Fiber's Versatility Boosts Product Innovation

Fiber's Versatility Boosts Product Innovation

Fiber is associated with an array of health benefits largely underutilized by the food and beverage industries, creating ample whitespace for product development.

Americans consistently fall far below the recommended daily intake of 25 g of fiber, which is why the 2015-2020 Dietary Guidelines for Americans (DGAs) labeled it a shortfall nutrient that poses a public health risk. Fortunately, manufacturers and consumers are realizing fiber’s role in maintaining overall wellness, including improved digestive health, support for weight management, and a satiety and immune health booster. Nutrition bars—increasingly consumed in place of meals—and beverages are two categories with great growth potential.

Table of Contents

• Viewpoint
by Judie Bizzozero

• Marketwatch: Fiber Takes Center Stage
by Sara Petersson

• Bar Consumers Favor Functional Fiber
by Melissa Kvidahl Reilly

• The Impact of FDA’s New Definition of Dietary Fiber on the Food Industry
by Anna Benevente

• A Review of Fiber's Health Benefits
by Judie Bizzozero

• Case Study: Freedom Foods
by Joanna Cosgrove

• Case Study: IQ Bar
by Ginger Schlueter

Takeaways for Your Business

• Fiber sources vary and provide wide-ranging functionalities and health attributes.
• The average U.S. fiber intake is 13 g/d; approximately 60 percent of which comes from packaged food.
• Many functional fiber ingredients are whole food based and provide additional nutritional benefits

About Cargill

Cargill is working to nourish the world in a safe, responsible and sustainable way. We've been in business for more than 150 years, and have a history working with partners to navigate our complex food system from field to table. Our broad label-friendly portfolio, market expertise and trusted supply chain can help you satisfy consumer demand for clean label.