Anyone with a teenager is no stranger to the wave of curious trends that frequently emerge from social media, many of which revolve around the term ‘maxxing’.  However, the latest term ‘fibremaxxing’ has caught the attention of social media followers and the food and nutrition community alike.

Protein has been such a huge trend that it has been difficult for other nutrients to get attention.  But the world of social media moves quickly and within the last year there has been a wave of ‘fibremaxxing’ clips flooding social platforms, with influencers of all ages sharing their favourite ways to boost daily fibre intake.

As ever, these clips range from the sensible and inspiring through to the more extreme.  Some engage in a type of ‘gamifying’ of fibre to ‘max out’ with the message becoming more about the game than health.  But at its core, the message about fibre is grounded in evidence linking higher intakes to reduced risk of cardiovascular disease and several cancers^1,2, especially colorectal cancer, as well as type 2 diabetes³.

The Good and Not-So-Good of ‘Fibremaxxing’

Table 1 summarises the pros and cons of ‘Fibremaxxing’.  There is a significant gap between fibre recommendations and actual intakes in most western countries so any focus on increasing fibre through cereal-based wholegrain foods, fruit and vegetables, pulses, legumes, nuts, and seeds, is to be welcomed.  However, if fibre intake is low, increasing consumption is best done gradually to avoid issues like bloating, cramping, constipation or diarrhoea.

Table 1.  ‘Fibremaxxing’ Pros and Cons

Many types of insoluble fibre also bind water in the large intestine and an increase in fluid intake is needed for the fibre to do its work properly.  Where dietitians and/or nutritionists have weighed in on this social media trend, these caveats are highlighted.

Counting fibre intake may initially help consumers identify their own fibre gap but this is best used short-term until healthy choices and habits become embedded.  Getting caught up in obsessive tracking of fibre intake rather than enjoying a balanced diet is not the goal.

On the positive side, many ‘fibremaxxing’ posts are useful in calling out the benefits of fibre beyond ‘keeping you regular’.  Previous research has shown that if individuals are regular in their bowel habits, they don’t feel the need to worry about fibre intake⁴, so it is important to clarify that regularity alone shouldn’t be the only goal.  Inspiring social media posts that include tasty high fibre recipes can also help dispel the myth of fibre as ‘bland and boring’.

Some ‘maxxers’ attempt to ‘fix’ their fibre gap with the use of supplements.  While supplements have their place, particularly if constipation is the issue⁵, the benefits observed from prospective cohort studies are based on consuming a diverse range of dietary fibres.

The good news is that ‘Fibremaxxing 2.0’ is on its way in 2026, according to Mintel, with consumers shifting from simply maximising intake to consuming a variety of fibres⁶.  This is a positive progression of the trend, reflecting the science which shows that a diversity of sources is likely to be of most benefit.

How Much Fibre is Enough?

Fibre recommendations vary around the world but in general adults should aim for between 25-30g per day^3,7,8, with fibre intakes for children and younger teens being lower and in proportion to their energy intakes.  The US daily fibre recommendations from the Dietary Guidelines for Americans 2020-2025 are 22–28g for adult women and 28–34g for adult men, varying by age⁷.

Both the World Health Organisation³ and European Food Safety Authority (EFSA)⁸ recommend a minimum of 25g per day for adults based on normal laxation rather than a wider range of health benefits.  In South Africa and India, recommended fibre intake ranges can be as high as 38-40g per day⁹.  But conversations about “optimal” fibre intakes shouldn’t distract from the bigger issue: that most people aren’t getting enough in the first place and this needs to be addressed (Figure 1).

Figure 1.  A fibre gap exists in many countries^7,10-17

Diversity of Dietary Fibres

With its focus on a single fibre target, dietary recommendations may suggest that it is all about quantity, but the term dietary fibre covers a wide range of complex structures with different mechanisms of action.  Fibres that are poorly fermentable, e.g. wheat bran fibre, help to decrease transit time in the gut promoting good bowel function¹⁸.

