By Donna Berry, Contributing Editor
Dietary fiber continues to be one of the most ambiguous subjects in food formulating. This is not because authorities don’t have valid definitions. Rather, it’s due to federal regulators not adopting them and creating rules and regulations to qualify an ingredient as fiber.
“There has been a lot of discussion to agree upon new definitions for dietary fiber," explains Rhonda Witwer, senior business development manager, nutrition, National Starch Food Innovation, Bridgewater, NJ. “Codex Alimentarius is clear about what it defines as fiber. Yes, it includes a wider variety of fibers than historically classified, but the data supports their inclusion.
“The Codex definition requires that a dietary fiber provide proof that it delivers health benefits," Witwer continues. “The proposed Institute of Medicine definition also requires proof, but is yet to be adopted by FDA. So, while many ingredients are currently claiming to be dietary fiber right now, systems are in place that will force manufacturers to demonstrate benefits and will prevent non-qualified ingredients from claiming to be fiber."
In addition to protecting against heart disease, different fibers have been shown to exert varying benefits, including functioning as a laxative, enhancing the immune system, regulating blood sugar and blood lipid levels, providing satiety, improving mineral absorption, and preventing cancer. It’s no wonder why, as consumers become increasingly aware of these potential benefits, they are looking beyond natural sources of dietary fiber—fruits, vegetables and whole grains—to foods designed to deliver an extra boost through addition of fiber ingredients. But here’s the twist: Contrary to early attempts at fiber fortification of foods, most consumers today want the added fiber to be invisible to their eyes and palate.
“We need all the fiber we can get to increase intake, and we don’t seem to be able to get enough from whole foods," says Witwer. “We need fiber-fortified foods, as well."
No more barking
Historically, product designers looking to increase foods’ fiber content were limited to insoluble-type fiber ingredients such as cellulose, as little was known about extracting, purifying and producing soluble fibers. And, unfortunately, many of the original insoluble fiber ingredients had the eating characteristics of tree bark, which was transferred to the application. Thus, fiber enrichment was most common in grain-based foods, which tend to be more forgiving than delicate systems such as beverage and dairy.
