Kathryn Murray, Andrew Chapple and Cathrina Edwards of Quadram Institute Bioscience explore the links between diet, the microbiome and health. They discuss new research to develop ingredients containing starch with increased resistance to digestion, which can improve fibre in the diet and reduce potentially harmful glycaemic responses.

To find out more, you can read the full article here: https://doi.org/10.1002/fsat.3501_6.x