The Next Wave of Fiber Innovation

Increasing fiber content in diets has started to shift focus, moving from a simple increase in grams to a more specialized attention to function and structure. The increase in the prevalence of GLP-1 medication use has contributed to the growing interest in fiber, yet now its role is expanding, too. The new focus can offer the chance to meet consumer needs with fiber innovation.

What Does the Shift Look Like?

In a recent interview with Nutritional Outlook, Denisse Colindres, senior manager, nutrition communication, Americas at BENEO, calls the new attention to fiber “Fibermaxxing 2.0,” explaining that it is growing “not just as a trend, but as a broader shift, driving consumers to become more mindful of holistic health and overall diet quality.¹” She highlights several opportunities found in this shift, including consumer education on fiber origins and servings. As another step in the fiber perspective evolution, Colindres also discusses “fiber layering,” controlling blood glucose and microbiome health by spacing smaller amounts of fiber across meals and snacks.

Although the approach to fiber is becoming more nuanced, the interest is still very prevalent. Speaking on the factors contributing to expanding awareness in fiber, Colindres highlights market data pointing to an important consumer focus. “Fiber is the top ingredient and nutrient associated with gut health in food and beverage products,^2,3” she explained. “Considering that almost 6 in 10 consumers worldwide recognize the connection between gut health and weight management, it is no surprise that 83% of consumers in North America say they are extremely interested in fiber.⁴”

Flexible Applications for Fiber

The formats for fiber are expanding as well. Consumers are seeking smaller portions as well as convenient formats, Colindres added, which has been pushing innovation in snacking categories.

Vaughn DuBow, senior director of marketing, North America Health & Wellness, ADM, highlights the prebiotic dietary fiber Fibersole as offering a versatile solution to overcoming challenges when adding fiber types to formulations. “Manufacturers can run into challenges when adding fiber due to the way different fibers interact with water and other ingredients—affecting hydration, handling, machinability, texture and, in some applications, taste, aroma and mouthfeel,” he adds. “The key is selecting a fiber best-suited to the application and making targeted formulation adjustments as needed.” Fibersole, he explains, offers high solubility, stability, low viscosity, neutral flavor and color, and can be incorporated in beverages, dairy, bars, snacks, baked goods and dietary supplements.

This dietary fiber may also offer consumers who are transitioning off GLP-1 medications a way to support satiety. Additionally, in one clinical study, 10 g of Fibersol consumed with a meal demonstrated potential to produce glucagon-like peptide-1 and promote satiety.⁵ DuBow adds that Fibersole has also been studied for its potential inreducing postmeal blood glucose levels and supporting a healthy intestinal tract environmentThe versatility enables the incorporation of innovative formats that can support nutritional goals without inconveniencing consumers’ eating habits, he says.

Looking Toward the Future

DuBow sees the future of fiber innovation influenced by an expanding awareness of antiobesity medications (AOMs) and how they shape understandings of satiety, portion sizes, and nutrition. “This shift extends beyond those currently taking AOMs,” he explains. “It also includes consumers transitioning off them, as well as those who do not intend to take the medications but are changing their eating habits and nutrition priorities because of the growing focus around metabolic health. We see an opportunity for fiber to support consumers across this entire journey.”

As consumers seek to fulfill their changing health needs, manufacturers may need to prepare to transform the challenges into innovations.

References

1. Colindres, D. Saraceno, N. Why fiber quality and diversity matter more than quantity alone. October 6, 2026. Accessed October 22, 2026. https://www.nutritionaloutlook.com/view/why-fiber-quality-diversity-matter-more-than-quantity-alone 
2. Gibson GR, Hutkins R, Sanders ME, et al. Expert consensus document: the International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol. 2017;14(8):491-502. doi:10.1038/nrgastro.2017.75
3. Fiber & Prebiotic Trends: Global Market Overview. Innova Market Insights. May 19, 2025. https://www.innovamarketinsights.com/trends/fiber-and-prebiotic-trends-global-market-overview/
4. HealthFocus International Trends Report 2024. HealthFocus International. 2024.
5. Ye Z, Arumugam V, Haugabrooks E, Williamson P, Hendrich S. Soluble dietary fiber (Fibersol-2) decreased hunger and increased satiety hormones in humans when ingested with a meal. Nutr Res. 2015;35(5):393-400. doi:10.1016/j.nutres.2015.03.004