The food industry has apparently started chasing cholesterol lowering products in the food aisle and the latest in the row is reported to be the cholesterol lowering bread manufactured by Entenmann’s Orowheat Bakery in Denver. Facts provided claim that the bread is made-up of oats and whole grains, fortified not with the usual calcium, folic acid and fibers but with the cholesterol lowering plant sterols or phytosterols.
Doubtless, of the fact that FDA has given a green signal to the capacity of phytosterols to reduce plasma cholesterol concentrations, what adds to the claim is probably the advanced food technology used in the solubilization process.
This has lead to the maintaining the sensory properties of bread at its ideal level and may be hold on to the consumers flavor appeal. To appeal consumers there is the CoroWise label that dispels all doubts about the bread having any lurking agent that is considered harmful by the nutritionists.
This is not for the first time plant sterols are designed to be included into foodstuffs, but the inclusion of the ingredient into baked goods will definitely make a difference in the baked foods category, especially for a foodstuff that constitutes the daily diet of the Americans and British.
