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Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition
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Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition


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  • 1. Fiber Food Ingredients in the U.S.: Soluble, Insoluble, andDigestive-Resistant Types, 2nd EditionReport Details:Published:November 2012No. of Pages: 196Price: Single User License – US$6995This report looks at the fiber-fortified food and beverage category from two angles. The primaryfocus is on available fiber ingredients and the suppliers that provide them to the consumablesindustry. In addition, the report explores the finished products in the marketplace and theAmericans that purchase them. The report provides insight to the types of fiber and their provenbenefit; the companies that supply the ingredients, including a competitive analysis by fiber typeand application; marketplace products; consumer understanding of the category as well as use offiber-fortified products and more.Most Americans consume only about half the amount of fiber recommended by the Institute ofMedicine. Recognizing that Americans are not consuming enough food-based sources of fiber, theDietary Guidelines Advisory Committee believed it was critical to make changes to the DietaryGuidelines for Americans in order to better inform and educate Americans about their foodchoices. This emphasis on whole grains and other inherent sources of fiber has impacted productdevelopment and reformulation efforts by food manufacturers, and in turn has impacted the fiberfood ingredient business. With low fiber intakes, consumers need a variety of options to help thembridge the fiber gap. Adding fiber food ingredients to no- and low-fiber foods that people alreadylike and eat is a practical solution to meet fiber recommen¬dations without adding significantcalories to the diet. There are now more than 50 different types of fiber food ingredients availableto food formulators.Historically the terms “soluble” and “insoluble” have been used to classify the specific type of fiberon food labels, in scientific research and in nutrition education efforts with consumers. Theseterms continue to be used in these industries; however, most fiber authorities would agree that theterms are outdated and do not accurately represent the evolving dietary fiber industry. In thisreport, these terms are only used to describe specific fiber ingredients, not to classify categories offiber. Packaged Facts categorizes fiber food ingredients as either conventional or novel. For themost part, conventional fiber food ingredients are those that can be measured using the twoapproved AOAC International analytical tests for fiber. In this report, conventional fiber foodingredients include those often recognized as insoluble, such as cellulose, and ingredients that areconcentrated sources of cellulose such as pea fiber and wheat bran. The category also includesfiber food ingredients often described as soluble, including beta-glucan, and concentrated sources
  • 2. of beta-glucan such as oat bran and barley fiber; gums, as they pertain to this report; pectin;psyllium and modified celluloses. There are some conventional fiber ingredients such as sugarbeet fiber, whose total fiber content is about one-third soluble and two-thirds insoluble. Oftenmarketers position it as a soluble fiber, even though more than half of its fiber content is cellulose.Packaged Facts considers a fiber food ingredient as novel if it is one that has not historically beenviewed as a fiber food ingredient. This includes, but is not limited to inulin, FOS, GOS, resistantmaltodextrin and soluble corn fiber. For the most part, these novel fiber food ingredients arecategorized