The author thanks the following individuals for assisting, reviewing, and providing valuable counsel in the preparation of this material:

• Mike Beavan, Watson Foods Co., Inc., West Haven, CT
• Stuart Craig, Dansico Cultor, Ardsley, NY
• Guy Crosby, Opta Food Ingredients, Inc., Bedford, MA
• Jim Degen, California Prune Board, Pleasanton, CA
• Jon DeVries, General Mills, Inc., Minneapolis, MN
• Will Duensing, Bunge Lauhoff Grain Co., Danville, IL
• Janet Gelroth, American Institute of Baking, Manhattan, KS
• Jane Goodson, Colloides Naturel, Inc., Bridgewater, NJ
• Norm Greenburg, Novartis, Minneapolis, MN
• Steve Haralampu, Opta Food Ingredients, Inc., Bedford, MA
• Peter Hellstrom, Danisco Sugar/Fibrex, Malmö, Sweden
• George Inglett, USDA-ARS, Peoria, IL
• Julie Miller Jones, College of St. Catherine, St. Paul, MN
• Gary Jue, Valley Fig Growers, Fresno, CA
• Greg Kesel, Protein Technologies International, St. Louis, MO
• Richard Lamb, Larex, Inc., Minneapolis, MN
• Loren Larson, Opta Food Ingredients, Inc., Bedford, MA
• Lars Lindhoff, Danisco Sugar/Fibrex, Malmö, Sweden
• Larry Mckee, International Fiber Corp., North Tonawanda, NY
• Kris Nelson, Grain Millers, Inc., Eden Prairie, MN
• Ed Newton, The RiceX Co., El Dorado Hills, CA
• Kathy Niness, Orafti Active Food Ingredients, Malvern, PA
• Kaisa Poutanen, VTT Biotechnology and Food Research, Espoo, Finland
• Ed Schmidt, Fiberich Technologies, Inc., St. Louis Park, MN
• Scott Summers, Tree Top, Inc., Selah, WA
• Bryan Tungland, Imperial Sensus, LLC, Sugar Land, TX
• Dara Walter, The Pillsbury Co., Minneapolis, MN
• Florian Ward, TIC Gums, Inc., Belcamp, MD
• Fred White, National Starch and Chemical Co., Bridgewater, NJ
• George Wornson, Barley’s Best, Whitefish Bay, WI