Natural Products Insider

NOV-DEC 2016

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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naturalproductsinsider . com 23 Food & Beverage: Fiber "Fiber fortifi cation is simplifi ed because the fi ber is water-soluble, low viscosity, process stable and clear in solution. Liquid Fibersol-SF also facilitates bulk handling and ease of incorporation." Dougherty said recent studies have shown Fibersol can provide an increased feeling of satiety, leaving consumers feeling fuller for longer periods of time. "Research has shown consumption of 10 g of Fibersol-2 with a meal can increase production of certain satiety hormones and delay hunger," she said. Developers also are keenly aware that there's a big push to simplify ingredient lists because today's consumers want to recognize the ingredients in their food and beverages and know where those ingredients come from. Cargill's Oliggo-Fiber® brand of chicory root fi ber is a soluble fi ber that can be used in a wide array of clean-label food and beverage applications without affecting the taste or texture of the fi nal product, said Pam Stauffer, global marketing programs manager, Cargill. "Oliggo-Fiber, which may appear on ingredient statements as chicory root fi ber, offers a label-friendly, non-GMO option to promote digestive health," she added. Stauffer also said chicory root fi ber can help food manufacturers manage the sugar content of their products, serving as both a bulking agent and a mild sweetener. That's particularly timely, as sugar content faces increasing scrutiny, and Americans are encouraged to limit added sugars to less than 10 percent of calories per day. "Food manufacturers also can use chicory root fi ber as a fl avor modulator to round out the sweetness profi le of high-intensity sweeteners and polyols commonly used in sugar replacement," she said. "We've even found some reduced-sugar applications where chicory root fi ber adds enough sweetness to meet consumers' taste expectations, eliminating the need for additional high-intensity sweeteners." BENEO's chicory fi ber inulin and oligofructose can be easily incorporated into a wide range of food and beverage products while maintaining or even improving taste and texture. "These include but are not limited to bakery, cereals, dairy, gummies, fruit preparations and soups and sauc es," Peters said. It's All About Mouthfeel Fibers perform many formulation functions, depending on the type of fi ber. Fiber can add viscosity and mouthfeel to products such as RTD smoothies, sports performance drinks, meal replacement shakes, drink mixes, and even soups and dips. While high-fi ber products provide better-for-you options, they must deliver on consumer perception of what the product should taste and look like. "The biggest challenge is indeed the taste profi le and mouthfeel—since many fi bers will impact the taste and mouthfeel after inclusion," Peters said. "Secondly, consumers (and manufacturers) are looking for a natural solution which will not affect their labeling." Rikka Cornelia, product manager, BI Nutraceuticals, said fi ber-rich psyllium's ability to enhance mouthfeel can help low-fat diet shakes seem creamier and more indulgent without added fat while simultaneously providing dietary fi ber, resulting in a double benefi t for both the consumer and formulator. "Another aspect to consider is where the fi ber is coming from and how it affects color and fl avor of the product," Cornelia said. "For instance, BI's apple powder contains up to 50 percent fi ber and can be incorporated in a fruit snack to add a favorable fl avor; our carrot powder contains at least 70 percent fi ber and can be incorporated in a snack food to add a pleasing orange color." What's Next There are a variety of fi ber ingredients currently being used to boost fi ber claims in food and beverage products, including beta-glucan, grains, inulin, fruit fi bers, vegetable fi bers and more. However, Cornelia cautioned this can drastically change in the next two years with FDA issuing its fi nal rules on changes to nutrition labels this year, which included a formal defi nition of "dietary fi ber." "The fi nal rule lists a handful of 'isolated or synthetic' non-digestible carbohydrates that FDA has determined fi t within its defi nition of dietary fi ber because the substances benefi t human health, including: [beta]-glucan soluble fi ber, psyllium husk, cellulose, guar gum, pectin, locust bean gum and hydroxypropyl- methylcellulose," she said. "FDA states that this list 'is not exhaustive' and that as the science evolves (including endpoints establishing benefi cial physiological effects) its list of 'isolated or synthetic' dietary fi bers may change. Notably absent from FDA's list of 'isolated or synthetic' dietary fi bers are ingredients such as inulin and other plant fi bers. FDA states that it intends to publish 'a separate notice to seek comment on the available scientifi c data on [isolated or synthetic] non-digestible carbohydrates to determine if we should consider additional non-digestible carbohydrates to be added to the list of dietary fi ber.'" Finally, as fi ber becomes increasingly popular as a functional ingredient, formulators are incorporating it into products that normally don't contain fi ber, creating additional delivery systems such as gummies and chews. "Gummies and chews, initially targeted toward kids, now feature fi ber as part of their multivitamin packages. In addition, these gummies and chews are being marketed toward adults too, not just children. Also, with more consumers interested in healthy snacking, snacks that are traditionally indulgent are now competing with great-tasting h igh-fi ber snacks," Cornelia said. For a list of references, email Clean-Label Starches Digital Magazine LOOKING FOR INFORMATION on clean-label fiber ingredients? Check out INSIDER's Clean-Label Starches Digital Magazine for insight on today's current crop of clean-label starches and how they can reliably replace modifi ed counterparts with very little need for compensatory formulation adjustment. Vol. 6, No. 14 June 2016 US$20.75 OCTOBER 4-8 R Expo Hall October 6 & 7 Mandalay Bay Las Vegas New technologies present opportunities to raise the performance bar for functional native starches Clean-Label STARCHES Scan Here

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