BENEO says next phase of 'fibermaxxing' is about quality, not quantity

BENEO is urging food manufacturers to look beyond simply increasing fiber content, arguing that the next phase of the "fibermaxxing" trend will focus on combining different types of fiber to deliver broader nutritional and functional benefits. The company says growing consumer awareness presents an opportunity for brands to develop products that support digestive health, satiety and nutrient density while maintaining taste and texture.

• BENEO says the next evolution of the fibermaxxing trend is shifting from fiber quantity to fiber quality and diversity.
• The company is highlighting ingredient solutions that support gut health, satiety, sugar reduction and nutrient density.
• BENEO will showcase its latest fiber concepts during IFT FIRST in Chicago.

The popularity of fiber-rich diets has grown rapidly over the past year, fuelled in part by the viral "fibermaxxing" trend across social media. While the trend has helped raise awareness of dietary fiber, BENEO believes it also presents an opportunity to educate both consumers and manufacturers about the importance of using different fiber types rather than simply increasing fiber intake.

The company points to a persistent fiber gap in the United States, where more than 90% of women and 97% of men fail to meet recommended daily fiber intake levels.

"Fiber isn't just having a trendy moment; it has become one of the most in-demand nutrients," said Kyle Krause, Regional Product Manager for Functional Fibers and Carbohydrates, North America, and Global Product Manager for BENEO's beta-glucan-rich whole-grain barley flour. "However, its health benefits are not about quantity, it's more about balance. Only the right mix of fiber types can offer the benefits consumers are looking for. Brands built on fiber diversity can play a significant role in providing value-added foods and beverages and supporting healthier diets."

According to BENEO, different fibers vary considerably in their structure, functionality and physiological effects. As a result, combining multiple fiber sources allows manufacturers to target a broader range of health outcomes while also addressing formulation challenges.

Krause said technical expertise is becoming increasingly important as manufacturers seek to enrich products without compromising product quality.

"Since different fibers interact with food matrices in very different ways, formulation expertise is key. Our goal is to help manufacturers seamlessly integrate fiber enrichment to achieve a meaningful nutritional boost while maintaining taste and texture."

The company says its ingredient portfolio has been developed to help manufacturers take advantage of growing consumer demand through application-specific fiber solutions.

One area of focus is digestive health, with BENEO highlighting its chicory root fibers. These prebiotic fibers pass through the digestive system intact before being fermented by beneficial bacteria in the large intestine, supporting gut microbiota and digestive health. The company says structure/function claims such as "promotes healthy gut bacteria" or "supports the vitality of healthy gut flora" can be achieved with servings as low as 0.75g, while more than three decades of clinical research has demonstrated benefits extending beyond digestion to areas including weight management and mood.

Heart health and satiety represent another opportunity. BENEO's Orafti β-Fit wholegrain barley flour contains a naturally occurring combination of soluble, insoluble, fermentable and viscous fibers, including beta-glucans, arabinoxylans and cellulose. The company says these fibers naturally increase viscosity during digestion, slowing gastric emptying and extending feelings of fullness. In addition to satiety-related positioning, products formulated with barley beta-glucans may also qualify for FDA-approved heart health claims.

Sugar reduction remains another priority for manufacturers seeking to improve nutritional profiles without sacrificing consumer appeal. BENEO says its chicory root fibers and short-chain fructo-oligosaccharides (scFOS), derived from sugar beet, can replace sugar and, in some formulations, fat while simultaneously increasing dietary fiber and reducing calorie content. Chicory root fiber also provides a proven prebiotic effect at daily intakes of 3g.

The company also sees growing opportunities to combine fiber with plant proteins as manufacturers respond to increasing interest in nutrient density. BENEO believes this approach is becoming particularly relevant as the use of GLP-1 medications influences eating habits, with consumers seeking greater nutritional value from smaller portion sizes.

According to the company, combining dietary fiber with plant proteins such as faba bean and rice proteins allows manufacturers to deliver complementary nutritional benefits supporting gut health, satiety and muscle maintenance within a single formulation.

While consumer demand continues to drive fiber innovation, BENEO believes successful product development will increasingly depend on understanding how different ingredients interact within complex food systems rather than focusing solely on nutritional targets.

The company says that balancing health benefits with taste, texture and processing performance will become an increasingly important differentiator as manufacturers seek to develop products that deliver meaningful nutritional improvements without compromising the eating experience.

BENEO will be presenting its latest ingredient concepts and application ideas during IFT FIRST in Chicago, with demonstrations focusing on fiber enrichment, nutrient density and sugar reduction.