Fiber innovation: Targeting gut sensitivity and sugar reduction while leveraging upcycled ingredients

22 Nov 2023 --- Well established as a staple inclusion, fiber is enjoying sustained activity, expanding its food formulation capabilities. In this special report, Food Ingredients First speaks to key industry suppliers on their latest solutions, which include sugar-reducing “tribiotic gummies” that synergize fiber with probiotics and resistant starches from upcycled potato waste, among other novelties.

“According to Innova Market Insights data, primary categories for fiber include bakery and cereals, incorporated from grains as well as ingredient sources. But surprisingly, growth is strongest in subcategories not typically associated with fiber, such as carbonates, deli substitutes, chocolate and instant noodles,” Vanessa Bailey, global strategic manager, Nutrition, Health & Wellness at Ingredion, tells us.

“With precision nutrition on the rise, we’re seeing more products that have studies designed around a specific life stage. For example, Ingredion’s Nutraflora soluble prebiotic fibers have been shown to deliver benefits in infant, adolescent and female populations. In one study, it improved bioavailability of calcium to post-menopausal women.”

Growth for fiber is strongest in subcategories not typically associated with fiber, such as carbonates, deli substitutes, chocolate and instant noodles.Improving gut health remains the most desirable health function when it comes to fiber inclusions. “This follows boosting immunity, which also has an intrinsic digestive health connection,” notes Bailey.

Ingredion’s ATLAS Ingredion Proprietary Consumer Research ‘22 report reveals that 75% of consumers are willing to pay more for health claims such as “digestive health.”

Resistant starch provides prebiotic activity
Resistant starch is one dietary fiber emerging as a promising and versatile ingredient for the food industry. It is a type of fiber that is not digested by the body. Instead it passes through the digestive system and acts as a prebiotic substrate for fermentation, promoting the growth of beneficial bacteria in the gut. It is also known for helping the management of blood glucose levels.

Resistant starch is being used in various new and innovative ways, such as in dairy products, baked goods, cereals, snack bars and beverages. According to Innova Market Insights data, resistant starches have seen over a 65% growth rate in new products launched with the ingredient between 2020 and 2022.

In its latest fiber innovation rollout for food and beverages, SMS Corporation has introduced the Phyboplus Series, which is based on a type of tapioca “type 4” starch that resists digestion in the human small intestine and passes directly to cause fermentation in the large intestine. It is designed to deliver a smooth texture for products formulated to contain a rich fiber content.

“This function of resistant starch plays itself as a dietary fiber. They act as prebiotics and feed good bacteria in the human gut, benefiting the human body’s wholesomeness. It dramatically improves insulin sensitivity, lowers blood sugar levels, heals the gut, benefits heart health, and helps in weight loss,” a company spokesperson tells Food Ingredients First.

“The Phyboplus Series is specially formulated to apply to many food applications such as bread, bakery and noodles, providing super fiber fortification as resistant starch and maintaining favorable texture quality.

SMS Corporation continues conducting in-depth clinical studies on resistant starch to fully understand its health benefits. “This research will provide insights into the mechanisms of action of Phyboplus Series in the human body, enabling the development of even healthier food products for all,” notes the spokesperson.

Upcycling potatoes for value-added ingredients
Resistant starches are also a core pillar in Ingredion’s fiber portfolio, with the supplier also acknowledging the growing demand for products with fiber claims.

“Resistant starches can often be a replacement for regular flour, helping to make high-fiber, low-carb claims possible,” Bailey highlights.

Ingredion purchases leftover starch from companies cutting potatoes for fries or chips and develop it into functional fiber ingredients.The resistant starches Ingredion offers are easy to formulate with, especially in applications such as bakery and snacks. The supplier has kept circularity in mind when designing its value chain, transforming organic materials rescued from other food processing sidestreams.

“Our potato-based starch products are upcycled. We also purchase leftover starch from companies cutting potatoes for fries or chips and develop it into functional ingredients,” details Bailey.

“Our citrus fibers are sourced from peels left over by juice processors, which is an example of upcycled materials that would otherwise have been discarded.”

