Dietary Fiber

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Derived from chicory root, inulin and oligofructose, are two of the very few clinically proven plant-based prebiotic fibers.

FODMAPs are short-chain carbohydrates commonly found in American diets. Certain foods containing FODMAPs can trigger occasional digestive discomfort, including gas, bloating and altered bowel habits. According to the Monash University website, a low FODMAP diet can be an effective way to help manage digestive wellness.

Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.

In a new pilot study, scientists found soluble guar fiber (Sunfiber) may improve both constipation and irritability in children with ASD. This opens many new potential opportunities for companies interested in developing formulations for the ASD market. Sunfiber is appropriate for all ages. 

The study, conducted by Prof Tamàs Decsi, University of Pécs, Department of Paediatrics, Clinical Center of the University of Pécs, Medical School in Hungary, is the first of its kind to provide an in-depth investigation into the effect of prebiotic chicory root fiber supplementation on the gut microbiota composition of children aged 3 to 6 years, including those undertaking antibiotic treatment. 

A systematic review and meta-analysis published in The Lancet early this year suggested a causal relationship between a high-fiber diet and reduced incidence of non-communicable disease.

FODMAPs (fermentable oligo-saccharides, disaccharides, mono-saccharides and polyols) are a group of poorly-absorbed dietary sugars that ferment in the gut, which can trigger symptoms of IBS and other functional gastrointestinal disorders

Quality is extremely important in probiotic production, and the fermentation unit will also optimize DuPont’s production capability, enabling the company to increase the pace of delivery to customers and the market.

With fashionable flavors like Iced Coffee, Caramel Fudge, Strawberry Ice Cream or Salted Caramel, brand suppliers can extend their range of protein bars to include attractive alternatives with high unique selling value and satisfy the consumer’s demand for healthy enjoyment in terms of “permissible indulgence.” 

Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain.