Fiber

Bioactive-rich insoluble fiber has ‘potential to be a nutritive product in the form of a supplement’: Study

25-Oct-2023 By Stephen Daniells

Each plant source of insoluble fiber contains unique bioactives – from anthocyanins and catechins to lutein, quercetin, and resveratrol – and offer potential health benefits beyond those of the fiber itself, says a new review from scientists at the University...

Chicory root fibre increases good gut bacteria regardless of food application, research asserts

21-Sep-2023 By Olivia Brown

A new randomised controlled trial identifies that chicory root fibres can selectively increase Bifidobacterium species within the human gut, regardless of food application and matrix, to achieve associated health benefits.

NutriLeads’ upcycled carrot prebiotic fiber BeniCaros delivers functional benefits without formulation headaches, side effects common with competing ingredients

30-Aug-2023 By Elizabeth Crawford

Consumers looking for functional benefits ranging from gut health and immunity support to general well-being increasingly are drawn to products with prebiotics – but formulation challenges related to most prebiotics’ bulk and negative side-effects, including...

Soybean curd boosts dietary fiber, protein content in ice cream

22-Aug-2023 By Teodora Lyubomirova

Okara, a by-product from tofu and soy milk production, can improve the fiber and protein content of ice cream – but does it taste good?

'We must help consumers make healthy choices’: Danone targets young active consumers with Activia fiber-enriched yogurts

26-Jun-2023 By Teodora Lyubomirova

A single-digit percentage of British and American shoppers consume the recommended amount of fiber. Danone UK&I’s Rachel Wright tells DairyReporter how Activia's new subrange simplifies fiber consumption while offering the health benefits of...

Could gut microbiome data inform new dietary guidelines?

20-Jun-2023 By Olivia DeSmit

Authors of a new study analyzing data from the American Gut Project suggest gut microbiome data could help create dietary guidelines.

Better-for-you Hero Bread lands $15m in series B round by ‘going from pitching a dream to pitching a business’

03-May-2023 By Elizabeth Crawford

A “massive” repeat purchase rate of 74% direct-to-consumer and 54% at retail combined with healthy margins and strong “no f***ing way” factor helped food-tech startup Hero Bread secure $15m in series B funding despite the challenging economic environment.

Don’t call it a comeback, chia’s been here for years

27-Feb-2023 By Asia Sherman

Chia became a household name in the 1980s, popularized by the fascination with fur-sprouting animal figurines, but its use as health aid dates as far back as the Aztec and Mayan empires. Today, after a slight dip in the market, chia is back on the scene...

NutraCast: The power of resistant starch—beyond gut health

27-Jan-2023 By Danielle Masterson

Resistant starch has received a lot of attention for its potential to exert a healthy impact on the gut and Supergut is adding to that by offering insights through its research.

Fiberstar, Alland & Robert release texturing ingredients that tackle common plant-based challenges

23-Jan-2023 By Ryan Daily

While the flavor of a food or beverage is often cited as one of the main drivers of a purchase decision, consumers also are looking for products with a satisfying crunch or texture. But creating the right texture, especially in the plant-based food category,...

Mintel at IFT First: ‘We see fiber moving into the mainstream,’ but new messages, formats and categories are key'

20-Jul-2022 By Elizabeth Crawford

Fiber may be best known for improving regularity and most commonly associated with older consumers, but the multifunctional ingredient is getting a makeover thanks to a slew of new products touting its other benefits and targeting shoppers across generations...

Don’t call it a trend: How baobab is defining the fiber revolution

01-Mar-2022 By Danielle Masterson

It’s been around for 200 million years, but the baobab tree has yet to make it to the mainstream. Compound Solutions said it is changing that with a new fiber offering.

Study: Diet rich in fermented foods can increase gut microbiome diversity and immune response

15-Nov-2021 By Mary Ellen Shoup

A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.

Researchers say individualized fiber recommendations may soon be possible

02-Sep-2021 By Hank Schultz

As more evidence accumulates on the specific health effects of whole and isolated dietary fibers it may become possible to recommend a personalized suite of ingredients for IBS patients, a new review argues.

GALLERY: Food ingredients startups to watch, from rare sugars and prebiotic fibers to 'cell-free' biomanufacturing

31-Jul-2021 By Elaine Watson

From San Diego-based Debut Biotech, which is developing a range of high-value ingredients via a novel ‘cell-free’ biomanufacturing platform, to Virginia-based Bonumose, which has patented technology it claims could enable the “mass market adoption” of...

Investing in the Future of Food: Alchemy FoodTech makes “bad carbs good” with unique fiber blends

07-Apr-2021 By Elizabeth Crawford

Startup Alchemy FoodTech is arming manufacturers of baked goods, pasta, rice and other products high in refined-carbs with a new weapon in the war against carbs led by advocates of the keto, paleo and other low-carb diets.

Flourish flour has 5x the fiber, but ‘looks, tastes and bakes like all-purpose flour,’ claims Bay State Milling

18-Nov-2020 By Elaine Watson

Flourish – wheat flour that contains more than 5x the fiber of refined flour and twice the fiber of whole wheat flour, but looks and cooks like regular all-purpose flour – is making its debut on Amazon this week, marking brand owner Bay State Milling’s...

Researcher: “There is enormous potential for breadfruit in the protein sector”

23-Sep-2020 By Danielle Masterson

As more consumers focus on health, wellness and sustainability, researchers are pointing to one botanical that has been hiding in plain sight for thousands of years.

Bellway ‘junk free’ psyllium fiber emerges from beta-testing with $2M fundraise to target millennials

21-Sep-2020 By Elizabeth Crawford

With $2M in just-announced seed funding, a “junk free” promise and a bright, modern packaging that trades heavily in on-trend buzz words, recently launched Bellway aims to bring new life – and a younger generation – to the sleepy fiber segment.

Monk fruit... a new source of dietary fiber that doubles as a sweetener?

08-Apr-2020 By Elaine Watson

Monk fruit (Luo Han Guo) is best known as a source of high intensity natural sweeteners, but it could also emerge as an intriguing new source of fiber, claims Ingredients by Nature, which has developed a ‘sweet fiber’ from the pomace of monk fruit called...

'A globally-inspired snack tooled for the US': NutteeBean introduces Americans to whole fava bean snacks

06-Mar-2020 By Niamh Michail

NutteeBean, which was recently selected for PepsiCo's Greenhouse accelerator, says its high protein and fiber fava bean snacks are making healthy eating easier. "Snacks do not have to be junk food," says its CEO.

New sorghum varieties beat quinoa for protein content

05-Mar-2020 By Niamh Michail

Food manufacturers will soon be able to source sorghum, America's home-grown ancient grain, with a higher (13 to 17%) protein content, opening up new applications in plant-based meats, according to the United Sorghum Checkoff Program.

Gut Reaction: Digestive health in focus… Webinar now available on demand

17-Jun-2019 By Elaine Watson

Digestive health used to revolve around roughage, but as understanding of the relationship between our guts and our overall health has grown, has the conversation shifted?

Gut reaction: How do you build a brand around digestive health?

16-May-2019 By Elaine Watson

Do all fermented foods contain probiotics? Do consumers understand what prebiotics are? Are shoppers looking for products that deliver a rapid and discernible effect (to tackle bloating/gas/constipation, or improve regularity) or are they focused on long-term...

Brazil's whole grain headache: 'Refined, fortified flour is not whole grain,' campaigners tell ANVISA

19-Apr-2019 By Brazil's ANVISA wraps up whole grain labeling consultation

Brazilian food authority ANVISA's open consultation on whole grain labeling ended last month, prompting public health experts to reiterate calls for stricter criteria.

NEWS IN BRIEF

ADM/Matsutani receives low FODMAP certification for Fibersol

16-Apr-2019 By Mary Ellen Shoup

Fibersol, a full line of soluble prebiotic dietary fiber ingredients by ADM/Matsutani, has received Low FODMAP certification from Monash University.

Added-fibre beef burgers pass the Brazilian taste test

11-Apr-2019 By Niamh Michail

Adding fibre to beef burgers makes them healthier without impacting sensory acceptance or satiety, according to a Brazilian study. “This result is very positive," said the researchers.

New name & packaging for Enlightened’s crunchy broad beans helps bring snack out of the shadows

08-Nov-2018 By Elizabeth Crawford

With a smile-inducing new name and brightly colored updated packaging, Enlightened’s Bada Bean Bada Boom crunchy broad bean snacks are ready to come out from the shadows – literally and figuratively.

On its own, fiber lacks sex appeal; add protein and it's bang on trend...

26-Mar-2015 By Elaine Watson

The recommended daily fiber intake is 25-30g, but most Americans get only about half that amount, according to the Dietary Guidelines Advisory Committee, which notes that aside from gut health benefits, fiber may also “play a role in preventing coronary...

Codex adopts definition of ‘fiber’

06-Jul-2009 By Lorraine Heller

The Codex Alimentarius Commission (CAC) has adopted a new definition of fiber, designed to harmonize the use of the term around the globe.

Fiber market set to surge, but products must stress health benefits

09-Dec-2005 By staff reporter

Demand for fiber in the US is forecast to more than double in the
next six years, with food manufacturers set to "tap into regions
with very few competitors but with high product demand,"
according to new research by Frost...