Food Business News - September 15, 2020 - 26

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INGREDIENT APPLICATIONS

Fiber fits in low-FODMAP products
Ingredion, MGP Ingredients gain certification from a university in Australia

A

n increasing awareness of the
low-FODMAP diet may present opportunities for fiber ingredients.
Both Ingredion, Inc., Westchester, Ill., and
MGP Ingredients, Atchison, Kan., received
low-FODMAP certification for specific
ingredients from Monash University in
Melbourne, Australia.
FODMAP stands for fermentable
oligo-di-, mono-saccharides and polyols,
which all have been associated with abdominal symptoms such as irritable bowel
syndrome and bloating.
Previously, certain foods or beverages
like dairy products, some fruits and vegetables, grains and legumes became known
for causing the abdominal symptoms,
said Ody Maningat, PhD, chief science
officer and vice president of R&D for MGP
Ingredients.
"Scientific advances led to the
identification of the food components
responsible for triggering the unpleasant
gastrointestinal symptoms, which consist
of lactose, fructose, fructans, galactooligosaccharides, and polyols (sorbitol, mannitol and erythritol)," he said.
Ingredion conducted a study of more
than 750 Americans in August 2019. When
introduced to low-FODMAP products, 68%
said they felt such products were good for
digestive health and 53% said they would
be very likely to purchase them.
Monash University has researched
FODMAP for 13 years, said Jane Muir, PhD,
associate professor at Monash. Gaining low-FODMAP certification involves
registering for an account, applying for
pre-assessment, lab testing, confirmation of
low-FODMAP criteria and signing a license
agreement. Ingredion's Novelose 3490
26

Food Business News

resistant starch, which received certification this year, is an insoluble fiber derived
from tapioca that has been shown to work
in a variety of foods, including baked foods,
pasta, snacks and nutrition bars.
"The low-FODMAP certification of
Ingredion's dietary fiber is already spurring
new, innovative product development,
which may help expand the momentum
of this diet from niche to mainstream markets, conceivably similar to how gluten-free
grew from niche to mainstream," said Diane
M. Nieto, senior manager, business development, starch-based texturizers United
States and Canada, for Ingredion.
MGP Ingredients received certification for its Fibersym RW and FiberRite
RW resistant wheat starches. Fibersym
may be used in items like baked foods,
pasta, tortillas, pizza crust, cereal, snacks,
pastries and bakery mixes to add fiber,
even enough to quality for a "good source"
or "excellent source" of fiber, said Dr. Maningat. Such claims also may be attained by
using FiberRite, which typically is used in
baked foods for fiber fortification.
Comet Bio, Schaumburg, Ill., is exploring the process to certify its Arrabina
arabinoxylan fiber with Monash University, said Hannah Ackermann, corporate
communications manager.
"We also conducted our own clinical
trial on digestive tolerance and found no
statistical differences in key GI tolerance
indicators, including gas, bloating and
nausea between those taking 12 grams of
arabinoxylan per day versus those taking a
placebo," she said.
Grain Millers, Inc., Eden Prairie,
Minn., offers oat fiber that may add a
minimum of 5.6 grams of fiber per serving

for a "high fiber" or "excellent source of
fiber" claim in food applications, said Rajen Mehta, PhD, senior director, specialty
ingredients.
"It has been clearly established
through a clinical study that oat fiber
improves laxation," he said. "Fibers in
general are well-known to enhance the
microbiome, which in turn increase SCFA
(short-chain fatty acids) in the gut, and
further through a complicated mechanism
enhance immunity."
Oat fiber may be used in foods and
beverages designed for a low-FODMAP diet.
"However, there is limited research
demonstrating the direct effect of insoluble fibers on IBS and other related diseases," Dr. Mehta said.
The low-FODMAP diet excludes a
proper fiber intake and limits the consumption of fruits and vegetables as fruits
and vegetables deliver undigestible but
fermentable carbohydrates, said Anke
Sentko, vice president of regulatory affairs
and nutrition communication for Beneo,
Inc., Parsippany, NJ. Studies have shown
digestive benefits for the company's Orafti
inulin. One study showed long-chain inulin like Beneo's Orafti HPX is recommended to avoid fiber loss in the production
process due to yeast being present.
"Yeast fermentation needs sugar and
can breakdown inulin into its sugar components glucose and fructose," Ms. Sentko
said. "The long chain inulin resists breakdown longer. Once the bread is baked, the
fiber is stable and provides proven prebiotic and digestive health benefits." FBN
Jeff Gelski
jgelski@sosland.com
September 15, 2020



Food Business News - September 15, 2020

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