Fibres that are more fermentable act as a food source for the gut microbiota and produce metabolites which can be beneficial to health, e.g. short-chain fatty acids.  Some fibres exert health benefits even before reaching the large intestine by slowing down the absorption of glucose¹⁹.

Emerging research shows that even small differences in the structure of the same fibre can create very different metabolic “fingerprints” in the gut²⁰, which could one day help target health benefits, with more precise recommendations for different types of fibre.  But for now, the smartest approach is simply to eat a wide variety of fibre containing foods²¹.

Harnessing the ‘Fibremaxxing’ Movement

Fibre Innovation for Food Industry

• • Look at the overall nutritional profile when considering fibre fortification.  With increasing nutrition literacy, consumers are savvy about products that offer a ‘health halo’ and question the levels of other less favourable nutrients including added sugars, saturated fat, and salt.  Manufacturers aiming to make fibre claims should therefore also assess whether reformulation of other nutrients including saturated fat, sugars and/or salt is needed and/or address portion size offerings.
  • Fibre can be leveraged to replace sugar or fat or to improve structure in gluten-free products and at 2 kcal/g (values may vary according to local regulations) it can contribute to a reduced energy value when replacing carbohydrates (4 kcal/g) or fat (9 kcal/g).
  • Consider ‘upcycled’ sources of fibre that help reduce food waste, e.g. brewer’s grain.  Any additional reasons to enrich with fibre, such as an improved environmental footprint or offering technical functions could offer an alternative way to justify any costs associated with fibre enrichment.
  • Consider tolerance and format. Isolated dietary fibres are tolerated differently and have been well described²².  Tolerance can also depend on the food format – whether the fibre is delivered in a drink, a solid food, or within a particular matrix – so consumer trials are often essential.  Manufacturers face a real balancing act: adding a smaller, well-tolerated amount of fibre may only achieve a “source of fibre” claim, while adding enough to reach a “high in fibre” claim may risk digestive discomfort and reduce repeat purchase.  In many cases, combining different fibres may offer a better solution by improving both tolerance and functionality.  Clear communication of recommended serving sizes is also key to managing expectations and supporting a positive consumer experience.
  • Check for any allergen considerations, e.g. wheat derived fibre.

Recommendations for Healthcare Professionals

• • Fibre has been waiting a long time for its moment, and as interest in ‘Fibremaxxing’ grows, the responses from healthcare professionals need to be positive and constructive rather than focused on dismissing influencers – though some of the more extreme claims will inevitably need correction.  When a patient is active on social media and their healthcare provider isn’t, recommending reputable suitably qualified dietitians or nutritionists online becomes especially important.
  • Equally, it is worth bearing in mind that newer patients who are coming through with digestive complaints may well have been overdoing this trend and therefore worth exploring any recent changes in their diet.
  • There is also a need for more effective public health messaging that offers clearer, more actionable guidance on the frequency, quantity, and quality of fibre-rich foods.  For example, Australian researchers²³ found that consumers responded better to specific recommendations – such as “consume legumes once per day” and “eat more than half of your grain foods from whole grain choices” versus more vague statements.  The recent 2026 US Dietary Guidelines for Americans recommends prioritising fibre-rich whole grains (2 – 4 servings per day)²⁴.

In Summary

‘Fibremaxxing’ may have emerged from yet another social media trend, but its value should not be ignored as it represents a long-overdue shift toward recognising the essential role fibre plays in long-term health.

The excitement surrounding high-fibre recipes and inspiring food swaps can be a powerful driver of dietary change, but the trend works best when twinned with evidence-based guidance, gradual increases in intake, and a focus on fibre variety.

For consumers, this moment offers an opportunity to rethink what fibre looks like in everyday eating – not as a bland add-on, but as a naturally rich element of wholegrains, legumes, nuts and seeds, fruits, vegetables, that can support health far beyond regularity.

