SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Suppliers

Read more breaking news

 

 

British Nutrition Foundation defines 'fibre'

By staff reporter , 21-Jun-2007

The food industry must innovate to develop a wider range of fibre-rich foods, says a new report from the British Nutrition Foundation that also defines "fibre".

The new report 'Carbohydrates and Dietary Fibre' states: "Through innovation by the food industry, one option is to develop a wider range of foods that include non-digestible carbohydrates as ingredients." The term fibre has considerable resonance with consumers and frequently appears on food packages to denote healthy carbohydrates. However, studies have shown that consumers are not meeting recommended daily intakes of fibre, highlighting the need for innovation by industry to create products that may bridge this gap. Dietary fibre has been reported to have many health benefits, but the 'big five' with the most science to back them up, are: improvements in gastrointestinal health; improvements in glucose tolerance and insulin response; reduction of hyperlipidaemia, hypertension and other coronary heart disease (CHD) risk factors; reduction in the risk of developing some cancers; and increased satiety and hence some degree of weight management. As our understanding of fibre has improved it was becoming clear that a better definition was required. The authors define dietary fibre as: "A primary characteristic is resistance to digestion and absorption in the small intestine and fermentation in the large intestine; and demonstrate that fibre has physiological properties." The authors also comment that there is "a convincing argument for including slowly fermented components, such as resistant starches, that are well tolerated in the digestive system and can bring about improvements in gut function." Such a definition, they state, would ensure that components, such as resistant starches and oligosaccharides, are considered to contribute to the total dietary fibre in the diet. Such statements are in-line with proposals from Codex. Although a definition currently exists within the framework of Codex guidelines, the matter was thrown open in 2005 when a FAO representative informed the committee that a FAO/WHO expert working group was reviewing evidence on the physiology of carbohydrates and relevant definitions. If a new definition is adopted and comes to bear on nutritional claims, 'fibre-like' ingredients in supplements, resistant starch and oligosaccharides could be assessed on their own individual merits and not bundled together under the broad umbrella of 'fibres'.

Related products

Related suppliers

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars