1. Get more info on this report!
Fiber Food Ingredients in the U.S.: Soluble-, Insoluble- and Digestive-
Resistant Types
June 1, 2010
Almost all major food companies, as well as many regional and local manufacturers, are
pumping up their products with fiber in order to help Americans consume the
recommended daily intake of 25 to 30 grams. Without help from fiber-fortified foods and
beverages, most Americans only consume about half the amount suggested for optimal
health. In the past decade, numerous fiber ingredient suppliers have surfaced in the
United States, making the category very competitive.
Packaged Facts conducted an extensive analysis of the many facets of the fiber food
ingredients market, enabling Packaged Facts to estimate share of volume sales for
specific fiber food ingredients in the year 2004. Packaged Facts used 2004 as the base
year from which to estimate growth in volume sales and provide projections until 2014.
This data are not for actual volumes sold and used in product applications, rather the
data show annual increases in volume, as well as changing market share for specific
fiber food ingredients for the 10-year period from 2004 to 2014. Data to determine the
baseline year (2004), as well as estimations up to 2009 and projections through 2014
were obtained from an extensive analysis of suppliers, the retail market and consumers.
This report looks at the fiber-fortified food and beverage category from two angles. The
primary focus is on available fiber ingredients and the suppliers that provide them to the
consumables industry. In addition, the report explores the finished products in the
marketplace and the Americans that purchase them. The report provides insight to the
types of fiber and their proven benefit; the companies that supply the ingredients,
including a competitive analysis by fiber type and application; marketplace success
stories; consumer understanding of the category as well as use of fiber-fortified
products and more.
Additional Information
Market Insights: A Selection From The Report

2. A Booming Business
The fiber-enriched food and beverage market is in its infancy, and hence, many
ingredient suppliers are attracted to marketing fiber food ingredients. In the 1990s, there
were likely less than 20 suppliers of fiber food ingredients, and most of them were
marketing conventional, insoluble-type fibers. In 2010, there are more than 50
companies supplying fiber food ingredients to U.S. food formulators. They range from
being global public companies that offer all types of ingredients, and sometimes even
supply fiber to non-food companies, to smaller, privately owned businesses that focus
only on fiber food ingredients. Some companies include research divisions and have
dedicated scientists that study their proprietary, and often patented, branded fiber food
ingredients in production and clinical settings. Other companies sell commodity,
unbranded fibers.
All Fiber Food Ingredients Are Experiencing Growth
Packaged Facts determined that sales of all fiber food ingredients will continue to
increase indefinitely, as the market for fiber-enhanced foods is still in its infancy. There
is a great deal of room for growth across almost all food categories, which presents an
opportunity for the many different fiber food ingredients currently available to
formulators. However, some fiber food ingredients will grow at a faster rate for reasons
ranging from “being a more compatible ingredient to many applications” to “being a new
player in the marketplace and one that has gained the attention of large food
manufacturers.”
Conventional, Insoluble-Type Fibers Lead in Market Share
Packaged Facts estimates that in 2004, 91% of all fiber food ingredient sales were of
conventional, insoluble-type fibers. The remaining 9% share was split evenly between
conventional, soluble-type fibers and emerging, novel fibers.
Projected growth rates for these three categories indicate a major shift in market share
by 2014. Remember, volume sales for all fiber food ingredients are projected to
increase, just some more than others.
Share for conventional, insoluble-type fibers, the fiber food ingredients that have
historically been used the most in food formulations, will decrease by...
Novel Fibers Show the Greatest Growth Rate
Growth of novel fiber food ingredients, which showed the greatest CAGR (65.6%) for
the five-year period from 2005 to 2009, was driven by polydextrose (CAGR=54.6%).
Though available to the food formulating industry for more than 25 years, it was in 2007
that polydextrose was approved for use as an ingredient in an extensive array of foods

