Industry Response: The Hows and Whys of Boosting …...Industry Response: The Hows and Whys of...

Innovation | Nutrition | Regulatory | Safety | Sensory

Industry Response: The Hows and Whys of

Boosting Fibre in Everyday Products

Persis Subramaniam

Head of Product Development

Leatherhead Research Limited

www.leatherheadfood.com

“Carbohydrate polymers with three or more monomeric units, which are

neither digested nor absorbed in the human small intestine and belong

to the following categories:

— edible carbohydrate polymers naturally occurring in the food as

consumed,

— edible carbohydrate polymers which have been obtained from food

raw material by physical, enzymatic or chemical means and which

have a beneficial physiological effect demonstrated by generally

accepted scientific evidence,

— edible synthetic carbohydrate polymers which have a beneficial

physiological effect demonstrated by generally accepted scientific

evidence”.

Legal Definition of Fibre


Insoluble Dietary Fibre

• Cellulose

• Hemicellulose

• Plant waxes

• Chitin/chitosan

Soluble Dietary Fibre

• Pectins

• ẞ-glucan

• Gums

• Inulin

Total Dietary Fibre

Total Dietary

Fibre


Fibre Ingredients

Cereal Based

Plant extracts /Isolates

Fruit Based

Others


Cereal Based Ingredients

Insoluble and

soluble fibres

Lipids concentrate here but

also some insoluble and

soluble fibres

Starch mainly; but endosperm

cell walls contain insoluble and

soluble fibres

Important Ingredients

Whole Grain/flour

Fibre

Bran

Germ

β-glucan

High Fibre Grains

Oat Rye

Wheat Legumes (e.g.

soyabean)

Barley Speciality grains

Rice e.g. Amaranth

Corn Flax, Spelt

Hull composed

of insoluble fibres


• Dried fruit e.g. 5-6 dates 3g

Fruit-based fibre ingredients

Source Ingredient Typical Total

Dietary Fibre

(%)

Dates, figs raisins Whole/pieces 5-8

Fruit Powder 10-65

Apple/citrus Pectin 50-80

Apple Fibre 20-70

Fruit Purees/concentrated pastes >5


Other Gums

• Soluble fibres

• Seaweed extracts – carrageenan and

alginates

• Plant extracts –gum arabic, karaya and

tragacanth

• Seed extracts – guar, LBG

• Not used for fibre content (used at low levels

<2%)

Plant Extracts and Isolates

(Fibre content 80-90%)

α-Cellulose

Microcrystalline Cellulose

(MCC)

Hydroxypropylmethylcellulose

(HPMC)

Carboxy

methylcellulose (CMC)

Cellulose based gumsInsoluble Dietary Fibre changed to

Soluble Dietary Fibre

• MC & HPMC are cold water soluble;

insoluble in hot water

• CMC is soluble in cold and hot water

Gums Contributing Fibre in Products

- Partially hydrolysed guar and

acacia gums

- 80-85% fibre content

- Cold water soluble

- Used in beverages to add fibre


Inulin

• Extracted from chicory

• Polymer of fructose (DP 2-60)

• Soluble fibre

• Prebiotic

• Fibre content about 90%

• Heat stable

• Easily digestible

• Can gel at >25% based on DP (longer

chain less inulin needed)

• Fat replacing

FOS

• Produced from inulin through partial

enzymic hydrolysis (DP 2-10)

• Prebiotic

• Sugar replacing

Applications

• Yoghurts

• Cheese spreads

• Frozen desserts

• Confectionery

• Used for sugar and fat

reduction also

Inulin and Fructooligosaccharides (FOS)


• Konjac flour

• Sugar beet fibre

• Pea fibre

• Cocoa fibre

• Tomato fibre

• Bean fibre

• Nuts e.g. defatted peanut flour

More Plant Extracts and Isolates


• Chitosan (insoluble fibre from

treatment of chitin; from shells

of shrimp and crab and other

shellfish; used in Japan in

cookies and noodles)

• Curdlan (more than 90%

insoluble β-glucan fibre;forms

a strong, elastic gel with heat;

used in Japan in noodles)

• Resistant starch (1-40%

insoluble fibre)

• Polydextrose

- Resistant oligosaccharide or

polysaccharide

- Prebiotic 4g/day

- Solid and liquid forms available

- Very soluble

- Used as a bulking agent for

sugar and fat reduction

- Humectant

- Used in baked goods,

confectionery, frozen desserts

- Fibre enrichment

Other Sources of Fibre


• Understand the functionality role of the ingredient in the

product

• Is it multi functional?

• Bakery, Snacks, dairy and more!

• Additional benefits

e.g. Useful for sugar and fat reduction

Options for Formulation- What works

and when?


• Solubility

• Viscosity

- Concentration increases

viscosity

- Viscosity increased with

molecular weight

- pH and ionic strength varies

with fibre type

• Gelation

• Oil binding capacity

• Water Holding Capacity

Important Properties Affecting

Processing

Ingredient

g water/

g fibre x100

Apple pulp 230

Rice bran 100

Wheat bran 260

Oat bran 140

Sugar beet fibre 350


Fibre in Products

Application in Everyday Products

- What Works and When?


Fibre Claims by Product Category

• Snack foods dominate high/added fibre product launches

• Bakery, breakfast cereals and side dishes also significant usage of high/added fibre claims

• All categories where consumers would expect to find fibre – an inherent part of product e.g. wholegrain cereals

without the need for fortification


Fibre in other categories?

• Added fibre vs. inherent fibre

• Increasing number of consumers seeking clean labels and products

using natural ingredients

• Added fibres not always aligned with trends towards clean labels

• Added fibre chocolate – Do consumers really want fibre in indulgent

products?

• Dose rates – how much chocolate would you need to eat to gain any

real health benefits?

Inulin Oligofructose Inulin

Soluble

corn

fibre


Soluble fibre – increase fibre content whilst reducing fat

Derived from chicory root – label “chicory root fibre”

Clean taste, neutral flavour with a creamy mouthfeel similar to fat

Other health claims – blood sugar, bowel health

• Suitable applications include:

Yogurt

Cream cheese

Dairy desserts

Spreads

Ice cream

Baked goods

Multi-functional ingredients - Inulin


Oat Beta-glucan

• Approved EFSA claim relating to cholesterol

• “Oat beta-glucan has been shown to lower/reduce blood cholesterol.

Blood cholesterol lowering may reduce the risk of (coronary) heart

disease”.

• Foods should provide at least 3 g of oat beta-glucan per day in order to bear the

claim

• Clean label ingredient

• Claims commonly seen in breakfast cereals where oats are a key ingredient

• Categories beyond bakery and breakfast cereals are innovating with oat beta-

glucan and marketing its use on label – e.g. smoothies and juices

USA: Reverse osmosis water, peach

puree, apple juice from concentrate,

pear juice from concentrate, mango

puree, oat soluble fiber, guar gum,

xanthan gum, natural flavor, beta

carotene for color

UK: Pineapple juice (35%),

cloudy apple juice, pink

guava purée (15%), carrot

juice, golden berry (3%),

oat beta glucan (contains

gluten), lemon juice


Nutrition and Health Claims


Currently Permitted Nutrition Claims

Low energy

Energy-reduced

Energy-free

Low fat

Fat-free

Low saturated fat

Saturated fat-free

Low sugars

Sugars-free

With no added sugars

Low sodium/salt

Very low sodium/salt

Sodium-free/Salt-free

No added sodium/salt

Source of fibre

High fibre

Source of protein

High protein

Source of vitamin(s)/ mineral(s) X

High vitamin(s)/ mineral(s) X

Contains [name of nutrient]/ other

substance

Increased (name of nutrient)

Reduced (name of nutrient)

Light/lite

Naturally/Natural

Source of omega-3 fatty acids

High omega-3 fatty acids

High monounsaturated fat

High polyunsaturated fat

High unsaturated fat


Approved Nutritional Claims Relating to

Fibre in EU


Health Claims currently authorised for

fibre ingredients

Claim:

XX fibre contributes

to an increase in faecal bulk

Nutrient:

Barley Grain Fibre

Oat Grain Fibre

Rye Fibre

Wheat Bran Fibre

Sugar beet fibre

Barley Grain Fibre

Conditions:

Only for food high in that fibre

Claim:

XX fibre contributes to an acceleration of intestinal

transit

Nutrient:

Wheat Bran Fibre

Conditions:

Only for food high in that fibre

Consumer information must say daily intake

has to be 10g

Claim:

Consumption as part of a meal contributes to a reduction in blood

glucose after that meal XX fibre contributes to an an acceleration of

intestinal transit

Nutrient:

Arabinoxylan (AX)

from wheat endosperm

Conditions:

Only for food with 8g AX per 100g of availablecarbohydrates as part of the

meal.

Consumer information must say as part of the mealdaily intake has to be

10g


β-glucan Claims

(Refer to Specific Conditions of Use )

• Beta-glucans contribute to the maintenance of normal blood

cholesterol levels

• Consumption of beta-glucans from oats or barley as part of a meal

contributes to the reduction of the blood glucose rise after that meal

• Barley beta-glucans has been shown to lower/reduce blood

cholesterol. High cholesterol is a risk factor in the development of

coronary heart disease.

