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Three Ingredion fibers meet new “dietary fiber” definition as determined by the FDA

FDA has identified 8 additional dietary fibers, including three fibers within Ingredion’s portfolio that meet the criteria, to be recognized as dietary fiber

News Date : 06/28/2018

WESTCHESTER, Ill., June 28, 2018 – Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced that three of the Company’s fibers have been identified as meeting the new U.S. Food and Drug Administration (FDA) regulatory definition of “dietary fiber” for nutrition facts labels. The FDA provided guidance for eight additional isolated or synthetic non-digestible carbohydrates as dietary fibers under the proposed additions to the regulatory definition (21 CRF 101.9(c)(6)(i)). Ingredion ingredients among the updated dietary fiber list include:

  • NUTRAFLORA® short-chain fructooligosaccharide (scFOS) —  inulin-type fructan
  • HI-MAIZE® 260 high-amylose maize —  resistant starch 2
  • BIOLIGO® GL 5700 GOS — Galactooligosaccharide

Further information can be found on the FDA website.

“Ingredion’s fibers help to enable diverse benefits and are suitable for applications ranging from beverages to dairy to bakery to snacks,” said Maria Stewart, PhD, director of global nutrition R&D at Ingredion Incorporated. “NUTRAFLORA short-chain fructooligosaccharide, HI-MAIZE 260 resistant starch and BIOLIGO LG 5700 GOS can now continue to bring consumers the benefits of fiber in convenient, every day foods.”

Highly effective at low doses, NUTRAFLORA short-chain fructooligosaccharide helps to promote growth of beneficial bacterial in the large intestine. It can be easily incorporated into a wide range of applications such as bars, snacks, cold cereal, dairy, beverages and even confectionery. NUTRAFLORA soluble prebiotic fiber is 30% as sweet as sugar, helping to enable partial sugar replacement.

HI-MAIZE resistant starch enables flour replacement and caloric reduction in baked goods, nutritional bars, cereals and pastas. It supports balanced energy by reducing the glycemic response to foods and improving carbohydrate metabolism. It is a white fiber that can be seamlessly incorporated into breads, baked goods, snacks and pasta, replacing up to 20% of flour. HI-MAIZE 260 resistant starch is the subject of an FDA-authorized qualified health claim for reduced risk of type 2 diabetes (see docket # FDA-2015-Q-2352 for specific claim language).

BIOLIGO GL 5700 galacto-oligosaccharides support immune and digestive health.

To learn more about NUTRAFLOA scFOS, HI-MAIZE 260 resistant starch, and BIOLIGO GOS or find out how Ingredion’s technical, sensory, CULINOLOGY® and applications teams help food processors develop tailor-made, high quality foods at a reduced cost, contact Ingredion at 1-800-713-0208, na.marketing@ingredion.com or visit www.ingredion.us.

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About Ingredion

Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries.  With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With 27 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers' evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.  For more information, visit Ingredion.com.

CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.

 

Trade Media Inquiries:

Janelle Litel, content and communications manager
708-551-2536

usmediarelations@ingredion.com



 

Three Ingredion fibers meet new “dietary fiber” definition as determined by the FDA
Trade Media Inquiries:

Janelle Litel
Content and communications manager
708-551-2536

usmediarelations@ingredion.com

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