significant new food ingredient of the decade

The creation of Chef Low Cal consists of a microscopic particle of food grade fiber which is effectively identical to the common fiber found in everything from bran cereals to whole grain breads with an added element of starch through a special technical procedure.

Once this particle is completed, prehydrated, and mixed with predetermined percentages of conventional white, whole wheat, multi grain or gluten-free flours the surface of the particle interacts with the flour around it to simulate the particular characteristics of flour.

This interactivity allows for the product to be baked or prepared in a manner identical to the conventional product while effectively eliminating the portion of the calories where the innovative product has displaced the flour.