Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition

Published Nov 16, 2012 |
196 Pages |
Pub ID: LA6710826
Special offer: now 20% off original price of $4,995
This report looks at the fiber-fortified food and beverage category from two angles. The primary focus is on available fiber ingredients and the suppliers that provide them to the consumables industry. In addition, the report explores the finished products in the marketplace and the Americans that purchase them. The report provides insight to the types of fiber and their proven benefit; the companies that supply the ingredients, including a competitive analysis by fiber type and application; marketplace products; consumer understanding of the category as well as use of fiber-fortified products and more.
Most Americans consume only about half the amount of fiber recommended by the Institute of Medicine. Recognizing that Americans are not consuming enough food-based sources of fiber, the Dietary Guidelines Advisory Committee believed it was critical to make changes to the Dietary Guidelines for Americans in order to better inform and educate Americans about their food choices. This emphasis on whole grains and other inherent sources of fiber has impacted product development and reformulation efforts by food manufacturers, and in turn has impacted the fiber food ingredient business. With low fiber intakes, consumers need a variety of options to help them bridge the fiber gap. Adding fiber food ingredients to no- and low-fiber foods that people already like and eat is a practical solution to meet fiber recommen¬dations without adding significant calories to the diet. There are now more than 50 different types of fiber food ingredients available to food formulators.
Historically the terms “soluble” and “insoluble” have been used to classify the specific type of fiber on food labels, in scientific research and in nutrition education efforts with consumers. These terms continue to be used in these industries; however, most fiber authorities would agree that the terms are outdated and do not accurately represent the evolving dietary fiber industry. In this report, these terms are only used to describe specific fiber ingredients, not to classify categories of fiber. Packaged Facts categorizes fiber food ingredients as either conventional or novel. For the most part, conventional fiber food ingredients are those that can be measured using the two approved AOAC International analytical tests for fiber. In this report, conventional fiber food ingredients include those often recognized as insoluble, such as cellulose, and ingredients that are concentrated sources of cellulose such as pea fiber and wheat bran. The category also includes fiber food ingredients often described as soluble, including beta-glucan, and concentrated sources of beta-glucan such as oat bran and barley fiber; gums, as they pertain to this report; pectin; psyllium and modified celluloses. There are some conventional fiber ingredients such as sugar beet fiber, whose total fiber content is about one-third soluble and two-thirds insoluble. Often marketers position it as a soluble fiber, even though more than half of its fiber content is cellulose. Packaged Facts considers a fiber food ingredient as novel if it is one that has not historically been viewed as a fiber food ingredient. This includes, but is not limited to inulin, FOS, GOS, resistant maltodextrin and soluble corn fiber. For the most part, these novel fiber food ingredients are categorized as soluble fiber, or described as possessing properties of soluble fiber, as in the case of some resistant starches.
The market for fiber-enhanced foods is still in its infancy, but growth rates are slowing, and usage by fiber type usage is balancing out. There is a great deal of room for growth across almost all food categories, which presents an opportunity for the many different fiber food ingredients currently available to formulators. Growth rates for the three fiber categories indicate a major shift in market share by 2016, with novel fibers stealing the most share from conventional, insoluble-type fibers. Packaged Facts projects that from 2012 to 2016, volume sales growth rates will be driven by price and performance, as well as the fact that many food manufacturers are only adding fiber ingredients to foods in order to increase fiber content and make a content claim, rather than make a health or structure/function claim. The introduction of some fiber food ingredients, specifically many of those categorized as novel, has allowed for the development of entire new categories of fiber-enriched foods, which is helping drive the growth of specific fiber food ingredients. The strongest trend is with boosting the fiber content of grain-based foods, in particular those marketed as “made with whole grains.”
- Chapter 1: Executive Summary
- Fiber as an Ingredient
- Overview
- Soluble vs. Insoluble Fibers
- Fiber Ingredient Types
- Conventional vs. Novel
- Regulatory Landscape
- Profiles of Fiber Ingredient Suppliers
- Key Competitors
- The Market
- Overview
- Figure 1-1: Share of Fiber Food Ingredient Volume Sales, by Fiber Classification, 2007-2016
- Novel Fibers Show the Greatest Growth Rate
- Projected Growth Rates
- Figure 1-2: Projected Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales, by Fiber Classification, 2010-2014
- The High-Fiber Consumer Product Landscape
- Manufacturers Respond to Consumer Demand
- The Fiber Fortified Food Market
- Leading Fiber Food Applications in the U.S.
