BENEO pitches fibermaxxing 2.0 at IFT 2026

BENEO used IFT FIRST 2026 in Chicago to argue that the next phase of fiber marketing is about quality, not just quantity. The company highlighted ingredient combinations meant to help food makers deliver gut health, satiety, sugar reduction and better nutrition in smaller portions.

Why it matters: - Social media-driven fibermaxxing has boosted consumer attention on fiber and widened awareness of the fiber gap in the U.S. - More than 90% of women and 97% of men in the U.S. still do not meet recommended daily fiber intake levels. - BENEO is positioning itself to help manufacturers turn that awareness into products with more functional benefits, better taste and cleaner labels.

What happened: - BENEO spotlighted fibermaxxing 2.0 at IFT FIRST 2026 in Chicago. - The company framed the trend as a shift from eating more fiber to choosing the right mix of fiber types. - BENEO featured booth S425 as a coffee-bar-inspired tasting stop for attendees. - The company pointed visitors to its website, its news page and its LinkedIn page for more information.

The details: - Kyle Krause, BENEO regional product manager for functional fibers and carbohydrates in North America and global product manager for BENEO’s beta-glucan-rich whole-grain barley flour, said fiber benefits are about balance and fiber diversity. - BENEO said different fiber structures affect food matrices differently, making formulation expertise important for preserving taste and texture. - Chicory root prebiotics, or fructans, are soluble fibers that reach the large intestine intact and are fully fermented by beneficial bacteria. - BENEO said chicory root fibers can support on-pack structure/function claims such as “promotes healthy gut bacteria” or “supports the vitality of healthy gut flora” at 0.75 g per serving. - BENEO said human clinical data spanning more than 30 years supports the microbiome and gut-health benefits of chicory root fibers. - The company said those fibers also have documented effects beyond digestive health, including weight management and mood improvement. - Orafti® β-Fit is a wholegrain barley flour that combines soluble, insoluble, fermentable and viscous fiber from beta-glucans, arabinoxylans and cellulose. - BENEO said the viscous properties of barley beta-glucans help thicken foods, slow GI passage and prolong fullness. - The company said brand owners can use satiety, appetite control, whole-grain energy and FDA-approved heart-health claims with the barley ingredient. - Chicory root fiber and short-chain fructo-oligosaccharides, or scFOS, from sugar beet can replace sugar and, in some formulations, fat while raising fiber and lowering calories. - BENEO said chicory root fiber has a proven prebiotic effect at 3 grams per day. - The company said the fibermaxxing focus is moving from “more” to “better,” with nutrient density becoming more important as GLP-1 use increases demand for complete nutrition in smaller portions. - BENEO said pairing fiber with plant-based proteins from faba beans and rice can support gut health, satiety and muscle maintenance.

Between the lines: - BENEO is using the popularity of fibermaxxing to sell a broader formulation message, not just a single ingredient story. - The pitch aligns with consumer demand for foods that deliver multiple benefits in one bite, especially as people look for higher nutrient density without sacrificing taste. - The company is also tying fiber innovation to two major food trends: sugar reduction and GLP-1-era portion shrinking.

What's next: - BENEO wants manufacturers to combine fiber diversity, plant protein and sugar reduction in new product launches. - The company is asking attendees and brand owners to test ingredients and taste applications at booth S425 during IFT FIRST 2026. - BENEO said it will continue promoting fiber science, nutrition research and application support through its Institute and Technology Center.

The bottom line: - BENEO is betting that fiber’s next growth phase will be won by products that do more than add grams; they have to deliver measurable function, better nutrition and good texture too.