Limagrain and Arista partnership on track to market first high fiber wheat ingredient in Europe

14 Oct 2020 --- Following reports that its fiber-rich wheat ingredient has performed well in its first year in US retail stores, Arista Cereal Technologies (Arista) and Limagrain are marketing a new wheat ingredient in Europe.

Arista has been developing this high-fiber wheat for over 20 years, a joint venture between Australia’s national scientific research agency CSIRO and the French farmer-led cooperative, Limagrain Ingredients.

In its first year in retail stores in the US, a new wheat ingredient from Arista, that delivers three to five times more fiber to consumer products and will now be marketed in Europe.

“Limagrain is the right partner for Arista to promote these new benefits to European consumers, with its expertise in wheat production and milling and its knowledge of the European wheat ingredients markets,” explains Eric Vaschalde, CEO of Arista.

As part of the European partnership, Arista has exclusively licensed patents for high fiber common wheat to Limagrain.

Anne Lionnet, business developer at Limagrain, tells FoodIngredientsFirst: “Cereals and products made from wheat ingredients have always been consumed for their good taste and their energy supply thanks to the starch they contain.”

Today, cereals and cereal products account for a quarter of consumers’ energy intake. Wheat ingredients still play an important role in these products, Lionnet adds.

Boosting fiber intake
The trend in fiber consumption is continuing, says Lionnet. “We do not consume enough fiber in our diets.”

The World Health Organization’s recommendations on fiber consumption are not being met in Europe despite public health campaigns encouraging their consumption, she argues.

“People have difficulties changing their food habits. One of the advantages of the high fibre is that it’s possible to obtain cereal products that are three to fives times richer in fiber, without any impact on taste or texture.”

The high fiber content was achieved through conventional breeding to provide more resistant starch, a fermentable fiber, than traditional wheat.

“Our high fiber wheat with this greatly increased type of natural fiber has an active prebiotic effect. People who choose this over conventional wheat can boost their fiber intake without having to stop eating the foods they love,” says Vaschalde.

Arista’s high fiber wheat has an active prebiotic effect. Largely lacking in Western diets, resistant starch is a fermentable fiber that is more resistant to digestion in the small intestine, reducing the spike in blood sugar that occurs after a meal.

This fiber moves on to the bowel, where it contributes to the gut microbiome’s health. It is thought to have a protective effect against bowel cancer. Official health claims are available for this natural fiber and positive impact on glycemic response.

Several years ago, trials started in Europe for a range of wheat-based products from high fiber wheat, and a long-term distribution contract was signed between Limagrain and Arista earlier this year.

Evolving consumption habits
“Food industries are increasingly interested in [our] high fiber wheat, providing an easy way to close the fiber gap without changing local consumption habits. We intend to supply high fiber wheat ingredients to all food industries targeting increased health benefits in their products,” says Lionnet.

“It is a bit early to see the wider impacts of the COVID-19 pandemic. Nevertheless, we can imagine that as diabetics and obese consumers have been identified as a growing population, nutrition will take a part more important in the buying act,” she continues.

What motivates the company is that it can actively participate in improving the nutritional profile of its current alimentaire diets by increasing the proportion of fiber and resistant starch in cereal products, says Lionnet.

“Resistant starch is known for its positive action on the glycemic load and its positive effects on intestinal health,” she adds.

As overall health and wellness continue to be at the top of consumers’ minds, fiber and its range of uses and applications are expected to flourish with more innovative NPD. From sugar reduction to gut health, as well as meat alternatives, fiber remains a crucial ingredient.

Earlier this year, NutritionInsight reported that the fiber space is ripe for innovation. Many of its staple trends, such as organic, clean label, gut health, and sugar reduction, are enjoying renewed popularity due to COVID-19 leading wellness demands.

By Elizabeth Green

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