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[DOI] [PMC free article] [PubMed] [Google Scholar] 155.Zheng Y, Vertuani S, Nystrm S, et al

Fructo-oligosaccharides (FOS) may be used in a variety of baked foods, offering benefits such as increased fiber content, improved texture and reduced sugar levels, said Jacob Hanzon, R&D department manager for Galam, a global ingredients manufacturer with production sites in Israel, Germany and Spain and a distribution center in Ohio

Caution: Although BCP-157 shows promising potential in many areas, it is important to note that research is still in early stages, and its long-term effects have not been fully studied

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