ROCKVILLE, MD. – The market segment for fiber-enhanced food products is still in its infancy and has room to grow, according to “Fiber food ingredients in the U.S.: Soluble, insoluble and digestive-resistant types, 2nd Edition” from the market research firm Packaged Facts.

More than 50 different fiber ingredients are available to food formulators. Packaged Facts predicts some fiber ingredients will grow at a faster rate for such reasons as being more compatible to many applications and being a new entry to the market that gains the attention of large food manufacturers, said David Sprinkle, research director for Packaged Facts, a division

“The introduction of some fiber food ingredients, specifically many of those categorized as novel, has allowed for the development of entire new categories of fiber-enriched foods, which is helping drive the growth of specific fiber food ingredients,” he said. “The strongest trend is with boosting the fiber content of grain-based foods, in particular those marketed as ‘made with whole grains.’ “

According to Packaged Facts, the Dietary Guidelines for Americans 2010 has played a factor in the growing emphasis on whole grains and other inherent sources of fiber. U.S. legislation that requires baked foods served in public schools to contain no less than 51% whole grain, effective July 1, 2014, also is influencing the market. Currently at least half of grains offered to students during the lunch week must be whole grain-rich.