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P R E S E N T S

FIBER

03
Market Watch:
Fiber

06
Trends in
Fiber

20
Buyer's
Guide
 FEBRUARY 2015

SURVIVAL GUIDE: FIBER

03 06 11 20
Market Watch: Fiber Trends in Fiber Building Better-For-You Buyer’s Guide to Fiber
Cereals
Market data on the use of Today’s fiber ingredients A directory of fiber
fiber in food and beverage are extremely versatile and Functional fiber and ingredients suppliers for
products. suitable for almost any food whole grains are meeting the food and beverage
application. demands for better-for-you industries.
breakfast cereals.

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2 Food Product Design | Survival Guide: Fiber foodproductdesign.com

Market Watch
Market Watch:
Fiber
By Rachel Adams | Associate Editor
F
iber is essential for good health. It
protects against heart disease and,
depending on the fiber, can function
as a laxative, enhance the immune
system, regulate blood sugar, promote
satiety, improve mineral absorption and
even prevent cancer. In order to attain
these benefits, the Institute of Medicine
(IOM), Washington, recommends people
of all ages should consume 14 g of fiber
for every 1,000 calories consumed. For
women, that means about 21 to 29 g/d
of fiber and 30 to 38 g/d for men.
According to the International Food
Information Council Foundation’s (IFIC)
2014 Food & Health Survey, 60 percent
of Americans considered whether or not
a product contained fiber when making
purchasing decisions. In fact, more than
half (53 percent) of survey respondents
said they tried to get a certain amount of
fiber, or as much as possible.
Unfortunately, according to data from
the 2003-2004 National Health and
Nutrition Examination Survey
(NHANES), Americans are still falling
short. In fact, a startling 3 percent of
all Americans currently meet the
recommended fiber intakes.
What’s more, results from IFIC’s 2013
Functional Food Consumer Survey
suggested that consumers may think
they are consuming more fiber than
they actually are. According to the
survey, which investigated consumer
perceptions related to nutrient
deficiency and attitudes surrounding
functional foods, 67 percent of
3 Food Product Design | Survival Guide: Fiber
respondents said they are receiving
adequate amounts of fiber. But that’s
not the case, as NHANES data indicated.
“Fiber is a really big issue,” said
Marianne Smith Edge, M.S., R.D., L.D.,
F.A.D.A., senior vice president, nutrition &
food safety, IFIC, about the survey results
in the “Fortified Foods: Filling Nutrient
and Knowledge Gaps” FoodTech Toolbox
video filmed during the 2014 IFT Annual
Meeting and Food Expo, New Orleans.
She added that while more than
60 percent of respondents said they are
getting enough fiber, it’s really less than
5 percent.
However, fiber is becoming an
increasingly popular ingredient, and is
more widely recognized for its
contribution to satiety and weight
management. That, coupled with
consumer support of and increasing
acceptance of functional foods, means
there is great growth potential fiber-
enriched food and beverage products.
In fact, according to the
MarketsandMarkets report “Dietary Fiber
Market by Product Type and
Application—Global Trends & Forecasts
to 2019,” the dietary-fiber market is
estimated to grow from $2.3 billion in
2013 to $4.2 billion by 2019 with a
A startling 3% of all
Americans currently
meet the recommended
fiber intakes.
compound annual growth rate (CAGR) of
13.1 percent through 2019. North
America led the global market followed
by Europe and Asia-Pacific in terms of
revenue in the year 2013.
Growth in the market can be attributed
to a variety of reasons, including strong
recommendations to increase fiber intake
from the 2010 Dietary Guidelines for
Americans and a likely continued
emphasis in the 2015 version.
According to a 2012 report from
Packaged Facts, Rockville, Maryland,
“Fiber Food Ingredients in the U.S.:
Soluble, Insoluble and Digestive-Resistant
Types, 2nd Edition,” growth in the U.S.
market is also being propelled by
legislation effective in July 2014 that
requires bakery items offered in public
schools to contain no less than 51 percent
whole grain. This is in addition to the 2012
National School Lunch Program and School
Breakfast Program rule that whole grain-
rich products must contain at least
50-percent whole grains. ■
For more information related to Fiber,
check out www.foodproductdesign.com/
topics/fiber.aspx.
foodproductdesign.com
 Fibregum
TM

All-natural
soluble fiber

Proven
prebiotic benefits
Exceptional digestive tolerance
Clean label & organic
g certified

Fibregum™ line of products is an all-natural and GMO free source of 90% soluble dietary fber from carefully
selected acacia tree gum. Fibregum™ is clean label and appeals to consumers because it’s 100% vegetable
origin and available in organic grades. Clinical studies have demonstrated the numerous health benefts of
Fibregum™ and its prebiotic properties at a daily dose of 10-15 grams.
Fibregum™ is progressively fermented by probiotics in the intestinal tract without discomfort, making it the
perfect replacement for other dietary fbers that consumers report can create gas, bloating and fatulence.

www.nexira.com
info-usa@nexira.com

This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

What do you expect to drive
the consumer market around
fiber in the coming year?
The daily recommended intake of fiber
—25 g for women and 38 g/d for men,
according to the Institute of Medicine—
is still far from being reached with an
average of 15.9 g/d of dietary fiber
consumed. In order to fill the fiber
gap—average of 9 to 22 g/d—the
product launches with a high-fiber claim
increased by 208 percent in 2014
versus 2010, according to Mintel, and
will certainly go on this way. However, it
is important to keep in mind that not all
fibers are created equally and each has
its specificity.
Digestive tolerance and digestive
comfort is an increasing issue for
consumers. Gut health is being more
and more understood as a key factor of
overall body health and wellness. We
expect the consumer market to drive to
natural and highly tolerable fiber-
enriched product launches with relevant
gut-health benefits.
What is the biggest area of
innovation/product development in
the market?
An important consideration is to offer
healthier, more natural, clean-label
products. Consumers are becoming
more mindful of the product’s origin and
to organic certifications. Relevant
market trends also include “free-from”
foods and beverages, such as “gluten-
free,” “FODMAPS free,” “lactose-free,”
“GMO-free,” etc. These are not only
appropriate for those who are intolerant
to certain ingredients, but they also
answer the demands of an increasing
number of consumers who are looking
for a healthier diet. Therefore, suitable
“free-from” ingredients are required,
ideally those that do not compromise
taste and texture.
How does your ingredient(s) differ
from others in this competitive
market?
Fibregum™ perfectly answers the
market demand as it is all-natural,
available in organic-certified grades,
gluten-free and a GMO-free source of
90-percent soluble dietary fiber (AOAC
985.29 method). The AOAC 985.29
method guarantees the amount of
soluble fibers compared to other fibers.
Fibregum is recommended for clean-
label products and offers scientifically
proven benefits. Clinical studies have
demonstrated its numerous health
benefits, including its action on digestive
comfort and its prebiotic properties.
The fermentation of Fibregum results
in the production of the beneficial short-
chain fatty acids (SCFAs) propionate and
butyrate. Moreover, it is progressively
fermented by probiotics in the intestinal
tract without discomfort (no flatulence,
bloating, borborygmi or cramping),
whereas other smaller-chain soluble
fibers with “boosted” fermentation can
potentially cause digestive side effects.
In addition, studies confirm that
ingestion of Fibregum is well-tolerated
even at high doses (50 g/d). It lowers
glycemic response and helps the
absorption of water and electrolytes. It
has low caloric value and is not
cariogenic.
On the technological side, Fibregum is
also highly interesting because of its
exceptional stability to food processing
conditions. Fibregum is available in
specific instantized forms and easy to
use at high levels in a variety of food
Advertorial
and beverage applications. It has low
viscosity, is highly soluble, tasteless,
odorless, colorless and very stable
through all food processes, as well as
high temperatures and acid pH. It
naturally offers emulsifying, texturing
and binding properties, and improves
mouthfeel and smoothness. Fibregum
also allows manufacturers to decrease
sugar and fat in a product, making it
healthier and suited to low-calorie
claims. Additionally, it helps to increase
shelf life and can decrease the
production cost.
With Fibregum, Nexira combines the
original healthy nutritional properties of
acacia gum with exceptional
multifunctional properties, thus helping
manufacturers develop attractive
products for the greatest number of
consumers.
For which applications is your
ingredient best suited?
Fibregum has been already
successfully formulated in a wide
selection of applications such as bars
and snacks, bakery and biscuits, ready-
to-drink beverages and concentrates,
instant powder drinks, confectionery,
dairy products, breakfast cereals and
meal substitutes.
What questions should formulators
and buyers ask when purchasing
your ingredients?
They should ask us questions about
Fibregum’s natural origin, its quality
certifications, its health properties, its
ease of use as well as its technological
and nutritional benefits. Further they
could ask about the technical support
we can provide to achieve successful
product development.
Trends in

Fiber
Ingredients
By Judie Bizzozero | Senior Editor

C
urrent fiber intakes are low, and the majority of Americans fall alarmingly short
of recommended intakes. Many nutrition authorities believe adding fiber
ingredients to commonly consumed foods will help Americans bridge the fiber
gap without adding significant calories to the diet. While increasing fiber content in
foods and beverages can be difficult, today’s range of high-fiber ingredients simplifies
the task. And in some cases, added fiber not only improves the nutritional content, but
finished-product quality and shelf life, as well. consumers lack fiber in their diets, food
Fiber 101 As the industry’s knowledge of fiber manufacturers are using fiber’s versatile
The health benefits of fiber are ingredients continues to evolve, thanks functional and health benefits to create
numerous and well-studied. In addition to advancements in chemistry and tasty fiber-enriched food products. In
to protecting against heart disease, physiology, new fiber ingredients are terms of fiber options, there is a plethora
different fibers have been shown to entering the marketplace. According to to choose from.
exert varying benefits, including the Calorie Control Council, Atlanta, there When adding fiber to formulations,
functioning as a laxative, enhancing the are more than 50 different types of fiber many product designers seek fiber
immune system, regulating blood sugar ingredients available to food formulators, ingredients that also exert functionalities,
and blood lipid levels, providing satiety, with varying functionalities and health- such as standing in for sugar or fat and
improving mineral absorption and and-wellness benefits. The availability of aiding in their reduction, that improve the
preventing cancer. these ingredient sources of fiber makes product’s overall nutrition profile.
The Institute of Medicine (IOM), it possible to increase the amount of “Another area where fiber excels is in
Washington, recommends people of all fiber in foods containing inherent fiber, caloric reduction,” Stephens said. “Since
ages should consume 14 g of fiber for such as whole-grain baked goods and most fibers have low-caloric contribution,
every 1,000 calories consumed. Adult cereals, as well as to fortify foods that they are ideal candidates to help reduce
women should aim to consume 21 to sugar, fat and other higher-caloric
traditionally do not contain any fiber,
29 g/d of fiber, while adult men should components in a food product. Some
such as fruit juices, yogurt and even
consume 30 to 38 g/d. Unfortunately, other upcoming trends include prebiotic,
pasta sauce.
only 3 percent of all Americans meet satiety and sustained-energy benefits.”
the recommended intakes, according to Fiber Trends
the 2003-2004 National Health and Today’s fiber ingredients are extremely When adding fiber to
versatile and there is a fiber ingredient
Nutrition Examination Survey (NHANES).
Data indicate that consumers believe suitable for almost any food application. formulations, many
fiber is important to health and they Fibers are differentiated by source,
purity, allergen status, non-GMO status,
product designers
recognize the lack of fiber in their diets.
Yet, closing the fiber intake gap functional characteristics, health benefits seek fiber ingredients
and labeling.
historically has not been easy, as many
diets continue to lack adequate servings According to Jennifer Stephens, that also exert
of fruits, vegetables, whole grains and marketing manager, Penford Food functionalities.
fiber-fortified foods. Ingredients, Denver, since most

