From Fibremaxxing to Fibremixxing: Why Fibre Diversity Matters

Introduction

Up until now, fibre has had a bit of an image problem. While the fibre gap has been a recognised issue for decades now and nutrition recommendations from leading organisations like the World Health Organisation (WHO) are clearly defined, fibre has suffered from a somewhat old-fashioned and dull image – and wasn’t getting the attention it deserves. But now the tide is turning.

Figures show that around three in four European consumers are (extremely) interested in fibre (1). The viral ‘fibremaxxing’ social media trend has helped drive this shift, repositioning fibre as a modern, sought-after and relevant ingredient. Alongside the social media hype, fibre has also benefitted from the growing gut health as well as weight management and GLP-1 trends, with fibre and protein considered key ingredients for nutrient-dense foods aimed at weight- and health-conscious consumers. Together, these trends are driving further consumer interest in fibre enriched food and beverages.

Not all fibres are the same

Despite the growing awareness of the importance of dietary fibre, intake across Europe remains well below recommended levels in many population groups, with average fibre consumption typically ranging between 15g-18g per day, compared to the recommended 25g daily target (2). While closing the fibre gap by increasing fibre intake is certainly important, focusing on the right mix of fibres is key to maximise the health benefits for consumers and to ensure consumer acceptance. That’s because the health benefits related to fibre are not just about quantity but also depend on quality and fibre diversity. Not all fibres are alike. They vary in structure, functionality and benefits – and not every fibre that is fermented in the gut is a prebiotic.

Dietary fibres from natural sources can be summarised into four main categories. Insoluble fibres such as cellulose, hemicellulose and lignin, pass through the gastrointestinal path without much change, increasing faecal bulk and promoting regularity. On the other hand, soluble viscous fibres like beta-glucans are known for their gel forming properties and show benefits for reducing LDL-cholesterol (3) and lowering the blood glucose response (4), supporting metabolic health. Resistant starches are insoluble, non-viscous and fermentable. By resisting small intestinal digestion, they lower the glucose availability and thereby the blood glucose response. Fibres that are fully fermentable by the gut microbiota, e.g., short-chain fructo-oligosaccharides (scFOS), are a category of soluble and non-viscous fibres. Among these fibres, inulin, fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS) have a unique role. As prebiotic fibres, they support the microbiome by selectively increasing beneficial bacteria (5). Next to improving bowel function and regularity, studies have demonstrated numerous benefits beyond the gut.

As this shows, each fibre type delivers its own physiological effect so instead of only focusing on increasing the quantity of fibres in our diets, we should be considering how we can combine these fibres with complimentary benefits to maximise their impact.

Looking beyond fibremaxxing

By prioritising using smart combinations of various fibres that are supported by sound science in their product development, food and beverage manufacturers can support consumers in shifting the approach from ‘fibremaxxing’ to ‘fibremixxing’, with a focus on quality over quantity to deliver the proven health benefits consumers are looking for.

Nourishing the gut microbiota with proven prebiotics

Awareness of the gut microbiome and prebiotic fibres in particular has increased over the past years. The share of consumers who have heard of ‘prebiotics’ has risen from 37% in 2022 to 42% in 2024 and to 51% in 2026 (1). In fact, already two years ago 52% of consumers globally who had heard of prebiotics bought a product with a prebiotic benefit in the last 12 months (6). Chicory root fibres, inulin and oligofructose, are the most extensively researched prebiotics worldwide (7) and have served as a benchmark since the birth of the prebiotic concept in the mid-90s. Backed by over 30 years of scientific research and over 250 human clinical trials, they are the only plant-based prebiotics and belong to the few proven prebiotics complying with the definition and criteria set by the International Scientific Association for Probiotics and Prebiotics (7), (8). This ensures selective, reproducible effects linked to proven health benefits. we strongly believe that alternative definitions and marketing labels from the private sector dilute this scientific credibility, result in market confusion, and mislead consumers.

With regard to their prebiotic benefits, a systematic review with meta-analyses (5), considered the strongest available evidence level, showed that chicory root fibre intake (starting at just 3g/day) promotes significant growth of bifidobacteria in the gut microbiota in all age groups. In addition, improved bowel function parameters were observed.

Scientific studies have clearly demonstrated that chicory root fibres can support a range of health aspects beyond the gut, including blood sugar management (9), immune health (10), calcium absorption for bone health (11), and even mood (12).

Another systematic literature review with meta-analyses (13), demonstrated that inulin-type fructans from chicory root beneficially impact multiple facets of weight management. The results showed that chicory root fibre intake promotes a significant reduction in body weight, body mass index (BMI), fat mass, waist circumference and, to a certain extent, body fat percentage.

An earlier study by Lightowler et al. (9), also highlighted the potential of chicory root fibres to reduce the glycaemic response of foods when replacing glycaemic carbohydrates. Their review of the scientific literature showed a clear relationship: the more glycaemic sugars that are replaced by inulin-type fructans, the greater the reduction in post-meal blood glucose response.

