Consumer Demand for Products Containing Soluble Fibers
By Thom King – Chief Innovations Officer Icon Foods
Consumer demand for products containing soluble fibers particularly amongst users of GLP-1 agonists, a class of medications commonly prescribed for individuals suffering from diabesity, is estimated to grow by USD 2.11 billion from 2024-2028, according to Technavio. The market is estimated to grow at a CAGR of almost 9.91% [i]. Soluble fibers have been shown to offer a wide range of health benefits, such as enhancing satiety, improving glycemic control, and promoting digestive health. Understanding the preferences, behaviors, and motivations of this specific consumer group in relation to products formulated with soluble fibers can provide valuable insights for manufacturers and marketers aiming to develop tailored products for individuals managing diabesity with GLP-1 agonists.
Diabesity is a chronic condition characterized by obesity and elevated blood sugar levels, which can be managed through lifestyle modifications, including dietary changes. Soluble fibers are known for their ability to slow down the absorption of sugar, improve insulin sensitivity, and promote satiety. Individuals using GLP-1 agonists to manage their blood sugar and ultimately their weight may have a heightened awareness of the importance of dietary choices, making them a key target market for formulations containing soluble fibers.
Studies have shown that soluble fibers have a positive impact on glycemic control in individuals with diabetes by slowing down the digestion and absorption of carbohydrates[ii]. Additionally, soluble fibers can help regulate cholesterol levels, improve gut health, and promote weight management.
Individuals with diabesity, including those using GLP-1 agonists, are often advised to incorporate more fiber-rich foods into their diet to help manage their condition effectively. Formulas containing soluble fibers offer a convenient and effective way to increase fiber intake without significantly altering one’s diet.
Preliminary findings suggest that there is a strong consumer demand for products containing soluble fibers among users of GLP-1 agonists. Participants expressed a preference for products that are low in added sugars, high in fiber content, and convenient to incorporate into their daily routine with a high level of efficacy [iii].
Participants also highlighted the importance of product taste, texture, and variety in their choices, indicating a need for products that are both nutritious and enjoyable to consume. Marketing strategies that emphasize the health benefits of soluble fibers, such as improved glycemic control and digestive health, may resonate well with this consumer group.[iv]
Consumer demand for products containing soluble fibers among users of GLP-1 agonists presents a significant market opportunity for manufacturers and marketers. By understanding the preferences and needs of this consumer group, companies can formulate products that cater to their specific dietary requirements and support their overall health and well-being. Further research and product development in this area have the potential to contribute to improved health outcomes and quality of life for individuals managing diabetes with GLP-1 agonists.
Among the various types of fiber, soluble fiber stands out for its unique advantages and benefits. Let’s delve into the various soluble fibers found in food formulas, including digestion-resistant maltodextrin, and explore the advantages they offer.
Inulin:
Inulin is a type of soluble fiber—specifically a fructooligosaccharides (FOS)—found in foods like chicory root, agave, and Jerusalem artichoke. Inulin serves as a prebiotic, promoting the growth of beneficial gut bacteria. In addition to supporting digestive health, inulin can help improve blood sugar control and increase feelings of fullness, making it beneficial for weight management.
Inulin (FOS) Best Practices in Formulation:
Inulin type fibers consist of short-chain fructose polymers with different degrees of polymerization (DP) or chain lengths. This chain length can impact its functionality and applications in food formulation in a few different ways. For examples, medium chain fructooligosaccharides (FOS) typically consist of fructose oligomers with a degree of polymerization (DP) ranging from 4 to 8. The average chain length of medium-chain FOS is often around 4 to 6 fructose units. Long chain is often around 8 to 16 fructose units.
- Solubility and Stability: Inulin type fibers with shorter chain lengths are more soluble in water and have better stability in various food and beverage formulations. Short-chain FOS are often used in liquid products like beverages, dairy products, and nutritional supplements. While long-chain fructooligosaccharides are better in chocolate formulations.
- Sweetness and Flavor: The degree of polymerization of inulin type fibers can affect its sweetness level. Shorter chain FOS typically have a slightly sweeter taste compared to longer chain FOS. This can be advantageous in formulations where sweetness enhancement is desired without adding extra sugar or artificial sweeteners.
- Texture and Mouthfeel: Longer chain inulin type fibers can contribute to the texture and mouthfeel of food products. They can act as bulking agents and provide a creamy or smooth texture in products like yogurts, chocolate, ice creams, and spreads where fat emulation is required.
- Baking and Cooking Applications: Inulin type fibers with different chain lengths can exhibit varying properties when used in baking and cooking applications. Short-chain FOS may be more suitable for products that require high solubility and uniform distribution, while longer chain FOS can provide structure, higher gelling, and stability in baked goods.
- Cost and Sourcing: The production of inulin type fiber with different chain lengths vary in terms of cost and supply chain stability. Formulators need to consider the cost-effectiveness and sourcing of FOS with specific chain lengths based on their formulation requirements and target market. The longer the chain, the higher the cost.
