Good gut health translates into good overall health. Gut health is closely related to the gut microbiota, which includes the microorganisms present in the small intestine and colon. The presence of "good" microorganisms—those that facilitate nutrient metabolism and strengthen our immune system—can be compromised by harmful microorganisms that compete for food.
Prebiotic substances promote efficient modulation of the microbiota to achieve a healthy balance between the different intestinal microorganisms, stimulating the growth of the population of beneficial microorganisms, or probiotics.
But what are prebiotics?
The International Scientific Association of Probiotics and Prebiotics
describes prebiotics as “Selective fermentation substances that produce specific modifications in the composition and/or activity of the gastrointestinal microbiota, positively affecting the health of the host […].”(1)
As more information about the benefits of prebiotic substances becomes available, the market for foods and beverages containing dietary fiber is growing. What is the relationship between prebiotics and fiber? Certain types of fiber have prebiotic properties, meaning they promote the reproduction of microorganisms within the digestive tract. These substances are not easily absorbed, so they remain available throughout the digestive system until they reach the colon. Prebiotics are fermented, serving as a selective substrate for probiotic organisms.
Demand for fiber products
More and more consumers around the world are becoming aware of the importance of fiber in their diet, and their understanding of the importance of this nutrient is reflected in a renewed interest in high-fiber foods. A study published by Innova Market Insights, indicated that by 2019, 44% of consumers in the United States reported increasing their fiber consumption. The consulting firm specializing in health trends Health Focus International reported for 2018 that in Latin America adding more fiber to the regular diet was one of the main priorities of consumers for this region (2).
However, dietary fiber deficiency is very common. Many people find it difficult to regularly consume the amounts of whole grains, fruits, or vegetables needed to meet the recommended intake of 25 to 30 grams of fiber per day. Currently, it is estimated that the average American consumes about 15 grams of fiber daily, about half of the recommended intake (3).
Thanks to their portability and convenience, fiber beverages are currently one of the fastest-growing functional food categories, representing an ideal solution for meeting fiber needs that cannot be met through daily diet.
Our offer
Our offering of prebiotic food and beverage ingredients includes highly soluble dietary fibers that do not alter the flavor or color of your applications. Our fibers contribute not only to the functionality of food and beverages but also to improving their palatability and texture. We know that it's not just about designing healthier products; for consumers, good taste remains paramount.
A high percentage of functional beverages are also low in sugar, in line with the macro trend toward lower-calorie foods and beverages. The appropriate addition of fiber can help reduce some of the undesirable effects of sugar substitution in beverages, for example, counteracting the loss of viscosity and body. Additionally, our fibers are stable in industrial processes, maintaining their initial nutrient content during heat treatments and acidified formulations.
About us…
Sabores Cosco de Centroamérica offers innovative alternatives in flavors and ingredients. Our portfolio of beverage and food applications is continuously growing to provide timely responses to market demands. We have the technical tools to address the particular needs of beverage and food flavor system applications, designing tailor-made proposals. Our technical advisory team provides support throughout the development process. We are sure that in Sabores Cosco de Centroamérica you will find an integral solution partner for your products.
(1) Blatchford, P.; Ansell, J.; Godoy, M.; Fahey, G.; Garcia-Mazcorro, J.; Gibson, G.R.; Goh, Y.; Hotchkiss, A.;
Hutkins, R.; Lacroix, C.; et al. Prebiotic mechanisms, functions and applications—A review. Int. J.
Probiotics Prebiotics 2013, 8, 109–132.
(3) https://www.ucsfhealth.org/education/increasing-fiber-intake
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