LuraLean Fiber Ingredient Now Available in Grade Suitable for Meat Products

More than 14 safety studies and 60 clinical trials have been conducted using LuraLean, confirming it has no adverse side effects at the recommended amount and is effective in promoting weight loss, maintaining healthy cholesterol levels already within the normal range and supporting regularity.

14/04/09 Manufacturers of meat-based products looking to reduce the fat content or add fiber to their product line can now look to LuraLean, a condensed, water-soluble, GRAS approved fiber from AHD International. LuraLean can be added to sausage links and patties, chicken nuggets or any other processed meat products to reduce fat content, improve fiber content and increase shelf life.

"Because LuraLean retains moisture, it helps to improve the shelf life of meat products, in addition to enhancing the nutritional profile by adding high levels of fiber," noted AHD International president John Alkire. "Incorporating LuraLean into meat products can cut the fat content by 50 percent, delivering a healthier option to the consumer, without altering the taste. LuraLean's low cost also makes it a viable option for the majority of food manufacturers."

More than 14 safety studies and 60 clinical trials have been conducted using LuraLean, confirming it has no adverse side effects at the recommended amount and is effective in promoting weight loss, maintaining healthy cholesterol levels already within the normal range and supporting regularity. AHD offers additional grades of LuraLean for use in dietary supplements, a broad range of functional foods and low and high-viscosity beverages.

AHD International will be showcasing LuraLean, as well as its complete line of functional food and beverage ingredient offerings including chia seeds, meal, flour, powder and oil, Luravida Cranberry Protein Powder and coconut water and organic virgin coconut oil at booth #2166 at the IFT Tradeshow being held June 6 – 10, 2009 in Anaheim, Calif.