Some of the best formulating benefits regarding inulin include but aren’t limited to:
- Prebiotic and Gut Health Claims: Inulin is known for its prebiotic properties, as it serves as food for beneficial bacteria in the gut. Formulations targeting gut health, such as probiotics, synbiotics, and other digestive health products, can benefit from the addition of inulin to support the growth of beneficial gut bacteria.
- Sugar Reduction: Inulin/FOS can be used as a sugar substitute or partial sugar replacer in various food and beverage products. It can help reduce the sugar content while providing sweetness and bulking properties. Inulin is often used in low-sugar or sugar-free products like dairy alternatives, baked goods, bars, and beverages.
- Texture and Mouthfeel: Inulin/FOS can improve the texture and mouthfeel of food products. It can act as a fat mimetic in low-fat products, providing a creamy texture without the need for additional fats. In baked goods, inulin can help retain moisture by driving down water activity and thus improve shelf life.
- Binding and Bulking Agent: Inulin/FOS can be used as a binding and bulking agent in food formulations. It can help improve the structure of products like produced meats, cereal bars, and snacks. Inulin’s binding properties make it useful in gluten-free formulations as well.
- Flavor Masking: Inulin/FOS can help mask off-flavors or enhance the flavor profile of certain products. It can be used in combination with other ingredients like stevia, monk fruit, and thaumatin to improve the overall taste of the final product.
Digestion-Resistant Maltodextrin:
Digestion-resistant maltodextrin is a type of soluble fiber derived from corn or various starches, but the gold standard is derived from cassava root in form of soluble tapioca fiber. It resists digestion in the small intestine and reaches the large intestine intact, where it serves as a substrate for beneficial gut bacteria. Digestion-resistant maltodextrin helps promote a healthy gut microbiome, supports regularity and digestive health, and may also aid in blood sugar management.
The average chain length of soluble tapioca fiber can vary depending on the specific processing methods used to extract and refine the fiber from tapioca starch. Soluble tapioca fiber is typically composed of a mixture of oligosaccharides with varying degrees of polymerization (DP), which refers to the number of sugar units (glucose molecules) linked together in the chain.
In general, soluble tapioca fiber may consist of oligosaccharides with a DP ranging from 2 to 10 or higher. This means that the average chain length of soluble tapioca fiber can vary and may include short-chain oligosaccharides as well as longer-chain oligosaccharides.
The specific chain length profile of soluble tapioca fiber can impact its functional properties, such as solubility, viscosity, sweetness, and prebiotic effects. Shorter-chain oligosaccharides are typically more soluble and have lower viscosity, while longer-chain oligosaccharides may contribute to a thicker texture and mouthfeel in food products.
When formulating products with soluble tapioca fiber, manufacturers may consider the chain length distribution of the fiber to achieve the desired functional and sensory attributes in the final product. It’s important to note that the exact average chain length of soluble tapioca fiber may vary among different sources and suppliers, so manufacturers will need to obtain specific information from their ingredient suppliers regarding the chain length profile of the soluble tapioca fiber they are using in their formulations.
Digestion-Resistant Maltodextrin Best Practices in Formulation:
Soluble tapioca fiber, also known as cassava root fiber or tapioca maltodextrin, is classified as a type of dietary fiber derived from the cassava root, mostly harvested in Thailand and Indonesia. It has several functional properties that make it the gold standard ingredient for food and beverage formulations. Some of the best formulating uses for soluble tapioca fiber include:
- Sweeteners and Sugar Reduction: Soluble tapioca fiber can be used as a sweetener or sugar substitute in various food and beverage products. It can provide sweetness while also contributing to the fiber content of the product. Formulators can use tapioca fiber to reduce sugar content in formulations, particularly in products like functional prebiotic beverages, snacks, and baked goods.
- Texture and Mouthfeel: Tapioca fiber can improve the texture and mouthfeel of food products. It can act as a bulking agent, providing body and viscosity to products like sauces, dressings, and dairy alternatives. Tapioca fiber can also enhance the creaminess and smoothness of products like ice creams and yogurts. Soluble tapioca fiber really shines in zero added sugar beverages by creating a viscosity similar to sugar.
- Stabilizer and Emulsifier: Soluble tapioca fiber can function as a stabilizer and emulsifier in food formulations. It can help maintain the stability of emulsions, prevent ingredient separation, and improve the overall quality of products like dressings, sauces, and beverages.
- Fiber Enrichment: Tapioca fiber is a source of dietary fiber, which can help increase the fiber content of food products. Formulations targeting fiber enrichment, such as granola bars, cereal products, baked goods, and prebiotic beverages can benefit from the addition of tapioca fiber to boost the nutritional profile of the product.
- Low-Calorie and Functional Foods: Soluble tapioca fiber can be used in the formulation of low-calorie and functional foods. It can help reduce calorie content while providing functional benefits such as improved texture, moisture retention, and fiber enrichment.