For industry and healthcare professionals, it is a reminder that meeting people where they are, with clear messaging and products that prioritise both nutrition and enjoyment, will be key to closing the persistent fibre gap.

If the ‘Fibremaxxing’ trend continues to evolve towards a more balanced perspective, rather than extremes and quick wins – it has the potential to do what few nutrition fads achieve: create meaningful, sustainable improvements in public health.

Disclaimer: This article should not be considered as medical advice.  For personalised health guidance, consult a qualified healthcare professional.

Here is another opportunity to read the most viewed KHNI articles in 2025: 

• • Sustainable Nutrition – What Does It Mean and How Do We Take Action?
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  • Acacia’s Role as a Functional Fibre
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The most viewed KHNI webinar in 2025 is Adapting Appetites – Scientific and Industry Perspectives on the Rise of GLP-1 Medications

The KHNI also hosted its first podcast: KHNI Talks: Scientific Experts Dispel Myths About Ashwagandha

What is Acacia Fibre?

Acacia fibre (gum arabic/gum acacia) is a form of soluble dietary fibre produced using the natural exudate from the Acacia tree in the Sahel Region in Africa.  It is harvested in a very similar way to another exudate you may be more familiar with: maple syrup from the Maple tree.  Acacia’s use in food dates as far back as the 9^th century, where it expanded its global footprint through trading on ancient spice routes.

The natural exudate of the Acacia tree is harvested in a very similar way to maple syrup, another tree exudate

Fibre is drastically under-consumed in the US and Europe

Fibre is linked to a wide range of health benefits, but many parts of the world consume fibre-deficient diets.  Reformulating with fibre presents an exciting opportunity for food and beverage manufacturers to innovate through fibre fortification while simultaneously reducing the calorie content of food by enabling sugar or fat reduction.

Fibre is mainly found in foods like fruits, vegetables, and legumes, which many people do not consume enough of.  There is an opportunity for the food and beverage industry to improve public health by adding fibre to foods and beverages people are already consuming.

Fibre Statistics

Although people are under consuming fibre, consumers are catching on to the health benefits of fibre and are looking to get it more easily in the foods they are already consuming.

• • More than 60% believe that eating more fibre is the best way to manage digestive health (Kerry Global Consumer Survey – Digestive and Immune Health, 2019).
  • Fibre is the most widely used positioning related to digestive health (Innova 2021).
  • 68% of global consumers are influenced by sustainability when purchasing F&B products in store (Kerry Consumer Research, Sustainability in Motion, 2021), 42% of consumers agree that ‘a product is not healthy if it is not also sustainable’ (Innova, 2021).

Fibre fortification can help meet public health needs, but choosing a fibre can be challenging

These figures show that there is great opportunity to fill a public health need and consumer demand at the same time.  This important public health challenge is being taken up by food and drink manufacturers through such programs as the UK Food and Drink Federation’s recently launched initiative dubbed “Action on Fibre”, with organisations proactively pledging to bridge the fibre gap across bakery, beverage, cereal and snacks categories.

However, fibre addition is not always straightforward. It can be hard to find a source of fibre that is easy to add to foods and beverages.  For example, some fibres cause beverages to thicken or become more viscous, which can be undesirable.  Different fibres also interact in different ways with the human body, which means fibre sources vary in their health benefits and side effects when consumed.  It can be challenging to choose a fibre source, but acacia fibre is one source that can deliver health benefits while making formulation easier in certain applications.

Why is Acacia Fibre Gaining Ground?

Studies on Acacia show prebiotic effects and a role in digestive health

Clinical studies have shown Acacia fibre promotes the growth of healthy bacteria in the human digestive system.  In a clinical trial, doses of 10 grams of acacia fibre per day led to a significant increase in Bifidobacterial and Lactobacilli, and the prebiotic effect was more effective than the same dose of inulin.  A similar prebiotic effect was shown in another study by Cherbut et al., which was also linked to a greater stool weight, indicating a potential links to positive digestive health benefits.

