The team behind FiberX says it can be added to low-fiber foods such as cakes and pizza to make them healthier, as well as to foods that are low in calories or low on the glycemic index (how quickly food raises glucose levels, which is important for those with diabetes).

"We can now add extra fiber to foods like white bread and other staples without changing the taste or texture, which has been one of the main issues with many commercially-available fiber supplements to date," says food technologist Asgar Farahnaky, an associate professor from RMIT University.

"Once the resistant starch goes through this process, it needs to have high levels of resistance to be counted as a successful conversion to dietary fiber," says food scientist Mahsa Majzoobi, from RMIT University.

"This new technology means we can increase the amount of fiber that goes into the food so we can receive our recommended daily intake, even while consuming less foods, which has potential to help with weight management and diabetes," says Farahnaky