The dietary fibers market size has grown strongly in recent years. In a report from Research and Markets titled “Dietary Fibers Market Report 2026,” the market reach firm anticipates that market size will grow from $10.96 billion in 2025 to $11.98 billion in 2026 at a compound annual growth rate (CAGR) of 9.3%.

“The growth in the historic period can be attributed to increasing consumer awareness of digestive health, expansion of processed food applications, rising prevalence of lifestyle-related health issues, availability of diverse plant-based fiber sources and growth of functional food categories,” the report states.

Given this rising consumer interest in fiber and digestive health, experts address the challenges beverage-makers should consider when working with digestive health ingredients.

“One of the biggest challenges is balancing function with flavor and format,” says Ian O’Neil, director of consumer intelligence at Rubix Foods, Jacksonville, Fla. “At the end of the day, consumers expect beverages to taste good first and foremost. Ingredients like fiber can impact mouthfeel, viscosity and stability, which makes thoughtful formulation especially important.

O’Neil adds that there also is a communication challenge within this market. 

“While awareness of gut health is growing, many consumers are still learning how different ingredients contribute to digestive support,” he explains. “Brands need to strike the right balance between education and simplicity, making benefits clear without overwhelming the consumer.

“Functional beverages cannot feel like a compromise,” O’Neil continues. “Today’s consumer is not willing to trade flavor for benefits, so products must deliver on both to truly succeed.”

Leanne Pinsonneault, senior food scientist at Cargill, Minneapolis, points out that with digestive health beverages, formulation challenges largely depend on the fiber source. 

“Some fibers can significantly impact texture, color or flavor, while others can be incorporated with minimal sensory trade-offs,” she says. “Cargill’s soluble corn fiber is designed to function similarly to traditional bulking carbohydrates, with a neutral flavor and minimal impact on clarity or mouthfeel. In many applications, it can replace other carbohydrate sources with only minor formulation adjustments.” 

Pinsonneault adds that digestive tolerance is another consideration. “Soluble corn fiber, for example, offers improved digestive tolerance compared to fibers such as inulin, “she says.

Thom King, chief innovations officer at Icon Foods, Portland, Ore., echoes similar sentiments, noting digestive tolerance comes first.

“Fiber is fantastic until it isn’t,” King says. “Push inclusion rates too high or choose the wrong type, and now you’ve got a product that delivers… let’s call it unexpected consumer feedback.” 

Given these challenges, King points to fiber stacking as crucial in formulations.

“One fiber is a note. A stack is a chord,” he explains. “Different fibers ferment at different rates, in different regions of the colon, and feed different microbial populations. Short-chain fatty acids don’t magically appear because you dumped inulin into a formula and called it a wrap. You get acetate, propionate, and butyrate production patterns that are highly dependent on structure: degree of polymerization, branching, solubility, viscosity and resistance to digestion. 

“A smart stack might pair fast-fermenting FOS for early proximal activity, with inulin for mid-range fermentation, and resistant dextrins or PHGG to carry the party further downstream,” King continues. “You get broader microbial engagement, smoother gas kinetics, and a more sustained metabolic signal instead of a front-loaded fermentation bomb. From a formulation standpoint, stacking fibers is just as pragmatic as it is physiological. No single fiber nails sweetness masking, bulking, water activity control, texture and tolerance all at once. But a blend can.” 

The second main challenge, King notes, is solubility and stability.

“Not all fibers play nicely in a beverage system,” he says. “You’re dealing with viscosity, sedimentation and potential interactions with minerals, proteins and acids. 

“Third is sensory,” King continues. “Off-notes, dryness or that subtle ‘this tastes healthy’ problem. If it doesn’t taste good, none of the science matters. And finally, regulatory and labeling nuance. Fiber definitions, caloric contributions, digestive tolerance claims; this is not the place to wing it.”

Vaughn DuBow, senior director of marketing for North America health and wellness at ADM, Chicago, notes that beverages generally undergo tough formulation environments, which can impact the efficacy of certain ingredients. 

DuBow explains that ingredients such as plant proteins, biotics and fiber can potentially degrade over time or affect the overall sensory experience in finished products.

“Some prebiotic fibers can impact taste, aroma and texture, making it crucial for beverage brands to select ingredients that minimize sensory issues,” he says. “With its high solubility, low viscosity and clarity, heat-, acid-, shear-, freeze- and thaw-stability, Fibersol is an incredibly versatile solution, supporting fiber-fortified product innovations. 

“We can further help beverage brands build efficacious offerings by integrating resilient postbiotics, such as our ES1 postbiotic, into their formulations,” DuBow continues. “Similar to postbiotics, spore-forming probiotics like DE111, can also withstand harsh formulation environments that may otherwise damage conventional probiotics.”

Given that balance is key when formulating with digestive health ingredients, it’s useful to know that ingredient suppliers are up to the task, giving beverage-makers a plethora of solutions to meet rising consumer demand.