- The Consumer
- Overview
- Table 1-1: U.S. Individual Attitudes on Including Fiber in the Diet,by Percent, 2005-2009
- Fiber-Seeking Demographics
- Packaged Facts Consumer Survey Findings
- Table 1-2: Opinion of Including More Fiber in the Diet, 2012
- Chapter 2: Fiber as an Ingredient
- Key Issues
- Introduction to Fiber Food (and Beverage) Ingredients
- Why Fiber?
- Table 2-1: Daily Fiber Intakes Recommendations, by Age and Gender
- Benefits of Consuming Fiber
- Americans Don’t Consume Enough Food-Based Sources of Fiber
- Recommended Sources of Fiber in the Diet
- The 2010 Dietary Guidelines Regarding Fiber Intake
- Emphasis on Whole Grains
- Whole Grain vs. Fiber Confusion
- Whole Grains Defined
- The Discussion on Fiber
- Isolated Fiber Food Ingredients
- What Kellogg Company Has to Say
- Focus of this Report
- Closing the Gap
- Food Ingredients Excluded from This Report
- A Brief History of Fiber
- Long Considered a Super Nutrient
- No Longer Being Crude
- Defining Dietary Fiber
- No Legal Definition Exists
- AACC Publishes Definition
- Fiber Food Ingredients Recognized
- Proposing a Single, Global Definition for Fiber
- Table 2-2: The Institute of Medicine’s Proposed Definition for Fiber, 2002
- Codex Formalizes a Definition, Too
- For Now, the Debate Goes On
- Fiber Ingredient Classification
- Soluble vs. Insoluble Fibers
- Soluble Fiber
- Synthetic Options
- Insoluble Fiber
- Both Soluble and Insoluble: Resistant Starch
- Other Classification Terminology
- Explain the Mechanism of Action
- Fiber Ingredient Types
- Many Sources, Many Ingredients
- Are All Fibers Created Equal?
- Conventional vs. Novel
- Conventional Fiber Food Ingredients
- Novel Fiber Food Ingredients
- Fiber Terminology
- Alpha-cyclodextrin
- Arabinogalactan
- Beta-glucan
- Bran
- Cellulose
- Chicory Root Fiber
- Chitosan
- Dextrin
- Fiber
- Fructooligosaccharide (FOS)
- Galactooligosaccharide
- Glucomannan
- Gums
- Hemicellulose
- Inulin/Oligofructose
- Larch Arabinogalactan
- Lignin
- Mucilage
- Oligosaccharide
- Pectin
- Polydextrose
- Polyfructan
- Psyllium
- Resistant Maltodextrin
- Resistant Starch
- Other
- There Are Very Few Truly New Fibers
- Regulatory Landscape
- Labeling Nomenclature
- Provide the Facts: Nutritional Information Musts
- Carbohydrate and Dietary Fiber Declaration
- Percent Daily Value
- Breaking Out Soluble and Insoluble Fibers
- Products that Are Exempt
- Nutrition Regulations in Foodservice
- Health, Nutrient Content and Structure/Function Claims
- Health Claims
- Table 2-3: Fiber Health Claims: Requirements and Model Claims
- Nutrient Content Claims
- Table 2-4: Fiber Nutrient Content Claims: Requirements
- Structure/Function Claims
- CSPI Targets Fiber Ingredients
- Taking Issue with Fiber-Enriched Juices
- Health Effects of Fiber
- Benefits in Consuming Fiber
- Cancer
- Diabetes
- Gastrointestinal Health
- Heart Disease
- Immune Health
- Prebiotics
- Weight Management
- Chapter 3: Profiles of Fiber Ingredient Suppliers
- Archer Daniels Midland Company, Decatur, Illinois
- Company Overview
- ADM Attempts Takeover of Grain Corporation
- Joint Venture with Matsutani
- Fibersol-2
- Fibersol-2 LQ
- Fibersol-2 AG
- Vegefull Bean Products
- Sweet ‘n’ Neat Hon-E-Shine
- Beneo-Group, Morristown, New Jersey
- Company Overview
- Beneo RemyLiVe
- Understanding Orafti Inulin and Oligofructose
- Synergy1
- Cargill, Inc., Minneapolis, MN
- Company Overview
- Cargill Inc.’s Line of Inulin and Oligofructose Products
- Oliggo-Fiber DS2 Inulin
- Oliggo-Fiber Instant Inulin
- Oliggo-Fiber Instant Premium
- Oliggo-Fiber S20 Inulin
- Oliggo-Fiber L85 Oligofrucose
- MaizeWise Corn Bran
- Barliv Barley Betafiber
- DuPont’s Danisco USA, Inc., New Century, Kansas
- Company Overview
- Litesse
- Grindsted Fiberline
- HOWARU Balance Plus
- Grain Millers Inc., Eden Prairie, Minnesota
- Company Overview
- Non-Branded Oat Bran and Fiber
- Grain Processing Corp., Muscatine, Iowa (GPC)
- Company Overview
- The Two Sides of TruBran
- TruBran Corn Bran
- TruBran Oat Fiber
- Ingredion Inc. (formerly Corn Products Inc.)
- Company Overview
- Major Mergers and Name Change
- NutraFlora
- Sustagrain
- N-Dulge FR
- Hi-Maize
- OatVantage Oat Bran
- Purimune Galactooligosaccharide
- International Fiber Corp., North Tonawanda, New York
- Company Overview
- Fibrex
- FloAm
- JustFiber
- Keycel
- NutraFiber
- Qual Flo
- Solka-Floc
- MGP Ingredients, Inc., Atchison, Kansas
- Company Overview
- Resistant Starch
- Fibersym RW Resistant Wheat Starch
- TruTex Textured Wheat Proteins
- Nexira (formerly Colloides Naturels International, Bio Serae and NutriProcess Companies of the Iranex Group)
- Company Overview
- A History of Mergers and Acquisitions
- Equacia
- Floracia
- Fibregum
- Fibregum Crystal Pure
- Roquette America, Inc. and Solazyme Roquette Nutritionals,South San Francisco, California
- Roquette America, Inc.
- Company Overview
- Nutriose
- Polysorb FM
- Polysorb FM 98/4/25
- Polysorb FM 75/4/37
- Polysorb FM 75/4/52
- Polysorb FM 75/4/67
- Polysorb FM 98/4/67
- Solazyme Roquette Nutritionals
- Company Overview
- Almagine HL Whole Algalin Flour
- Almagine Production
- Sensus America LLC, Lawrenceville, New Jersey
- Company Overview
- Frutafit Inulin and Frutalose Oligofructose
- Frutalose SF75 Debuts July 2010
- Investigating Health Benefits
- Prebiotic Benefits Reported
- International Consumer Research
- SunOpta Ingredients Group, Chelmsford, Massachusetts
- Company Overview
- Focus on Fiber
- Barley Balance
- MultiFiber
- Oat Fiber
- Pea Fiber
- Soy Fiber
- Stabilized Brans and Germs
- Rice Fiber
- Cellulose Fiber
- OptaGrade 350
- Tate & Lyle, Decatur, Illinois
- Company Overview
- Promitor Soluble Corn Fiber
- Promitor Resistant Starch
- Sta-Lite Polydextrose
- New Launch Expected
- New Proprietary Consumer Research
- New Patent Assigned
- Competitive Briefs
- Biovelop
- Horn Food Tech
- Kraft Foods
- Marroquin Organic International
- Marshall Ingredients
- Penford Food Ingredients
- Stratum Nutrition
- Suzanne’s Specialties
- Chapter 4: The Market
- Key Issues
- The Fiber Food Ingredients Marketplace
- Determining Market Composition
- Engineering Model
- All Fiber Food Ingredients Are Experiencing Growth
- Conventional, Insoluble-Type Fibers Lead in Market Share
- Figure 4-1: Share of Fiber Food Ingredient Volume Sales,by Fiber Classification, 2007-2016
- New Novel Fibers Stealing Share as Formulators Embrace Them
- Table 4-1: Share of Fiber Food Ingredient Volume Sales,by Specific Fiber Types, 2007-2016
- Novel Fibers Show the Greatest Growth Rate
- Figure 4-2: Estimated Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales, by Fiber Classification, 2007-2011
- Table 4-2: Estimated Growth Rates of Fiber Food Ingredient Volume Sales, by Specific Fiber Types, 2007-2011
- Retail Sales Assist with Growth Estimations (and Projections)
- Table 4-3: Annual Unit Sales for Select Fiber-Enriched Foods, 2009 vs. 2011 (in millions)
- Projected Growth Rates
- Figure 4-3:: Projected Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales, by Fiber Classification, 2010-2014
- Table 4-4: Projected Growth Rates of Fiber Food Ingredient Volume Sales, by Specific Fiber Types, 2012-2016
- Chapter 5: The High-Fiber Consumer Product Landscape
- Manufacturers Respond to Consumer Demand
- Fiber Intake
- The Fiber Fortified Food Market
- Leading Fiber Food Applications in the U.S.