6 Food Product Design | Survival Guide: Fiber foodproductdesign.com

 Some commonly used insoluble and
soluble fiber ingredients include gums,
powdered cellulose, white-wheat fiber,
bamboo fiber, sugar cane fiber, pea fiber,
cottonseed fiber, oat fiber, rice fiber, bran,
corn fiber, sugar beet fiber, potato fiber,
powdered cellulose, resistant starches,
maltodextrins, polydextrose, inulin and
oligosaccharides. There is also significant
fiber in other products, everything from
whole and ancient grains to certain
vegetables and fruits.
International Fiber Corporation (IFC),
North Tonawanda, New York, offers a
number of fiber-based products that can
provide advantages to many types of food,
ranging from meat products to bakery
products to even vegetarian products.
According to Jit Ang, executive vice
president R&D, IFC, the easiest
applications for fiber fortification are
processed food products that are grain-
based, which include most bakery
products, certain types of breakfast
cereals, pasta and other forms of
processed farinaceous food. Since these
products inherently contain fiber, the
addition of more fiber is easier to
accomplish without adverse
organoleptic consequences.
“Typically, food products that require a
smooth mouthfeel or foods that have
small serving sizes can be very
challenging. Most fibers (excluding those
that are totally soluble) are perceived to
contribute some degrees of chalkiness or
grittiness to end products,” Ang said. “In
addition, to make a fiber claim, a serving
of the food must contain at least
2.5 g of fiber; therefore, this limits the
scope of food products that can be
The easiest
applications
for fiber
fortification
are processed food
products that are
grain-based.
7 Food Product Design | Survival Guide: Fiber
targeted for fiber
fortification.”
“By capitalizing on the
strengths and synergies of
these ingredients and fibers, a
number of economical and quality
opportunities exist from the use of
these novel blends. For example,
meat products can benefit from
reduced formulation cost, increased
yield and improved quality,” Ang said.
“These benefits are widely achievable in
many types of food and are not limited to
only meat. Even tofu, which is
considered a very traditional food, can
benefit from this new technology.”
Myriad fiber options can boost the
nutritional profile of certain foods, noted
Sarah Wood, Ph.D., senior applications
scientist, Penford Food Ingredients. Fiber
can be used in baked goods, breakfast
cereals, bars and snacks for bulking,
caloric reduction and moisture
management. In dairy products, fiber can
be used for fat reduction, emulsifying,
viscosifying and stabilizing, while adding
fiber to pastas helps with bulking and
caloric reduction.
Studies have shown soluble corn fiber
improves digestive health through its
effect on laxation, and can induce a
prebiotic effect by promoting the growth
of beneficial bacteria while limiting the
growth of less desirable bacteria. Corn
fiber also elicits a low glycemic
response and is valuable in products for
diabetes control and in products
intended to reduce glycemic load.
What’s more, soluble corn fiber also
may help support bone health by
increasing calcium absorption.
Tate & Lyle, Hoffman Estates, Illinois,
developed a soluble corn-fiber ingredient
that boasts a 70-percent minimum dietary
fiber content, a maximum of 20 percent
sugar and a clean taste, as well as a
version with 85 percent fiber, and less than
2 percent sugar, that is suitable for
no-sugar-added applications. The prebiotic,
soluble fiber is well tolerated, has a low
glycemic index and can be integrated into
existing formulations without changing
taste or texture. Its process and acid
stability allow it to be used in a variety of
prepared foods, beverages and
condiments, including cereals, baked
goods, candy, dairy products, frozen foods,
soups, salad dressings, fruit drinks,
carbonated beverages, meal replacement
drinks and flavored water.
Fruit fibers also are experiencing an
uptick in interest because they can be
used in a variety of applications,
including use as a thickening agent for
sauces and fillings, and as a natural
humectant in baking applications.
“Consumers know they need more fiber
in their diets, but fiber in general has a
stodgy reputation, which is why we are
seeing a trend of increased demand in
our fruit fibers like apple and cranberry,”
said Casey Koehnlein, national sales
manager, Marshall Ingredients, Wolcott,
New York. “They are natural, look great
on a label, and don’t have the high-fiber
stigma that the more traditional fibers
sources carry. Consumers are familiar
with apples and cranberries, but don’t
immediately lump them in with bran
flakes when thinking fiber.”
Inulin and oligofructose are fiber
ingredients that also offer functional
benefits to some applications, primarily
digestion, and sugar and fat replacement.
Inulin and oligofructose fiber ingredients
are naturally sourced soluble dietary
fibers made from chicory root that have
very little impact on a product’s
functionality or appearance, thus
allowing food and beverage
manufacturers to discretely add fiber to
products. They can be formulated with a
low fat content and few calories, and
function as fat and sugar replacers.
Inulin is a prebiotic that supports natural
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healthful bacteria in the lower
gastrointestinal tract and is suitable for
use in diabetic and low-glycemic diets.
“Inulin is well-suited for many product
applications, such as baked goods,
cereal, bars, snacks, dairy, desserts, ice
cream, beverages and dietary
supplements, to meet the consumer
demand for added fiber,” said Deborah
Schulz, specialty carbohydrates product
line manager, Cargill, Minneapolis.
Schulz said this functional fiber benefits
digestive health, calcium absorption,
satiety and has a negligible impact on
glycemic response.
“Reduced- and low-calorie products are
not easy to formulate. Their texture—
smoothness, creaminess, mouthfeel—and
flavor need to be very similar to the
original product,” Schulz said.
Cargill’s inulin provides versatile solutions
in that it mimics the texture of fat, giving
added richness and improved mouthfeel to
lower-fat foods with fewer calories. It’s also
a nondigestible carbohydrate, but it can be
used effectively as a partial replacement for
sugar, starch and other polysaccharides, as
well as to replace the bulk left from sugar
reduction. It’s also used in combination
with high-intensity sweeteners and/or
polyols to replace sugar.
Janelle Litel, marketing manager, Gum
Technology, a business unit of Penford
Food Ingredients, Tucson, Arizona, said
there is a rising demand for fiber-fortified
beverages and fiber-rich nutritional bars.
And based upon customer requests,
current fiber trends primarily revolve
around improving the mouthfeel and
texture of fiber-rich products.
Litel said adding fiber to an existing
formulation in order to achieve a high-
fiber claim often causes problems, such
as poor texture and mouthfeel, settling of
particulates, and the formation of poor or
overly dense structures.
“Gums contain soluble and insoluble
fiber, making them a great addition to a
formulation when a functional attribute,
such as improving mouthfeel and texture,
emulsification, binding, improving
moisture retention, and creating a
specific viscosity or thickness, is
desired,” Litel said. “Since gums are
9 Food Product Design | Survival Guide: Fiber
used at such low usage levels, they
become part of the overall fiber mix.”
Some of the most popular gums used
for high-fiber products include
cellulose gel, fenugreek gum, guar
gum, gum arabic, inulin, konjac, locust
bean gum, pectin, tara gum and oat
fiber. A blend of gum arabic and guar
gum, which was originally designed as
an alternative to xanthan gum, also
helps to stabilize emulsions in high-
fiber beverages and smoothies.
“Utilizing two new fiber sources, soy
fiber and citrus fiber, with highly
compatible gums and/or starches also
improves functionality,” Litel said. “For
example, a blend of citrus fiber, xanthan
gum and gum arabic helps improve
moisture retention, mouthfeel and cell
structure in high-fiber baked goods.”
ADM/Matsutani LLC, Itasca, Illinois, offers
a soluble, highly functional dietary fiber
that offers multiple benefits for food
formulators. Its digestion-resistant
maltodextrin, which can also be labeled as
a soluble corn fiber, is a low-viscosity,
low-hygroscopicity fiber source with
water-binding and body- and texture-
improving characteristics. It is virtually
tasteless, odorless and readily dispersible,
making it ideal for all types of beverages,
processed foods, cultured dairy products,
frozen dairy desserts and confections.
An agglomerated form of this digestion-
resistant maltodextrin is ideal for
specialized applications due to its low
bulk density, rapid dispersion and quick
dissolution properties, which are key for
final product success. ■
For more information on fiber
ingredients and how they are used in
formulations, check out Food Product
Design’s FoodTech Toolbox at toolbox.
foodproductdesign.com/topics/fiber.aspx.
This article was originally published in
the Summer 2014 print issue of Food
Product Design.
Whole
and Ancient
Grains
Whole grains, whether familiar
whole-wheat and brown rice, or
so-called ancient grains—such as
quinoa, amaranth and spelt—are
becoming a popular way to add health
and appeal to everything from bread to
breakfast cereal to soup, and can even
create some gluten-free products.
One up-and-coming ancient grain is
freekeh, which is made from wheat
(typically durum) that is harvested
while still green and put through a
roasting and rubbing process.
According to Freekeh Foods, Forest
Lake, Minnesota, freekeh has up to
three times the fiber (4 g) and protein
(6 g) per serving found in brown rice,
and fewer calories (130 calories) than
quinoa and white rice. Hailed as the
“next quinoa,” freekeh has a smoky,
nutty flavor and a firm, chewy texture
similar to bulgur. It is also rich in lutein
and zeaxanthin, and can be used in
snack and bakery applications to
increase fiber and protein. ■
Find out more about what makes
whole and ancient grains special by
viewing the “Whole and Ancient
Grains: From Amaranth to Zizania”
Slide Show from Food Product
Design’s FoodTech Toolbox.
foodproductdesign.com
 ®

FORMULATING FOODS BLOG

BLOGGER:
ALISSA MARRAPODI
Managing Editor,
Food Product Design
Formulating Foods explores the latest health and
nutrition news and research—as well as the latest
ingredient and food application innovations—to
determine what consumers want (and need) from the
food and beverage products they consume, and how
industry can make it happen. Managing Editor Alissa
Marrapodi keeps tabs on the pressing issues affecting
consumers’ health and provides insight to guide food
product designers to successful product formulations.

READ THE LATEST!

foodproductdesign.com/blogs
Building Better-For-You
Breakfast
Cereals
By Judie Bizzozero | Senior Editor
R
eady-to-eat (RTE) cereals are one of the most popular breakfast choices, but
they also are becoming a go-to snack throughout the day due to their
healthfulness and convenience.
According to consumer insight from the
“Consumer and Innovation Trends in
Cereal Products 2014” report from
Datamonitor, London, health and wellness
is the most important mega-trend
influencing the global cereal products
category. Why? Because cereal products’
nutritional benefits are backed by decades
of research confirming their role in
fighting several diseases, including
diabetes, heart disease, digestive
disorders and obesity. What’s more,
consumers are paying more attention to
what is in the products they consume, and
they are looking for clean-label ingredient
claims such as natural, organic and
GMO-free. This presents product
developers with the opportunity to create
better-for-you (BFY) RTE breakfast cereals
by reducing levels of less-nutritious
ingredients or swapping them out for
healthier versions, and supplementation
with any number of fortificants.
Cereal makers are
making good on their
promises to increase
fiber and decrease
sugar and sodium
content.
11 Food Product Design | Survival Guide: Fiber
The Better-For-You Push
Over the years, sugary breakfast
cereals have been blamed for an
increase in obesity rates, especially
among children. As such, many
manufacturers pledged to reformulate
their best-selling children’s breakfast
cereal brands by reducing sugar and
sodium levels and increasing whole-
grain levels.
According to a 2013 study published in
Procedia Food Science (2013;(2):20-26),
cereal makers are making good on their
promises to increase fiber and decrease
sugar and sodium content. For the
study, USDA researchers examined
nutrient data and ingredients for
Kellogg’s and General Mills RTE cereals.
They figured mean values for total
sugar, dietary fiber and sodium in the
manufacturers’ cereals between 2005
and 2011. During this time period,
findings indicate that sugar levels fell
10 percent and sodium fell 14 percent,
while fiber levels rose 32 percent in the
cereals studied. In the second part of
the study, researchers compared 83
products existing in both 2005 and
2011. They found a higher percentage
of cereals reduced sugar and sodium
(52 percent and 58 percent,
respectively) than increased (22 percent
and 16 percent), and more cereals
increased in fiber (51 percent) than
decreased (19 percent). The study’s
authors noted the reasons for small
increases in sugar and sodium and
decreases in fiber are unknown,
but “may be the result of specific
product reformulations.”
In addition, the RTE cereal category
lends itself to fortification with a host of
ingredients such as vitamins, minerals,
proteins, pre- and probiotics, and other
nutrients. And while fortification is
nothing new, 64 percent of regular
breakfast eaters consider cereals with
added nutrients to be more or
significantly more nutritious,
noted Datamonitor.
Previously, fortification’s main role was
viewed as preventing the effects of
vitamin and mineral deficiencies. Now,
evidence shows that nutrients offer
other benefits.
Recently, the focus has been on fiber,
which the 2010 USDA Dietary
Guidelines for Americans singled out as
a “nutrient of concern” that is
alarmingly low in the U.S. diet since
only 3 percent of all Americans meet the
recommended intakes, according to the
2003-2004 National Health and Nutrition
Examination Survey (NHANES).
When making BFY RTE breakfast
cereals, it’s important to clearly define
the targets at the beginning of the
project, including the product attributes,
ingredients to be featured and/or
avoided, and the nutrition and claims
foodproductdesign.com

goals. According to FDA, a food item can
carry the claim of “more or added fiber”
when it contains at least 2.5 g of fiber
more than the reference amount. A “good
source of fiber” claim can be made when
the food item contains 2.5 to 4.9 g of
fiber; and a “high-fiber” claim can be
made when a food item contains 5 g or
more of fiber per serving.
Formulating With Fiber
Among the easiest applications for fiber
fortification are grain-based processed
foods, which makes RTE breakfast cereal
an ideal sector for innovation. And since
many cereals inherently contain fiber,
the addition of more fiber is easier to
accomplish without adverse organoleptic
consequences.
“The trend of BFY RTE breakfast cereals
is a new challenge for the food industry
as product manufacturers have to
innovate with new wellness products
and/or reformulate existing ones,” said
Vanessa Agnolutto, communications
manager, Nexira, Rouen, France. “The
sensory experience and taste are major
keys to a product’s success. While a
natural or organic origin may trigger a
first purchase, consumers will not
repurchase if the product does not
satisfy sensory expectations.”
“After taste, when adding positive
nutrients such as protein or fiber, and
removing negative nutrients such as
grams of sugar per serving, it’s
important to maintain the overall density
of the product,” said Carol Lowry, senior
12 Food Product Design | Survival Guide: Fiber
food scientist, Cargill, Minneapolis.
“Formulation changes that result in
product-density changes translate into
packaging-size changes. Typically, this
isn’t something a manufacturer wants
to take on.”
With increasing emphasis on weight
management, fiber ingredients are
becoming more popular in cereals. Most
fibers have a low-caloric contribution,
which makes them ideal candidates to
help reduce sugar, fat and other higher-
caloric components in RTE cereals. Since
most consumers lack fiber in their diets,
cereal brands are addressing the needs
of weight-conscious consumers through
high-fiber formulations.
Steve Jakeway, Ph.D., vice president,
business development, BioNeutra North
America, Edmonton, Alberta, said
consumers are actively reviewing the
total grams of sugar per serving and
attempting to choose a cereal that
delivers first on taste, then on reduced
sugar content. “With increased fiber,
there is increased satiety. Consumers
can have prolonged feelings of fullness
and, thereby, reduce the total calories
consumed daily to promote weight loss,”
he said.
Dan Grazaitis, food scientist, TIC Gums,
White Marsh, Maryland, agreed that the
combination of boosting claims such as
“reduced sugar” and “added fiber” are
key to manufacturing and marketing a
BFY cereal. “Throughout the food and
beverage industry, manufacturers are
actively searching for ways to reduce
sugar content,” Grazaitis said. “Breakfast
Most fibers have a
low-caloric
contribution, which
makes them ideal
candidates to help
reduce sugar, fat and
other higher-caloric
components in
RTE cereals.
cereals, in particular, are an area in
which developers can utilize gums to not
only replace some of the functionality of
sugar but also to add dietary fiber.”
Fiber Challenges
The use of functional ingredients in food
formulations also needs to mesh with
technical challenges in terms of
solubility, texture and stability. When an
ingredient is added to a formulation,
often something else in the traditional
cereal will need to be reduced or
removed, which can drastically affect the
finished product.
“Most importantly, texture and flavor
are important considerations that
should not suffer in reformulating a
product as ‘better-for-you’,” said Cheryl
Borders, manager, soy food
applications, technical service, edible
beans, ADM, Decatur, Illinois.
She added, “Whole grains, edible bean
powders, oats and soluble corn fiber
increase dietary fiber content, but it is
important to be mindful that the finished
product must maintain good texture and
flavor and not produce off-flavors. When
working with insoluble, high-fiber
products, you want to avoid creating a
gritty mouthfeel in the end product. In
addition, you need to avoid impacting
bowl shelf life.”
When reformulating to make a BFY
cereal by adding fiber or protein, the
expansion or puffing capacity might
decrease and texture might be altered.
Sarah Wood, Ph.D., manager of R&D,
Penford Food Ingredients, Centennial,
Colorado, suggested using a highly
foodproductdesign.com
soluble enzyme-treated starch to
enhance the expansion, create a light
crispy texture and help counteract the
negative effects of the added ingredients.
“This will help to create a BFY cereal that
is similar in look, size and texture to the
base formula,” she said.
Joseph O’Neill, president and general
manager, BENEO Inc., Morris Plains, New
Jersey, cautioned that different cereal
forms have different requirements when
using functional ingredients. “Replacing
sugar with inulin and oligofructose can
help provide a variety of functional
benefits,” he said. “Inulin and
oligofructose are prebiotic fibers
naturally derived from chicory root. In
granola cluster cereal manufacturing
they are effective binders, whereas
extruded flaked cereals benefit from the
improved structural integrity that inulin
provides. Inulin also gives extruded
puffed cereals increased bowl life.”
Functional Fiber Choices
Consumer interest in BFY foods is
extremely relevant to the category, and
cereal makers are embracing the
opportunity to develop and market
fortified products to address specific
needs such as diabetes, digestive health
and weight management.
For example, a diet high in fiber and
whole grains can help lower the risk of
developing diabetes and heart disease,
according to a study published in The
American Journal of Clinical Nutrition
(2013;98(2):594-619). The researchers
said the strongest evidence for health
benefits came from cereal fiber, including
breakfast cereals, breads and brown rice
with high-fiber content.
Stephens commented: “Cereals
addressing glucose management needs
are an extreme niche because they are
An added benefit of
increasing fiber
content with chicory
root fiber includes
the potential to
reduce sugar.
13 Food Product Design | Survival Guide: Fiber
branded as diabetic-friendly foods. This
glycemic management gap in the
mainstream breakfast category presents
opportunities to use fibers, such as
resistant starches, to help minimize
glucose response, reduce calories and
add fiber.”
In terms of digestive health, prebiotics
and probiotics are entering the
breakfast category in niche segments,
and the functional ingredients are
slowly gaining awareness.
BioNeutra’s isomalto-oligosaccharide
(IMO) is made from enzymatic
conversion of starch and functions as a
dietary fiber, prebiotic and low-calorie
sweetener. This makes it ideal for RTE
cereal applications because it can add
to the total fiber of the product without
changing flavors and texture.
“For cereals that are not high-fiber,
the benefit of adding it [IMO] would be
increased ‘invisible’ fiber without the
bloating and gas that can come with
other fibers like inulin and fructo-
oligosaccharides (FOS),” Jakeway said.
“It’s easy to formulate with and does
not typically cause technical issues in
any way. The cereals have increased
shelf-life when using it, given the
humectancy properties, assisting with
moisture balance.”
Inulin and oligofructose are fiber
ingredients that also offer functional
benefits to some applications, primarily
digestion, and in sugar and fat
replacement. Inulin and oligofructose
fiber ingredients are naturally sourced
“invisible” soluble dietary fibers made
from chicory roots that allow cereal
makers to discretely incorporate it into
RTE breakfast cereals without affecting
taste, texture, appearance or mouthfeel.
“In addition, they help the body
absorb more calcium for stronger
bones. Also they have been
proven to support weight
management by helping you to
eat less,” O’Neill said.
Lowry promoted the benefits
of chicory root fiber, both for its
functional properties and
nutritional profile. “Chicory root
fiber can be used in both an extruded
cereal piece and the coating,” she said.
“Liquid chicory root fiber works well in
the coating, particularly since it has
characteristics similar to traditional
corn syrup. Chicory root fiber is less
sweet and lower in sugar than
traditional corn syrups. An added
benefit of increasing fiber content with
chicory root fiber includes the potential
to reduce sugar. If chicory root fiber is
used to replace sugar in a frosted item,
the process may need to be changed
or additional ingredients be included to
create a frosted appearance. Due to
lower sweetness, high-intensity
sweeteners or increased flavor may
be needed.”
When using powdered chicory root fiber
in the coating, more water may be
needed in the coating slurry to adjust for
the increase in solids. “There may be a
different mouthfeel after the drying step
as compared to a sugar and/or syrup
slurry,” Lowry said. “Usage level will play
a role in balancing mouthfeel with fiber
label claims.”
Formulation challenges concerning
sugar reduction differ depending on the
sugar’s functionality and purpose within
a recipe. “For example, if sugar is applied
as a coating or frosting, it not only gives
the final product taste and texture but
also adds to the overall appearance,”
Grazaitis said.
foodproductdesign.com
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BioNeutra.ca A PRODUCT BY:


What do you expect to drive
the consumer market around
Fiber in the coming year?
From BioNeutra’s perspective,
convenience foods and on-the-go snack
products will continue to drive the
consumer market. Nutritional bars, such
as sports, protein, etc., have been (and
will continue to be) the leaders, and
growth sectors in the fiber market will
include cookies and muffins. Increased
fiber in these products will allow
consumers additional healthier options
in this sector.
What is the biggest area of
innovation/product
development in the market?
New innovation in the functional
beverage sector will be focused on
convenience and on-the-go products.
Innovations include fiber being added to
beverages to develop a more complete
meal replacement beverage. Vitamin
and sports recovery drinks also can be
enhanced by the addition of fiber.
VitaFiber™ can provide a way to reduce
the overall sugar content and reduce
calories while still retaining a natural
sugar-like taste.
How does your ingredient(s)
differ from others in this
competitive market?
VitaFiber has many advantages over
competing products, including a taste
profile very similar to glucose with half
the calories; up to six times sweeter
than other fibers, but with similar
caloric impact; stable down to pH 2
making it ideal for beverages; and high
tolerance with clinical studies showing
no issues at 45g/d (almost 10x more
than inulin based product). VitaFiber is
available in both powder and syrup, and
is produced using non-GMO cornstarch
or non-GMO tapioca starch.
For which applications is your
ingredient best suited?  when purchasing your
VitaFiber is a very versatile ingredient
and can be used in many applications
from bars, RTD beverages, bakery, and
powdered beverages and meal
replacements. For bars, VitaFiber
provides added fiber and natural sugar
like taste but still maintains an excellent
mouthfeel with no aftertaste. Along with
the functional benefits, our syrup also
provides a binding agent that holds a
bar together. In RTD beverages
applications VitaFiber is unique because
it is stable down to pH2 (traditional
fibers breakdown below pH4). As
VitaFiber is available in both powder
and syrup forms making it easy to use
in beverage manufacture. In baking
VitaFiber is stable up to 350°F. Again as
it is available in both powder and syrup
forms it provide formulators with
different options when developing a
manufacturing process. VitaFiber can
also be used to reduce the calories in
these product by replacing or reducing
the sugar content while still maintaining
a pleasant sugar-like taste and
mouthfeel. For powdered beverages and
meal replacement products, VitaFiber
provides a more pleasant mouthfeel and
sweetness versus other fibers leading to
a better customer experience. VitaFiber
can also be used to replace high
fructose corn syrup in any application
and provides added value through fiber
and calorie reduction while maintaining
taste. In all these cases VitaFiber allows
Advertorial
for clean labeling and ingredient
reduction because it can provide fiber
and sweetness in one ingredient.
What questions should
formulators and buyers ask
ingredient(s)?
In addition to the many advantages
that VitaFiber has this product is the
only isomaltooligosaccharide (IMO) that
has received an FDA GRAS, Health
Canada and European Food Safety
approval for use. VitaFiber is non-GMO,
kosher and halal certified; we also
taking orders for organic VitaFiber.
Customers can also request product
made from non-GMO cornstarch or
non-GMO tapioca starch. BioNeutra
maintains stock in warehouses in
California to service the North American
market and in Amsterdam to service the
European market. We will be adding a
warehouse on the East Coast in 2015 to
better serve our customers in North
America. Each manufacturing lot is
tested up six times by BioNeutra and
third-party laboratories to ensure the
highest-quality product. BioNeutra is
currently constructing the first
dedicated manufacturing facility for IMO
in North America further
enhancing its product offering.
“Maintaining this appearance is crucial
to successfully market a cereal as the
same, but a BFY version, of its full-
sugar counterpart.”
However, simply reducing the sugar
content will change the type of coating
and overall texture, and adjusting
processing parameters could be costly.
TIC Gums offers an alternative to the
traditionally used gum arabic that can
lower sugar and maintain frosted
appearance. “This product is unique as it
allows the manufacturer to apply less of
the frosting, therefore reducing the sugar
content, while maintaining that desired
breakfast cereal ‘crunch’,” Grazaitis said.
“In addition, since [it] dries white, the
visual attributes remain consistent with
the white frosting for which sugar is
traditionally responsible.”
Resistant starch also can be
used to increase dietary
fiber, which can be
beneficial for the
maintenance of a healthy
digestive tract. Resistant
starch can be included in
an extruded puff, or may be
added to a cereal coating.
Chad Rieschl, senior research food
technologist, Cargill, Minneapolis, said
when used in a coating, resistant
starch may alter the perceived texture
of the coating, and it may cause a
whitening effect. When used in a puff,
it may alter density and texture.
Grazaitis said: “By nature, all gums
are sources of soluble fiber. In addition
to providing a source of fiber, gums
emulsify, texturize and stabilize by
interacting with water. In the case of
RTE breakfast cereals, the ideal texture
may be described as maintaining
fracturability, hardness and noise.
When determining the gum type and
usage level several questions must be
addressed: Will the gums hold too
much moisture and cause a chewy
product? Will the gums increase
viscosity and cause issues in
manufacturing? Could there be an
interaction with other ingredients?”
In order to overcome these challenges,
understanding the application and
production is critical and a well-balanced
16 Food Product Design | Survival Guide: Fiber
blend of gums is the best solution.
Low-viscosity fiber ingredients allow
even more fiber to be added without
affecting the texture of the final product,
Grazaitis said.
Acacia gum also is a native source of
soluble dietary fiber that is all-natural
and GMO-free and a choice ingredient
for fiber fortification of RTE breakfast
cereals because it offers advantages for
digestive health.
“Thanks to its high solubility and no
added viscosity, it is easy to incorporate in
many applications to enrich products with
fiber and reinforce their health benefits,”
Agnolutto said. “For RTE breakfast cereals
applications, it has a lubricant effect and
improves the shape of the cereals.
Moreover, it helps extend the bowl life and
crispiness of the cereals.”
Whole-Grain Goodness
While whole grain is more of an
expectation for today’s BFY RTE
breakfast cereals, it is becoming more
common to pair other nutrients and
benefits with whole grains to provide
multiple benefits for heart, gut, weight
and glucose management.
“The latest fad is using whole grains as
the cereal base, which is a whole-foods
approach to offering fiber and protein in
a breakfast cereal product,” said Jennifer
Stephens, marketing director, Penford
Food Ingredients. “In addition, newer
Resistant starch can
be included in an
extruded puff,
or may be added
to a cereal coating.
functional
fibers include
resistant
starches from
sources such
as potato, corn
and wheat, and
inulin (chicory root
extract) are being used
to improve the overall health
of the product.”
Adding whole grains, such as whole-
grain corn products, is another way to
enhance nutrition; however, ingredients
containing insoluble fibers may alter
texture and density of the cereal piece.
Rieschl said corn fiber or corn bran can
be included in a puff-type cereal,
providing a coarse, ground appearance.
“When used in an extruded product, it
may increase density and change texture,
while using too much may change the
appearance too dramatically,” Rieschl
said. “Usage may be balanced by
increasing or adding ingredients with
greater expansion properties or a change
to processing conditions.”
Ardent Mills offers a number of grain
ingredients that can boost the fiber
beyond that of whole wheat, oats, corn
and rice, which are commonly used in
RTE breakfast cereals. Elizabeth Arndt,
research fellow, research, quality and
technical solutions, Ardent Mills, Denver,
said the company’s high-fiber barley has
more than 30-percent dietary fiber and
three times the level of beta-glucan
compared to oats, and 10 times the fiber
foodproductdesign.com
 add whole-grain nutrition, exotic interest
Whole-grain chopped and culinary authenticity. Even legume
flours, including garbanzo and fava bean
rye can be used as flours, can be used in RTE cereal crisp
an inclusion in and flake applications to add fiber,
protein and other nutrients.
granola and clusters “Sprouted grains are on trend with
consumers, and sprouted white whole-
and has more than wheat flour can be used in a number of
addition to the flake, crisp or even a
baked cereal inclusion,” Arndt said.
“Stabilized wheat bran and germ flour,
and toasted, defatted wheat germ can be
used in RTE breakfast cereal formulas to
boost fiber, vitamins, minerals and
antioxidants [levels]. Whole grain and
seed mixtures, such as a blend of
crushed wheat, chopped rye, millet

14% fiber.
of brown rice. Arndt said high-fiber
barley flakes work well in granola, cluster
and muesli cereals, while the flour can
be used in direct-expanded crisps and
other shapes to increase fiber and other
whole-grain nutrients.
Rye is another whole grain that delivers
more fiber compared to the common
breakfast cereal grains. Whole-grain
chopped rye can be used as an inclusion
in granola and clusters and has more
than 14-percent fiber.
Other flours, such as amaranth, quinoa,
millet, sorghum, teff and buckwheat, can
be used in multigrain crisps and flakes to
ways in RTE breakfast cereals—as an
seeds, high-fiber barley flakes, flax and
sunflower seeds, can add texture and
visual appeal to RTE cereals.”
Keep in mind that no matter
how many hours are spent
developing BFY RTE cereals
or how many dollars are
spent on marketing the
products’ healthy
attributes, taste is critical
and will keep consumers
coming back for seconds. ■
This article was originally published
in the exclusive online-only Digital
Issue, “Building Better-For-You
Breakfast Cereals.”

