Soluble fiber to beef up processed meats’ nutritional profile
The LuraLean fiber range is derived from glucomannan, from the roots of the konjac plant, and has previously been marketed as a tool for weight loss in beverages and supplements because it absorbs water to form a gel in the stomach, promoting a feeling of satiety.
The company said that this function is also why its LuraLean soluble fiber is particularly beneficial in meat products: Its water absorption lengthens their shelf life.
President of AHD International John Alkire said: “Because LuraLean retains moisture, it helps to improve the shelf life of meat products, in addition to enhancing the nutritional profile by adding high levels of fiber.”
The company said that the ingredient could be added to sausages, meat patties, chicken nuggets and other processed meats.
Alkire added: “Incorporating LuraLean into meat products can cut the fat content by 50 percent, delivering a healthier option to the consumer, without altering the taste. LuraLean's low cost also makes it a viable option for the majority of food manufacturers.”
The case for fiber
In addition to helping manufacturers that are moving towards healthier formulations, AHD hopes that added fiber will appeal to consumers who are increasingly seeking foods that are good sources of dietary fiber.
Figures from Datamonitor’s Product Launch Analytics show that the percentage of new food products launched in the US that claim to be high in fiber hit 6.3 percent in 2008, up from 5.2 percent in 2006. The market researcher said fiber has become an ingredient of choice for products targeting health conscious consumers and products designed to help combat obesity.
Interest in dietary fiber has also been growing with scientific studies linking increased intake to reduced risk of cardiovascular disease and some cancers.
Soluble fiber in particular has been researched for its benefits to digestive health, as well as weight management since it can boost satiety.
A 2008 International Food Information Council survey found 77 percent of people are proactively trying to consume additional fiber.
