The demand from consumers to increase fiber content in foods and beverages has become nearly as loud as from healthcare professionals. Yet the resultant cascade of formulation challenges when upping fiber in a familiar or standard formulation can be compounded by consumer complaints related to numerous negative results in taste, texture and other organoleptic qualities—or worse, digestive comfort—as well as stability and shelflife changes. These negatives can be common occurrences that accompany many of the familiar fibers.
The areas that have been hardest hit by the challenge of increasing fiber without affecting taste, texture or causing unpleasant side effects include cereal, bars and dairy.