Groundbreaking Research on Fiber Fortification

A groundbreaking study led by experts from Tate & Lyle, renowned for their commitment to enhancing the nutritional profile of food and beverages, in collaboration with Creme Global, a leader in data analytics, presents remarkable evidence of the vast public health benefits achievable through fiber fortification in commonly consumed food products across China.

Significant Findings

This landmark research, published in the esteemed peer-reviewed journal BMJ Open, is the first of its kind in China and showcases how boosting fiber content in popular items such as flavored dairy, breads, and fermented sauces can significantly elevate fiber intake among both adults and children, thereby reducing the occurrences of grave health issues like type 2 diabetes and cardiovascular diseases (CVD).

Potential for Increased Fiber Intake

The study reveals an incredible potential: it could enable 48% of adults and 54% of children to meet the recommended daily fiber intake. Currently, only 10% of adults and 22% of children in China achieve the recommended daily fiber consumption. The Chinese Nutrition Society advocates a daily intake of 25g-30g of fiber for adults and a tailored amount for children based on their age plus an additional 5g.