About one-third (66%) of Americans would like to eat more healthfully by making nutritional changes such as consuming less sugar and eating more protein, according to The Hartman Group’s Transformation of the American Meal 2017 report.
Inclusions are an easy way to do this, as inclusions in cultured products are easily provided via a dual-compartment container or a cup with an attached dome. This eliminates issues with ingredient interactions in the dairy food. When protein or fiber are delivered through inclusions, texture, mouthfeel and other sensory attributes of the white mass are not impacted.
BREAKING NEWS ON FIBER
Inulin and inulin-type fructans, including chicory root fiber; high-amylose starch (resistant starch 2); polydextrose; mixed plant cell wall fibers, including sugar cane fiber and apple fiber; arabinoxylan; alginate; galactooligosaccharide; and resistant maltodextrin/dextrin are the eight non-digestible carbohydrates additionally being recognized as fiber by FDA, according to a final guidance published on June 14, 2018, in the Federal Register.
The eight approvals give food manufacturers additional clarity in updating their labels as needed ahead of the compliance date for FDA’s new Nutrition Facts Label, which is Jan. 1, 2020, for manufacturers with $10 million or more in annual food sales, and Jan. 1, 2021, for smaller manufacturers.
All of the eight recently approved fibers fit the second definition. The petitions, and supporting research, clearly showed that the fibers support physiological health benefits as assessed by FDA’s strict criteria, according to Carl Volz, president of Sensus America.
FDA’s examples of beneficial physiological effects include lowering blood glucose and cholesterol levels; lowering blood pressure; increase in frequency of bowel movements (improved laxation); increased mineral absorption in the intestinal tract; and reduced energy intake (for example, due to the fiber promoting a feeling of fullness).
Speaking to inulin, the most commonly used fiber food ingredient in dairy foods, namely yogurt, “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.”
To read the FDA published ruling, link HERE.
It’s time to include more protein and fiber in dairy foods, so consumers can eat for the health of it.