Digesting Inside Report:

• Review types of fibers out there

FIBER
the and the roles they play in
Latest various applications

on • Discover how food and beverage

products benefit from added fiber
• Examine two commonly used
dietary fiber measurement methods
Download Report
 Advertorial

How does your ingredient(s) differ from others
in this competitive market?
Penford Food Ingredients’ resistant starches are based on
potato starch making them non-GMO, non-allergenic and
gluten-free. PenFibe® RS is a potato-based RS4 resistant
starch that provides fiber enrichment and reduces calories by
replacing higher caloric ingredients such as flour and sugar.
PenFibe RS has a total dietary fiber content of at least 85%
based on starch dry solids. This high level of dietary fiber
allows food formulators to enrich food products and take
advantage of “Good Source of Fiber” and “Excellent Source of
Fiber” labeling regulations. PenFibe® RO is also a type 4
resistant starch, but with a minimum of 56% dietary fiber.
PenFibe RO differs from other resistant starches in that it
contains both soluble and insoluble dietary fiber.
—Ibrahim Abbas, Director of Research & Development,
Penford Food Ingredients.
What questions should formulators and buyers
ask when purchasing your ingredient(s)?
Critical information for formulators or buyers to know when
evaluating fibers from ingredient suppliers include dietary
fiber level, botanical source, GMO status (is it non-GMO and if
so, what agency certifies it), water-holding capacity and flavor
profile. Formulators should also ask suppliers about any
formulation adjustments that may be needed to incorporate
the fiber or starch in their system. PenFibe RS requires no or
minimal formulation changes, especially in bakery and snack
products due to its low water-binding capacities. It can also
be used in pasta and gluten-free products. PenFibe RO can be
used when soluble dietary fiber is needed in the food system.
PenFibe® RO 177 has low viscosity allowing it to be used at
high solids in the food system.
—Ibrahim Abbas, Director of Research & Development,
Penford Food Ingredients.

PenFibe® is also very easy to work with when developing a

new product since it can be used to replace flours or sugars
with no flavor changes to the existing product’s flavor profile.
—Sarah Wood, R&D Manager, Penford Food Ingredients.