3. and beverages. This resulted in a boom in use by formulators, as polydextrose is a
multi-functional, versatile and inexpensive fiber food ingredient. Both chicory root/inulin
(CAGR=42.3%) and fructooligosachharide (FOS)/fructan (CAGR=35.7%) continue to
drive innovation in the fiber-enriched food marketplace. Though CAGRs for the period
from 2005 to 2009 are not available for fiber food ingredients introduced during this time
frame (e.g., galactooligosaccharide (GOS), resistant starch and soluble corn
fiber/resistant corn dextrin), they all doubled and some even tripled in volume sales
once they were introduced to the marketplace. (See Figure 4-2 and Table 4-2.)
In the News
Active Market for Fiber-Fortified Food and Beverages Reaches Consumers
through Product Innovation, Finds Opportunities for Growth
New York, September 9, 2010 — With most Americans consuming only about half the
recommended amount of 25 to 30 grams of fiber daily, major food companies and other
industry players are introducing waves of new fiber-fortified food and beverage
products, according to Fiber Food Ingredients in the U.S.: Soluble-, Insoluble- and
Digestive-Resistant Types by market research publisher Packaged Facts. Coinciding
with the increased activity in the highly competitive category are numerous growth
opportunities that will also create shifts in the types of fiber ingredients utilized in future
products.
“Packaged Facts determined that sales of all fiber food ingredients (i.e., conventional,
insoluble-type fibers; conventional, soluble-type fibers; and novel fiber food ingredients)
will continue to increase indefinitely, as the market for fiber-enhanced foods is still in its
infancy,” says Don Montuori, publisher of Packaged Facts. “There is a great deal of
room for growth across almost all food categories, which presents an opportunity for the
many different fiber ingredients that are among the most popular with today’s food
formulators.”
In particular, formulators are embracing novel fibers—most of which have only been
available to formulators since the turn-of-the-century or for an even shorter period of
time. Novel fibers have gained the attention of formulators due to their versatility and
invisible nature in food applications that previously were not conducive to fiber
enrichment. This, along with the desire of food manufacturers to increase the soluble
fiber content of foods, has Packaged Facts predicting that the novel fiber food ingredient
category will increase its share of the market by more than 750%, jumping 35
percentage points from an almost 5% share in 2004 to a 39% share in 2014.
Packaged Facts estimates that in 2004, 91% of all fiber food ingredient sales were of
conventional, insoluble-type fibers—the fiber food ingredients that have historically been
used the most in food formulations. The remaining 9% share was split evenly between
conventional, soluble-type fibers and emerging, novel fibers. Future projections are that
the share for conventional, insoluble-type fibers will decrease by 41%, or 38 percentage
points in 2014, while the share for the mostly new or newly refined conventional,
soluble-type fibers will increase 64%, or almost 3 percentage points.

4. Fiber Food Ingredients in the U.S.: Soluble-, Insoluble- and Digestive-Resistant Types
examines the fiber-fortified food and beverage category from two angles. The primary
focus is on available fiber ingredients and the suppliers that provide them to the
consumables industry. Also explored are the finished products in the marketplace and
the Americans that purchase them. Further, the report provides insight to the types of
fiber and their proven benefit; the companies that supply the ingredients, including a
competitive analysis by fiber type and application; marketplace success stories;
consumer understanding of the category as well as use of fiber-fortified products and
more.
About Packaged Facts - Packaged Facts, a division of MarketResearch.com,
publishes market intelligence on a wide range of consumer market topics, including
consumer goods and retailing, foods and beverages, demographics, pet products and
services, and financial products. Packaged Facts also offers a full range of custom
research services.
Table of Contents
Almost all major food companies, as well as many regional and local manufacturers, are
pumping up their products with fiber in order to help Americans consume the
recommended daily intake of 25 to 30 grams. Without help from fiber-fortified foods and
beverages, most Americans only consume about half the amount suggested for optimal
health. In the past decade, numerous fiber ingredient suppliers have surfaced in the
United States, making the category very competitive.
Packaged Facts conducted an extensive analysis of the many facets of the fiber food
ingredients market, enabling Packaged Facts to estimate share of volume sales for
specific fiber food ingredients in the year 2004. Packaged Facts used 2004 as the base
year from which to estimate growth in volume sales and provide projections until 2014.
This data are not for actual volumes sold and used in product applications, rather the
data show annual increases in volume, as well as changing market share for specific
fiber food ingredients for the 10-year period from 2004 to 2014. Data to determine the
baseline year (2004), as well as estimations up to 2009 and projections through 2014
were obtained from an extensive analysis of suppliers, the retail market and consumers.
This report looks at the fiber-fortified food and beverage category from two angles. The
primary focus is on available fiber ingredients and the suppliers that provide them to the
consumables industry. In addition, the report explores the finished products in the
marketplace and the Americans that purchase them. The report provides insight to the
types of fiber and their proven benefit; the companies that supply the ingredients,
including a competitive analysis by fiber type and application; marketplace success
stories; consumer understanding of the category as well as use of fiber-fortified
products and more.

