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

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Almost all major food companies, as well as many regional and local manufacturers, are pumping up their products with fiber in order to help Americans consume the recommended daily intake of 25 to 30 grams. Without help from fiber-fortified foods and beverages, most Americans only consume about half the amount suggested for optimal health. In the past decade, numerous fiber ingredient suppliers have surfaced in the United States, making the category very competitive.

Packaged Facts conducted an extensive analysis of the many facets of the fiber food ingredients market, enabling Packaged Facts to estimate share of volume sales for specific fiber food ingredients in the year 2004. Packaged Facts used 2004 as the base year from which to estimate growth in volume sales and provide projections until 2014. This data are not for actual volumes sold and used in product applications, rather the data show annual increases in volume, as well as changing market share for specific fiber food ingredients for the 10-year period from 2004 to 2014. Data to determine the baseline year (2004), as well as estimations up to 2009 and projections through 2014 were obtained from an extensive analysis of suppliers, the retail market and consumers.

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 success stories; consumer understanding of the category as well as use of fiber-fortified products and more.