Functional fiber trends & the GLP-1 era

Why functional fiber matters today

Healthy eating is now the central force behind food and beverage reformulation. Within this shift, fiber sits at the intersection of three converging consumer drivers:

• The persistent fiber gap — consumers typically consume ~15 g/day versus the 25–30 g/day recommended.
• Escalating interest in digestive wellness and the gut microbiome.
• The influence of GLP-1 solutions on eating behavior — driving demand for nutrient-dense, portion-controlled foods and snacks that support satiety and overall wellbeing.

Fiber enrichment now functions as a strategic tool in product development — helping to improve the nutriscore, reduce sugar, enhance digestive comfort, and boost functional value per serving without altering familiar formats.

Nexira’s portfolio — including Fibregum™ and inavea™ PURE ACACIA — responds directly to this need with >90% soluble fiber* from natural origins, enabling clean-label positioning and broad application.

Beyond gut health — Satiety, weight management & functional support

Digestive wellness is no longer just about comfort — today’s consumers connect it to weight management, satiety, and metabolic resilience.

Acacia fiber aligns with these evolving needs because of its:

• Gentle fermentation profile
• Strong prebiotic effect at ~10 g/day
• High digestive tolerance, including for sensitive populations

In parallel, the GLP-1 era is reshaping consumption: smaller portions, sugar reduction, high-protein needs and comfort-oriented gut support.

This is where acacia fiber is particularly relevant — FODMAP-friendly, gradual fermentation, suitable even for IBS people. Inavea™ and Fibregum™ are great digestive support. Nexira also offers natural solutions for weight management and appetite control with Carolean™, a complex combining nopal and carob. Fibregum™ and Carolean™ are a great combination for a full solution: digestive support + appetite control.

Soluble vs. insoluble fibers — Enhancing solubility & sensory potential

For today’s consumers, functional ingredients must deliver sensory experience, not compromise it.

inavea™ PURE ACACIA supports this evolution:

• 100% solubility in hot & cold water
• Low viscosity for pleasant mouthfeel
• Excellent stability to pH and thermal processing

This makes it suitable across formats — from clear functional beverages to bars, bakery products, and nutritional powders — without thickening or precipitation.

Market innovations include:

• Prebiotic beverages that remain transparent such as a prebiotic soda
• High-fiber, low-sugar baked goods with enhanced texture. Using acacia will bring the fiber content and improve the sensory experience by stabilizing the texture: the cookie is chewier and less crumbly.
• In a nutritional powder, if you use inavea™ carob acacia, you can talk about microbiome diversity, and the ingredient will bring a pleasant mouthfeel to your beverage.

This proves that functional fiber can enhance sensory appeal and indulgence.

Prebiotics & the microbiome — A growing opportunity

Consumer awareness of prebiotics has surged alongside interest in gut health. Microbiome awareness has exploded: 76% of functional food & beverage consumers now know prebiotics vs 47% in 2022. As noted in industry trend analysis, food and beverage brands are increasingly prioritizing high-protein, fiber-rich, functional foods with multiple health credentials.

Acacia fiber sits firmly at the heart of the prebiotic movement. Backed by more than 40 studies, it has been demonstrated that acacia fiber can:

• Increase beneficial microbes like Bifidobacteria & Lactobacilli
• Support short-chain fatty acid (SCFA) production
• Improve transit regulation and gut barrier function

These functional properties allow mainstream formats — from drinks to snacks — to carry both fiber and prebiotic benefits without compromising enjoyment.

Overcoming formulation challenges in indulgent foods

In indulgent categories such as bakery, snacks, and dairy alternatives, the primary challenge for fiber fortification is balancing nutrition with sensory quality:

• Texture
• Sweetness perception
• Process stability

Here, acacia gum acts as a multi-functional solution:

• Neutral taste and low viscosity
• Moisture-stabilizing properties
• Bulking functionality to support sugar reduction

In baked goods, it can improve crumb structure and moisture retention. In bars, it aids binding and water activity control. By seamlessly integrating fiber enrichment with positive mouthfeel effects, brands can create products that are both functional and indulgent.

Personalized nutrition — Fiber as a foundational nutrient

Looking ahead, fiber is poised to play a central role in personalized nutrition strategies due to its deep connections to the microbiome and overall impact — from immunity to metabolism and brain health.

As dietary priorities become more individualized (e.g., digestion support, GLP-1-aligned eating patterns, satiety, emotional wellbeing), tailored fiber solutions that meet specific needs are an evolving frontier in functional formulation.

Looking for customized support for your product development ? ⤵️

Juile Impérato
Marketing & Communication Manager, Nexira

Source: Innova Market Insights
*To check according to local regulations.
This communication is not intended to the final consumer. It provides scientific information for professionals only. Communication to final consumer has to be checked according to local regulation in force, since the conditions of use are beyond our control. This statement has not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease.