Consumers today know fiber provides health benefits and are making it a priority to select high fiber products, as manufacturers meet the demand by flooding supermarket shelves with fiber-added options.

According to a report from the USDA focused on a 10-year period from 1995/1996 to 2005/2006, consumer use of nutrition labels overall declined, while consumer use of fiber information on labels increased two percent.

“The beta glucan (soluble fiber) claims around oat-based products approved by the FDA in the mid-1990s opened the door to marketing health claims,” says Bill Bonner, senior vice president, research and development, technical sales, 21st Century Grain Processing, Kansas City, Mo. Ingredients have evolved to support flavorful products that support these health claims.

Yet despite consumer awareness and increased media attention on the importance of fiber, and hundreds of high-fiber products on the market, Americans still are not consuming fiber in large enough quantities.

“Statistically, Americans only get half the fiber required, 15 g per day, while the recommendation is 25 g to 35 g per day,” says Riska Platt, MS, RD, spokesperson, The American Heart Association (AHA), New York. AHA gives a fiber recommendation according to calories: 14 g of fiber for every 1,000 calories consumed, which equals about 28 g on a 2,000-calorie diet.

While consumers know fiber is good for them, many do not realize all fibers are not created equal. Many different kinds of fiber exist and not only offer different health benefits, but also function in diverse ways.

Soluble

Soluble fiber tends to build viscosity in the small intestine, while insoluble fiber provides a bulking effect. Soluble fiber has been associated with decreased risk of cardiovascular disease and reduction in LDL (bad) cholesterol. “Soluble fiber is believed to actually lower cholesterol by binding some of the cholesterol and bile acids in the intestinal track, causing them to be excreted instead of absorbed,” Platt says. Oats offer the highest amount of soluble fiber, but rice bran, barley, peas, apple pulp, beans and oat bran also contain high amounts.

Insoluble

Insoluble fiber balances acidity levels in the intestines, and moves bulk, promoting regularity. It may also decrease inflammation, which is an underlying factor in cardiovascular disease, diabetes and obesity.

“With soluble fibers, people tend to think more of health claims, but insoluble fibers are great for laxation and bulking of the stool and that is an important health aspect,” says Jit Ang, executive vice president, R&D, International Fiber Corp., Buffalo, N.Y. Insoluble fibers also increase satiety and, because insoluble fibers contain zero calories, they help reduce the caloric content of baked products. Bamboo, cottonseed and sugar cane fiber, barley, rice, rye, wheat and cellulose are all examples of insoluble fibers.

The best fiber for bakers depends on marketing and economics, Ang says. One bakery might want natural or organic on the label, while another might want the most economical choice. Cellulose, he says, is abundant and a less expensive raw material, and therefore, an economical choice.

Functionality

In any kind of chemically leavened products, such as cakes or muffins, adding certain forms of insoluble fibers can provide better texture, volume and can improve the yield. In addition, insoluble fibers bind moisture and can prolong shelf life. In certain types of microwaveable products, insoluble fiber helps achieve better heating properties. “Fibers absorb more moisture than flour or other components used in bakery products,” Ang says. Therefore, bakers may need to adjust the moisture content of the batter or dough to make it compatible with machines.