Vegetal fibers for a healthy microbiota

The Covid-19 pandemic influenced the general opinion on vegetal fibers even more then ever.
It seems these functional ingredients, in the spotlight since a long time, will be able to benefit from this historic moment for a new growth.

Especially in these last few months, the concern on health and well-being among consumers is greater higher than ever.
In particular, people focus on the microbiota role, whose balance is fundamental for well being.
This new “mega trend” comes up beside the “classical” ones of these last few years (“clean label”, sugar reduction, weight management,…).

Prebiotics, especially inulin and FOS from chicory roots, are fundamental for a healthy microbiota.
According to the International Scientific Association for Pro- and Prebiotics (ISAPP), these fibers are proven to be the only plant-based prebiotics with functionality.

The World Health Organization recommends a daily intake of at least 25 gr of fibers, but the Western diet is far from this target.
Nowadays the consumers are more aware of diet recommendations and despite their low expense budget, they look for functional foods, rich in nutrients but low in calories.

While this is a real challenge for producers, fibers seem to be the perfect ingredient to achieve this goal.
They are more and more popular in applications such as breakfast cereals, bars, pasta and dairy products, but also the beverage sector is interested in fibers: the average consumer looks for drinks with particular benefits, such as immunostimolant properties.

Thanks to their structure, vegetal fibers can be widely used also in the “meat analogue” and cheese alternatives. It is the case of the pea fibers.

The Belgian company Cosucra inulin and oligofructose from chicory roots, but also pea functional fibers.
We are at your best disposal for more information about the Fibruline™, Fibrulose™ and Swelite™ range!

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