For which applications is your ingredient best

suited?
Penford Food Ingredients’ resistant starches can be utilized
in a wide range of applications to enhance the dietary fiber
content of food. PenFibe RS works well in baked goods like
breads, muffins, cookies and even gluten-free baked items.
PenFibe RO works well in higher-moisture formulas like
shakes, beverages and yogurts. At lower levels, PenFibe RO
can be used in baked goods to help retain moisture.
—Sarah Wood, R&D Manager, Penford Food Ingredients.
Buyer's Guide: Fiber
ADM/Matsutani LLC
4666 Faries Pkwy.
Decatur, IL 62526
Phone: (217)451-4377
www.fibersol.com
Fibersol®’s premier line of fiber
ingredients allows manufacturers to
develop products for today’s health
conscious consumers that give them
all the dietary fiber they need without
sacrificing the taste, aroma and texture
they want. With other functional
benefits, such as replacing calories from
sugar and fat, along with providing an
increased feeling of satiety, you can have
it all with Fibersol.
Anderson Global Group LLC
2030 Main St., Ste. 560
Irvine, CA 92614
Phone: (949)502-4774
www.andersongg.com
Anderson Global Group LLC (AGG) is
a privately held company dedicated to
supplying ingredients to the natural
products industry. With decades of
industry experience as suppliers,
marketers and manufacturers, the AGG
team has partnered with manufacturers
from around the globe to give AGG
customers competitive advantages in
price, quality and service. The AGG Value
Added Distribution model ensures open
relationships and clean traceability in the
new era of heightened quality sensitivity.
Austrade Inc.
3309 Northlake Blvd., Ste. 201
Palm Beach Gardens, FL 33403
Phone: (561)586-7145
www.austradeinc.com
Austrade Inc. specializes in non-GMO
and organic ingredients: starches,
corn sweeteners (syrups, syrup solids,
maltodextrin, dextrose), crystalline
fructose (from sugar), beet sugar,
emulsifiers, corn bran, lecithin from soy,
certifed organic sunflower and rape seeds
(canola), liquid, deoiled powder, granules,
solvent-free and functional specialty
blends. New: 100-percent organic
sunflower protein and non-GMO IP soy
bran, soy flakes, full fat soy products, soy
isoflavones & lupines--flour, grits, fiber,
protein isolate, oil, bran, coconut milk
cream powder, and organic cold pressed
pomegranate oil.
20 Food Product Design | Survival Guide: Fiber
B & D Nutritional Ingredients Inc.
1281 Liberty Way, Ste. A
Vista, CA 92081
Phone: (760)597-0933
Toll Free: (800)546-6113
www.bdnutritional.com
With over 21 years of experience and
continual growth, B&D Nutritional
Ingredients is the U.S. distribution leader
in premier raw ingredient materials
for having a thorough knowledge of
its customers’ needs and a firm grasp
of innovation trends. B&D ingredient
technology solutions support the
dietary supplement, functional food and
personal care industries. Our partners
include ADM, BGG, Brassica Protection
Products, Embria Health Sciences,
Hosoda Nutritional, InnoBio, Javaplant,
Matsutani, Nutraberry, Omega Nutrition,
Polyphenolics, Triphase Pharmaceuticals
and Unique Biotech USA.
Baolingbao Biology Co. Ltd.
No. 1 Dongwaihuan Road
Hi-Tech Developement Zone
Yucheng City, 3019 China 251200
Phone: +86-13-969-292791
www.blb-cn.com
A leading producer of ingredients,
including FDA GRAS erythritol and
oligosaccharides. We have established
strategic cooperation with many
food industry leaders. Our products
include: prebiotics such as (IMO-
500/900 (isomaltooligosacchrides),
FOS (fructooligosacchrides) and GOS
(galactooligosacchrides); polyols
(erythritol); alternative sweeteners
(blends of erythritol and high-intensity
sweeteners including stevia, monk fruit,
sucralose and aspartame); dietary fibers
(polydextrose); and starch saccharides
(GMO-free maltodextrin).
Barrington Nutritionals
500 Mamaroneck Ave.
Harrison, NY 10528
Phone: (914)381-3500
Toll Free: (800)684-2436
www.barringtonnutritionals.com
Barrington Nutritionals is a well-
respected international distributor of
choice for high-quality and science
based ingredients. Serving the
nutraceutical, pharmaceutical and
functional food industries, we focus
on minerals, excipients and specialty
ingredients to set your products apart
from the rest. We provide a high level
of product expertise and are dedicated
to customer service, efficiency and
integrity. We partner with superior
manufacturers in the industry and accept
only top-of-the-line ingredients. We are
faithful to doing what is right for our
customers, partners and the industry.
Batory Foods
1700 E. Higgins Road, Ste. 300
Des Plaines, IL 60018
Phone: (847)299-1999
Toll Free: (800)367-6975
www.batoryfoods.com
Batory Foods is a leading national
distributor of high-quality food
ingredients for food and beverage,
nutraceutical and confectionery
manufacturers throughout the United
States. Founded in 1979, Batory
Foods was created to be a “one-stop
shopping” partner to customers for all
their ingredient needs. Today, Batory
Foods operates a network of distribution
facilities across the country serving
thousands of customers with a full
portfolio of ingredients and exceptional
customer service.
foodproductdesign.com
Buyer's Guide: Fiber
Batory Nutra
1700 E. Higgins Road, Ste. 300
Des Plaines, IL 60018
Phone: (847)299 -1999
Toll Free: (800)451-9067
www.batorynutra.com
Founded in 1979, Batory Foods is a
leading national ingredients distributor
offering nutraceutical manufacturers
an extensive portfolio of high-quality
ingredients. The Batory Nutra division was
created to further enhance our dedication
to the nutraceutical market. With sales
professionals covering every major market
across the United States, Batory Nutra
thinks national and acts local, serving
national, regional and local manufacturers
with an abiding commitment to excellent
customer service.
BENEO Inc.
201 Littleton Road, 1st Fl.
Morris Plains, NJ 07950
Phone: (973)867-2140
www.beneo.com
The BENEO product portfolio consists
of functional ingredients with nutritional
and technical advantages, derived
from chicory roots, beet sugar and
rice. BENEO is an ideal partner to help
improve the health (weight management,
energy for mental/physical performance,
digestive, bone and dental health), taste,
texture and nutritional value (fat and
sugar replacement/fiber enrichment) of
a product. Through a unique chain of
expertise, including the BENEO-Institute,
BENEO actively supports industry
partners in the development of balanced
and healthy food products.
21 Food Product Design | Survival Guide: Fiber
Best Cooking Pulses Inc.
124 10th St. N.E.
Portage la Prairie, MB Canada R1N1B5
Phone: (204)475-5283
www.bestcookingpulses.com
Canadian, family-owned agri-foods
company active in the international pulse
trade since 1936. We clean, bag and
split conventional and certified organic
(COS) non-GMO NA peas and lentils
for soup and canning markets. We also
specialty mill NA non-GMO peas, beans,
chickpeas and lentils into the BEST
gluten-tested range of conventional and
certified organic (COS) pulse flours,
pea fibers, blends and roasted split
peas for bakery, bars, coatings, spices
and meats. CGCHACCP, kosher, Halal,
sustainability policy and WBEN certified.
Pulse ingredients for healthy diets and a
sustainable world.
BI Nutraceuticals
2550 El Presidio St.
Long Beach, CA 90810
Phone: (310)669-2100
www.binutraceuticals.com
BI is a solutions-based nutritional
botanical manufacturer, custom contract
manufacturer and supplier to the
dietary supplement, food/beverage,
animal wellness, pharmaceutical and
personal care industries. We have
been in business since 1977 and are
headquartered in Long Beach, CA. We
also have facilities in Boonton, NJ, for
extraction; Islandia, NY, for particle
engineering; and Suzhou, China. We
source from over 60 countries. We are
cGMP compliant and SQF certified.
We ensure our products are safe and
meet high quality standards with our
Protexx™ Steam Sterilization and testing
methods.
BioNeutra Inc.
9419 B-20 Ave.
Edmonton, AB Canada T6N 1E5
Phone: (780)466-1481
www.bioneutra.ca
BioNeutra Inc. holds exclusive patented
technology that transforms starch
molecules into unique fiber ingredients.
Our product, VitaFiber IMO (isomalto-
oligosaccharide), has three inherent
functional attributes: it is a sugar-free
reduced-calorie sweetener, well-tolerated
prebiotic fiber and digestion resistant
soluble fiber. The products are available
in syrup and powder formats. Our
products are GRAS, Health Canada and
EFSA approved and are produced by
strict quality and safety standards.
Bioriginal Food & Science Corp.
102 Melville St.
Saskatoon, SK Canada S7J 0R1
Phone: (306)975-1166
www.bioriginal.com
Bioriginal is a global leader in delivering
complete omega solutions to the food
and nutraceutical industries. With more
than 20 years of global expertise in
plant and marine-based omegas, we
have carved out a niche by scientifically
combining ingredients from all over
the world, directly from the source, to
create unique and efficacious solutions.
Bioriginal has developed proprietary
methods and systems to provide
customized turnkey solutions for our
customers that help them compete and
win in a highly competitive space.
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Buyer's Guide: Fiber
Caldic
6980 Creditview Road
Mississauga, ON Canada L5N 8E2
Phone: (905)812-7300
Toll Free: (800)263-1939
www.caldic.com
Caldic in North America is a recognized
leader in the manufacturing and
distribution of food ingredients,
specializing in antioxidants, release
agents, dough conditioners and
enrichment blends. Our facilities are
strategically located across North
America, providing our customers
with coast-to-coast coverage in both
distribution and technical sales. On the
leading edge of emerging trends and
focused on wellness, our extensive
laboratory capabilities for product
development and full technical and
regulatory support allow us to improve
the nutritional profile of almost any
product we produce.
Cargill
15407 McGinty Road W.
Wayzata, MN 55391
Toll Free: (866)456-8872
www.cargillfoods.com
Cargill helps customers succeed.
More than simply a food ingredients
supplier, Cargill deeply understands
our customers’ strategies, consumers,
distribution channels and competition.
We deliver solutions that help the food
industry and beverage manufacturers
drive growth through new product
innovation and reformulation. Cargill
helps reduce costs through supply chain
and manufacturing process efficiency
and managing commodity price risk.
Charles Bowman & Co.
3328 John F. Donnelly Drive
Holland, MI 49424
Phone: (616)786-4000
www.charlesbowman.com
Charles Bowman & Co. celebrates its
68th year as a nutritional ingredient
distribution firm. It supplies vitamins
and functional ingredients to the
North American nutrition, food, feed
and cosmetic markets operating from
warehouses across the United States.
22 Food Product Design | Survival Guide: Fiber
Ciranda Inc.
221 Vine St.
Hudson, WI 54016
Phone: (715)386-1737
www.ciranda.com
Ciranda supplies certified organic,
fair trade and non-GMO verified food
ingredients with areas of expertise in
tapioca-derived syrups, syrup solids,
dextrose, starches and maltodextrin,
honey, agave syrup and inulin, native
and pre-gel potato starch, cocoa
powders, liquor, butter and chocolates,
coconut flour, milk, oil and desiccated,
soy and sunflower lecithins, and
various oils and fats, including hi oleic
sunflower, canola, extra virgin olive
and RSPO-IP certified sustainable
and identity-preserved palm oils and
shortening.
ConAgra Mills
Eleven ConAgra Drive
Omaha, NE 68102
Toll Free: (800)851-9618
www.conagramills.com
ConAgra Mills, America’s milling
innovator, is your go-to source for
premium, multi-use flours and whole
grains—from hard and soft spring wheat
and pastry flours to durum, rye, organic,
gluten-free and custom flour ingredients.
We also offer one of the largest varieties
of innovative whole grains, including
Ultragrain, Sustagrain, ConAgra Mills
Ancient Grains and Eagle Mills Gluten-
Free All-Purpose Multigrain Flour
Blend. The ConAgra Mills team has the
technical know-how, consumer insights,
culinary expertise and flour food safety
proficiency to help you reformulate and
innovate to win.
Cosucra Groupe Warcoing S.A.
Rue De La Sucrerie, 1
Warcoing, WAL Belgium B-7740
Phone: +32-69-446-600
www.cosucra.com
Cosucra has been processing natural