Acacia fibre has been linked to improvements in satiety and cardiometabolic health in studies

Acacia fibre may also play a role in weight management.  In clinical studies, Acacia fibre has bene shown to significantly improve satiety at 5g/serving and subsequently significantly reduced the energy intake at first meal three hours after ingestion and the feeling of hunger for at least three hours after consumption with no compensation effect.  When incorporated into foods and beverages, acacia fibre was linked to decreased hunger and improved fullness.  Acacia fibre intake has also been linked to cardiometabolic health such as significantly improving fasting glucose levels, expanding potential uses for Acacia fibre beyond digestive health.

Acacia fibre does not cause as much GI discomfort as other prebiotic fibres

A major complaint with many consumers is that, despite a role in health, some fibres can cause negative side effects like excess gas production and bloating even when consumed at amounts as small as 5-10 grams per day.  This has led many to seek alternative fibres that are linked to health benefits but do not cause GI discomfort.  In studies using acacia fibre, doses up to 40 grams per day were well-tolerated with no significant increase in discomfort and led to fewer reported side effects than FOS, demonstrating excellent digestive tolerance for acacia fibre.

*Check with local regulatory bodies for country specific claims

Global regulatory bodies recognise the health benefits of Acacia as a fibre source.  The application of Acacia fibre can deliver a high concentration of soluble dietary fibre (minimum 85%) that enables a “High in Fibre” claim (6g of fibre per 100g of product in Europe).  Last year, the U.S. Food and Drug Administration announced that it intends to propose that “Acacia (Gum Arabic)” also known as gum acacia, be included as part of the FDA’s definition of dietary fibre further propelling Acacia fibre as a key solution to increase the uptake of dietary fibre.  The FDA has determined that the scientific evidence supports that gum acacia can help reduce blood glucose and insulin levels after it is eaten with a meal containing a carbohydrate that raises blood glucose levels.

Acacia Fibre is Sustainable

• • It has a role in sustainable agriculture.  The Acacia tree helps helps combat desertification and increase other crops yields in the Sahel region in Africa.
  • Farming of Acacia supports local communities. the harvesting of Acacia fibre is carried out by local farmers in a way that does not damage tree growth and forms an important source of secondary revenue, making it a critical income generator among vulnerable communities – up to 38% of total annual income.

Acacia has a functional role in food and beverage beyond contributing fibre

Acacia fibre is non-cariogenic with minimum impact on the taste, aroma, texture and visual properties of food and beverage products.  This makes it highly versatile across numerous applications such as bread, beverages, nutritional bars and cereals for manufacturers wishing to achieve a fibre claim and/or improve the nutri-score of their final product.

White bread:  Although white bread is the most popular type of bread globally, its low fibre content gives it a poor mark on the nutrition scale.  Acacia fibre–fortified white bread can provide up to a 300% increase in fibre per serving versus non-fortified white bread, a level that approximates the fibre content of whole wheat—all whilst maintaining the taste and consistency that leads so many consumers to purchase white bread products.

Through application testing, sensory and texture analysis results confirm taste and aroma are unaffected negatively when Acacia fibre is incorporated.  The same is true of measurements of loaf volume, softness, crumb and crust colour and there is little impact on dough rheology, making it easy for bakers to handle.  Further application trials carried out demonstrated that other fibres on the market such as citrus fibre, soluble corn fibre, and inulin can negatively impact the sensory and dough handling properties of bread.  For example, inulin resulted in the bread being much more dense, lower volume, firmer and with an undesirable texture. Favourably, Acacia fibre fortified bread remains comparable to reference “control” bread, making it a great candidate when choosing a suitable fibre for fortified baked goods.