as soluble fiber, or described as possessing properties of soluble fiber, as in the caseof some resistant starches.The market for fiber-enhanced foods is still in its infancy, but growth rates are slowing, and usageby fiber type usage is balancing out. There is a great deal of room for growth across almost allfood categories, which presents an opportunity for the many different fiber food ingredientscurrently available to formulators. Growth rates for the three fiber categories indicate a major shiftin market share by 2016, with novel fibers stealing the most share from conventional, insoluble-type fibers. Packaged Facts projects that from 2012 to 2016, volume sales growth rates will bedriven by price and performance, as well as the fact that many food manufacturers are only addingfiber ingredients to foods in order to increase fiber content and make a content claim, rather thanmake a health or structure/function claim. The introduction of some fiber food ingredients,specifically many of those categorized as novel, has allowed for the development of entire newcategories of fiber-enriched foods, which is helping drive the growth of specific fiber foodingredients. The strongest trend is with boosting the fiber content of grain-based foods, inparticular those marketed as “made with whole grains.Get your copy of this report @ points covered in Table of Contents of this report includeTable Of ContentsChapter 1: Executive SummaryFiber as an IngredientOverviewSoluble vs. Insoluble FibersFiber Ingredient TypesConventional vs. NovelRegulatory LandscapeProfiles of Fiber Ingredient SuppliersKey CompetitorsThe MarketOverviewFigure 1-1: Share of Fiber Food Ingredient Volume Sales, by Fiber Classification, 2007-2016Novel Fibers Show the Greatest Growth RateProjected Growth Rates
  • 3. Figure 1-2: Projected Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales,by Fiber Classification, 2010-2014The High-Fiber Consumer Product LandscapeManufacturers Respond to Consumer DemandThe Fiber Fortified Food MarketLeading Fiber Food Applications in the U.S.The ConsumerOverviewTable 1-1: U.S. Individual Attitudes on Including Fiber in the Diet,by Percent, 2005-2009Fiber-Seeking DemographicsPackaged Facts Consumer Survey FindingsTable 1-2: Opinion of Including More Fiber in the Diet, 2012Chapter 2: Fiber as an IngredientKey IssuesIntroduction to Fiber Food (and Beverage) IngredientsWhy Fiber?Table 2-1: Daily Fiber Intakes Recommendations, by Age and GenderBenefits of Consuming FiberAmericans Don’t Consume Enough Food-Based Sources of FiberRecommended Sources of Fiber in the DietThe 2010 Dietary Guidelines Regarding Fiber IntakeEmphasis on Whole GrainsWhole Grain vs. Fiber ConfusionWhole Grains DefinedThe Discussion on FiberIsolated Fiber Food IngredientsWhat Kellogg Company Has to SayFocus of this ReportClosing the GapFood Ingredients Excluded from This ReportA Brief History of FiberLong Considered a Super NutrientNo Longer Being CrudeDefining Dietary FiberNo Legal Definition ExistsAACC Publishes DefinitionFiber Food Ingredients RecognizedProposing a Single, Global Definition for FiberTable 2-2: The Institute of Medicine’s Proposed Definition for Fiber, 2002Codex Formalizes a Definition, TooFor Now, the Debate Goes OnFiber Ingredient Classification
  • 4. Soluble vs. Insoluble FibersSoluble FiberSynthetic OptionsInsoluble FiberBoth Soluble and Insoluble: Resistant StarchOther Classification TerminologyExplain the Mechanism of ActionFiber Ingredient TypesMany Sources, Many IngredientsAre All Fibers Created Equal?Conventional vs. NovelConventional Fiber Food IngredientsNovel Fiber Food IngredientsFiber TerminologyAlpha-cyclodextrinArabinogalactanBeta-glucanBranCelluloseChicory Root FiberChitosanDextrinFiberFructooligosaccharide (FOS)GalactooligosaccharideGlucomannanGumsHemicelluloseInulin/OligofructoseLarch ArabinogalactanLigninMucilageOligosaccharidePectinPolydextrosePolyfructanPsylliumResistant MaltodextrinResistant StarchOtherThere Are Very Few Truly New FibersRegulatory Landscape
  • 5. Labeling NomenclatureProvide the Facts: Nutritional Information MustsCarbohydrate and Dietary Fiber DeclarationPercent Daily ValueBreaking Out Soluble and Insoluble FibersProducts that Are ExemptNutrition Regulations in FoodserviceHealth, Nutrient Content and Structure/Function ClaimsHealth ClaimsTable 2-3: Fiber Health Claims: Requirements and Model ClaimsNutrient Content ClaimsTable 2-4: Fiber Nutrient Content Claims: RequirementsStructure/Function ClaimsCSPI Targets Fiber IngredientsTaking Issue with Fiber-Enriched JuicesHealth Effects of FiberBenefits in Consuming FiberCancerDiabetesGastrointestinal HealthHeart DiseaseImmune HealthPrebioticsWeight ManagementChapter 3: Profiles of Fiber Ingredient SuppliersArcher Daniels Midland Company, Decatur, IllinoisCompany OverviewADM Attempts Takeover of Grain CorporationJoint Venture with MatsutaniFibersol-2Fibersol-2 LQFibersol-2 AGVegefull Bean ProductsSweet ‘n’ Neat Hon-E-ShineBeneo-Group, Morristown, New JerseyCompany OverviewBeneo RemyLiVeUnderstanding Orafti Inulin and OligofructoseSynergy1Cargill, Inc., Minneapolis, MNCompany OverviewCargill Inc.’s Line of Inulin and Oligofructose Products
  • 6. Oliggo-Fiber DS2 InulinOliggo-Fiber Instant InulinOliggo-Fiber Instant PremiumOliggo-Fiber S20 InulinOliggo-Fiber L85 OligofrucoseMaizeWise Corn BranBarliv Barley BetafiberDuPont’s Danisco USA, Inc., New Century, KansasCompany OverviewLitesseGrindsted FiberlineHOWARU Balance PlusGrain Millers Inc., Eden Prairie, MinnesotaCompany OverviewNon-Branded Oat Bran and FiberGrain Processing Corp., Muscatine, Iowa (GPC)Company OverviewThe Two Sides of TruBranTruBran Corn BranTruBran Oat FiberIngredion Inc. (formerly Corn Products Inc.)Company OverviewMajor Mergers and Name ChangeNutraFloraSustagrainN-Dulge FRHi-MaizeOatVantage Oat BranPurimune GalactooligosaccharideInternational Fiber Corp., North Tonawanda, New YorkCompany OverviewFibrexFloAmJustFiberKeycelNutraFiberQual FloSolka-FlocMGP Ingredients, Inc., Atchison, KansasCompany OverviewResistant StarchFibersym RW Resistant Wheat Starch
  • 7. TruTex Textured Wheat ProteinsNexira (formerly Colloides Naturels International, Bio Serae and NutriProcess Companies of theIranex Group)Company OverviewA History of Mergers and AcquisitionsEquaciaFloraciaFibregumFibregum Crystal PureRoquette America, Inc. and Solazyme Roquette Nutritionals,South San Francisco, CaliforniaRoquette America, Inc.Company OverviewNutriosePolysorb FMPolysorb FM 98/4/25Polysorb FM 75/4/37Polysorb FM 75/4/52Polysorb FM 75/4/67Polysorb FM 98/4/67Solazyme Roquette NutritionalsCompany OverviewAlmagine HL Whole Algalin FlourAlmagine ProductionSensus America LLC, Lawrenceville, New JerseyCompany OverviewFrutafit Inulin and Frutalose OligofructoseFrutalose SF75 Debuts July 2010Investigating Health BenefitsPrebiotic Benefits ReportedInternational Consumer ResearchSunOpta Ingredients Group, Chelmsford, MassachusettsCompany OverviewFocus on FiberBarley BalanceMultiFiberOat FiberPea FiberSoy FiberStabilized Brans and GermsRice FiberCellulose FiberOptaGrade 350
