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2021 Dietary fiber raw material market inventory

Views:0     Author:Site Editor     Publish Time: 2022-01-10      Origin:Site

Dietary fiber is called the "seventh nutrient" after the "six nutrients", and protein, fat, carbohydrates, vitamins, minerals and water xuhuangare listed as an indispensable important nutrient for human body. As an ingredient, consumers have the highest health perception of dietary fiber, with 56 percent of respondents actively eating it, according to a 2021 survey by the International Food Information Council (IFIC). Dietary fiber also has many unique advantages for companies, improving the texture and stability of foods, reducing the use of sugar, and adding digestive, cardiovascular health and immunity benefits to products.

In 2022, dietary fiber will also become an important raw material in the new functional food and beverage, and continue to make breakthroughs in various forms of innovation.

1. New way to reduce sugar -- innovative application of dietary fiber

Fibre is an excellent alternative to or reduction of sugar addition. Inulin, in addition to providing sweetness, can replicate the function of sugar and be used as a flavor enhancer, bulk agent or increment agent. Short-chain inulin can provide up to 60% of sucrose sweetness level, replacing sugar in a 1:1 ratio in many applications.

Another fiber that can be used to reduce sugar is gum Arabic. Recently, the FDA will officially listed in dietary fiber, gum Arabic became the mixed cell walls of plant fiber, Arab xylan, sodium alginate, inulin and inulin fructose, high amylose, half milk oligosaccharides, glucose, resistant maltodextrin/dextrin, after the RS4 10 kinds of resistant starch can be included in the composition of the dietary fiber on nutrition labels. Gum Arabic helps compensate for the volume, texture and taste lost from sugar-reducing products, provides stability by reducing water activity, and improves softness and taste by increasing water retention. In addition, polyglucose, resistant starch, etc., can be used to partially replace the sugar in food and drink, and the use of high sweetener, can obtain the ideal effect.

2. Development of new dietary fiber raw materials

According to Innova data, from 2015 to 2019, the top five ingredients added to new fiber-related products released globally are inulin (8%), fructose-oligosaccharides (6%), polyglucose (4%), galactose oligosaccharides (3%) and pectin (2%). In addition to these major dietary fiber raw materials, raw material manufacturers are also constantly developing new dietary fiber raw materials with prebiotic properties, mainly from natural fruits and vegetables.

3. Sustainable development of the global dietary fiber market

According to the Dietary fiber Technology Branch of the China Medical And Biotechnology Association, the total output of the global dietary fiber industry in 2019 was 866,600 tons, with an output value of 18.064 billion yuan. The total output of China's dietary fiber industry is 189,500 tons, with a total output value of 3.831 billion yuan, about one-fifth of the global output. It is expected that by 2026, the total output of the global dietary fiber industry will reach 1.2449 million tons, and the total output value will reach 22.913 billion yuan. The total output value of China's dietary fiber industry will increase to 303,600 tons, and the total output value will reach 5.527 billion yuan.

In terms of specific application, according to the data of Research world, in 2020, nearly half of the dietary fiber in the world was used in dairy products and food and beverage, followed by health care products and baby food, accounting for 29.98%, processed meat food and baked food are less than 10%, there is still a large room for growth. It is predicted that the application of dietary fiber in the period 2020-2026 will grow fastest in health care products and baby food, with a compound annual growth rate of 6.25%.

Company R&D department devote lots of  manpower and material to solve the problems on taste,clarity after  dissolving, effect and  so on.
It makes natural products more convenient to use in food and better service to people's health.

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