Beverages: In beverages there are important practical considerations to take into account when fortifying with fibre.  The fibre ingredient needs to be easily dispersible, highly stable in low pH and void of negative influences such as gelling, swelling or thickening.  Acacia fibre meets these criteria with added benefits of improving mouthfeel and flavour enhancements.  It has a role in reduced-sugar beverages due to the ability of the polysaccharide structure to improve the mouth coating effect, which holds sweeteners or flavour modulators in the mouth for a longer period of time and extending the sweetness perception.  It has the ability to reduce the GI of food products and is Low-FODMAP and KETO diet suitable.  The high fibre, increased satiety attributes of acacia fibre are particularly suitable for beverages in categories such as sports nutrition and those positioned as meal replacements.

Nutritional Bars and Cereals: Nutritional bars and cereals frequently fall into the high fat/sugar/salt category.  Manufacturers looking to optimise their nutri-score and fortify with fibre should consider acacia fibre to improve the nutritional positioning of their product.  Along with delivering a high concentration of soluble dietary fibre, acacia fibre supports the overall reduction of sugar in final application by working as a binder to partially replace sugar syrups.  It also maintains moisture balance preventing dry mouthfeel over shelf-life, which is a common challenge of nutritional bars and cereals/ granola.  This binding function is different than that provided by soluble fibres like inulin or FOS, which can act as bulking agents and provide sweetness but do not aid in binding.  As a result, including Acacia fibre as part of a blend of fibres may enhance functionality of the entire system.

These unique properties of fibre can improve the sensory properties of many types of foods and beverages.  This can include texture improvements such as providing a firmer bite to a burger, enhancing the product’s processability such as increasing the cooking yield, and improving the nutritional quality due to the inherent nutritional properties.

In many meat and plant-based meat alternative products, other functional ingredients to fibres cannot be neglected or completely replaced.  However, thorough understanding of the functionality of fibres within application allows the improvement of characteristics such as texture, cooking yield, fat reduction, while also adding the health benefit of fibre enrichment to meat and plant-based meat alternative products.  This article will look at these aspects in more detail, focusing mainly on the functional role of fibre in meat and plant-based meat alternatives.

Functional Properties of fibre

Besides their nutritional benefit, dietary fibres provide a range of technological properties when incorporated in food systems.  Some of these are shown in the list below:

• • Water binding – The ability to bind water and swell.
  • Oil binding – The ability to bind oil and swell.
  • Anti-caking – The ability to prevent lump formation in powder materials.
  • Texturizing – The ability to enhance texture properties of food products (e.g. by providing viscosity, thickness, etc.).
  • Bulking agent – The ability to increase the volume in food products and thus increase the sense of satiety, especially in foods designed for weight reduction.
  • Fat mimetic – The ability to mimic (not replace) some of the organoleptic and physical properties of fat molecules while simultaneously providing lower energy values to the food products.
  • Gelling – The ability to thicken and form a gel. This depends on the product’s hydration properties and its ability to form a network

These unique technological properties result in fibres being used across a wide range of food products, from baked goods and confectionary, to dairy and beverages.  And although someone might not think about it at first, fibres are also widely used in meat and plant-based meat alternative products.

Fibre functionality in meat and plant-based meat alternatives

When it comes to meat and plant-based meat alternatives, fibre incorporation can deliver important functional properties while also also improving the nutrition of a product.

One key consideration when using fibres in meat and meat alternative applications is understanding how fibres behave in a complex matrix (proteins, starches, fat, salts, etc.).  As already mentioned, fibre has many unique functional properties, and each property can differ based on various parameters, such as:

• • Fibre source
  • Fibre extraction method
  • Chemical structure, pH, ionic strength
  • Fibre type: Soluble / Insoluble
  • Length of fibre
  • Fibre purity

Adding fibre to foods – how does this impact the product?

Depending on the fibre source (e.g. root vegetables, fruit peels, etc.) and extraction method (e.g. chemical vs microbial methods), different types of fibres can be obtained ¹.

