From the era of ‘subtraction’ to the era of ‘addition’: Dietary fiber redefines the modern table > News

The world of dietary fiber is much more complex and sophisticated than you might think. Experts recommend classifying dietary fiber into fermentable and non-fermentable based on the way it interacts with intestinal microorganisms, rather than simply based on the dichotomous logic of whether it is soluble in water or not. Fermentable dietary fiber serves as food for beneficial intestinal bacteria and produces short-chain fatty acids, which play a critical role in building a biological defense system that strengthens immunity and protects the intestinal wall. On the other hand, non-fermentable dietary fiber performs the same role as a ‘cleaner’, helping smooth bowel movement by physically increasing the volume of stool. Therefore, for health, a strategy of consuming an appropriate mix of fermentable dietary fiber centered on grains and non-fermentable dietary fiber centered on vegetables and nuts is necessary. A sudden increase in intake can cause the side effect of abdominal bloating, so it is necessary to observe your intestinal condition and gradually adjust your diet.

The nutritional value of foods that are easily accessible in everyday life is being actively re-evaluated. This is why food ingredients boasting a much higher content than black beans, commonly known as a treasure trove of dietary fiber, are attracting attention. Chia seeds are crystals of soluble dietary fiber that expand into a gel form when they absorb moisture, maximizing satiety and preventing blood sugar spikes. They are ideal for eating with yogurt or oatmeal. Flaxseeds, kidney beans, and whole barley also contain a balanced amount of soluble and insoluble dietary fiber, making them excellent for cardiovascular health and cholesterol level management. These foods are excellent as 'superfoods' that are both cost-effective and cost-effective in that they provide not only intestinal health but also nutrients that modern people tend to lack, such as protein and essential fatty acids.

In keeping with this trend, the food industry is leading the trend called ‘fiber-maxing’ and producing innovative products. In the beverage market, functional soda products that maintain the refreshing feel of carbonation while adding prebiotics and dietary fiber are being released one after another, presenting the value of ‘healthy enjoyment’ beyond simple thirst quenching. Convenience foods designed with high protein and dietary fiber content, such as Daesang Chungjungwon’s ‘Balance Oatmeal’, allow busy modern people to kill two birds with one stone: shortened cooking time and nutritional balance. In addition, Binggrae's complex formula product combining enzymes, dietary fiber, and Alpha CD is targeting office workers who have difficulty managing their eating habits, and is setting a new standard in the inner beauty market that is both portable and functional.

These changes in the market prove that consumer demands are becoming more segmented. In the past, it was simply a matter of looking for delicious or low-calorie foods, but now active consumption behavior that considers comfort and nutritional effectiveness before and after meals is becoming the mainstream. In particular, the use of new materials such as Alpha CD or the method of helping to decompose carbohydrates by increasing the titer of enzymes means that we have evolved beyond the simple processing of raw materials into nutritional solutions with scientific design. Companies are also reflecting this trend by not simply increasing their product lineups, but also continuously developing customized product lines tailored to consumers' lifestyles, breaking down the boundaries of the health functional food market. Ultimately, the success of the future food market will depend on how harmoniously the three elements of taste, convenience, and functionality are combined.