The Fibre Revolution
|Authors & editors
|Milling & Grain
|Year of publication
|Scope & content
|Part 2 of a three part feature on addtional products for feed mills
As a general rule, grain is used to make flour but by using specifically adapted grinding and separation processes, other products such as starch, protein, fibre and germs can also be obtained from different types of grain. These semi-finished products form the basis for a number of end products including modified starch, glucose, alcohol, gluten and organic fibres.
2. The fibre revolution by Diego Navarro, PhD, Swine Nutritionist, Hamlet Protein, Denmark.
Advancements in fibre analysis has enabled nutritionist to effectively incorporate high-fibre ingredients into monogastric diets to improve or maintain production performance.