One.bio debuts oat fiber to unlock metabolic health and immunity

US start-up One.bio has unveiled a clinically validated fiber that enables foods to support metabolic and immune health without sacrificing taste, texture, or convenience. The company notes that One.bio 01 oat fiber can help fill the fiber gap as it offers a flavorless, odorless, colorless, and water-soluble alternative that “disappears into formulations.” 

While the oat fiber will be available for commercial use next month, under the brand GoodVice, the company is opening its platform to collaborate with companies in food, beverage, supplement, personal care, and pet nutrition. 

“GoodVice proves something simple,” says Matt Barnard, co-founder and CEO of One.bio. “The most delicious and convenient foods can also be the most biologically aligned. The technology now exists to make the food we want to eat the food we need to eat.”

“Invisibility is the breakthrough,” agrees Matt Amicucci, Ph.D., co-founder and chief science officer. “It allows brands to turn guilty pleasures into metabolic solutions. If people have to fight their food, it doesn’t scale.”

Filling the fiber gap

The average fiber intake in the US is estimated at 12 g, according to One.bio, with similar intake in Europe and China. However, the WHO recommends people consume at least 25 g daily.

Insufficient fiber intake has been linked to various health effects and chronic diseases. In the US, diseases such as diabetes, cardiovascular disease, autoimmune disorders, and neurodegeneration account for a large share of the country’s healthcare spending, underscores One.bio.

The pilot study found that participants consuming 5 or 10 g of oat fiber daily experienced significant reductions in abdominal pain and constipation.The company explains that when fiber reaches the gut, microbes convert it into short-chain fatty acids, which act as signaling molecules and are key to various processes. It adds that without these compounds, the body compensates in ways that manifest as chronic disease.

Barnard details: “For nearly all of human history, fiber wasn’t optional. It regulated metabolism, signaled satiety, calibrated the immune system, and governed inflammation through the signals produced by the microbiome as it processed those fibers. In the last 70 years, those signals were removed.”

While public health authorities and food industries are well aware of this fiber gap, One.bio notes that closing it at scale has failed due to various trade-offs, such as unpleasant taste, altered texture, and digestive distress.

The company suggests using One.bio 01 oat fiber across beverages, baked goods, sauces, and supplements as it does not affect flavor, texture, or appearance.

In a previous interview with Nutrition Insight, FrieslandCampina Ingredients and Lonza Capsugel highlighted fiber-maxxing as one of the key trends for 2026, as this is becoming one of the key ingredients consumers look for.

Glycopedia

According to One.bio, different fiber structures signal distinct biological functions, including gut barrier strengthening, reduced inflammatory signaling, and glucose regulation and satiety.

To highlight how the body responds to structures rather than quantity alone, the company developed a new knowledge base, the Glycopedia. This resource maps fiber structures to microbial fermentation pathways and downstream biological outcomes.

Through continuous blood glucose monitors, the researchers linked daily doses of 10 and 20 g with significant improvements in glycemic metrics.“This is not about roughage,” says Amicucci. “It’s about restoring signals the body already understands. The Glycopedia maps which fibers produce which signals. Give your gut the signal, and it knows what to do.”

Clinical backing

To assess the fiber’s tolerance and functional benefits, One.bio conducted a 14-day pilot study with 63 healthy adults who consumed selected fibers. Participants received daily doses of 5, 10, or 20 g of the fiber at random. The preprint is available on medRxiv.

The researchers note that the fiber was “exceptionally well tolerated across all doses,” finding no increases on the Gastrointestinal Symptom Rating Scale. They observed significant reductions in scores on this scale, with benefits after one week of 5 g per day.

The groups consuming 5 or 10 g daily experienced significant reductions in abdominal pain, and both groups demonstrated significant decreases in constipation.

In addition to tolerance, the research also found that daily doses of 10 and 20 g were associated with significant improvements in glycemic metrics, including reduced blood sugar spikes and improved glucose stability.

The authors add that exploratory analysis suggests that the fiber may also improve mental health and concentration. A subgroup of participants who reported at least mild baseline symptoms showed a significant reduction in these symptoms over time.

However, the authors acknowledge several limitations, including the lack of a control group, an open-label design, a short intervention period, variability in participants’ adherence to the glucose test, and failure to account for potential confounding factors.

At the same time, the authors note that comparing between dose groups partially compensates for the absence of a placebo, and call for future randomized controlled trials.

The study concludes: “Despite the lack of a placebo control and short duration, the dose-dependent nature of the results supports the potential of oat fiber as a well-tolerated and functional source of fiber with benefits including glycemic control, digestive health, and mental health.”