ingredients since 1852, however, we
are not just a supplier. We partner
with our customers, providing market
expertise, extensive clinical research
and experience in regulatory affairs to
help them improve existing products
and develop new ones. Partnerships
with more than 400 food manufacturers
and more than 1,000 product references
worldwide demonstrate that Cosucra
works alongside clients from idea to
launch and from seed to food.
Didion Milling
520 Hartwig Blvd.
P.O. Box 400
Johnson Creek, WI 53038
Phone: (920)348-5868
Toll Free: (800)261-1101
www.didionmilling.com
Think Fiber, Think Didion! Created
from the best of corn,and nurtured
with technology and devotion. Didion’s
HarvestGold Family of Corn Products
is the answer to your corn ingredient
needs. Check out Didion’s full line of
corn products, including corn bran,
corn flour, corn meals, corn grits and
pregelatinized corn flour; available
in sacks, totes, bulk truck and bulk
railcar. Getting the most out of corn,
giving the most back to our customers
and growers. That’s the real Didion
Difference.
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Buyer's Guide: Fiber
DuPont Nutrition & Health
4 New Century Pkwy.
New Century, KS 66031
Phone: (913)738-3436
Toll Free: (800)255-6837
www.danisco.com
At DuPont, we understand that the
power of probiotics rests in their ability
to effectively maintain and restore good
health. The DuPont™ Danisco® portfolio
includes the HOWARU® brand of highly
effective probiotic preformulated blends
and single strains, and are available
as culture concentrates, standardized
blends or in consumer-ready finished
formats. HOWARU® proprietary blends
from DuPont—HOWARU® Protect,
HOWARU® Restore and HOWARU®
Balance—have been scientifically
formulated to provide condition-specific
benefits backed by targeted clinical
research.
Emsland Group
Emslandstraße 58
Emlichheim, 1856 Germany 49824
Phone: +49-59-438-1347
www.emsland-group.com
Emsland Group: Quality You Can Trust.
“Using nature to create” is the guiding
principle that characterises the company
philosophy behind the Emsland Group.
Harvested raw materials from potato
or pea are processed into innovative
trendsetting quality products in tune
with nature. Emsland Group markets
native and specialty starches, fibres,
potato flakes and potato granules as well
as hydrocolloids to the food industry.
We offer solutions for trends such as
clean label, kosher and Halal, gluten-
free, fibre enriched, sustainability,
acrylamide reduction, vegan as well as
non-GMO and natural.
23 Food Product Design | Survival Guide: Fiber
Farmasino Pharmaceuticals
(Jiangsu) Co. Ltd.
No. 100 Jianye Road
Nanjing, 1444 China 25087
Phone: +86-25-869-07360
www.farmasino.com
FarmaSino is a leading pharmaceutical
company in China, and mainly engaged
in R&D, manufacturing and distribution
of finished drugs, bulk pharmaceuticals
and intermediates. Its products are
being sold in China and more than 60
countries. FarmaSino has ranked Top
5 in the national export of finished
drugs for many years by offering top
quality and personalized services to our
customers.
Fiberstar
713 St. Croix St.
River Falls, WI 54022
Phone: (715)425-7550
www.fiberstar.net
Fiberstar produces unique functional
fibers derived from citrus fiber. Available
in multiple grind sizes and blends, they
provide solutions to the bakery, meat,
dairy and sauce industries. Among
the benefits found with the Fiberstar
products are moisture migration
management, increase in yield, added
freshness and moistness. The Fiberstar
products are made in the USA, are
non-GMO, Halal/kosher certified, natural,
gluten free, GRAS and certified for use in
organic products.
FMC Corp.
1735 Market St.
Philadelphia, 19103
Phone: (800) 526-3649
www.fmc.com
FMC Health and Nutrition, a division
of FMC Corporation, is a leader in
harnessing nature’s renewable resources
to produce a comprehensive range
of natural colors, texturizing agents,
stabilizers for foods and beverages, and
omega-3s. Built on more than 65 years
of experience, FMC Health and Nutrition
delivers consistent performance, reliable
functionality and technical competence.
Garuda Int’l. Inc.
180 W. Chestnut St.
Exeter, CA 93221
Phone: (559)594-4380
www.garudaint.com
Garuda International Inc. promotes its
B-CAN brand high percentage water
soluble oat beta-glucan, an FDA GRAS
approved ingredient. Several organic
and natural ingredients including nopal
fiber, Jerusalem artichoke flour, sugar-
cane wax policosanol, milk calcium,
Quillaja and yucca extracts are offered.
New additions include agave nectar,
agave inulin fiber and stevia.
Geo-Fresh Organic
Gulab Park
S.T. ROAD
Sidhpur, 1224 India 384151
Phone: +91-98-257-91720
www.geo-fresh.com
We are a leading grower, producer and
exporter of certified organic and kosher-
approved ingredients and intermediates
from India. Our product range includes
nutraceutical, cosmetic, food and dietary
supplement ingredients, including
herbs and extracts, spices and oilseeds.
Our manufacturing units are certified
organic, GMP, ISO and HACCP approved.
Grain Millers Inc.
10400 Viking Drive, Ste. 301
Eden Prairie, MN 55344
Phone: (800)443-8972
Toll Free: (800)232-6287
www.grainmillers.com
Specialty grain and fiber processor of
conventional, gluten free (oats only)
non-GMO and organic oats, wheat,
barley, rye, triticale, soy beans, corn, flax
seeds and more. Grain Millers operates
three oat mills along with a specialty
grain, seed and legume processing
facility in the United States and Canada.
Products are milled into flours, flakes,
meals, brans, fibers, cut grains or
whole grains and packaged into 1-lb.
to 2,000-lb. units or bulk. We operate
full-dry blending facilities along with
custom contract manufacturing for turn-
key retail, institutional or private-label
products.
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Buyer's Guide: Fiber
Grain Processing Corp. (GPC)
1600 Oregon St.
Muscatine, IA 52761
Phone: (563)264-4265
www.grainprocessing.com
Grain Processing Corp. (GPC) provides
quality ingredients for the food industry.
MALTRIN® maltodextrins and corn
syrup solids are the gold standard for
the industry. Quick-dispersing versions
are also available. GPC also offers
several lines of specialty starches,
including PURE-COTE® binding/
coating starches, INSCOSITY® cold
water swelling starches, PURE-GEL®
stabilized starches, PURE-SET® thin-
boiling starches and PURE-DENT®
specialty starches.
Green Source Organics
2420 De La Vina St.
Santa Barbara, CA 93105
Phone: (561)449-2509
www.gsoextracts.com
Green Source Organics is one of the
leading producers, developers and
suppliers of botanical extracts servicing
the nutritional, food and beverage,
cosmetic, animal feeds and pet nutrition
industries with high-quality natural
ingredients. Green Source Organics
is a worldwide natural ingredients
specialist providing manufacturers
with a secure and consistent source of
organic and conventional ingredients for
further manufacturing or the isolation
of valuable compounds. It specializes
in procuring, producing, trading and
distributing extracts of fruit, vegetables
and grains.
24 Food Product Design | Survival Guide: Fiber
Gum Technology, a business unit of
Penford Food Ingredients
10860 N. Mavinee Drive
P.O. Box 68402
Tucson, AZ 85737
Phone: (520)888-5500
Toll Free: (800)369-4867
www.gumtech.com
Gum Technology, a business unit
of Penford Food Ingredients, is
acknowledged as a leader in stabilizer
development based on their expertise
in the technology of gums and their
synergies with other gums, starches and
ingredients in customer formulations.
Gum Technology encourages customers
to “Think of our hydrocolloid lab as
your hydrocolloid lab.” Visit with
Gum Technology and Penford Food
Ingredients and learn more about their
innovative snack, fiber, and fat and egg
replacement solutions.
iidea Co., The
2550 5th Ave., Ste. 706
San Diego, CA 92101
Phone: (619)274-8998
www.iidea-usa.com
The iidea Company was founded in
1996. We produce organic agave
products including agave syrup (nectar),
agave powder, agave inulin and tequila,
all using the best organic raw material:
Agave tequilana (Weber Blue) agave.
The iidea Company is an industry leader
in the development of premium organic
agave products. We also sell by bulk or
private label.
Ingredion Inc.
5 Westbrook Corporate Center
Westchester, IL 60154
Phone: (908)685-5555
Toll Free: (866)961-6285
www.ingredion.us
Ingredion, a leading global ingredients
solutions provider, has a complete
range of nutritional and sweetener
ingredients that can help food, beverage
and supplement manufacturers deliver
energy and weight management,
satiety, glycemic, bone and digestive
health claims for their products. Key
products include soluble and insoluble
fibers—NUTRAFLORA prebiotic fiber,
HI-MAIZE resistant starch, NUTRIOSE
soluble fiber—and the new WEIGHTAIN
satiety system. Ingredion also offers a
major portfolio of non-GMO products,
including nutritional ingredients,
sweeteners and texturizers.
International Fiber Corp.
50 Bridge St.
North Tonawanda, NY 14120
Phone: (716)213-2532
Toll Free: (888)698-1936
www.ifcfiber.com
International Fiber Corporation is
focused on providing high-value,
functional ingredients that improve
customer profitability through new
products, applications technology, and
cost management. IFC offers a variety
of multi-functional ingredients under
trusted brand names such as Solka-
Floc®, JustFiber®, FloAm®, KEYCEL®
and QualFlo™. IFC offers a full line of
powdered cellulose, pea fiber, bamboo
fiber, oat fiber and white wheat fiber
along with Fibrex Sugar Beet Fiber.
M&S (China) Ltd.
Rm. C1D, 6F WingHing
KwunTong, Hong Kong 999077
Phone: +85-22-110-0996
www.natursweet.com
Our product range contains pea protein
products, fibers, oligosaccharide,
polyols and others.
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Buyer's Guide: Fiber
Marshall Ingredients
5740 Limekiln Road
Wolcott, NY 14590
Toll Free: (800)796-9353
www.marshallingredients.com
Marshall Ingredients is a manufacturer
and distributor of quality ingredients,
specializing in dried fruit and vegetable
products. We have the capabilities to
source and manufacture both human
and pet grade ingredients. We are now
OU-kosher certified.
MGP Ingredients Inc.
100 Commercial
P.O. Box 130
Atchison, KS 66002
Phone: (913)367-1480
Toll Free: (800)255-0302
www.mgpingredients.com
Manufacturer of specialty wheat proteins
and starches including resistant starch
for use in a variety of bakery products
and processed foods.
NATUREX Inc.
375 Huyler St.
South Hackensack, NJ 07606
Phone: (201)440-5000
www.naturex.com
Naturex manufactures natural specialty
ingredients for the food and beverage,
nutrition and health, and personal care
industries. Naturex employs over 1,600
people and has 16 production units
located in Europe, the United States,
Brazil, Australia, Morocco, India and
Chile. The group also has 25 sales
offices worldwide. Naturex expertise and
technologies maximize the full potential
of botanicals. Our nutrition and health
department develops botanical extracts
and natural ingredient concepts backed
by scientific studies for pharmaceutical,
dietary supplement and nutraceutical
applications.
25 Food Product Design | Survival Guide: Fiber
NEXIRA
15 Somerset St.
Somerville, NJ 08876
Phone: (908)707-9400
Toll Free: (800)872-1850
www.nexira.com
Nexira globally specializes in natural
ingredients and botanical extracts for
food, nutrition, and dietary supplements.
Nexira is known for its acacia gum and
now manufactures a wide range of
functional and nutritional ingredients,
antioxidants and active botanicals for
weight management, sports nutrition,
digestive and cardiovascular health.
Nut-trition Inc.
1825 Verduga Road
Hughson, CA 95334
Phone: (415)599-6524
www.nut-trition.com
Nut-trition is a California corporation
that recovers functional food ingredients
from the processing of almonds. These
unique products contain important
micronutrients from nuts which have
traditionally been considered waste. Nut-
trition developed proprietary technology
to process these raw materials into
multifunctional fiber. Because many
benefits of adding almonds to the diet
are due to substances found in its
outer seedcoat, Nut-trition products
concentrate these healthful benefits
without the calories from fat.
Nutrativa Global
310 First St.
Nekoosa, WI 54457
Phone: (715)886-4000
www.NutrativaGlobal.com
