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Fibre conference at FOSS in Denmark

14-12-2015

Fibre conference follow-up: video and interview

A video of the recent FOSS conference called ‘Re-think fibre’ and a video interview with a key speaker is now available. 

The methods and definitions used in Fibre analysis are complex and the difference in approach to fibre testing between food and feed industries adds yet another dimension to the fibre universe. The FOSS conference set out to take a fresh look at how to test fibre in food and animal feed, as shown in this video from the event. 



Interview: dietary fibres in a nutritional context 

Another video includes an interview with one of the main speakers, Professor Knud Erik Bach Knudsen, Research, Department of Animal Science, Aarhus University, Denmark on the subject of dietary fibres in a nutritional context. 

In animal nutrition, the focus is on Feed efficiency and environmental impact. But in human nutrition, the focus is on gut health and metabolic health. To use an example from the conference discussions: Arabinoxylan (AX) is the largest Detergent Fibre component in cereals with a very complex structure. Being part of the cell walls in cereals makes AX only partly extractable (soluble). In animal nutrition, AX is considered negative due to its impact on digestibility of protein and fat and furthermore on the utilisation of nutrients. In contrast, in human nutrition, AX is considered positive due to its potential to influencing digestion, absorption and metabolic health. 

See the full interview 


Challenges in the laboratory and in the feed mill 

Judging by the round-table discussion concluding the event, there wasn’t a particular flash of discovery about how to move forward with fibre analysis, but the day’s journey through the world of fibre did reveal areas of both progress and need. 

A better analytical characterization will not only help us to determine how much of an interesting by-product we can include in a formula, but also to decide whether the addition of feed additives or pre-treatment is necessary. And, as with food laboratories, more interesting opportunities emerge when dietary fibre is brought into the picture. 

Read a summary of the event in the next edition of the FOSS In Focus online magazine, sign up here for a free copy.

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