Potato Bread with Resistant Starch

Aunt Millie’s, Fort Wayne, IN, has launched Fiber and Flavor potato bread, which has lower calories and higher fiber per serving than traditional white bread, according to the company. Hi- maize resistant starch from National Starch Food Innovation, Bridgewater, NJ, was incorporated into the bread because it did not change the color, taste or texture of the popular potato bread. Over 200 human clinical studies have shown that Hi-maize can address nutritional and health issues like invisible fiber fortification, calorie reduction and weight management, as well as glycemic response and energy management. Fiber and Flavor potato bread is also a good source of calcium and contains 0 grams of trans fat per serving.