The World Health Organization (WHO) recommends a daily intake of dietary fibre of 30 g. However, in most European countries, the average intake is below this recommended amount. Fibre fortification of everyday foods represents an opportunity to help consumers close this fibre gap. After all, the easiest way to achieve a balanced and healthy diet is to maintain consumers’ dietary habits. Dietary fibre is divided into three distinct groups – insoluble, soluble and combined.

Insoluble dietary fibre

Insoluble dietary fibres include: Wheat fibre, oat fibre, bamboo fibre, rice fibre and sugarcane fibre. The insoluble fiber concentrates have a fiber content of min. 90% and are ideal for dietary fibre fortification of foods due to their high dietary fibre content.

Combinations of soluble and insoluble dietary fibres

The following plant fibres have a combination of soluble and insoluble dietary fibre: Apple fibre, Potato fibre, Pea fibre and Baobab fibre. The fibre content of these fibre sources ranges from 45 to 65%. Apple fibre and baobab fibre in particular are characterized by a fruity aroma and are therefore of interest for applications in baked goods.

Soluble dietary fibres

The 100% soluble acacia fibres with a dietary fibre content of 90% are especially interesting for applications where solubility plays a decisive role.


Plant fibres are declared as E-number free food ingredients and are therefore the ideal building block for your “Clean Labelling”.

Special properties of dietary fibres

  • natural food ingredients
  • odourless and tasteless
  • temperature resistant
  • pH-value insensitive
  • freeze and thaw stable
  • inert to other substances
  • allergen-free (also gluten-free)
  • GMO-free
  • many plant fibres are available in organic quality, certified according to Bio-Inspecta

Claim according to EFSA

For products enriched with dietary fibre, the following rules apply, considering national legislation:

≥ 3g/ 100g food = “with dietary fibre” = “fibre-enriched”.

≥ 6g/ 100g food = “rich in dietary fibre” = “high in dietary fibre”.


The Nutriscore is a voluntary food labelling by producers. More and more producers and supermarkets are using labelled products. The Nutriscore of your products can be improved by up to 5 points through optimal fibre enrichment. This requires a fibre content of > 4.7g per 100g product.

For more ideas on how to improve your nutriscore, see our blogpost on protein enrichment:


Consumers attach great importance to fibre-rich foods and beverages. Because of this, it is important that recipes are optimized and the fibre content is increased wherever possible. This allows to close the fibre gap and to improve the Nutriscore of the product.

Do you also want to enrich your products with fiber?

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