It’s a new year and most of us have made resolutions to eat healthier. But it seems like we’ve just survived the holiday eating frenzy when . . . here comes Valentine’s Day, full of heart-shaped goodies.
However there is a simple way to add healthy value to foods without altering the taste – corn bran. It’s a natural and nutritious way to add whole grain appeal to food products and is a great source of fiber.
Corn bran allows for the addition of consistent, high-quality, total dietary fiber. This insoluble fiber is a food-grade, chemical-free, natural product that is light in color with a slightly nutty taste. It’s the perfect fiber additive: a low-fat, low-cost alternative to other grain fiber products.
But can you get that fiber without sacrificing flavor?
The National Corn Growers Association recently posted a great article on the subject via their blog Corn Commentary, called ‘Corn Bran Takes the Cake’.
It touched on the USDA’s research that found replacing 20 percent of flour in a classic white cake recipe with highly ground corn bran provided the optimal balance of fiber and flavor.
It turns out you really can have your cake and eat it too!
By: Jeff Dillon, Vice President of Sales and Marketing at Didion Milling