Nutrativa Global™ manufactures and
supplies a wide variety of functional
powders and oil ingredients to
cosmeceuticals, nutraceuticals,
beverages, functional foods, and
animal nutrition industries. All of our
fruit ingredients are cold-pressed and
cold-filtered to retain the rich natural
fruit flavors that are often lost during the
heating process. We are committed to
innovation and will continue to respond
to our customers changing needs with
products that give our customers the
competitive edge they deserve.
Pacific Coast Chemicals Co.
2424 4th St.
Berkeley, CA 94710
Phone: (510)549-3535
Toll Free: (800)348-1759
www.pcchem.com
Pacific Coast Chemicals is a distributor
of specialty chemicals and ingredients to
many industries throughout the Western
United States. Distribution, logistics,
technical sales and personal customer
service are our business. We specialize
in inventory management and just-in-
time delivery. We can help with your
requirements, large or small.
Penford Food Ingredients
7094 S. Revere Pkwy.
Centennial, CO 80112
Phone: (303)649-1900
Toll Free: (800)652-4732
www.penfordfoods.com
A premier carbohydrate company
providing non-GMO unmodified/
modified potato, corn, tapioca, waxy
maize and rice starches, resistant
starches and specialty gums It is a
leader in ingredient system technologies
for coatings, meats, dairy, confectionery,
snacks, soups, sauces and bakery.
These specialized technologies include:
caloric reducers via fat and sugar
replacement, egg replacement, fibers,
gluten-free customized blends, clean
label starches and viscosifiers.
Roquette America Inc.
Customer Innovation Center
2211 Innovation Drive
Geneva, IL 60134
Phone: (630)463-9440
www.roquetteamerica.com
Roquette – Offering the best of nature™.
Roquette processes vegetable raw
materials: maize, wheat, potatoes, peas
and micro-algae. Among the five global
leaders in the starch manufacturing
industry, Roquette offers its customers a
wide range of products and solutions in
the fields of human nutrition, pharmacy-
cosmetology, microalgae, paper-board,
chemistry-bioindustry and animal
nutrition.
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Buyer's Guide: Fiber
Sensus America Inc.
100 Lenox Drive, Ste. 104
Lawrenceville, NJ 08648
Phone: (646)452-6143
www.sensus.us
Sensus America Inc. is a leading
manufacturer of chicory root fiber
(inulin). Sensus is promoting Frutalose
SF75, its low-calorie, all-natural
sweetener, specifically designed to
help manufacturers reduce sugar in
their products. The product delivers 65
percent of the sweetness of sugar at
just 2 kcal/gram. It contains 75 percent
soluble dietary fiber. Frutalose SF75 has
the ability to significantly reduce sugar
in a multitude of applications, including
sweet baked goods, dairy and cereal
bars.
Shandong Jianyuan Foods Co. Ltd.
Shengtai Road
Zhaoyuan, 3019 China 265400
Phone: +86-53-581-39205
www.jianyuangroup.com
Shandong Jianyuan Foods Co. Ltd.
is a Sino-Japanese joint venture
export-oriented joint-stock enterprise,
established in 2003, with an area of
50,000 square meters, registered
capital of 20 million yuan, total assets
of nearly 100 million and 600 staff. The
company processes and sells longkou
vermicelli, sweet potato vermicelli,
instant vermicelli, rice noodle, pea
protein isolate, pea dietary fibers and
pea starch. The company has ISO
9001:2000, HACCP, BRC, and kosher,
Halal certifications.
26 Food Product Design | Survival Guide: Fiber
SOHO Flordis Int’l.
Level 4
156 Pacific Hwy.
St. Leonards, Australia 2065
Phone: +61-29-431-7200
www.sfihealth.com
FBCx is a naturally occurring fiber that
consists of six glucose molecules. The
uniquely shaped structure allows it to
form a stable, non-digestible complex
with dietary fat. Usually, dietary fiber
binds at a 1:1 ratio, but FBCx binds
up to a 1:9 ratio and has no known
harmful side effects when taken as
recommended (even though it eliminates
nine times its own weight in fat). The
patented FBCx fiber, which is naturally
derived from corn, binds to fat in the
digestive tract so that it cannot be
absorbed. The fat is eliminated without
undesirable side effects.
Steviva Ingredients Inc.
725 N.W. Flanders St., Ste. 402
Portland, OR 97209
Phone: (310) 455-9876
Toll Free: (800) 851-6314
www.stevivaingredients.com
Steviva Ingredients Inc. is a global
ingredient supplier with a focus on
all-natural high-intensity sweeteners
and customer sweetening solutions
for manufacturers. Steviva Ingredients
sweeteners and bulk ingredients are
all-natural, GMO-free, soy-free, corn-free
and allergen-free.
Stratum Nutrition
20 Research Park Drive
St. Charles, MO 63304
Toll Free: (888)403-5039
www.stratumnutrition.com
Stratum Nutrition offers progressive,
safe and reliable ingredients that are
based on consumer need and supported
by science and the backing of a multi-
national company. Our specialty portfolio
focuses on specific health platforms
including: bone and joint health,
digestive and immune health, and oral
and dental health. Look for these brands:
NEM, ESC, Actazin, and BLIS K12 and
BLIS M18 oral probiotics. Also ask
about our portfolio of ingredients for pet
nutrition.
SunOpta
7301 Ohms Lane, Ste. 600
Edina, MN 55439
Phone: (952)820-2518
Toll Free: (888)210-2599
www.sunopta.com
SunOpta adds value to our non-GMO
and organic raw materials to produce
high quality ingredients for food
manufacturers. Our technical and
applications experts work with our
customers on customized formulations,
and natural processing techniques
differentiating us in the ingredient
industry. Included in SunOpta’s portfolio
are natural fibers, non-GMO and organic
grain-based ingredients, natural fruit
preparations, functional starches and
custom ingredient manufacturing.
Sweetener Supply
9501 Southview Ave.
Brookfield, IL 60513
Phone: (708)588-8400
Toll Free: (888)SUGAR-99
www.sweetenersupply.com
Sweetener Supply Corp. is a premier
manufacturer and marketer of quality
food ingredients. We offer a complete
line of sugars, corn sweeteners,
molasses, honey, starches, salt and
dietary fibers.
Taiyo Int’l. Inc.
5960 Golden Hills Drive
Minneapolis, MN 55416
Phone: (763)398-3003
www.taiyointernational.com
Taiyo is a leading manufacturer of
functional ingredients for the food,
beverage and supplement industries.
Products include Suntheanine®, a
unique amino acid that reduces stress
and improves focus without drowsiness;
the Sunphenon® full range of green
tea catechins; matcha powder from
natural green tea leaf; the SunActive®
series, including iron, zinc and CoQ10;
SunAmla, an Indian super fruit; and
Sunfiber®, a galactomannan soluble
dietary fiber.
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Buyer's Guide: Fiber
Tate & Lyle
5450 Prairie Stone Pkwy.
Hoffman Estates, IL 60192
Phone: (217)423-4411
Toll Free: (800)526-5728
www.tateandlyle.com
We Bring More to Market: Only
SPLENDA® Sucralose delivers more,
right from the start. With 30+ years of
formulation know-how and thousands
of recipes, our application team can
help your reduced-calorie products get
to market faster. And our two global
production facilities make short work of
logistics. Become a preferred partner of
Tate & Lyle. Join our new SPLENDA®
Sucralose PLUS program. Your entire
team will benefit from concept-to-lab-to-
market innovation, unmatched security
and our industry-leading experience.
TerraVare
151 B, Hwy. 9, Ste. 182
Black Mountain, NC 28711
Phone: (828)338-8480
www.terravare.net
TerraVare is a supplier of ancient grains
and raw materials like chia, salvia
hispanica, hemp, quinoa and camelina,as
well as the derivatives and oils from the
same. We also perform seed cleaning,
seed packaging, seed milling, oil pressing
and bulk packaging as well. We also can
co-package various product such as stand
up pouches, stick packs and capsules.
TIC Gums
10552 Philadelphia Road
White Marsh, MD 21162
Phone: (410)273-7300
Toll-Free: (800)899-3953
www.ticgums.com
TIC Gums is a global leader in advanced
texture and stabilization solutions for
the food industry. Food and beverage
companies rely on TIC Gums to improve
the texture, stability, consistency,
nutritional profile and shelf appeal of
their products. Legendary customer
service, high-quality standards and
the unrivaled knowledge of our Gum
Gurus® have made TIC Gums the
industry leader for more than 100 years.
27 Food Product Design | Survival Guide: Fiber
Tierra Group, The
5350 Pioneer Creek Drive
Minneapolis, MN 55359
Phone: (763)479-0788
www.thetierragroup.net
Suppliers of organic agave-based
products including organic agave syrup,
agave liquid inulin and agave powdered
inulin.
Top Health Ingredients Inc.
529 Falconer Place
Edmonton, AB Canada T6R 3A1
Phone: (780)439-1424
www.tophealthingredients.com
Top Health Ingredients Inc. is a
supplier of GMO-free, gluten-free,
vegan, plant-based ingredients to
functional food, supplement and
beverage companies globally. Products
include non-GMO low-cal fibers and
sweeteners as well as proteins. Brands
include AdvantaFiber IMO, AdvantaDEX
(maltodextrin), AdvantaDEXTROSE,
AdvantaPolyDex, AdvantaFOS,
AdvantaFructose, Advantitol (erythritol)
and AdvantAMINO, the company’s low
heavy metals line of pea, soy, brown rice
and hemp protein powders. All of our
ingredients are Identity Preserved and
certified non-GMO at source.
Wacker Biosolutions
3301 Sutton Road
Adrian, MI 49221
Phone: (517)264-8671
Toll Free: (888)922 5374
www.wacker.com
Wacker Biosolutions is a global leader in
cyclodextrin products. All CAVAMAX®
cyclodextrins are FDA notified GRAS.
Our product portfolio includes
CAVAMAX® W6—a natural soluble
dietary fiber, formulations of coenzyme
Q10 and curcumin with significantly
increased bioavailability, formulations
of flavors, vitamins, antioxidants and
custom-tailored solutions, fermentation-
grade cysteine and polyvinylacetate solid
resins for gumbase, and now highly
pure hydroxytyrosol and bioavailable
curcumin complete the portfolio.
Wilke Resources Inc.
14321 W. 96th Terrace
Lenexa, KS 66215
Phone: (913)438-5544
Toll Free: (800)779-5545
www.wilkeresources.com
Wilke Resources supplies bulk ingredients,
including: ChitoClear™ Chitosan and
LipoSan Ultra™; Nebraska Cultures’
Probiotics; Seanol™; MenaQ7™
vitamin K2; GlucodOX™; Appethyl™;
Chondropure™ U.S. chondroitin; USP
glucosamine; SelenoSource™ High Se
Yeast; D-Mannose; phosphatidylserine;
and sodium hyaluronate. We source other
specialty ingredients, and offer ingredients
for human and animal nutrition.
Yantai Oriental Protein Tech Co. Ltd.
668 Jincheng Road
Zhaoyuan, 3019 China 265400
Phone: +86-53-580-72189
www.pea-protein.com.cn
Yantai Oriental Protein Tech Co. Ltd.
is a professional pea deep-processing
company, extracting protein, starch and
fiber from peas (non-GMO, allergen-
free). We are certified HACCP, Halal, ISO,
CIQ, kosher, BRC and FDA registered.
We are the first pea-product company
that passed a U.S. FDA audit in China.
Yantai Shuangta Food Co. Ltd.
Jinling Town
Zhaoyuan, 3019 China 265404
Phone: +86-53-583-83886
www.shuangtafensi.com
We are a leading producer of pea protein
and pea fiber, including isolated pea
protein, dietary pea fiber, pea starch and
pea vermicelli.
Zhejiang Gold Kropn Biotechnology
Co. Ltd
No. 2 Donggang 4th Road
Quzhou, 3651 China 324000
Phone: +86-57-087-88380
www.zjgykp.com
Modified citrus pectin, a water-soluble
small molecule fiber polysaccharide rich
in galactose, is extracted from citrus fruits
by high-tech bio enzymolysis technology.
MCP, with different molecular weight
and degree of esterification, has different
functions like improving immune function,
digestive support and more.
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EDITORIAL ADVISORY BOARD

Swamy Anantheswaran, Ph.D. Donald Goodman, Ph.D. Lowell Satterlee, Ph.D. Robert Vander Zanden, Ph.D.
Professor of Food Engineering President M & D Technologies, Inc. Director, Food and Agricultural Adjunct Professor and Lecturer
Pennsylvania State University Columbus, MS Products Research Center Clemson University
University Park, PA Oklahoma State University Stillwater, OK Clemson, SC

President John Siefert

Chief Financial Officer Kelly Ridley
Human Resources Director Sabrina Wolf

PUBLISHED BY MEMBER OF:

INFORMA EXHIBITIONS LLC • National Assn. of Flavors
and Food-Ingredient Systems
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Fax: 480/990-0819 and Technology
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