Promoting a healthy heart and satiety with barley beta-glucans

The health effects of cereal beta-glucans have been demonstrated in more than 130 scientific studies and have been recognised by official bodies such as the European Food Safety Authority (EFSA) (14), the U.S. Food and Drug Administration (FDA) (15), Health Canada (16) and other national authorities with the approval of corresponding health claims.

Looking at barley beta-glucans in particular, their lowering effects on blood glucose response have been confirmed by a systematic review with meta-analysis (4). They have been shown to support glycaemic control by increasing gastrointestinal viscosity, slowing nutrient uptake, and stabilising postprandial glucose. This ability to reduce post-prandial blood glucose and insulin responses is not only relevant for blood sugar management, but also for long-term cardiometabolic health.

Barley beta-glucans are also well recognised for their beneficial effects on cardiovascular health. A systematic review with meta-analysis of randomized controlled trials confirmed their cholesterol-lowering effect (3). High cholesterol is a risk factor in the development of coronary heart disease – the number one non-communicable disease globally (17). As a result, cardiac function is moving centre stage for consumers, with 61% of consumers globally saying they are interested in heart health products, even when not suffering specific health problems (18). This growing consumer awareness underscores the relevance of and opportunity for fibre-based solutions that support cardiovascular health.

Beyond its well-established benefits for heart health and blood sugar management, barley beta-glucan has also been shown to support increased feelings of fullness and satiety after a meal.

Emerging innovation opportunities

While traditionally, bakery, cereals and dairy were the main applications for fibre enrichment, rising consumer interest is opening up new innovation opportunities in applications such as beverages, meal replacers, supplements and even confectionery. Manufacturers looking for fibre solutions that respond to the latest consumer trends can also combine soluble and insoluble fibres with different health benefits, such as chicory root fibres or scFOS with barley beta-glucans. Providing fibre diversity in products can also be achieved by including wholegrain barley flour as it delivers soluble, insoluble, fermentable, and viscous fibres all in one due to a unique matrix of beta-glucans, arabinoxylans, and cellulose. Combining fibres with plant-based proteins for nutrient dense solutions is another way to inspire new products.

Alongside their health benefits, prebiotic chicory root fibres also provide a range of opportunities to improve the nutritional profile of food and beverage products. For instance, inulin and oligofructose enable manufacturers to add natural prebiotic fibres without sacrificing on taste and texture, while also allowing for fat and sugar reduction in products across key applications such as dairy, cereals, bakery and confectionery. Both ingredients allow for partial sugar replacement in formulations. Oligofructose is applied when high solubility levels and natural sweetness are required. Inulin is also a viable solution for fat reduction and improving texture. They can also be used in baby food, functional nutrition, supplements or savoury products.

Figures show that 36% of global consumers who have heard of prebiotics have purchased prebiotic beverages in the last 12 months (6) demonstrating how this category is benefitting from the growing fibre focus. Melting tea gummies with chicory root fibre and smart carbohydrate isomaltulose demonstrate the innovative opportunities for new beverage concepts. When dissolved in hot water, they turn into a tea infusion that can even offer a prebiotic effect. Other beverage categories can also benefit from a fibre boost: prebiotic chicory root fibre can be included in a ready-to-drink coffee for example.

Meal replacers and yoghurt drinks are another ideal application for fibre enrichment, offering the potential to combine plant-based protein and fibre to support nutrient density and satiety – a key focus for weight-conscious consumers.

In confectionery, consumers increasingly want more functionality as perception of indulgence shifts from excess, towards better-for-you options. Gummies or chocolate with reduced sugar and high fibre content are a great example of the potential for confectionery to increase appeal with consumers.

In applications such as bakery, cereals, dairy and confectionery, short-chain fructooligosaccharide (scFOS), a fibre derived from beet sugar, supports sugar reduction while adding fibre and maintaining taste and texture.

Lastly, savoury snacks like crackers or tortilla wraps are ideal for including wholegrain barley flour rich in beta-glucans.

Tackling the training effect

Within the field of sports nutrition, we often hear about the training effect.

What is less known is that dietary fibre can also offer this training effect benefit, as it essentially trains your gut. With current fibre intake being relatively low, the gut needs to be trained for and eased into higher fibre amounts. This means that consumers should start slowly and with small amounts to kick start the training routine. It doesn’t take much to start seeing benefits: as little as 3g/d of inulin or oligofructose delivers a prebiotic effect, while higher – but still realistic – amounts (8-12g/d) support digestive health, mood, and weight management. While for beta-glucans, 3g/d is enough to deliver a cholesterol lowering effect. Possible on-pack claims depend on the regional regulatory requirements and conditions of use.

The training effect gives manufacturers another reason to prioritise smart combinations of realistic fibre dosages over fibremaxxing.

