Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”
Food product developers, however, have long recognized the ability of fiber ingredients both to fortify products as dietary inclusions and to solve formulation challenges with the many textural benefits fiber provides.