Network Health Dietitians July 08 Issue 36

cover story
public. Can the fermentation proﬁ les of different prebi-
otic carbohydrates be described in standard measures
to allow dosages needed for health effects to be deﬁ ned
in a way that allows appropriate professional recommen-
dations on the use of the many different foods making
new-ﬁ bre claims?
And how will these compare to the new-ﬁ bre levels
found in onions, leeks and garlic, or bananas or beans/
peas (often cited as the main foods typically consumed
containing prebiotic ﬁ bre)? And what is the potency of
new-ﬁ bre isolates in relation to the ‘natural’ prebiotic
effects of beta-glucan and resistant starch? Perhaps this
is a bit of a challenge in a legislative environment where
even the labelling deﬁ nition of ﬁ bre is still in debate, and
yet to reach Europe-wide consensus, but the signiﬁ cance
of prebiotic claims on food labels much depends on
We bring ﬁbre to
both credible science and credible communication (by
food and health experts i.e. registered dietitians). everyday life!
On a ﬁ nal note, bran may be the most ‘old-fashioned’
ﬁ bre, but it is also possibly the brightest future star of the
Fibrex
®
pure sugar beet ﬁbre is by nature a gluten free way
gut health research funders. Tate & Lyle has put 3.5 million
to add ﬁbre to your everyday diet.
Euros into the Belgian company Fugeia to research the
With 67% dietary ﬁbre (AOAC), Fibrex can be sprinkled on
prebiotic functions of wheat bran and from this, produce
your morning cereal or added to bakery and meat products
patented functional ingredients. Simon Barnes managing
to give them improved texture and bite.
the Tate & Lyle investment is quoted in nutraingredients.
Fibrex is now available at www.theingredient.co.uk
com: “The prebiotic ingredients market is dominated by
Why not try some today?
inulin, but Fugeia is working with natural wheat bran ﬁ bre
which has a different set of functionality. Studies indi-
cate it is more persistent in the distal colon which is very
exciting as it addresses health concerns such as colon
cancer”. So scientiﬁ c interest in bran, which had been
around for so long, is also ‘bran’ new.
Examples of Inulin-fortiﬁ ed foods available in the UK
ASDA, wholegrain bread
ASDA, fruit yogurt drinks
ASDA, low fat yogurts
Sainsbury, nut, berry & seed muesli
Tesco, healthy living oats
Weetabix, Oatbix cereal
Kelloggs, (rice krispies) Multigrain
Mueller, Vitality yogurt drink
Tropicana, Fibre drink
Something Xtra, cereal bar
Danone, Shape fruit yogurt
Quaker, Oat bars
®
Works with water, range of waters
A safe and natural ﬁbre source
Information sources.
Food Manufacturer June 2008, pg57, for report of Harris Interactive
national poll on consumer attitudes to ﬁ bre.
LC Douglas, ME Sanders. Probiotics and prebiotics in dietetics prac-
The Ingredient Company Ltd.
tice. Journal of the American Dietetic Association. March 2008.
FREEPOSTANG 3751, Peterborough, PE6 9BR
GR Gibson, N Delzenne. Inulin and Oligofructose: new scientiﬁ c
Phone 01778 380088. Fax 01778 380052
developments. Nutrition Today. March/April 2008
www.theingredient.co.uk www.ﬁbrex.nu
www.nutraingredients.com/news (30 April 2008/22 May 2008/29
May 2008)
ﬁbrex.sugar.ab@danisco.com
www.workswithwater.co.uk
12 NHDmag.com July ‘08 - issue 36
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