The future of fibre innovation

As consumer interest in fibre continues to grow, there is an opportunity for the industry to extend its role beyond simply helping people consume more fibre and focus on building a more sophisticated understanding of fibre diversity and the complementary benefits different fibre types can offer. By shifting the conversation from fibremaxxing to fibremixxing, manufacturers can develop products that combine scientifically supported fibres in realistic amounts that help consumers close the fibre gap while delivering broader benefits for digestive and metabolic health as well as overall wellbeing. Ultimately, focusing on the right mix of fibres, rather than quantity alone, offers a more effective and sustainable approach to supporting long-term health.

References & Notes

1. HealthFocus International. Global Trends Study. 2026. Available from: https://www.healthfocus.com/2026-global-trend-study/
2. EFSA Dietary Reference Values for Fibre (2010). Available from: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1462
3. AbuMweis SS, Jew S, Ames NP (2010). β-glucan from barley and its lipid-lowering capacity: a meta-analysis of randomized, controlled trials. European Journal of Clinical Nutrition, 64(12), 1472-1480. https://doi.org/10.1038/ejcn.2010.178
4. AbuMweis S, Thandapilly SJ, Storsley J, Ames N (2016). Effect of barley β-glucan on postprandial glycaemic response in the healthy human population: A meta-analysis of randomized controlled trials. Journal of Functional Foods, Vol. 27, 329-342. https://doi.org/10.1016/j.jff.2016.08.057
5. Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, Van Harsselaar J, Theis S & Lohner S (2022) Effect of chicory-derived inulin-type fructans on abundance of Bifidobacterium and on bowel function: a systematic review with meta-analyses. Critical Reviews in Food Science and Nutrition. Published 14 July 2022, DOI: 10.1080/10408398.2022.2098246
6. FMCG Gurus Prebiotics Trends Global. Q4 2024. Available from: https://fmcggurus.com/reports/fmcg-gurus-opportunities-in-dietary-fiber-trend-report-2025/
7. Hutkins R, Walter J, Gibson GR, Bedu-Ferrari C, Scott K, Tancredi DJ, Wijeyesekera A, Sanders ME. Classifying compounds as prebiotics – scientific perspectives and recommendations. Nat Rev Gastroenterol Hepatol. 2025 Jan;22(1):54-70. doi: 10.1038/s41575-024-00981-6. Epub 2024 Oct 2. https://www.nature.com/articles/s41575-024-00981-6 and https://isappscience.org/wp-content/uploads/2024/10/2024-ISAPP-Prebiotic-checklist.pdf
8. Gibson GR, Hutkins R, Sanders ME et al. (2017) 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 14(8): 491–502. https://www.nature.com/articles/nrgastro.2017.75.pdf See also: https://isappscience.org/
9. Lightowler H, Thondre S, Holz A et al. (2018) Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials. Eur J Nutr 57(3): 1259–1268. https://rd.springer.com/content/pdf/10.1007%2Fs00394-017-1409-z.pdf
10. Vogt L, Meyer D, Pullens G et al. (2015) Immunological properties of inulin-type fructans. Crit Rev Food Sci Nutr 55(3): 414–436. https://www.ncbi.nlm.nih.gov/pubmed/24915372
11. Abrams SA, Griffin IJ, Hawthorne KM, Liang L, Gunn SK, Darlington G, Ellis KJ (2005) A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralisation in young adolescents. American Journal of Clinical Nutrition 82:471-476. https://pubmed.ncbi.nlm.nih.gov/16087995/
12. Jackson PPJ, Wijeyesekera A, Williams CM, Theis S, van Harsselaar J, Rastall RA, (2023) Inulin-type fructans and 2’fucosyllactose alter both microbial composition and appear to alleviate stress-induced mood state in a working population compared to placebo (maltodextrin): the EFFICAD Trial, a randomized, controlled trial. The American Journal of Clinical Nutrition. Published 29 August 2023, DOI: https://doi.org/10.1016/j.ajcnut.2023.08.016
13. Reimer RA, Theis S, Zanzer YC (2024) The effects of chicory inulin-type fructans supplementation on weight management outcomes: systematic review, meta-analysis, and meta-regression of randomized controlled trials. Am J Clin Nutr 120(5):1245-1258. https://pubmed.ncbi.nlm.nih.gov/39313030/
14. EU: Commission Regulation (EU) No 432/2012 of 16 May 2012. Available from: https://eur-lex.europa.eu/eli/reg/2012/432/oj/eng; Commission Regulation (EU) No 1048/2012 of 8 November 2012. Available from: https://eur-lex.europa.eu/eli/reg/2012/1048/oj/eng; [EFSA Journal 2009; 7(9):1254; EFSA Journal 2011;9(6):2207; EFSA Journal 2011;9(12):2470)].
15. US: 21 CFR §101.81. Available from: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-E/section-101.81;
16. CAN: Summary of Health Canada’s Assessment of a Health Claim about Barley Products and Blood Cholesterol Lowering, July 2012. Available from: https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/assessment-health-claim-about-barley-products-blood-cholesterol-lowering.html
17. World Health Organization, Noncommunicable diseases, 16 Sep 2023. Available from: https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases.
18. FMCG Gurus. Heart Health Survey. 2025. https://fmcggurus.com/