Fiber has been a hot topic in the industry for over ten years, but are there differences between different types. How can food formulators make the best use of fibers in their products? This course will answer these questions and more. We'll review the definition of fiber and discuss the different types, review key market trends related to fibers, go over regulatory and analytical questions, and conclude with a practical hands-on session of fibers in the culinary, baking, and cereal/snacks/bars markets.