The technological challenges of reformulating with different dietary fibres

There is a need to increase fibre consumption in the general population as intake is generally below recommendations. This has resulted in an increasing number of fibre-containing products being developed by food manufacturers. In addition, fibres are widely used by the food industry for their functional properties such as texturisers and stabilisers or as bulking agents for replacement of sugar. This paper discusses the types of fibre ingredients available for use and the factors to consider when formulating with fibres, as well as the criteria for making nutrition claims for fibre content and authorised health claims for fibres.