filling the fibre gap: addressing the taste & nutrition ... · –codex 1: edible carbohydrate...

Filling The Fibre Gap:

Addressing The Taste &

Nutrition Challenges

Satya S. Jonnalagadda, PhD, MBA, RD Director of Global Nutrition Science

2 | Taste & Nutrition | © Kerry 2017

Topics

• Global Dietary Fibre Market Trends

• Dietary Fibre Definitions

• Dietary Fibre Intake Gap

• Health Benefits of Dietary Fibre

• Considerations Formulating with Fibre


The Rise of Dietary Fibre

• Disorders of the digestive system are a rising concern

and represent real opportunities within a growing food,

beverage, and dietary supplements market

• Dietary fibre is typically the first ingredient that

consumers associate with digestive health

• Consumers are looking to increase the amount of fibre

in their diets to support digestive health and weight

management


Base: 851 US internet users aged 18+ currently trying to lose weight by dieting, 1,841 US internet users aged 18+ who purchased crackers in the last six months; 1,983 US internet users aged 18+ who eat bread; 2,000 US internet users aged 18+; 1,251 adults in Brazil aged 16+ who ate salty snacks in the last 12 months; internet users aged 16+ (2000 each in France, Spain, and Italy); Source: Lightspeed/Mintel; Ipsos Observer Brazil/Mintel

Fibre Is Sought Out By Consumers Globally


Dietary Fibre Definitions and Intakes


Dietary Fibre Definitions

• Codex Alimentarius Commission (2009):

• Three fibre categories

– Codex 1: Edible carbohydrate polymers

found naturally in foods as consumed

– Codex 2: Carbohydrate polymers obtained

from food raw material by physical,

enzymatic, or chemical means

– Codex 3: Synthetic carbohydrate polymers

• Codex 2 & 3 must demonstrate a physiological

health benefit

Codex Alimentarus Commission. Guidelines on Nutrition Labeling, CAC/GL 2-1985. Joint FAO/WHO Food Standards Programme, Secretariat of the CODEX Alimentarius Commission.

Rome, Italy, 1985 (amended 2010).

• Total Fibre = Dietary Fibre + Added Fibre

• Dietary (intrinsic)

− Non-digestible carbohydrate and lignin that are

intrinsic and intact in plants

• Added (functional)

− Isolated non-digestible carbohydrate that have a

beneficial physiologic effect in humans


EU Dietary Fibre

• European Commission regulations on “Nutrition

Claims” state that:

–a product claiming to be a ‘source’ of fibre

should contain at least 3g of fibre per 100g or

at least 1.5g of fibre per 100 kcal.

–a product claiming to be ‘high fibre’ should

contain at least 6g of fibre per 100g or at

least 3g of fibre per 100 kcal.

Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, 18.1.2007 https://ec.europa.eu/food/safety/labelling_nutrition/claims/nutrition_claims_en

https://ec.europa.eu/food/safety/labelling_nutrition/claims/nutrition_claims_en


Proposed USFDA Definition For Dietary Fibre

1. Non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units) and lignin that are intrinsic and intact in plants

2. Isolated and synthetic non-digestible carbohydrates (with 3 or more monomeric units) that FDA has granted be included in the definition of dietary Fibre, in response to a petition submitted to FDA

3. Isolated and synthetic non-digestible carbohydrates (with 3 or more monomeric units) that are the subject of an authorised health claim

Fibres that Meet the USFDA Dietary Fibre Definition • β-glucan soluble Fibre (AOAC 992.28) • Psyllium husk (AOAC 991.43) • Cellulose • Guar gum • Locust bean gum • Pectin • Hydroxypropylmethylcellulose

https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm


USFDA Beneficial Physiological Effects of Fibre to Human Health

At least one, if demonstrated in humans, would make the

carbohydrate eligible for listing as a “Dietary Fibre:”

1. Lowering blood glucose and cholesterol levels

2. Lowering blood pressure

3. Improved laxation and bowel function

4. Increased mineral absorption in the intestinal tract

5. Reduced energy intake (for example, due to the Fibre

promoting a feeling of fullness)

6. Other physiological endpoints could be added to the list,

if scientific evidence exists to support their inclusion

https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm


Recommended Dietary Fibre Intakes For Adults

http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1462/epdf

Dietary Fibre

g/d g/MJ

EFSA (2015) 25 g/d ---

UK (SACN, 2015) 30 ---

Germany, Austria, Switzerland (D-A-C-H, 2008) 30 2.4-3

France (AFSSA, 2001) 25-30 ---

Netherlands (GR, 2001 and 2006) 32-45 3.4

Nordic Countries (NNR, 2004) 25-35 3

Eurodiet (2000) >25 3

USA (IOM, 2005) 25-38 3.4

WHO (2003) >25 ----

Most countries recommend a daily dietary fibre intake of 25–35 g for adults (25–32 g/d for adult women and 30–35 g/d for adult men) and less for children and

older adults depending on age, corresponding to approximately 3–4 g/MJ.


