Most people are not getting enough fiber in their diet. To make a change, we need to enjoy consuming it. Researchers from the University of Copenhagen have created a “disguise” that addresses the unpleasant dry and gritty feeling that often comes with fibers.
Imagine drinking juice with wheat bran mixed in; you might envision an unappealing gritty texture that would deter you from enjoying it.
This unpleasant sensation is commonly linked to insoluble dietary fibers found in wheat bran, vegetables, and whole grains. Unfortunately, this discomfort contributes to the fact that many people around the world are not consuming enough fiber, which is vital for good health. A low fiber intake is associated with higher risks of heart disease, diabetes, and colorectal cancer, and it is estimated to cause around a million deaths each year.
“It’s straightforward: if we don’t like it, we won’t eat it. Grainy flour is not enjoyable — that’s what insoluble dietary fibers often feel like, especially when added to liquids like yogurt, juices, and other drinks,” explains Professor Lilia Ahrné from the University of Copenhagen’s Department of Food Science.
While insoluble fibers work well in baked goods, many other food products present a different challenge due to the dry, grainy sensation they create in the mouth — similar to feelings experienced with red wine and green tea — which most people find unappealing.
“This limited appeal of fiber-rich foods and beverages is why it’s crucial to discover ways to add fiber to more products without creating negative eating experiences. The wider the range of tasty fiber-rich options, the more likely people are to increase their fiber consumption. We now have a promising solution,” says Lilia Ahrné.
Transforming the Experience
Ahrné and her team of researchers from Denmark and other nations have devised a technique to ‘disguise’ fibers, effectively enhancing their taste and texture.
Taking cues from foods like chia seeds that naturally have a soft, gel-like layer, the researchers encapsulated pea cell-wall fibers within a gel, creating a smooth coating around the fiber particles.
“The gel covering gives fibers a velvety feel, similar to cream on the tongue, preventing individual particles from making contact with the tongue. Since the gel is as soft as tongue tissue, it doesn’t trigger the sensory receptors that would perceive a gritty texture,” explains Gabriele D’Oria, a former PhD student in the Department of Food Science, now a postdoctoral researcher at INRAE – Université Paris-Saclay, and the primary author of the research article on the study.
Testing with a trained tasting panel showed that subjects perceived up to 52% fewer fibers, while the gel reduced the gritty sensation by 42% and dryness in the mouth by 36%.
“Our tests demonstrate that gel coating is effective. The gel can be refined and adapted for various applications, and fundamentally, this method is applicable to all types of food and beverages,” says Gabriele D’Oria.
The gel is flavorless and odorless, made from gellan gum, which is produced by bacteria and is already used in the food industry for various purposes. Moreover, the process is fast and efficient.
“In lab tests, I could create thousands of coated fiber particles in just seven minutes. Scaling up for larger production is certainly feasible. Imagine large silos that could generate tons of these coated fiber particles,” shares Gabriele D’Oria.
Advantages for Senior Health — and the Environment
Ultimately, the researchers aspire for their innovation to help tackle a growing health challenge:
“We’re facing a global nutritional challenge that will increase as the population ages. Older adults consuming insufficient fiber are more susceptible to digestive problems, unexpected weight loss, and overall weakness. Thus, there is a pressing need to create fiber-rich products that people will enjoy,” says Lilia Ahrné.
The researchers see potential for applying gel coating in liquid products such as juices and drinkable yogurts.
Additionally, these hidden fibers could offer an environmentally friendly dietary option, as Ahrné remarks:
“We’re all aware of the need to transition to more plant-based diets. By addressing the negative perceptions associated with dietary fibers, we can better utilize fiber-rich by-products, like bran from grains, in a sustainable manner.”