Refining fiber for sensitive consumers
While fiber is in high demand, many consumers may associate it with digestive discomfort. ADM Outside Voice research highlights that nearly 70% of consumers state they would not purchase a product again if they associate it with gastrointestinal discomfort.

“Innovative prebiotic dietary fibers, like ADM/Matsutani’s Fibersol, can help consumers add more fiber to their diets while mitigating these concerns,” says Vaughn DuBow, global director of marketing, Microbiome Solutions at ADM.

“In fact, Fibersol is well-tolerated at a total of 68 grams per day. Classified as a low-FODMAP ingredient by Monash University, Fibersol is more suitable for individuals with digestive sensitivities.”

DuBow highlights that Fibersol is backed by more than 30 years of research, with a 2022 study revealing that 3.75 g per serving, Fibersol “may help nourish the intestinal flora and support the intestinal tract environment.”

Fibersol has also been demonstrated to support both gut health and sugar reduction across applications while maintaining an ideal sensory experience. “Fibersol accomplishes this by building back integrity through structural and binding qualities that can be lost when sugar is reduced in the formulation.”

“Take, for example, our ‘Tribiotic Gummy’ concept,” says DuBow. “This zesty lime-mint gummy incorporates our new SweetRight Stevia Edge-M alongside Fibersol and our heat-treated BPL1 (Bifidobacterium animalis subsp. lactis CECT8145) postbiotic and DE111 (Bacillus subtilis) probiotic, making for a delicious, low sugar, functional quick bite.”

In other fiber advancements for gut sensitivities, ADM’s next-generation solution created through a “ground-breaking” bacteriophage technology – PreforPro – does not ferment in the colon, making it less likely to induce digestive discomfort.

“PreforPro is effective at low intake levels (15 mg), which is ideal for on-trend powder blends,” notes DuBow. “When combined with probiotic strains, studies have shown potential for PreforPro to support the gastrointestinal tract. Further research indicates that PreforPro and DE111 work exceptionally well together, as each has characteristics that help modulate the microbiome.”

New organic citrus fiber series
In other upcycling advances, Fiberstar recently launched a USDA-certified organic citrus fiber series, Citri-Fi 400, which provides water holding, emulsion stabilization and added viscosity. These functionalities are key in food applications such as plant-based beverages, dressings and sauces.

Upcycled citrus fiber offers water holding, emulsion stabilization and added viscosity.Fiberstar’s Citri-Fi citrus fiber is sourced globally from a byproduct of the citrus juicing industry. This upcycled citrus fiber is created using a process free of chemical modifications.

“As a result, the fiber’s composition stays intact, especially the native pectin content, which gives its high functionality – water holding and emulsion stabilization,” Dr. Brock Lundberg, chief science officer at Fiberstar, tells us.

“The business has not encountered any raw material supply challenges since citrus juicing is a staple in many regions.”

In plant-based milks such as oat, almond or coconut milk, Citri-Fi 400 creates a full-body mouthfeel in addition to stabilization without using gums and other stabilizers.

“As a result, Citri-Fi 400 can clean up the labeling of these plant-based drinks. Labeling options include citrus fiber, dried citrus pulp or citrus flour, which resonate well in the natural markets,” says Dr. Beck.

In dressings and sauces, Citri-Fi 400 creates a natural texture with its thickening ability and minimizes water separation over time. “And because this citrus fiber simulates tomato composition, Citri-Fi can be used to extend tomato paste while still maintaining a natural tomato-like texture,” adds Dr. Brock.

“Tomato paste extension can range between 25% to 30%, which equates to cost savings in products like tomato sauce, pizza sauce and pasta sauce.”

What’s next for fiber?
Today’s consumers expect foods and beverages to provide functional support as a baseline, which is opening the door for a vast range of format possibilities.

“Think of a fiber-fortified frozen dessert or a carbonated soft drink featuring a prebiotic,” comments DuBow at ADM. “Plus, market research shows that gummies, chocolates, bars, drink shots and hard candies with functional attributes are emerging as the most preferred formats among consumers.”

According to Innova Market Insights’ 2023 data, new upcycled sources of fiber, soluble fiber, gut health for babies, prebiotic functionality, and convenient health are several areas to watch in regard to upcoming fiber trends.

By Benjamin Ferrer

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