Fructans in the food industry

The Academy of Nutrition and Dietetics define functional foods as “whole foods along with fortified, enriched or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on regular basis at effective levels based on significant standards of evidence.”

The food industry has new challenges to face, since now the health care awareness is rising in trend. People always looking for healthy food, the helps them live longer and with better quality and healthier convenient food, ready-to-eat.

The concepts in nutrition are changing from a past emphasis on the absence of adverse effects to an emphasis on the promising use of foods to promote a state of well-being, better health and reduction of the risk of diseases.

Over the last decade, primarily in Japan and in the United States, these challenges together with these new concepts in nutrition have justified the development of ‘‘functional foods.’’

Soluble fiber, as agave inulin, is important to overall health, with benefits extending beyond regularity to include lowering cholesterol and providing satiety.

Inulin's key use is in snack bars, contributes to fiber, as a binding agent, gloss and supports a gluten-free claim.  

In beverages, successfully adding fiber can be challenging given fibers viscous nature. However, agave inulin does not form gels and will be dissolved very easily.

Additionally, meal replacement drinks with inulin have grown in the last year due to popularity of breakfast drinks in UK and USA.

Inulin provides soluble fiber, with minimal effect on the texture of breakfast drinks.

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