Sweet, Sweet Fibermaxxing: The Benefits of…

While the protein craze still reigns in food trends, fiber is making its debut as the opposing force. Product developers are capitalizing on a fad known as “fibermaxxing” that encourages balanced eating, but the challenge in making fiber hold an appetizing taste without sacrificing its nutritional benefits can be solved with the correct application of honey.

While honey’s position as a sweetener doesn’t hold a high-fiber reputation (honey is not a meaningful source of dietary fiber), its sweet flavor makes it a natural pairing to food products that promote an increased fiber content. This guide will discuss the role honey plays in masking off flavors when adding dietary fiber to products, along with providing real-world examples to inspire your next great fiber formulations.

Does Honey Make Fiber Taste Good?

As a sweetener and flavor masker, honey holds serious power beyond simply tasting great. The pH balance of honey is surprisingly low, averaging at around 3.9, falling somewhere between a tomato and vinegar on the scale. Its acidic quality lends to blending with basic compounds and can help balance diverse fiber applications.

As a multi-carbohydrate system, honey’s sweetness is present throughout the eating experience. Beyond its household position as a sweetener, honey is a source of over 25 carbohydrates in a mix of simple and complex sugars. This amount and the complexity it lends to a formulation means that honey’s sweetness doesn’t fade fast. The various types of sugar extend the lifespan of honey’s flavor presence, keeping products with long-lasting notes that increase value and marketability.

How Can Manufacturers Use Honey in Functional Fiber Products?

Even before protein became trendy, the population’s levels of adequate fiber intake have been lacking for some time. A 2022 study states that the average amount of fiber consumption for men and women ranges from 15 to 26 grams per day, where the global recommended average ranges from 20 to 35 grams per day.

To close the gap for fiber deficiencies in the average diet, manufacturers can turn to whole grains, oats and bran to provide dietary fiber. However, when additional fiber is introduced to processed foods, the result can yield unpleasant tastes that need mitigation. To offset the negative effects of extra fiber, honey works with the compounds to offer a comforting, familiar flavor that masks any bitter, bland or dry components.

What Are Some Examples of High-Fiber Products Sweetened with Honey?

Product developers can use honey in tandem with other ingredients to capitalize on a trend that’s in its infancy. Popular vehicles for high-fiber foods are cereals and granola, which can taste bland without sweeteners like honey. Popular made-with-honey high-fiber cereals and granola products that dominate the market include Fiber One Honey Clusters, Kashi GO Honey Almond Flax Crunch and others.

As an additional benefit, honey can function as an effective binding agent. Snack foods such as granola bars benefit from honey’s viscosity, as exhibited in products like Nature Valley Oats n’ Honey bars and KIND Healthy Grains bars.

A recent trend in sparkling beverages leads the charge for drinkable fiber, where products like BeePop and Honeypop Prebiotic Soda rely on honey to create complexity against the neutral to slightly sweet flavors of liquid fiber.

Overview: Using Honey for Food and Fiber Formulations

Staying on top of trends is only part of the mission. By taking an informed approach to honey-sweetened food and beverages, product manufacturers can take advantage of a health-conscious additive that works across health and marketability categories.

Do you have a fiber-forward product idea? Email [email protected]
for more information about adding honey to your high-fiber formulation.