IAFNS and the Institute of Food Technologists collaborated to explore how food product developers can formulate using fibers that deliver human health benefits. Experienced academic and regulatory experts explored how to determine whether a specific “added” fiber has a human health benefit and can be counted as fiber on the label, and whether it has a “prebiotic” effect. The experts also explored the advantages of blending fibers such as for medical food applications and introduced tools to help evaluate digestive tolerance and select a fiber with demonstrated human health effects through randomized clinical trials. A recorded webinar on this topic is available here.
This project was supported by the IAFNS Carbohydrates Committee.