More than 50 different fiber ingredients are available to food formulators. Packaged Facts predicts some fiber ingredients will grow at a faster rate for such reasons as being more compatible to many applications and being a new entry to the market that gains the attention of large food manufacturers, said David Sprinkle, research director for Packaged Facts, a division MarketResearch.com.
“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,” he said. “The strongest trend is with boosting the fiber content of grain-based foods, in particular those marketed as ‘made with whole grains.’ “
According to Packaged Facts, the Dietary Guidelines for Americans 2010 has played a factor in the growing emphasis on whole grains and other inherent sources of fiber. U.S. legislation that requires baked foods served in public schools to contain no less than 51% whole grain, effective July 1, 2014, also is influencing the market. Currently at least half of grains offered to students during the lunch week must be whole grain-rich.
