Across the globe, consumers continue to seek more nutritional foods, beverages and supplements in order to improve their digestive health, according to a report by DuPont Nutrition & Health, Reigate, United Kingdom. As a result, digestive health is the largest segment of the functional foods market in Europe, Japan and South America, and it is on its way to becoming the largest functional segment in the United States as well, the report states.
With sustainability being a new driving force in the industry, packaging developers are expanding the possibilities and accelerating the adoption of advanced molded fiber packaging applications.
Advancements in soluble fibers have given beverage developers a whole new set of tools for delivering products that help to fill the fiber gap. Although even the savviest of consumers might not know the difference between inulin and oligofructose, they are beginning to explore the growing number of fiber-rich options available outside of the bread and snack bar categories.
In a broad sense, You’ve probably heard fiber categorized as insoluble and soluble, but the classifications are even more complex. Fiber can be subcategorized in a number of ways including by viscosity, fermentability, physiological effect, source or chemical structure. Understanding fiber through these various lenses is the key to producing products that can speak to today’s consumers, experts note.
As part of its Video Education Series, Tate & Lyle has released two new videos about global fiber trends and the benefits of synbiotics for digestive health on its fiber website, promitorfiber.com. The first video, “Use Fiber to Boost Your Bottom Line,” provides commentary from Krista Falon, senior analyst at Mintel International, and Tate & Lyle fiber experts David Lewis, health and wellness product manager, and Andy Hoffman, director of health and wellness innovation.