Beneo bets on fibre quality over quantity as fibermaxxing trend matures
Beneo will present its fibre portfolio at IFT FIRST 2026 in Chicago (12-15 July), arguing that the social media driven “fibermaxxing” trend needs to shift from simply adding more fibre to foods towards using the right combination of fibre types. The ingredients supplier will be at booth S425, where it plans to set out how formulators can respond to rising consumer demand for fibre with science backed solutions rather than blanket fortification.
Fibre gap remains wide despite rising awareness
The fibermaxxing trend has pushed fibre into the spotlight as a sought-after ingredient, but intake figures in the US remain low. According to data cited by Beneo, more than 90% of women and 97% of men in the US do not meet recommended dietary fibre intake levels.
“Fiber isn’t just having a trendy moment; it has become one of the most in-demand nutrients. However, its health benefits are not about quantity, it’s more about balance,” said Kyle Krause, regional product manager for functional fibres and carbohydrates, North America, and global product manager for Beneo’s beta-glucan-rich, wholegrain barley flour. “Only the right mix of fibre types can offer the benefits consumers are looking for.”
Formulation complexity requires technical support
Krause noted that fibres behave differently depending on their structure, which has implications for taste and texture as well as nutrition. “Since different fibres interact with food matrices in very different ways, formulation expertise is key,” he said. “Our goal is to help manufacturers seamlessly integrate fibre enrichment to achieve a meaningful nutritional boost while maintaining taste and texture.”
Four routes to fibre led innovation
Beneo is positioning four areas of its portfolio as entry points for brands. Chicory root fructans, described as supported by more than 30 years of human clinical data, allow structure and function claims such as supporting healthy gut bacteria at 0.75g per serving, with additional evidence pointing to effects on weight management and mood.
Orafti β-Fit, a wholegrain barley flour, combines soluble, insoluble, fermentable and viscous fibre through its beta-glucan, arabinoxylan and cellulose matrix. Beneo says its viscosity properties support satiety and appetite control claims, alongside FDA-approved heart health claims.
For sugar reduction, chicory root fibre and short-chain fructo-oligosaccharides (scFOS) from sugar beet are proposed as replacements that also lower calories, with a prebiotic effect reported from intakes of 3g per day.
The fourth area addresses nutrient density, combining fibre with plant proteins such as those from faba beans and rice. Beneo links this to growing interest in complete nutrition among consumers using GLP-1 medications, where smaller portion sizes raise expectations for nutritional value per bite.
Beneo at IFT FIRST 2026
Visitors to booth S425 will be able to sample formulations that combine fibre, nutrient density and sugar reduction with indulgence.
Beneo, formed in 2007, produces plant-based functional ingredients for the food, feed and pharmaceutical industries from seven production sites across Belgium, Chile, Germany, Italy and the Netherlands, and is active in more than 80 countries.
- For more information, visit: beneo.com
