FDA Adds New Eight Fibers in Dietary Fiber Declaration

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The FDA is issuing new guidance that is permitting manufacturers to count eight additional fibers in the dietary fiber declaration on the Nutrition Facts label when the regulation enters into force.

The goal is to make sure that consumers can trust that the latest fiber-rich snack food or cereal that comes on the market can offer them some real health benefits.

The FDA issued decisions on citizen petitions regarding additional dietary fibers. They can also be counted as fiber on the Supplement Facts label. The eight new fibers are: mixed plant cell wall fibers (a broad category that includes fibers like sugar cane fiber and apple fiber, among many others); arabinoxylan; alginate; inulin and inulin-type fructans; high amylose starch (resistant starch 2); galactooligosaccharide; polydextrose; and resistant maltodextrin/dextrin.

“Our work is not done. We have received additional petitions asking for additional fibers to be recognized in a similar fashion to the eight dietary fibers we are identifying today. We are actively evaluating these additional requests, working through the petitions and, in some cases, supplementary information provided by the petitioners, in an efficient manner,” according to FDA.

Sensus, manufacturer of chicory root fibers, welcomes the announcement that the US Food and Drug Administration (FDA) recognizes inulin-type fructans derived from chicory root as dietary fiber for the new nutrition facts label. The recognition consolidates the fiber status of chicory root fiber in the US and supports further opportunities for healthy food applications in the US.

Carl Volz, president Sensus America, states: “inulin/oligofructose has been clearly shown to support physiological health benefits as assessed by the FDA’s strict criteria. The FDA’s inclusion of chicory root fiber as a dietary fiber in its new food labeling regulations allows our customers to continue marketing their products as sources of dietary fiber and to continue to use chicory root fiber as a tool to reduce calories and added sugar.”

Source: World Bakers