5. Chapter 1: Executive Summary
Introduction to Fiber Food (and Beverage) Ingredients
Why Fiber?
Table 1-1: Daily Fiber Intakes Recommendations, by Age and Gender
Benefits of Consuming Fiber
Recommended Sources of Fiber in the Diet
Dietary Guidelines: 2005 vs. 2010
Americans Don’t Consume Enough Food-Based Sources of Fiber
Focus of this Report
Food Ingredients Excluded from This Report
Fiber Ingredient Classification
Soluble vs. Insoluble Fibers
Soluble Fiber
Synthetic Options
Insoluble Fiber
Both Soluble and Insoluble: Resistant Starch
Other Classification Terminology
Fiber Ingredient Types
Many Sources, Many Ingredients
Are All Fibers Created Equal?
Conventional vs. Novel
Conventional Fiber Food Ingredients
Novel Fiber Food Ingredients
Health Effects of Fiber
Benefits in Consuming Fiber
Cancer
Diabetes
Gastrointestinal Health
Prebiotics
Heart Disease
Weight Management
The Fiber Food Ingredients Marketplace
A Booming Business
Determining Market Composition
All Fiber Food Ingredients Are Experiencing Growth
Conventional, Insoluble-Type Fibers Lead in Market Share
Figure 1-1: Share of Fiber Food Ingredient Volume Sales, by Fiber Classification,
2004-2014
New Novel Fibers Stealing Share as Formulators Embrace Them
Table 1-2: Share of Fiber Food Ingredient Volume Sales, by Specific Fiber
Types, 2004-2014
Novel Fibers Show the Greatest Growth Rate
Projected Growth Rates
Ingredients for Fiber Claims
Performance vs. Enrichment Fibers
Conventional Fiber Use in New Products

6. Novel Fiber Use in New Products
The Consumer of Fiber-Enriched Foods
Consumers Get It
Functional Foods Research Confirms Awareness and Interest
Table 1-3: Awareness and Consumption of Certain Food Components for Health
Reasons, 2009
Chapter 2: The Ingredient
Key Issues
Introduction to Fiber Food (and Beverage) Ingredients
Why Fiber?
Table 2-1: Daily Fiber Intakes Recommendations, by Age and Gender 24
Benefits of Consuming Fiber
Recommended Sources of Fiber in the Diet
Dietary Guidelines: 2005 vs. 2010
Americans Don’t Consume Enough Food-Based Sources of Fiber
Focus of this Report
Food Ingredients Excluded from This Report
History of Fiber
No Longer Being Crude
Defining Dietary Fiber
No Legal Definition Exists
AACC Publishes Definition
Fiber Food Ingredients Recognized
Proposing a Single, Global Definition for Fiber
Table 2-2: The Institute of Medicine’s Proposed Definition for Fiber, 2002
Codex Formalizes a Definition, Too
For Now, the Debate Goes On
Fiber Ingredient Classification
Soluble vs. Insoluble Fibers
Soluble Fiber
Synthetic Options
Insoluble Fiber
Both Soluble and Insoluble: Resistant Starch
Other Classification Terminology
Fiber Ingredient Types
Many Sources, Many Ingredients
Are All Fibers Created Equal?
Conventional vs. Novel
Conventional Fiber Food Ingredients
Novel Fiber Food Ingredients
Fiber Terminology
Alpha-cyclodextrin
Arabinogalactan
Beta-glucan
Bran
Cellulose

7. Chicory Root Fiber
Chitosan
Dextrin
Fiber
Fructooligosaccharide (FOS)
Galactooligosaccharide
Glucomannan
Gums
Hemicellulose
Inulin/Oligofructose
Larch Arabinogalactan
Lignin
Mucilage
Oligosaccharide
Pectin
Polydextrose
Polyfructan
Psyllium
Resistant Maltodextrin
Resistant Starch
Other
There Are Very Few Truly New Fibers
Regulatory Landscape
Labeling Nomenclature
Provide the Facts: Nutritional Information Musts
Carbohydrate and Dietary Fiber Declaration
Percent Daily Value
Breaking Out Soluble and Insoluble Fibers
Products that Are Exempt
Nutrition Regulations in Foodservice
Health, Nutrient Content and Structure/Function Claims
Health Claims
Table 2-3: Fiber Health Claims: Requirements and Model Claims
Nutrient Content Claims
Table 2-4: Fiber Nutrient Content Claims: Requirements
Structure/Function Claims
FDA Calls on Companies to Correct Labeling Violations
Nutritional Label Warning Letters
CSPI Targets Fiber Ingredients
Health Effects of Fiber
Benefits in Consuming Fiber
Cancer
Diabetes
Gastrointestinal Health
Prebiotics
Heart Disease

8. Weight Management
Chapter 3: The Marketers
Key Issues
Many Fiber Food Ingredient Suppliers
A Booming Business
Table 3-1: Leading U.S. Fiber Food Ingredients Suppliers and Their Fiber
Ingredients
Profile: Archer Daniels Midland Co., Decatur, Illinois
Company Overview
Joint Venture with Matsutani
Fibersol-2
VegeFull
Profile: Beneo-Group, Morristown, New Jersey
Company Overview
Establishing Inulin in the United States
Growth Expected Despite Raw Material Costs
Understanding Orafti Inulin and Oligofructose
Synergy1
L58 Organic
The Beneo Label Communicates Benefits Overseas
Orafti Oligofructose for Weight Loss
Profile: Cargill, Inc., Minneapolis, Minnesota
Company Overview
Cargill’s Extensive Line of Inulin and Oligofructose
DS2 Inulin
Instant Inulin
XL Inulin
F97 Oligofructose
ActiStar RM Starch
Barliv Barley Betafiber
Fiber Krunch
Profile: Colloides Naturels International, Inc., Bridgewater, New Jersey
Company Overview
Marketing Acacia Gum as Fiber
Equacia
Fibregum
Profile: Corn Products International, Inc., Westchester, Illinois
Company Overview
Acquiring GTC Provides Point of Entry into Fiber Food Business
BioAgave
NutraFlora
OatVantage Oat Bran
Purimune Galactooligosaccharide
Profile: Danisco USA, Inc., New Century, Kansas
Company Overview
Global Leader in Polydextrose

9. A Brief History
Extension of Approved Applications
Relationship with International Fiber for Fibrex
Danisco Expands Production of Cellulose Gum
Profile: The Dow Chemical Co., Midland, Michigan
Company Overview
Cellulose-Based Fiber Ingredients
Fortefiber
Satisfit
Profile: Fiberstar, Inc., River Falls, Wisconsin
Company Overview
All About Citrus
Citri-Fi Wins FIE Award
New Use: Meat and Poultry
Profile: The Fibred Group, Cumberland, Maryland
Company Overview
All About Soy Fiber
Profile: FMC BioPolymer, Philadelphia, Pennsylvania
Company Overview
Conventional Fibers Historically for Structural Purposes
Avicel
Hydrocolloid Acquisition
Profile: FutureCeuticals, Momence, Illinois
Company Overview
Numerous Fiber Options
BarleyTrim
Calorie ControlTrim
Nutrim Oat Bran
UltraTrim Oat Bran
Profile: Grain Millers, Eugene, Oregon
Company Overview
Non-Branded Oat Bran and Fiber
Profile: Grain Processing Corp., Muscatine, Iowa
Company Overview
The Two Sides of TruBran
TruBran Corn Bran
TruBran Oat Fiber
Profile: Gum Technology Corp., Tucson, Arizona
Company Overview
Cellulose-Based Ingredients
Coyote Cellulose Gel 50
Coyote Fiber Blend ACO
Gums Marketed as Fibers
Coyote Gum Arabic T Spray Dried
Coyote Konjac A
Coyote Fenuxan

10. Coyote Fiber Blend AS-0912
Conventional Soluble-Type Fibers
Oat Fiber
Psyllium Husk
Profile: International Fiber Corp., North Tonawanda, New York
Company Overview
Fibrex
FloAm
JustFiber
Keycel
NutraFiber
Qual Flo
Solka-Floc
Profile: J. Rettenmaier USA LP, Schoolcraft, Michigan
Company Overview
Many Plant Sources for Vitacel
Profile: Matsutani America, Inc., Itasca, Illinois
Company Overview
One Product and One Product Only: Fibersol-2
Profile: MGP Ingredients, Inc., Atchison, Kansas
Company Overview
Resistant Starch
Fibersym RW
Resistant Wheat Starch Study
FiberRite RW
Profile: National Starch Food Innovation, Bridgewater, New Jersey
Company Overview
Resistant Starch
Hi-maize 220 and 260
Satiety-Inducing Effect
Improving Insulin Sensitivity
In the Market
In Foodservice
Nutriose
Profile: Roquette America, Inc., Keokuk, Iowa
Company Overview
Nutriose
Polysorb FM
Polysorb FM 98/4/25
Polysorb FM 75/4/37
Polysorb FM 75/4/52
Polysorb FM 75/4/67
Polysorb FM 98/4/67
Profile: Sensus America LLC, Monmouth, New Jersey
Profile: Sensus America LLC, Monmouth, New Jersey
Company Overview

11. Frutafit Inulin and Frutalose Oligofructose
Frutalose SF75 Debuts July 2010
Investigating Health Benefits
Prebiotic Benefits Reported
Profile: SunOpta Ingredients Group, Chelmsford, Massachusetts
Company Overview
Focus on Fiber
Barley Balance
MultiFiber
Oat Fiber
Pea Fiber
Soy Fiber
Stabilized Brans and Germs
Profile: Tate & Lyle, Decatur, Illinois
Company Overview
Promitor
Resistant Starch
Soluble Corn Fiber
The Skinny on Promitor Fibers
Sta-Lite Polydextrose
Profile: TIC Gums, Inc., White Marsh, Maryland
Company Overview
Gums as Fiber
Nutriloid 4000 and 7000
Nutriloid 010 Powder
Nutriloid Bamboo Fiber
Nutriloid Fiberplus Powder
Tic Pretested Dairyblend YG FB3
Tic Pretested Gum Arabic FT Powder
Tic Pretested Inulin LV-100
Ticacel MCC FG-100 Powder
Ticaloid Lite HF
Noteworthy Suppliers
Minor Players
Acatris, Inc.
AHD International
Ceres Organic Harvest, Inc
Ciranda, Inc.
ConAgra Foods, Inc
CreaFill Fibers Corp
FrieslandCampina Domo
Garuda International, Inc.
Lonza, Inc.
Mid America Food Sales Ltd
Naturex, Inc.
Nu-Tek Products, LLC

12. NutraCea, Inc
Nutraceuticals International LLC
Oat Ingredients LLC
The Solae Co
Taiyo International, Inc
Wacker Chemical Corp.
Watson, Inc
Chapter 4: The Market
Key Issues
The Fiber Food Ingredients Marketplace
Determining Market Composition
Engineering Model
All Fiber Food Ingredients Are Experiencing Growth
Conventional, Insoluble-Type Fibers Lead in Market Share
Figure 4-1: Share of Fiber Food Ingredient Volume Sales, by Fiber Classification,
2004-2014
New Novel Fibers Stealing Share as Formulators Embrace Them
Table 4-1: Share of Fiber Food Ingredient Volume Sales, by Specific Fiber
Types, 2004-2014
Novel Fibers Show the Greatest Growth Rate
Retail Sales Assist with Growth Estimations (and Projections)
Figure 4-2: Estimated Compound Annual Growth Rates for Fiber Food Ingredient
Volume Sales, by Fiber Classification, 2005-2009
Table 4-2: Estimated Growth Rates of Fiber Food Ingredient Volume Sales, by
Specific Fiber Types, 2005-2009
Table 4-3: Annual Unit Sales for Select Fiber-Enriched Foods, 2005-2009
Projected Growth Rates
Figure 4-3: Projected Compound Annual Growth Rates for Fiber Food Ingredient
Volume Sales, by Fiber Classification, 2010-2014
Table 4-4: Projected Growth Rates of Fiber Food Ingredient Volume Sales, by
Specific Fiber Types, 2010-2014
Chapter 5: The Conventional Fiber Market
Key Issues
Competitive Analysis: Conventional, Insoluble-Type Fibers
Market Overview
Figure 5-1: Conventional, Insoluble-Type Fiber Food Ingredients, Volume Share
of Total Market, 2004, 2009 and 2014
Market Analysis
Figure 5-2: Conventional, Insoluble-Type Fiber Food Ingredients, Percent Share
of Category, 2004, 2009 and 2014
Figure 5-3: Conventional, Insoluble-Type Fiber Food Ingredients, Compound
Annual Growth Rates, 2005 to 2009 and 2010 to 2014
Cellulose
Market Share

