Fibre and Reformulation: Navigating the New Consumer Trend

This webinar is organised by IFST Food Science & Nutrition SIG

Consumer interest in fibre is accelerating, with “fibre‑maxxing” emerging as a prominent social‑media trend. Food companies are beginning to respond, but increasing fibre in products while maintaining taste, texture, and clean‑label expectations presents real formulation challenges.

This webinar will explore why fibre matters, current UK intakes, and the practical ways consumers and manufacturers can boost fibre in everyday foods. We will look at how recipes can be reformulated to include more fibre, whether through traditional ingredients or novel sources, and how this intersects with other priorities such as high protein, sugar reduction, and clean label.

Bringing together perspectives from policy, ingredient suppliers, and product developers, the session will offer a concise, real‑world view of what the fibre trend means for industry. Short talks from FDF, Tate & Lyle, and M&S will build a joined‑up picture of consumer demand, technical feasibility, and commercial application, followed by an open Q&A.

What participants will learn:

• Fibre requirements and intakes
• Different approaches to increasing intakes
• Recipe modification, drivers and constraints

Target audience:

• Students, NPD professionals

Price: IFST Members - Free, Non-members - £100

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