For many consumers, several small snacks throughout the day have replaced traditional main meals. Healthy snacks, in particular, are becoming increasingly popular, creating an opportunity for manufacturers to tap into the market with prebiotic fibres.
When hunger strikes and your stomach is growling, ready-made snacks are a quick and easy solution – yet not always a healthy one. Snacks such as bars, energy balls and milkshakes may provide a quick energy boost, but they usually have a poor nutritional profile and high calorie content. Consumers know that indulging in these snacks long-term is probably not a good idea, with growing awareness of the importance of good health exacerbating the guilt.
As a result, the demand for products that are both convenient and nutritionally sound is on the up. The global market value for healthy snacks was approximately USD 89 bn in 2022. According to a recent forecast, it is expected to grow at an average annual rate of 6 % to reach around USD 143 bn by 2030.
Manufacturers who want to enter this market face the challenge of combining high sensory quality with an improved nutritional profile. “Many consumers are reluctant to give up their usual snacks, but if they have a healthy alternative that tastes just as good, snacking can become guilt-free enjoyment,” says Katrin Kienzle, Area Sales Manager at Beneo, one of the leading manufacturers of functional ingredients.
With the fibres inulin and oligofructose derived from chicory root, Beneo can address multiple aspects simultaneously. In snacks such as fruit and cereal bars, cereals, cookies and baked goods, these fibres can partially replace sugar and/or fat. This allows for the creation of products with fewer calories without compromising on taste. For manufacturers, creating healthier snacks requires minimal effort. That’s because soluble fibres, inulin and oligofructose can be easily processed and seamlessly integrated into the production process without any modifications.
In addition, manufacturers can easily communicate the health benefits of these ingredients: As sources of dietary fibre, they allow for claims such as “high in fibre” or “contains fibre”, depending on the amount used. Moreover, inulin and oligofructose are the only scientifically recognized plant-based prebiotics. Studies have shown that they promote the growth of beneficial Bifido bacteria in the gut. As a result, inulin derived from chicory root has a 13.5 EU Health Claim, which enables claims relating to healthy digestion.
In recipes for muesli bars, for example, it is possible to reduce sugar content by up to around a third with the use of inulin, while maintaining taste and crispiness. This is made possible by the technological and sensory properties of these two fibres.
Inulin creates creamy textures, which is why it is often used in aqueous systems such as dairy products for fat reduction. Both fibres contribute to maintaining a balanced blood sugar level. Thanks to their low glycaemic index, the so-called “boost and crash” effect, which occurs when consuming high glycaemic carbohydrates and causes a rapid rise in blood sugar followed by a drop below the initial level, is avoided.