- Digestive Health Products: Given its fiber content and prebiotic properties, tapioca fiber can be used in formulations targeting digestive health. Products like probiotics, digestive health supplements, and gut health foods can benefit from the addition of tapioca fiber to support gut health and promote a healthy digestive system.
- Gluten-Free and Clean Label Products: Tapioca fiber is naturally gluten-free and can be used in gluten-free formulations to improve texture and structure. It is also well-suited for clean label products, as it is a natural ingredient that can enhance the nutritional profile of food products.
The degree of polymerization (DP) and chain length of soluble tapioca fiber can play a significant role in food formulations. Here are some ways in which the degrees of polymerization and chain length in soluble tapioca fiber can impact food formulation:
- Solubility and Viscosity: Shorter-chain fibers like the ones found in Icon Foods’ FibRefine Soluble Tapioca Fiber have higher solubility in water and lower viscosity compared to longer-chain fibers. Formulators can use this information to adjust the solubility and viscosity of their beverage, sauce, and dressing formulations.
- Texture and Mouthfeel: The chain length of FibRefine can affect the texture and mouthfeel of food products making them suitable for applications where a creamy or smooth mouthfeel is desired, such as dairy alternatives, soups, and desserts.
- Sweetness and Flavor: FibRefine can impact the sweetness and flavor profile of food products. Its shorter-chain fibers may have a milder sweetness compared to longer-chain fibers, which can be beneficial for formulating products where a subtle sweet taste is desired without overpowering the overall flavor.
- Bulking and Stabilizing Properties: FibRefine can act as a bulking agent and stabilizer in food formulations. It can help improve the structure, stability, and shelf life of products like baked goods, snacks, and spreads by providing volume, texture, and moisture retention properties.
- Prebiotic Effects: The chain length of soluble tapioca fiber can influence its prebiotic effects on gut health. Shorter-chain fibers like the kind found in FibRefine are typically more readily fermented by beneficial gut bacteria, promoting digestive health and supporting a healthy gut microbiota.
The Dynamic Due of Fiber Stacking
Formulating with a combination of inulin or FOS with soluble tapioca fiber can offer several benefits, including reduced gastrointestinal impact and improved efficacy in promoting gut health and overall well-being.
Reduced Gastrointestinal Impact:
- Balanced Fermentation: Inulin/FOS and soluble tapioca fiber have different fermentation rates in the gut due to their varying degrees of polymerization and chain lengths. By combining these two types of fibers, you can achieve a more balanced fermentation process in the gut. This helps reduce the potential for gastrointestinal discomfort that may occur when consuming high amounts of a single type of fiber.
- Gentle on the Stomach: Consumer research suggests some individuals may experience digestive issues such as bloating or gas when consuming high amounts of certain types of fiber. The combination of inulin and soluble tapioca fiber can be gentler on the stomach compared to using a high dose of a single fiber type, making it more tolerable for individuals with sensitive digestive systems. For instance, stacking 3-4% inulin with 3-4% of soluble tapioca fiber. One is a fructooligosaccharides and the other a digestive resistance maltodextrin with different degrees of polymerization (chain length). They are each metabolized differently by different bacteria and reduce the total metabolite (gas).
Enhanced Prebiotic Effect and Nutritional Support:
- Synergistic Prebiotic Activity: Inulin and soluble tapioca fiber are both prebiotic fibers that promote the growth of beneficial gut bacteria. When combined, they can have a synergistic effect on the gut microbiota by providing a diverse range of substrates for different types of beneficial bacteria. This can enhance the overall prebiotic activity and support a healthy gut microbiome.
- Comprehensive Nutritional Support: The combination of inulin and soluble tapioca fiber can provide a broader spectrum of nutrients to support the growth of beneficial gut bacteria. This comprehensive nutritional support can help improve the balance of the gut microbiota and contribute to overall gut health.
Versatile Formulation Options:
- Texture and Flavor Enhancement: Inulin/FOS and soluble tapioca fiber can both contribute to the texture, mouthfeel, and flavor of food products. Their complementary properties allow for versatile formulation options, enabling formulators to create products with desirable sensory attributes and enhanced health benefits.
By leveraging the benefits of reduced gastrointestinal impact and enhanced efficacy through the stacking of inulin and soluble tapioca fiber in formulations, food scientists can develop products that not only support gut health but also offer a well-rounded approach to promoting overall well-being, digestive wellness and satiety.
The consumer demand for products containing soluble fibers particularly amongst users of GLP-1 agonists highlights a significant and lucrative market opportunity for businesses in the food and beverage industry. By understanding the motivations and preferences of this consumer group, companies can formulate tailored products that meet consumers’ unique dietary requirements and contribute to improved health outcomes.
Reach out to your Icon Foods representative for sweetening solution samples, documentation and usage guidance.
[i] https://finance.yahoo.com/news/bio-soluble-fiber-market-size-213500595.html
[ii]https://www.frontiersin.org/articles/10.3389/fnut.2023.1253312/full#:~:text=Previous%20studies%20have%20shown%20that,correlated%20with%20viscosity%20(15)
[iii] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648557/
[iv] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7935542/
