Low FODMAP certification of Ingredion fibers set to support consumers’ digestive health
18 Oct 2019 --- Ingredion has received Low FODMAP Certification for two of its dietary fibers, Versafibe 1490 and Novelose 3490, from Monash University. The certification is awarded to products and ingredients that are low in fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), as well as short-chain carbs that can cause bloating, diarrhea, constipation and stomach pains. The official Monash University Low FODMAP diet badge facilitates manufacturers and consumers alike to identify ingredients and products that help support digestive health while following a low FODMAP diet.
“Fiber helps to increase the level of ‘good’ bacteria in the gut due to its prebiotic nature. Several studies suggest that a poor gut microbiome can lead to many health issues. At the same time, the importance of maintaining good digestive health throughout life has become clearer for consumers. With our ingredient solutions and applications expertise, we make it simpler for manufacturers to add more fiber to foods and make it taste good too,” Diana Nieto, Senior Manager, Strategic Marketing, Starch-Based Texturizers at Ingredion, tells NutritionInsight.
Potato-based Versafibe 1490 and tapioca-based Novelose 3490 are characterized by their bland flavor, white color and easy usage in different types of formulations. This makes the fibers well suitable for baked goods, pasta, snacks, nutrition bars and beverages – and are ideal for use in bakery applications, such as breads, cookies, tortillas and more. Given its low water-holding capacity, Versafibe 1490 is especially easy to incorporate into bakery recipes, as there are little to no changes needed to add to a recipe. The fibers are also suitable for gluten-free formulations.
Monash University's certification program aims to help consumers identify shelf products with a low FODMAP.“According to Ingredion research done in August this year, consumers have an interest in foods that can help support digestive wellness, and when introduced to low FODMAP products, many felt that low FODMAP foods were good for digestive health. Currently, only 10 percent of the respondents were aware of a Low FODMAP certification, revealing an opportunity for manufacturers,” Nieto explains.
Food low in FODMAP include fruits, vegetables and legumes, certain meats, fresh fish and seafood. Examples of high FODMAP foods are onions, garlic, fruits containing high fructose, chorizo and a high alcohol intake.
Both ingredients are classified as a resistant starch Type 4 (RS4). Since April this year, RS4 starches have been recognized by the US Food and Drug Administration (FDA) as dietary fibers under the new Nutrition Facts labeling regulations. Not only does RS4 contribute to the fiber content in foods but it can also help reduce net calories in different types of food applications.
Fiber consumption among consumers has sky-rocketed in recent times. According to a 2018 Innova Market Insights survey, 44 percent of US consumers say they have increased their consumption of fiber. In addition, a 21 percent average annual growth has been reported in new product launches carrying a fiber claim. Awareness of the importance of digestive health has grown, inspiring NPD within this space. Personalized nutrition has been deemed a “game changing trend” by the market researcher’s Innovation Director.
Conducting its own research this summer, Ingredion found that consumers have an interest in foods that can help support digestive wellness. When introduced to low FODMAP products, many felt that low FODMAP foods were good for digestive health, says Nieto.
The gastroenterology team at Monash University has been researching FODMAPs for more than 14 years. The university established the Low FODMAP Certification program in response to overwhelming consumer demand for food products that do not trigger gastrointestinal symptoms, such as abdominal discomfort and gas.
Adhering to a low FODMAP diet helps reduce digestion problems and stomach pains.Ingredion is showcasing its ingredients at SupplySide West 2019 in Las Vegas US, October 15 to 19, alongside a growing number of mainstream companies that are launching or have launched low FODMAP products, Nieto says. This afternoon, on October 18, a workshop is being held that is set to discuss low FODMAPs, among other items, and their possible impact on the market, she says.
What’s happening in the fiber space?
Ingredion has long been active in the fiber space, joined by other industry players. Already in early 2016, Ingredion, alongside several other acacia gum manufacturers, was involved in efforts to support the dietary fiber status for acacia gum. The companies involved collaborated and met with the FDA several times and decided together to conduct additional clinical studies to give the fiber the regulatory green light.
In response to this increasing awareness of gut health as key to overall wellness, start-up Comet Bio launched its Arabinoxylan Plant Fiber Extract. The product promotes the growth of beneficial bacteria in the gut, with a 3g dose of the plant-based, gluten-free prebiotic dietary fiber.
Within the functional beverages scene, fiber-induced drinks are also gaining premium shelf space. Plant-based, functional beverages brand Rebbl has launched a new line of drinks that boast six grams of prebiotic fiber for digestive health.
By Anni Schleicher