• Barley beta-glucans has been shown to lower/reduce blood

cholesterol. High cholesterol is a risk factor in the development of

coronary heart disease

• Oat beta-glucan has been shown to lower/reduce blood cholesterol.

High cholesterol is a risk factor in the development of coronary heart

disease


Health Claim - Oat Fibre Beta-glucan

• Oat fibre is rich in beta-glucan

• Approved health claim relating to beta-glucan and LDL

cholesterol

• Fat reduction and additional health benefits

70% less saturated fat

than regular biscuits

Beta-glucans from oats

and barley which helps

reduce cholesterol levels

in the blood

Ingredients: Whole

wheat flour (40%), oat

flakes (25%), raw cane

sugar (17%), corn oil

(14%), beta-glucan

rich cereal fibres

(5%) (barley fibre, oat

fibre), glucose-

fructose syrup,

leavening agents

(sodium acid

carbonate, ammonium

acid carbonate), whole

sea salt (0.5%)


Cellulose based ingredients

Hydroxypropyl methylcellulose (HPMC)

• Consumption of Hydroxypropyl methylcellulose with a meal contributes

to a reduction in the blood glucose rise after that meal

- The claim may be used only for food which contains 4 g of HPMC per

quantified portion as part of the meal. In order to bear the claim

information shall be given to the consumer that the beneficial effect is

obtained by consuming 4 g of HPMC as part of the meal.

Warning of choking to be given for people with swallowing difficulties or

when ingesting with inadequate fluid intake - advice on taking with

plenty of water to ensure substance reaches stomach.

• Hydroxypropyl methylcellulose contributes to the maintenance of normal

- The claim may be used only for food which provides a daily intake of 5 g

of HPMC. In order to bear the claim information shall be given to the

consumer that the beneficial effect is obtained with a daily intake of 5 g of

HPMC. blood cholesterol levels


Nutrient Claim Conditions of use

Chitosan Chitosan contributes tothe maintenance ofnormal bloodcholesterol levels

The claim may be used only for food which provides a daily intake of 3 g of chitosan. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 3 g of chitosan.

Pectin Consumption of pectinswith a meal contributes to the reduction of the blood glucose rise after that meal

The claim may be used only for food which contains 10 g of pectinsperquantified portion. In order to bear the claim, information shall be given to theconsumer that the beneficial effect is obtained by consuming 10 g of pectinsas part of the meal.

Glucomannan(konjac mannan)Glucomannan

Glucomannan (konjacmannan)Glucomannancontributes to themaintenance of normalblood cholesterol levels

The claim may be used only for food which provides a daily intake of 4 g of glucomannan. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 4 g of glucomannan.

Many Others…

For Claims Checks Contact Leatherhead Research Ltd


How well does the consumer understand

fibre and benefits of fibre?

Results from Recent Leatherhead Study

Consumer and Fibre


Consumers need more information about the

health benefits of eating fibre

22%

1%

17%

60%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Healthiness

I don't know Worse The same Better

Q: How do food and drink products advertised as ‘high in fibre’

compare with standard products in terms of …?

53%

36%

11%

0%

10%

20%

30%

40%

50%

60%

Agree Disagree I don't know

I would like more information about the health benefits of eating fibre

Source: Leatherhead Food Research, September 2015, n=834

Q: Which, if any, of the following do you agree or disagree with?



A third of consumers are aware of problems

with amount of fibre in their diets

5%

27%

16%

41%

10%

1%

Very difficult

Quite difficult

Neither easy notdifficult

Quite Easy

Very easy

Don’t knowSource: Leatherhead Food Research consumer survey, August 2015, n=640

Q: How easy or difficult is it to judge how much of the following you are eating in

your diet?


Q: Which, if any, of the following do you agree or disagree with?

35%

57%

7%

0%

10%

20%

30%

40%

50%

60%

Agree Disagree I don't know

I know I need to eat more fibre but struggle to introduce more fibre into my

diet


7 in 10 consumers think they are eating

about the right amount of fibre

30%

69%

1%

Fibre

Too little About right Too much

Source: Leatherhead Food Research consumer survey, August 2015, n=640

1%

44%

55%

Sugar

Too little About right Too much


What does 30g/day of fibre look like?

Everyday

3-5 servings

of fibrous

vegetables

2-4 servings

of fruit

3 servings


How fibre could look like in everyday

products?

Innovation | Nutrition | Regulatory | Safety | Sensory

Thank you for your time

Persis Subramaniam

[email protected]

mailto:[email protected]

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