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

Jan 29, 2013, 14:57 ET from Reportlinker

NEW YORK, Jan. 29, 2013 /PRNewswire/ -- announces that a new market research report is available in its catalogue:

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

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 recommendations 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 These terms continue to be used in these industries; however, most fiber authorities would agree that the terms are outdated and do not accurately represent the evolving dietary fiber industry.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.

Chapter 1: Executive Summary

Fiber as an Ingredient


Soluble vs. Insoluble Fibers

Fiber Ingredient Types

Conventional vs. Novel

Regulatory Landscape

Profiles of Fiber Ingredient Suppliers

Key Competitors

The Market


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


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






Chicory Root Fiber




Fructooligosaccharide (FOS)






Larch Arabinogalactan








Resistant Maltodextrin

Resistant Starch


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



Gastrointestinal Health

Heart Disease

Immune Health


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 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


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


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



N-Dulge FR


OatVantage Oat Bran

Purimune Galactooligosaccharide

International Fiber Corp., North Tonawanda, New York

Company Overview






Qual Flo


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




Fibregum Crystal Pure

Roquette America, Inc. and Solazyme Roquette Nutritionals,South San Francisco, California

Roquette America, Inc.

Company Overview


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


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


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

To order this report:

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

Contact Nicolas:
US: (805)-652-2626
Intl: +1 805-652-2626

SOURCE Reportlinker