  • 8. Tate & Lyle, Decatur, IllinoisCompany OverviewPromitor Soluble Corn FiberPromitor Resistant StarchSta-Lite PolydextroseNew Launch ExpectedNew Proprietary Consumer ResearchNew Patent AssignedCompetitive BriefsBiovelopHorn Food TechKraft FoodsMarroquin Organic InternationalMarshall IngredientsPenford Food IngredientsStratum NutritionSuzanne’s SpecialtiesChapter 4: The MarketKey IssuesThe Fiber Food Ingredients MarketplaceDetermining Market CompositionEngineering ModelAll Fiber Food Ingredients Are Experiencing GrowthConventional, Insoluble-Type Fibers Lead in Market ShareFigure 4-1: Share of Fiber Food Ingredient Volume Sales,by Fiber Classification, 2007-2016New Novel Fibers Stealing Share as Formulators Embrace ThemTable 4-1: Share of Fiber Food Ingredient Volume Sales,by Specific Fiber Types, 2007-2016Novel Fibers Show the Greatest Growth RateFigure 4-2: Estimated Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales,by Fiber Classification, 2007-2011Table 4-2: Estimated Growth Rates of Fiber Food Ingredient Volume Sales, by Specific FiberTypes, 2007-2011Retail Sales Assist with Growth Estimations (and Projections)Table 4-3: Annual Unit Sales for Select Fiber-Enriched Foods, 2009 vs. 2011 (in millions)Projected Growth RatesFigure 4-3:: Projected Compound Annual Growth Rates for Fiber Food Ingredient Volume Sales,by Fiber Classification, 2010-2014Table 4-4: Projected Growth Rates of Fiber Food Ingredient Volume Sales, by Specific FiberTypes, 2012-2016Chapter 5: The High-Fiber Consumer Product LandscapeManufacturers Respond to Consumer DemandFiber Intake
  • 9. The Fiber Fortified Food MarketLeading Fiber Food Applications in the U.S.General MillsKraft FoodsThe Kellogg CompanyPepsiCo’s Quaker Oats CompanyEbro Foods and New World Pasta CompanyConAgra Foods Inc.Fiber Fortified Food Categories and Product OfferingsCereals and the Breakfast Meal OccasionNutrition Bars and Sweet Baked SnacksBreads, Pasta, Rice and Other Main Meal ComponentsDairy ProductsNon-Dairy BeveragesOther Fortified-Fiber Foods New OfferingsChapter 6: The ConsumerKey IssuesGetting Consumers to Consume FiberInadequate Fiber Intake Is WidespreadAnd It Has Not Improved in the Past DecadeExperts Meet to Discuss How to Best Fill America’s Fiber GapFocus on Grain-Based FoodsRoundtable Experts Confirm ConfusionThe Opportunities to Fill the GapWhere Consumers Are Getting Their FiberSurveys Point to Grain-Based FoodsGlobally, Whole Grain and Fiber Go Hand-in-HandOpportunities and ConcernsConsumers’ Knowledge of FiberFunctional Foods Research Confirms Awareness and InterestConsumer Understanding of Functional FoodsTable 6-1: Top-10 Functional Foods Named by Consumers, by Percent, 2011Awareness of Specific Food Components and Health BenefitsTable 6-2: Awareness and Consumption of Certain Food Components for Health Reasons, 2011Fiber Long Recognized for Digestive HealthSurvey Shows Greater Interest in Whole Grains than FiberAdditional Quick Facts from the Food & Health StudyShopping For Fiber“Whole” Lots of Fiber ConfusionFigure 6-1: Health Benefits Adults Associate with Diets Rich in Fiber and Whole GrainsCommunicating Fiber Content to ConsumersConsumers Say: I Look for Fiber Content on Food Labels
  • 10. Experian Simmons Consumer Usage AnalysisExperian Simmons Consumer SurveyTrends in Attitudes on Including Fiber in the DietTable 6-3: U.S. Individual Attitudes on Including Fiber in the Diet, by Percent, 2005-2009Trend in Cereal Brands ConsumedTable 6-4: U.S. Households Use of Select Cereal Brands,by Percent, 2008-2011Using Demographic IndicesDemographic Attitudes Towards Including Fiber in the DietTable 6-5: Demographics Favoring or Resisting Individual Attitudes on Including Plenty of Fiber inthe Diet, by Index, 2011Table 6-6: Demographics Favoring or Resisting Select Cereal Brands, by Index, 2011Table 6-7: U.S. Individual Attitudes Towards Including Plenty of Fiber in the Diet and Favoring orResisting Select Cereal Brands, by Index,2011Packaged Facts Consumer Usage AnalysisPackaged Facts Consumer SurveyOverall Key Findings:Consumers Want More Fiber in Their DietTable 6-8: Opinion of Including More Fiber in the Diet, 2012Opinion on Fiber ContentAwareness of High-Fiber Diet and Various Health BenefitsTable 6-9: Awareness of High-Fiber Diet and Various Health Benefits, 2012Contact: for more information.