13. Figure 5-4: Share of Cellulose in the Fiber Food Ingredients Market, by Top-
Three Suppliers, 2009
Applications
Figure 5-5: Share of Cellulose in the Fiber Food Ingredients Market, by
Application, 2009
Oat Fiber (from hulls)
Market Share
Figure 5-6: Share of Oat Fiber in the Fiber Food Ingredients Market, by Top-Four
Suppliers, 2009
Applications
Figure 5-7: Share of Oat Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Pea Fiber
Market Share
Figure 5-8: Share of Pea Fiber in the Fiber Food Ingredients Market, by Top-
Three Suppliers, 2009
Applications
Figure 5-9: Share of Pea Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Soy Fiber
Market Share
Figure 5-10: Share of Soy Fiber in the Fiber Food Ingredients Market, by Top-
Four Suppliers, 2009
Applications
Figure 5-11: Share of Soy Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Wheat Fiber
Market Share
Figure 5-12: Share of Wheat Fiber in the Fiber Food Ingredients Market, by Top-
Three Suppliers, 2009
Applications
Figure 5-13: Share of Wheat Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Other Fruit and Vegetable Fiber
Citrus Fiber
Apple Fiber
Corn Bran
Market Share
Figure 5-14: Share of Corn Bran in the Fiber Food Ingredients Market, by Top-
Two Suppliers, 2009
Applications
Wheat Bran
Applications
Competitive Analysis: Conventional, Soluble-Type Fiber Food Ingredients
Market Overview

14. Figure 5-15: Conventional, Soluble-Type Fiber Food Ingredients, Volume Share
of Total Market, 2004, 2009 and 2014
Market Analysis
Figure 5-16: Conventional, Soluble-Type Fiber Food Ingredients, Percent Share
of Category, 2004, 2009 and 2014
Figure 5-17: Conventional, Soluble-Type Fiber Food Ingredients, Compound
Annual Growth Rates, 2005 to 2009 and 2010 to 2014
Beta-Glucan from Barley
Market Share
Figure 5-18: Share of Beta-Glucan from Barley in the Fiber Food Ingredients
Market, by Top-Four Suppliers, 2009
Applications
Figure 5-19: Share of Beta-Glucan from Barley in the Fiber Food Ingredients
Market, by Application, 2009
Beta-Glucan from Oats
Market Share
Figure 5-20: Share of Beta-Glucan from Oats in the Fiber Food Ingredients
Market, by Top-Six Suppliers, 2009
Applications
Figure 5-21: Share of Beta-Glucan from Oats in the Fiber Food Ingredients
Market, by Application, 2009
Gums
Market Share
Figure 5-22: Share of Gums as Fiber in the Fiber Food Ingredients Market, by
Top-Six Suppliers, 2009
Applications
Figure 5-23: Share of Gums as Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Psyllium
Market Share
Figure 5-24: Share of Psyllium in the Fiber Food Ingredients Market, by Top-Six
Suppliers, 2009
Applications
Sugar Beet Fiber
Applications
Figure 5-25: Share of Sugar Beet Fiber in the Fiber Food Ingredients Market, by
Application, 2009
Chapter 6: The Novel Fiber Market
Key Issues
Competitive Analysis: Novel Fibers
Market Overview
Figure 6-1: Novel Fiber Food Ingredients, Volume Share of Total Market, 2004,
2009 and 2014
Market Analysis
Resistant Starch: Time to Tout its Benefits
Remaining Very Minor Players