- General Mills
- Kraft Foods
- The Kellogg Company
- PepsiCo’s Quaker Oats Company
- Ebro Foods and New World Pasta Company
- ConAgra Foods Inc.
- Fiber Fortified Food Categories and Product Offerings
- Cereals and the Breakfast Meal Occasion
- Nutrition Bars and Sweet Baked Snacks
- Breads, Pasta, Rice and Other Main Meal Components
- Dairy Products
- Non-Dairy Beverages
- Other Fortified-Fiber Foods New Offerings
- Chapter 6: The Consumer
- Key Issues
- Getting Consumers to Consume Fiber
- Inadequate Fiber Intake Is Widespread
- And It Has Not Improved in the Past Decade
- Experts Meet to Discuss How to Best Fill America’s Fiber Gap
- Focus on Grain-Based Foods
- Roundtable Experts Confirm Confusion
- The Opportunities to Fill the Gap
- Where Consumers Are Getting Their Fiber
- Surveys Point to Grain-Based Foods
- Globally, Whole Grain and Fiber Go Hand-in-Hand
- Opportunities and Concerns
- Consumers’ Knowledge of Fiber
- Functional Foods Research Confirms Awareness and Interest
- Consumer Understanding of Functional Foods
- Table 6-1: Top-10 Functional Foods Named by Consumers, by Percent, 2011
- Awareness of Specific Food Components and Health Benefits
- Table 6-2: Awareness and Consumption of Certain Food Components for Health Reasons, 2011
- Fiber Long Recognized for Digestive Health
- Survey Shows Greater Interest in Whole Grains than Fiber
- Additional Quick Facts from the Food & Health Study
- Shopping For Fiber
- “Whole” Lots of Fiber Confusion
- Figure 6-1: Health Benefits Adults Associate with Diets Rich in Fiber and Whole Grains
- Communicating Fiber Content to Consumers
- Consumers Say: I Look for Fiber Content on Food Labels
- Experian Simmons Consumer Usage Analysis
- Experian Simmons Consumer Survey
- Trends in Attitudes on Including Fiber in the Diet
- Table 6-3: U.S. Individual Attitudes on Including Fiber in the Diet, by Percent, 2005-2009
- Trend in Cereal Brands Consumed
- Table 6-4: U.S. Households Use of Select Cereal Brands,by Percent, 2008-2011
- Using Demographic Indices
- Demographic Attitudes Towards Including Fiber in the Diet
- Table 6-5: Demographics Favoring or Resisting Individual Attitudes on Including Plenty of Fiber in the Diet, by Index, 2011
- Table 6-6: Demographics Favoring or Resisting Select Cereal Brands, by Index, 2011
- Table 6-7: U.S. Individual Attitudes Towards Including Plenty of Fiber in the Diet and Favoring or Resisting Select Cereal Brands, by Index,2011
- Packaged Facts Consumer Usage Analysis
- Packaged Facts Consumer Survey
- Overall Key Findings:
- Consumers Want More Fiber in Their Diet
- Table 6-8: Opinion of Including More Fiber in the Diet, 2012
- Opinion on Fiber Content
- Awareness of High-Fiber Diet and Various Health Benefits
- Table 6-9: Awareness of High-Fiber Diet and Various Health Benefits, 2012