The most common classification divides fibres into soluble and insoluble, based on their solubility in water.  Insoluble fibres consist mostly of cellulose, hemicellulose and lignin, and soluble fibres consist mostly of pentosanes, pectins, gums, and mucilage^2,3.

Insoluble fibres like bamboo or wheat have good water and oil holding capacity which will help in firming up the texture of cooked products. Water and oil binding properties are related to chemical structure, ionic strength, pH and particle size of fiber ⁴.  This feature can be helpful in the development of meat and plant-based burgers or sausages where we want to achieve a firmer structure by binding the extra water in the system. Depending on the extraction process, some fibres might still contain higher levels of starch that can gel upon heating and further enhance texture properties.

Another example is Psyllium, a soluble fibre that dissolves in water and can help with increasing viscosity of liquid systems such as brines. When going through a heat treatment process, psyllium also forms a gel-like structure that cannot be achieved with the use of insoluble fibres such as bamboo, wheat, or oat fibre.

The impact of water quantity on fibre functionality

Incorporating fibre in a food product can result in a higher or lower water (and/or oil) uptake.  As with many other ingredients, fibre will “compete” for the water in the system and this can also influence the functionality of some other ingredients, for example proteins and hydrocolloids.  One challenge in using fibres in plant-based meat alternatives is that very high concentrations of fibres can bind high amounts of water, making it less accessible to other ingredients.

If fibres are used in excess without enough hydration, the network formation between starches, proteins, and hydrocolloids can be disrupted, resulting in a very dry and perhaps too firm product.  Using fibres at very high quantities can also bring an additional and sometimes undesirable taste impact.  Flavour can be a challenge with plant-based products in general, as discussed in Flavour Masking Challenges in Plant-Based Meat Alternatives – Kerry Health And Nutrition Institute.

Benefits of adding fibre to meat and plant-based meat alternatives

As we have already briefly discussed above, fibre incorporation in meat and plant-based burgers and sausages can bring some application challenges.  However, a thorough understanding of different types of fibre and their functionality in application can result in very positive outcomes, such as:

• • • Increasing the yields of cooked minced products like burgers and sausages
    • Giving burgers a firmer bite with a more cohesive structure
    • Fat reducing properties while also keeping burgers and sausages juicy
    • Binding and upholding the water in fresh or cooked minced products

Sources of Fibres

Dietary fibres are typically derived from the indigestible parts of plant materials and made up of long repeating chains of sugars.  The most common fibres are from the exterior husk of cereals and grains, which contain the insoluble fibres cellulose and lignin.  Both cellulose and lignin are main components of most plants and can be found in the tough, fibrous materials of plant-based products. Plants use these fibres to protect themselves. Wood is an example of a material made from cellulose and lignin, but these fibres are also a main part of the skin of fruits and vegetables.

The edible interior of the seeds contains mostly digestible starch, with some fraction of resistant starch.  These resistant starches are in a form that cannot be broken down by the starch-degrading enzymes released by the human intestines due to either being enclosed by other indigestible fibres or existing in a high-density crystalline form.  Unlike digestible starch, crystalline starch has no gaps for the enzymes to effectively bind.  Beans also have similar fibre components as well as a large portion of raffinose, a simple three-sugar carbohydrate.  Some beans produce specialty fibre materials which are used as thickening agents in product formulation, such as locust bean gum and guar gum.  These gums are commonly used in gluten-free doughs for improve viscosity, as well as ice cream to enhance texture quality.  Fruits are an important source of lignin, as well as pectin, which is used as a gelling agent to produce jams, jellies, and marmalades.

Marine products are also a rich source of fibre ingredients.  Carrageenan, agar, and alginic acid are all soluble fibres with gelling properties traditionally extracted from sea algae.  Chitin and chitosan are non-plant fibres both sourced from the hard shells of marine crustaceans such as crabs, lobsters, and shrimp.

Inulin, another important fibre used in the industry, is found abundantly in chicory root or Jerusalem artichoke.  Xanthan gum, a thickening agent and stabilizer, is produced from simple sugars using a specific strain of bacteria.

Some dietary fibres are produced synthetically by chemically modifying starches to form another subclass of resistant starches.  These synthetic resistant starches are either chemically linked together across sugar chains or modified at each individual sugar unit to generate food ingredients that cannot be readily broken down by human digestive enzymes.  Other fibres can be chemically or enzymatically modified to change their functional properties as food ingredients.  For example, pectins can be reacted with either ammonia or hydrochloric acid to create semi-soluble fibres that gel at lower sugar concentrations than the parent molecule.

Dietary Fibre for Health

Dietary fibre is a nutrient most people know is beneficial but few people get enough of. Despite research consistently showing a variety of health benefits associated with fiber, less than 10% of people in the US meet dietary recommendations.

When it comes to health, fibres can have many different definitions. They can be categorized as water insoluble, water soluble, viscous, non-viscous, fermentable or prebiotic, to name a few. The number of different categories speaks to the complexity of these ingredients. Each of these types of fibres can have different behaviours and benefits in our bodies, and the scientific community continues to reveal what these benefits are. Here are some examples.

• Insoluble fibres, which do not dissolve in water, can serve as bulking agents for stool and contribute to regularity. These are the main fibres associated with digestive health. They are most often found in fruit and vegetable skins, whole wheat, seeds and nuts.
• Soluble fibres dissolve in water and are most known for their association with satiety, heart health, and blood sugar regulation. Studies have shown some soluble fibres can slow the rate food moves through our digestive tract, which can reduce the speed we absorb sugar and also make us feel full for longer. Fibres like beta glucan (mainly found in oats) have been shown to reduce LDL cholesterol, potentially reducing risk of heart disease. Oats, beans, flax seed, and some fruits and vegetables, such as apples, contain soluble fibre.
• Some fibres are also categorized as prebiotic, which means they provide beneficial bacteria in our colon with a source of energy. When these bacteria digest prebiotic fibres, they create metabolites like short chain fatty acids which can have a variety of beneficial effects. Inulin is a widely used prebiotic fibre. For more information on how prebiotic fibres work, read ‘Fiber and Prebiotics: Mechanisms and Health Benefits’ by Dr. Joanne Slavin.

Fibre as a Food Additive

While the health benefits of consuming dietary fibre are clear, consumer perceptions of fibre are still influenced by the sensory characteristics imparted by these ingredients.  In particular, formulators are challenged to include fibre in food products while maintaining consumer acceptability for taste, texture, colour, and aroma.  Several challenges exist for product developers interested in incorporating more dietary fibres into food products.  The physical and chemical behaviour of fibres create a natural constraint for the amount of fibre that can be added to any one product.  For example, acidic foods can cause some fibres to break down into simple sugars over time, which may result in a product that falls short of the regulatory requirements needed for health claims.  Pectins, alginic acids, carrageenans, and guar gum all readily gel in the presence of calcium, which can pose problems when formulating with dairy or other high calcium products.  The taste and texture of a food product are also affected by fibre concentration, as many insoluble fibres can produce a gritty sensation when eaten.  Some prebiotic fibres may cause bloating and discomfort due to the gas produced as a by-product of bacterial digestion.

Fibre and the Future

Designer fibres are increasingly becoming important functional ingredients for incorporating more fibre into food products while maintaining desirable healthful and sensory properties.  Chitosan-coated konjac glucomannan is a hybrid fibre ingredient used to improve the viscosity of foods used for weight reduction (Woodgate 2003).  Resistant glucan and hydrogenated resistant glucan are newly developed soluble fibres composed of glucose that are being studied for their potential role in reducing incidence of metabolic syndrome, the cluster of conditions that contribute to lifestyle diseases (Nakamura 2016).  Several novel processes are currently in development to produce novel resistant starches.  Continued innovation in the dietary fibre space will require an understanding of consumer demand for functional food products balanced with the desire for great taste.