The low fibre intake problem: is packaged food the culprit or the key?

By Lauren Bandy

- Last updated on GMT

The low fibre intake problem: is packaged food the culprit or the key?

Related tags Nutrition Snack

Fibre may not be a sexy nutrient, but that shouldn't stop its rise, says Lauren Bandy, senior nutrition analyst at Euromonitor International, in this guest article.

Let’s be honest, fibre is not a sexy nutrient. It doesn’t have the sweetness of sugar, the guilty indulgence of fat or the ‘cool-factor’ of protein. Yet increasing fibre intake is one of the most positive dietary changes that can be made to improve health – its benefits include improved blood glucose control, lower blood pressure and cholesterol, increased satiety, improved weight management and regulation of bowel movement.

So as consumers, why don’t we eat more? Mainly because of our dependence on packaged food and soft drinks, which generally contain low amounts of fibre; their increased consumption over the last half century has been pegged to lower fibre intakes. While fresh fruit, vegetables and whole grains are all good sources of fibre, increasing the high-fibre offerings of packaged products is a good opportunity for the food industry and an idea that is explored further in the global briefing 'More Needs to be Done: Nutrition Data Reveal Packaged Food and Soft Drinks Deliver too Little Fibre'.



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A simple way to improve nutrition in baked goods & snacks

Posted by Gerald Davies,

Fiberflour is a low carb/high fibre ‘functional’ flour designed to improve the nutritional profile of baked goods.

Bread, pizza, cakes, cookies, muffins and biscuits are among the pleasures of life, but refined flour and sugar produce high glucose and insulin levels that promote weight gain, diabetes and other health problems while higher fibre intake reduces these risks. Obtaining fibre from whole grains still comes with +75% high glycaemic carbs so fiberflour was designed to compensate for this.

Low carb (18%) /high fibre (40%) fiberflour contains linseed, oat bran, a spectrum of soluble and insoluble fibres, antioxidants and phytonutrients. It can replace up to 100% flour in many recipes or added in various proportions to other flours to create products which can qualify for health & nutritional claims associated with sources of protein, phytonutrients, omega 3 fatty acids and fibres.

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