15. Figure 6-2: Share of Novel Fiber Food Ingredients, by Specific Fiber Types,
2004, 2009 and 2014
Figure 6-3: Conventional, Soluble-Type Fiber Food Ingredients, Compound
Annual Growth Rates, 2005 to 2009 and 2010 to 2014
Chicory Root/Inulin
Market Share
Figure 6-4: Share of Chicory Root/Inulin in the Fiber Food Ingredients Market, by
Top-Three Suppliers, 2009
Applications
Figure 6-5: Share of Chicory Root/Inulin in the Fiber Food Ingredients Market, by
Application, 2009
FOS/Fructan
Market Share
Figure 6-6: Share of FOS/Fructan in the Fiber Food Ingredients Market, by Top-
Four Suppliers, 2009
Applications
Figure 6-7: Share of FOS/Fructan in the Fiber Food Ingredients Market, by
Application, 2009
Galactooligosaccharide
Larch Arabinogalactan
Polydextrose
Market Share
Figure 6-8: Share of Polydextrose in the Fiber Food Ingredients Market, by Top-
Two suppliers, 2009
Applications
Figure 6-9: Share of Polydextrose in the Fiber Food Ingredients Market, by
Application, 2009
Resistant Maltodextrin
Figure 6-10: Share of Resistant Maltodextrin in the Fiber Food Ingredients
Market, by Application, 2009
Resistant Starch
Market Share
Figure 6-11: Share of Resistant Starch in the Fiber Food Ingredients Market, by
Top-Four Suppliers, 2009
Applications
Figure 6-12: Share of Resistant Starch in the Fiber Food Ingredients Market, by
Application, 2009
Soluble Corn Fiber/Resistant Corn Dextrin
Market Share
Figure 6-13: Share of Soluble Corn Fiber/Resistant Corn Dextrin in the Fiber
Food Ingredients Market, by Top-Four Suppliers, 2009
Applications
Figure 6-14: Share of Soluble Corn Fiber/Resistant Corn Dextrin in the Fiber
Food Ingredients Market, by Application, 2009
Chapter 7: The Applications
Key Issues

16. Flagging Fiber Contents
The Many Roles of Fiber Food Ingredients in Formulations
Grain-Based Applications Lead in Fiber Content Claims
Flagging Fiber Contents
Table 7-1: New Product Introductions Flagging Fiber Content on Package,
Percent Share of Number of Reports by Product Category, Total 2005 to 2009
Figure 7-1: New Product Introductions Flagging Fiber Content on Package,
Percent Share of Number of Reports by Product Category, Total 2005 to 2009
Figure 7-2: New Product Introductions Flagging Fiber Content on Package, Total
Number of Reports, 2005 to 2009
A Little Extra Provides a Marketing Edge
To Blend Is the Trend
Let There Be Fiber
Overlapping Claims
Leading Retail Applications
New Product Introductions Making Fiber Content Claims
Table 7-2: New Product Introductions Flagging Fiber on Front Panel of Package,
Number of Reports by Product Category, 2005-2009
Ingredients for Fiber Claims
Performance vs. Enrichment Fibers
Conventional Fiber Use in New Products
Table 7-3: Number of U.S. New Food Product Introductions Containing Beta-
Glucan in the Ingredient Statement, 2005-2009
Table 7-4: Number of U.S. New Food Product Introductions Containing Bran in
the Ingredient Statement, 2005-2009
Table 7-5: Number of U.S. New Food Product Introductions Containing Cellulose
in the Ingredient Statement, 2005-2009
Table 7-6: Number of U.S. New Food Product Introductions Containing Gums in
the Ingredient Statement, 2005-2009
Table 7-7: Number of U.S. New Food Product Introductions Containing Pectin in
the Ingredient Statement, 2005-2009
Table 7-8: Number of U.S. New Food Product Introductions Containing Psyllium
in the Ingredient Statement, 2005-2009
Novel Fiber Use in New Products
Table 7-9: Number of U.S. New Food Product Introductions Containing Fructan
in the Ingredient Statement, 2005-2009
Table 7-10: Number of U.S. New Food Product Introductions Containing Inulin in
the Ingredient Statement, 2005-2009
Table 7-11: Number of U.S. New Food Product Introductions Containing
Oligofructose in the Ingredient Statement, 2005-2009
Table 7-12: Number of U.S. New Food Product Introductions Containing
Polydextrose in the Ingredient Statement, 2005-2009
Table 7-13: Number of U.S. New Food Product Introductions Containing
Resistant Maltodextrin in the Ingredient Statement, 2005-2009
Table 7-14: Number of U.S. New Food Product Introductions Containing Soluble
Corn Fiber in the Ingredient Statement, 2005-2009