Dietary Fibre Intake

o Current Fibre intakes are alarmingly low

o >90% of children and adults fall short of meeting their dietary recommendations

Europe

• Average daily Fibre intake ranged from 10 to 20 g/d

in young children (<10 to 12 y), and from 15 to 33

g/d in adolescents

• Average dietary fibre intakes ranged from 15 to 30

g/d among adults

USA

• Average daily dietary fibre intake was 16 g/d

• Differences observed by age, gender, and race

Clemens et al. J Nutr. 2012; http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1462/epdf


Dietary Fibre Nutrition and Health Benefits

• Laxation/Constipation Magt.

• Diarrhea Magt.

• Gut Microbiome Modulation

Gastrointestinal Health

• Blood Cholesterol

• Blood Glucose

• Blood Pressure

CardioMetabolic Health

• Satiety

• Body weight management

Weight Management

• Gastrointestinal Cancers

Cancer • Mineral

Absorption

• Bone Health

Other Benefits


2017 ISAPP Consensus Statement, 2017

Prebiotic: A Substance That Is Selectively Utilised By Host Microorganisms Conferring A Health Benefit

Health Benefits

Selective Utilization by Host Microorganisms

Substances that affect the Microbiome

Prebiotic* Not Prebiotic

CLAs and PUFAs

Human Milk Oligosaccharides

Oligosaccharides e.g. FOS, Inulin, GOS, MOS, XOS

Phenolics and Phytochemicals Antibiotics Vitamins

Proteins and Fats

Probiotics

Dietary Fibre

Readily Fermentable

Less Fermentable

Prebiotic Fibres


Complex Relationships!

Host / Host Environment

Diet Microbiota

Health


FODMAPs

• Acronym that stands for the carbohyrates Fermentable Oligo-, Di-, and

Monosaccharides, And Polyols (FODMAPs)

• Term coined in 2005 by Australian researchers who theorise that foods

containing FODMAPs worsen symptoms of digestive disorders: Irritable

Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD)

Concerns with the FODMAPs concept

• Recommendations based on clinical observations; few research trials

• Efficacy of FODMAPs concept not documented

• Grouping of all FODMAPs together, although perhaps easier for the

patient, ignores physiological differences among FODMAPs

• No regulatory guidance or official databases for FODMAP content

• Low FODMAP diet is a low Fibre diet

Gibson PR, Shepherd SJ. Aliment Pharmacol Ther 2005


• High interpersonal variability in post-meal glucose

observed in an 800-person cohort.

• Using personal and microbiome features enables

accurate glucose response prediction.

• Prediction is accurate and superior to common

practice in an independent cohort.

• Short-term personalised dietary interventions

successfully lower post-meal glucose.

Zeevi et al., Cell, 2015

Dietary Fibre and Personalised Nutrition: Prediction of Glycaemic Responses


Day Two: Personalised Nutrition Based On Your Gut Microbiome

Your microbiological flora is the difference

Use the Microbiome to manage your

glycaemic response


Day Two: Personalised Nutrition Based On Your Gut Microbiome

Your Sample Your Microbiome Your Diet


Siri, What Should I Eat?

• Computational models are opening the way

toward a more quantitative and personalised

approach to nutrition

• Vast datasets on diet, lifestyle, host, and the

microbiome can be used to predict the

physiological response to a given food


Dietary Fibre Applications in Food and Beverage


Fibre is Ubiquitous in Food and Beverage Products

Nutritional Beverage Cereal Bakery Nutritional Bars Savory/Extruded

Snacks

Confectionary Dairy Meats Meals & Appetizers Breaded & Coating

Systems


Reasons For Adding Fibre to Food and Beverage Products

Sweetness

Fat Reduction

Bulk

Viability

Other

Emulsification

Nutrition & Health Benefits


Fibre Functionality In Formulations Key Considerations

Molecular Weight Particle Size Solubility Water Binding Capacity

Viscosity Stability

Expansion Extrusion Texture Mouthfeel Sweetness Taste


Formulating With Fibre Other Key Considerations

Benefit Positioning

Claims Dosage

Digestive Tolerance

Cost in Use Application and

Formulation


Practical Considerations – Cereals and Bars

Cereals

• Insoluble Fibres

– Insoluble Fibre interferes with cell structure

– Reduce expansion

• Soluble Fibres

– Work in extrusion

– High usage rates result in softer/stale texture

Bars

• Insoluble Fibres

– Lend to gritty mouthfeel

– Crumbly texture

– Compete for moisture

– Interfere with binder systems

– Tend to dry out more over shelf-life

• Soluble Fibres

– Work well in place of sugar/syrup


Practical Considerations – Beverages • Powdered and Liquid Nutritional Beverages focused on

delivering health benefits leverage Fibre and Probiotics • Functionality of these fibres is critical in these applications

– Hydration – Dispersability – Viscosity – Gelling – Stability – Taste – Texture – Mouthfeel

• High Acid beverages contribute to hydrolysis of

carbohydrate – Shelf-life – Fibre content at end of shelf-life

important consideration


Practical Considerations – Bakery

•Baked foods are a common delivery vehicle for dietary fibre •Fibre impacts dough properties and bread baking quality

– Water retention capacity can impact hardness of the load – Can cause large number of non-uniform large gas cells – Can impact crumb structure and texture – Contributes to lower loaf volume – Can impact color of bread crumb and crust – Taste, aroma, texture can be impacted – Staling and bread quality

• Adding dietary fibres to gluten free products

– Improves nutritional quality – Improves sensory properties – Improves overall acceptability – Improves final bread quality – fine taste, uniform crumb

texture, brown color, fresh appearance • Identification of ideal dietary Fibre and correct dosage is a

necessary requirement

Han et al. J Chem. 2017


Fibre and Clean Labels

INGREDIENTS: SIMPLE, FAMILIAR, NATURAL,

ORGANIC, LOCAL, WHOLE, FRESH, REAL,

SUSTAINABLE, TRANSPARENT, TRUSTWORTHY,

AUTHENTIC, ETHICAL, WHOLESOME, SAFE,

HEALTHY, NUTRITIOUS

Clean Label Conference, 2017. Adapted from MJ Goulson slides.


Vegan certified pasta is made with chickpea flour, brown rice flour, tapioca

starch, and pea protein. Each 56g serving contains 11g of protein and 5g

of dietary fibre.

Contains 19g wholegrain and 4g of dietary fibre per serving. This product uses a

wholegrain blend of rolled oats and rye flakes, along with other ingredients.

Explore Cuisine Organic Chickpea Fusilli (US)

Nabisco Belvita Chocolate Breakfast Biscuits (US) • Consumer interest in foods made with simple

and real ingredients is contributing to the

decline of isolated or synthetic fibres in the

US.

• Next-generation high-fibre foods will need to

meet consumer demand for clean label

products by using ingredients that are

naturally good sources of dietary fibre.

• Ingredients such as nuts, seeds, pulses, and

grains appeal to consumer desire for ‘real’

foods and simple ingredients and may also be

able to provide a product with “intrinsic and

intact” dietary fibre.

Source: Mintel Food and Drink, Mintel GNPD

Opportunities for Naturally Fibre-rich Ingredients


This juice contains 6% apple fibre to increase the fibre content of the

product and may also improve the product’s mouthfeel.

This vegan meat substitute that uses pea fibre to help

with moisture retention and to mimic the texture of meat.

In addition to contributing dietary fibre to a product, fibres from fruits and vegetables may also contribute functional benefits, such as moisture retention, and influence a product’s texture, viscosity, or mouthfeel.

Top 10 fruit or vegetable Fibre ingredients, global high/added Fibre food and drink

launches, July 2012 – June 2017

Fruit Farm Fresh Start Pear, Prune, Apple & Banana Fibre

Lift Juice (Australia)

Quorn Vegan Fillets (Germany)

Ingredient

Psyllium seed husks

Vegetable Fibres

Apple Fibre

Pea Fibre

Soybean Fibre

Citrus Fibre

Potato Fibre

Sugar beet Fibre

Bamboo Fibre

Fruit Fibres

Source: Mintel GNPD

Fibres from Fruits and Vegetables also Have Functional Benefits


• The majority of food and drink launches with fruit or vegetable Fibres were in Europe (63%).

• High/added Fibre claims are more common on food and drink products that contain either a fruit Fibre or a vegetable

Fibre in the Middle East & Africa and in North America.

Source: Mintel GNPD

Europe Leads in Share of Launches with Fibres from Fruits or Vegetables

33 | Taste & Nutrition | © Kerry 2017 33 | Taste & Nutrition

Functional Fibres May Add Texture, Bulking Or Sweetness To Low/No/Reduced Sugar Products

According to the manufacturer, this ice cream contains more protein and less sugar per serving than regular ice cream, with 5g of

dietary fibre and 6g of sugar per 73g serving. This product uses soluble corn fibre for Fibre

and erythritol as a natural sweetener.

Cupcake kit that features 60% less sugar compared to other cake kits for children and is high in Fibre. This product contains inulin.

A 19g cupcake contains 1.9g of fibre and only 3.2g of sugar.

A protein bar with only 1g of sugar that uses, isomalto-oligosaccharides

(prebiotic Fibre from vegetable source) and soluble vegetable fibre. A 60g

serving contains 10g of dietary fibre.

Cake Angels Disney Pixar Finding Dory Unforgettable Cupcake Activity Kit (UK)

Enlightened Frozen Hot Cocoa Low Fat Ice Cream (US)

One Blueberry Cobbler Flavored Protein Bar (US)

Source: Mintel GNPD


Conclusions

• Fibre intakes continue to be less than half

recommended levels

• Fibre has significant impact on health and wellbeing

• Fibre addition may be the best solution to get fibre

into the diet without calories

• Many fibre solutions available, but trends toward

whole foods and clean label present challenges to

filling the fiber intake gap

filling the fibre gap: addressing the taste & nutrition ... · –codex 1: edible carbohydrate...

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