Prebiotic inulin fiber maintains its popularity for food and beverage NPD and is expected to see further growth as the COVID-19 crisis is driving demand for immunity-boosting formulations. 

This is according to Eric Neven, commercial managing director, functional fibers at Beneo, who explains to FoodIngredientsFirst that the pandemic has heightened focus on immune health. 

Neven also elaborates on trending fiber applications within the snacking and dairy segments.

“As the impact of COVID-19 continues to be felt across the globe, 64 percent of consumers say that they are now more conscious about immune health. Even consumers who previously deemed themselves to have a good immune system are now questioning their vulnerability to disease and illness,” Neven notes.

“As 56 percent of European consumers associate prebiotics with immune health, there are windows of opportunity for producers who can harness these concerns. That is why our prebiotic chicory root fibers continue to prove very popular with F&B producers alike,” he adds.

Strong inulin yields
It has been claimed that compared to last year, chicory root harvest has declined in volume and inulin yield for the year 2020. However, this is not true for Beneo, argues Neven. 

“We’ve had similar volumes to previous years, have not been affected by any inulin yield issues and are operating at capacity. We are also in the process of future-proofing supply for customers, with a €50 million (US$59 million) expansion at our chicory root fiber production facility in Chile.”

According to Neven, the plant will be fully operational by 2022 and allows it to increase volumes by a further 20 percent.

COVID-19 impact and challenges
Following the global panic buying that surrounded COVID-19, a range of issues, such as supply chain robustness, raw material production and consistency, have been brought into focus for consumers and producers alike. 

“For functional ingredients producers, the challenge is that it is difficult to create significant stockpiles of fresh raw ingredients. Thankfully, we have ‘safety stock’ levels in each of our production plants,” Neven supports.

“This has allowed us to ensure that supply to F&B producers has remained uninterrupted, as we have navigated the harvesting of our crops and the logistical challenges of a pandemic,” he adds.

Trending fiber applications
The COVID-19 crisis has led to a surge in demand for more sustainable and organic foods. 

“Now, more than ever before, consumers want to make ethical and healthier choices and with 64 percent of consumers worldwide reading the labels of food packages – what goes into our food and drink has never been so important,” Neven explains.

Consumers have already begun to make the link between gut health and overall health and well-being and are more motivated to improve their digestive health to improve specific health issues, such as losing weight, improving their natural defenses and improving their long-term health, he observes.

“We believe that ‘gut health balance’ will continue to develop as a topic for consumers due to the current pandemic. In light of this, we will focus on boosting the inner defense system and the vital role that gut health plays in this as well,” Neven highlights.

“Also, snacking habits are changing and we are seeing consumer demand for more balance between health and indulgence. In the dairy sector, for example, there is increased demand for indulgent yet healthier products and for consumers to know the backstory of their yogurt, kefir or dairy desserts.”

“This story needs to be coupled with clear, easy-to-understand nutritional labeling,” he notes.

Beneo is helping a range of F&B providers develop fat-reduced yet indulgent organic and non-organic snacks, dairy drinks and yogurts. 

The company’s Orafti Inulin and Orafti Organic prebiotic chicory root fiber can aid with this, Neven says. 

Benefits of fiber fortification
Up until the 1970s, fiber was considered by most in the food industry as not useful, according to Neven. It took time to recognize the importance of  the beneficial link between dietary fiber intake and bowel function, he says.

“It is now acknowledged – by academics, industry and consumers alike – that dietary fibers bring about a number of positive physiological effects,” Neven asserts.

A large amount of evidence now shows that high consumption of dietary fibers is associated with a lower risk of cardiovascular disease and constipation; a reduced risk of Type 2 diabetes; maintenance of adequate weight or weight loss in overweight subjects; and the possible reduction of risk of colon cancer and hypertension. 

“It has been suggested that short-chain fructooligosaccharides (scFOS), made from sucrose, offer better prebiotic activity than chicory root inulin. However, we wish to clarify that all fructans – whether short or long-chain – support the growth of bifidobacteria,” he supports.

This is also known as prebiotic activity or the prebiotic effect. There is no scientific basis from which to claim that fructans with a shorter chain deliver any higher efficacy than those with a longer one, Neven adds.

Plant-based movement and fibers
Lastly, Neven flags that plant-based product demand has been accelerated by COVID-19. 

“This has been reflected in recent new product launches, with the share of ‘no animal ingredients’ claims more than doubling over the past five years,” he adds.

Inulin and oligofructose are the only plant-based proven prebiotics and are extracted via a mild hot water process from chicory roots – “making them the perfect match for this rising trend,” he concludes.