Looking beyond traditional fiber

94490362-c150-465b-9cdf-ae376206be5aarticleimage.jpg

14 Aug 2017 --- Adding fiber to finished foods is big business and one substantial change in terms of fiber in recent years is the sheer scale and diversity of fiber sources. Back in the day, fiber was associated with “regularity”, however thinking about dietary fiber in terms of the overall health and well-being benefits that it can bring is the new order and food innovators across a multitude of categories are tapping into high/source fiber claims

Sourcing fiber takes manufacturers all over the world and across a myriad of dietary sources – fresh fruit and vegetables, seeds, whole grains, nuts, ancient grains, legumes and more. 

So, what ingredients are tracking and how are companies targeting a thriving marketplace by using high/source of fiber claims?

Dietary fiber
Dietary fiber, also known as roughage or bulk, includes the parts of plant foods the body cannot digest or absorb, but unlike other food components, like fats, proteins or carbohydrates (which the body breaks down and absorbs), fiber is not digested by the body. 

Functionality and nutrition are driving factors for fiber. And now, a major benefit for companies wanting to pack in fiber is that they have a much larger toolbox to experiment with in order to enhance nutrition and create a better taste. 

Product innovations
Innova Market Insights has tracked some relatively new product developments, assessing innovations in the baked goods category and how significant high/source of fiber claims are in this segment. 

According to its data, there is clearly growing demand for fiber ingredients, with steady increases in the use of such claims in recent product activity. In each of the bread, savory biscuits/crackers and sweet biscuits/ cookies categories, the numbers of new products carrying fiber claims more than doubled between 2011 and 2015.

The rise of fiber claims has been strongest in sweet biscuits and cookies, coinciding with the rise of breakfast biscuits in this sector and a growing interest in healthier snacking. Between 2011 and 2015, the number of sweet biscuit/cookie launches to carry fiber claims rose at a CAGR of 19 percent, compared with 16 percent annual increases in bread and savory biscuits/crackers. 

Looking at Innova Market Insights statistics for new product development from January through September 2016, the rise continued, with high/source of fiber bread launches proving to be 25 percent higher than in the same period of 2015, as were sweet biscuits/cookies launches, while savory biscuits/crackers introductions with fiber claims were 13 percent up on the same period of 2015.

Health positioning continues to be an important focus for many new high sources of fiber products, including biscuits, cookies, bread with Andean grains, gluten-free protein bites, breakfast cereals and mueslis with specific health advantages delivered by "super" ingredients, as well as fiber-packed beverages. 

Earlier in the summer, experts in transforming crops into products, Archer Daniels Midland (ADM) showcased its ingredients portfolio and sample products during the 2017 Institute of Food Technologists (IFT) Expo. One stand-out fiber-filled product was a plant-power frappe featuring 10 grams of plant-based protein per serving, six grams of fiber per serving and Colors from Nature.

And just last week, ADM Milling, part of ADM, introduced a wholesome multi-seed concentrate with ancient grains in response to growing consumer demand for wellness-focused foods. It has extended its portfolio of flours and bakery ingredients with the UK launch of this premium quality bread mix blended from wheat flour and a variety of seeds and ancient grains. 

The new multi-seed mix can be combined with wholemeal, white or malted flours to help bakers diversify their portfolio in line with the latest consumer trends.

ADM Milling’s multi-seed concentrate with ancient grains contains five different seeds, including brown and golden linseeds; sunflower; pumpkin and poppy seeds; and four ancient grains: millet, chia seed, amaranth and quinoa. Typically perceived by consumers as being high in protein and all-important fiber, the addition of these ingredients helps bakers create products that satisfy the demands of health-minded shoppers.

“With a growing interest in more wellness-focused lifestyles, the demand for healthier and nutrient-enriched bread varieties continues to grow,” says Peter Hayes, national sales manager, Bakery at ADM. “In particular, the trend towards preferences for more natural and wholesome products has resulted in an increase in global product launches of baking ingredients and mixes containing ancient grains.”

“Bakers can, therefore, leverage these premium ingredients to create differentiation in a highly competitive market. One way of doing this is by using specialty flours and mixes that offer manufacturers a simple way to deliver ancient grain and seed blends.”

The second part of this report is available here

By Gaynor Selby 

Related Articles

Business News

UK: Stalling productivity has cost food & drink industry US$524m in 2016, with challenges ahead

22 Sep 2017 --- The UK food and drink industry has seen falling productivity as an era of cheap labor has reduced incentives to invest in efficiency-enhancing technologies, according to new research from OC&C Strategy Consultants. The drop in productivity cost food and drink producers an extra £400m (US$524 million) in labor costs in 2016, bringing the total labor cost to £8.6bn (US$11.6bn). This productivity squeeze is set to worsen as a result of the government’s planned increase in the National Minimum Wage through to 2020, coupled with an expected reduction in the supply of EU migrant labor following Brexit. 

Food Ingredients News

Consumer study highlights what “natural” means

22 Sep 2017 --- Supermarkets today are full of products claiming to be natural. The food and beverage industry is responding to the massive global trend towards a healthier lifestyle. To support manufacturers in understanding what consumers really want and perceive to be credibly natural, the GNT Group and market research institute TNS surveyed 5,000 people around the world. A comprehensive summary of the results, GNT’s Guide to Global Consumer Demands comprising 17 pages of findings, is now available as a free download

Packaging & Technology News

Supercontinuum lasers could lead to better bread and beer, according to research

21 Sep 2017 --- Researchers from the Department of Food Science (FOOD) at the University of Copenhagen and the Department of Chemistry at Aarhus University have announced that they are the first in the world to analyze whole grains with long near-infrared wavelengths using the supercontinuum laser. The research may lead to better bread and beer, according to the University of Copenhagen.

Business News

Givaudan expands presence in Brazil by acquiring Centroflora Nutra

21 Sep 2017 --- Givaudan is acquiring Centroflora Nutra, the Nutrition Division of Centroflora Group, as part of its 2020 strategy to strengthen its global offering of natural extract ingredients and further develop its presence in Brazil. Centroflora Nutra manufactures botanical extracts and dehydrated fruits for the food, beverage and consumer goods sectors. It offers a wide variety of plant extracts from various regions of the world, with a particular focus on those from the great biodiversity of Brazil. 

Food Ingredients News

Bell creates new range of flavors inspired by the Middle East

21 Sep 2017 --- Fresh, wholesome, healthy, rich, aromatic – it's no wonder that the past decade has seen Middle Eastern cuisines global profile skyrocketing. With today's consumers being more adventurous than ever, there are certain pockets of the world that have sparked interest particularly when it comes to food and flavors. Bell Flavors & Fragrances has constructed a variety of diversified flavors from the Middle East to keep up with these consumer trends. 

More Articles