Dietary Fibers on the Rise

For some time now, much of the focus in nutrition has been on proteins. In the process, another important component of a balanced diet has somewhat fallen out of the spotlight: dietary fibers.

The Rise of “Fibermaxxing”

A social media trend known as “fibermaxxing” is currently bringing dietary fiber back into focus. The idea is to consciously increase daily fiber intake in order to support digestion, prolong satiety, and promote overall well-being. Users share their meals featuring ingredients such as seeds, legumes, and whole-grain products. Despite the growing attention, the core issue remains: many people still fail to reach the amount recommended by nutritional societies.

The Importance of Dietary Fiber Recommendations

In Switzerland, the recommended intake for adults aged 18 to 65 is 30 grams of dietary fiber per day. Why is this recommendation important? Fiber not only aids digestion but also helps maintain a lasting feeling of fullness, stabilizes blood sugar levels, and can lower cholesterol. It plays a key role in maintaining a healthy gut microbiome and is increasingly the focus of research concerning the risk of certain lifestyle-related diseases. Those who meet the recommended intake benefit in multiple ways.

Diversifying the Diet with Fiber

A fiber-rich diet naturally adds more variety to the plate — with vegetables, legumes, whole grains, and fruits serving as natural sources. In today’s nutrition discourse, it’s worth broadening the perspective: it’s not just proteins that count, but the entire spectrum of macronutrients. Dietary fibers are not a relic of past nutrition trends, but a contemporary contribution to health.

SANACEL®: Fiber Innovation in Food Production

This is precisely where the SANACEL® portfolio from CFF comes in — enabling easy integration of dietary fibers into industrially produced foods. These high-quality, natural fiber concentrates are derived from plant-based raw materials and, depending on the product, from valuable by-products of other industries. They are used, for example, in baked goods, meat and meat alternatives as well as snacks. SANACEL® fibers also stand out for their functional properties: they improve texture, consistency, and product stability while increasing water and oil-binding capacity.

Conclusion: Making Fiber Easy and Enjoyable

In this way, SANACEL® dietary fibers help enhance the nutritional value of products and make it easier for consumers to enjoy a fiber-rich diet.

Contact Us!

For more information about our manufacturing partners and related products please contact us: hc.noitirtuntcelesobfsctd-7b2313@yriuqni

Additional literature:

Schweizerische Gesellschaft für Ernährung (SGE). (2022). Referenzwerte für die Nährstoffzufuhr. Bundesamt für Lebensmittelsicherheit und Veterinärwesen (BLV). more information >

Bundesamt für Lebensmittelsicherheit und Veterinärwesen (BLV). (2025). Schweizer Ernährungsstrategie 2025–2032. Förderung einer ausgewogenen und nachhaltigen Ernährung in der Schweiz. more information >

Dagbasi, A. et al. “Diet shapes the metabolite profile in the intact human ileum, which affects PYY release,” Science Translational Medicine, Juni 2024, DOI: 10.1126/scitranslmed.adm8132

Darzi, J. et al. (2011). “Do short-chain fatty acids have a role in appetite regulation?” European Journal of Clinical Nutrition, DOI: 10.1038/ejcn.2010.219

Sleeth, M. L. et al. (2010). “Free fatty acid receptor 2 and nutrient sensing: a proposed role for fibre, fermentable carbohydrates and short-chain fatty acids in appetite regulation,” British Journal of Nutrition, DOI: 10.1017/S0007114510000619

Pham, T.T., et al. (2023). “Dietary fiber intake and cardiovascular disease: a systematic review and meta-analysis.” European Journal of Nutrition. DOI: 10.1007/s00394-023-03198-7

Stephen, A.M., et al. (2017). “Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health.” Nutrition Research Reviews, 30(2), 149-190

Reynolds, A., et al. (2019). “Carbohydrate quality and human health: a series of systematic reviews and meta-analyses.” The Lancet, 393(10170), 434-445.

Makki, K., et al. (2018). “The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease.” Cell Host & Microbe, 23(6), 705-715.

Share the Post:

More Posts