17. Table 7-15: Number of U.S. New Food Product Introductions Containing
Resistant Starch in the Ingredient Statement, 2005-2009
Fiber Ingredients in New Product Launches
Ingredient Selection
Noteworthy Introductions
Table 7-16: Select New Product Introductions Making a Fiber Claim and Their
Fiber Ingredients, Full 2009 through March 31, 2010
Introductions Emphasizing Fiber
The Forerunner in the Fiber Franchise
Kellogg’s Commitment to Fiber
Setting the Pace
Drinking your Fiber
Women Can Have It All
Crisp and Lean Breakfast
Making Fiber the Hero
Freezing Fiber
Froose Is More than Juice
Hydrating Protein Drink
Sent to the Graveyard
Chapter 8: The Consumer
Key Issues
The Consumer of Fiber-Enriched Foods
Consumers Get It
Functional Foods Research Confirms Awareness and Interest
Table 8-1: Awareness and Consumption of Certain Food Components for Health
Reasons, 2009
Additional Quick Facts from the Functional Foods Study
Survey Shows Interest in Consuming More Fiber Is Up
Additional Quick Facts from the Food & Health Study
Grocers’ Survey Confirms Consumers Are Eating More Fiber
Women Seek Out High-Fiber Label Claims
Communicating Fiber Content to Consumers
Consumers Say: I Look for Fiber Content on Food Labels
Kellogg Agrees that Consumers Need to Read It
FDA Says Most Don’t Believe Content Claims Are Accurate
Experian Simmons Consumer Usage Analysis
Experian Simmons Consumer Survey
Trends in Attitudes on Including Fiber in the Diet
Table 8-2: U.S. Individual Attitudes on Including Fiber in the Diet, by percent,
2005-2009
Trend in Cereal Brands Consumed
Table 8-3: U.S. Individual Use of Select Cereal Brands, by Percent, 2005-2009
Using Demographic Indices
Demographic Attitudes Towards Fiber
Table 8-4: Demographics Favoring or Resisting Individual Attitudes on Including
Plenty of Fiber in the Diet, by Index, 2009

18. Table 8-5: Demographics Favoring or Resisting Select Cereal Brands, by Index,
2009
Table 8-6: U.S. Individual Attitudes Towards Including Plenty of Fiber in the Diet
and Favoring or Resisting Select Cereal Brands, by Index, 2009
Appendix 1: Fiber Food Ingredient Suppliers
Appendix 2: Fiber Food Ingredient Supplier Ads
Figure A2-1: Archer Daniels Midland Co. “Vegefull”
Figure A2-2: Cargill, Inc. “Barliv”
Figure A2-3: Colloides Naturels International, Inc. “fibregum”
Figure A2-4: Corn Product International, Inc. “Purimune” and “NutraFlora”
Figure A2-5: Danisco “USA, Inc. “Litesse”
Figure A2-6: Fiberstar, Inc. “Citri-fi”
Figure A2-7: FutureCeuticals “Nutrim” and “Calorie Controltrim”
Figure A2-8: Grain Millers “Oat Fiber”
Figure A2-9: International Fiber Corp. “Solka-Floc,” “JustFiber” and “Fibrex”
Figure A2-10: Lonza, Inc. “FiberAid”
Fiber A2-11: Matsutani America, Inc. “Fibersol-2”
Figure A-12: MGP Ingredients, Inc. “Fibersym RW”
Figure A-13: Roquette America, Inc. “Nutriose”
Figure A-14: SunOpta Ingredients Group “Barley Balance,” “MultiFiber” and more
Figure A2-15: Tate & Lyle “Promitor”
Appendix 3: Marketers of Fiber-Enriched Products
Available immediately for Online Download at
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