Bakers Journal

Ingredion launches FODMAP Certified dietary fibre

April 21, 2021
By Bakers Journal

Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, launched a new dietary fibre  — NOVELOSE® 3490.

The dietary fibre, originally launched in the Asia Pacific region, is recognized as a Low FODMAP Certified product in the U.S. and enables food manufacturers to develop high-fibre bakery and snack products that help support digestive wellness.

NOVELOSE 3490 dietary fibre is a versatile, affordable resistant starch that can be used in a wide variety of bakery and snack applications — without compromising taste, texture or appearance. The insoluble dietary fibre is derived from tapioca and is classified as a type 4 resistant starch (RS4). NOVELOSE 3490 is recognized by the FDA as a dietary fibre and can provide fewer calories when replacing a portion of the flour in baked goods.

In 2018, Innova Market Insights reported a 21 percent average annual growth in new product launches carrying a fibre claim. “Dietary fibres continue to play an important role in digestive health,” said Carolyn Phillips, Ingredion’s market insights lead, North America. “NOVELOSE 3490 dietary fibre provides manufacturers with an easy and affordable way to create high-fibre foods that support a low FODMAP diet.”

NOVELOSE 3490 dietary fibre has now been recognized by Monash University as a Low FODMAP Certified product in the U.S. FODMAPs are certain short-chain carbohydrates commonly found in American diets, but sometimes foods containing FODMAPs can trigger occasional digestive discomfort.

According to the Monash University website, a low FODMAP diet can be an effective way to help manage digestive wellness. Products that receive low FODMAP certification are licensed to use the official Monash University Low FODMAP CertifiedÔ seal — making it easier for manufacturers and consumers to identify ingredients and products that help support digestive health while following a low FODMAP diet.  NOVELOSE 3490 dietary fibre can help food manufacturers differentiate their products with in-demand package claims, such as the Monash University “Low FODMAP Certified” seal, “good source of fibre,” “excellent source of fibre,” “gluten-free,” “not sourced from grains,” and “non-GMO.” On product labels, the dietary fibre can be declared simply as a “modified tapioca starch,” “modified food starch” or “food starch modified.”  Only products that have formally applied to Monash University’s Low FODMAP certification program may claim to be Monash Low FODMAP certified. The application process to Monash University includes undergoing lab analysis to confirm FODMAP compliance.

“In recent years, Ingredion has expanded its ingredient bases to include rice, tapioca and potato in addition to corn,” said Aaron Edwards, Ingredion’s North America platform lead, Starch Texturizers in statement. “This diversification allows us to offer our customers an extensive ingredient portfolio with unique features and benefits — such as tapioca-based NOVELOSE 3490 dietary fibre — enabling us to create great value for our customers.”

Research indicates that the low FODMAP diet is starting to gain popularity among consumers. Ingredion’s August 2019 quantitative study of more than 750 U.S. participants revealed that 61 percent of consumers feel that a low FODMAP diet is good for overall health and wellness.

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