<http://webisa.webdatacommons.org/350025410>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<nutraingredients.com> .
<http://webisa.webdatacommons.org/350025410>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/18632226>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/350025410> .
<http://webisa.webdatacommons.org/350025410>	<http://www.w3.org/ns/prov#value>	"Leatherhead is currently looking for ingredient and functional food manufacturers to collaborate on the research, which could assess ingredients including soya oligosaccharides, resistant starch, isomalto-oligosaccharides, lactosucrose and xylo-oligosaccharides.Among the most novel prebiotics are tagatose, pectin, dextrins and larch arabinogalactan.The researchers will also look at blends of prebi" .