Machinery News
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Unlocking fibre’s potential: A strategic asset for health-forward formulation and brand growth
In the competitive food and beverage industry, the ability to make certified on-pack label claims is more than a marketing tool - it's a strategic asset that can influence consumer choice, build brand trust, and drive the commercial growth necessary to establish a successful brand. Most consumers are familiar with “high protein” or “no added sugar” as part of effective front-of-pack messaging. As the science and clinical validation around fibre and functional ingredients grow, front-of-pack claims will evolve even further, effectively becoming a shorthand for lifestyle alignment and perceived health benefits. In addition, as precision wellness, microbiome health, and clean label reformulations continue to rise, fibre is ideally positioned to become the biggest food ingredient trend and to take its rightful place in on-pack claims. Although the functional benefits of fibre are well-documented, and with consumer interest rising, an interesting dichotomy emerges. Food and beverage brands in the UK and Europe often fail to capitalise on the legal ability to claim fibre content, despite products being eligible to do so. And this means that if your brand’s product isn’t claiming its high fibre content, another brand will. A new frontier in on-pack claims Over the last decade, a surge in functional food claims has reshaped the way consumers shop. We’ve seen products with "High protein" and “Plant-based” become the default expectation in categories ranging from snack bars to breakfast cereals. As our understanding of gut and microbiome health grows, and with the increase in weight loss medications, resulting in side effects including nausea and diarrhoea, food and beverage products that support the gut will start to dominate. This is where fibre, and particularly gut-friendly prebiotic fibre, found in sources such as inulin, oat, barley, fructo-oligosaccharides and galacto-oligosaccharides can position itself in the food matrix. According to Mintel and Euromonitor trend forecasts, gut health remains one of the top five drivers of food and drink innovation heading into 2025. This is confirmed by the latest research by McKinsey, which notes that functional nutrition (food and beverages that claim to deliver health benefits) is growing. In the US, UK and Germany, up to half of consumers, and two-thirds of Gen Z and millennials, say they regularly purchase nutritional products, including fortified foods. This means that there are prime opportunities for companies to develop these products to meet demand. One key takeaway that emerges from the McKinsey research is that consumer perception about what is healthy. Rather than thinking of healthy food as only free from certain components, such as gluten or sugar, consumers are now actively looking for foods that include high-value components, including fibre. Yet, an audit of UK grocery aisles shows that fibre remains conspicuously absent from front-of-pack branding. And, while many products qualify for “source of fibre” or “high in fibre” claims under EU and UK regulations, they simply aren’t using them. So, what’s holding brands back? In many cases, it’s inertia or uncertainty. Although the tide is changing, fibre has historically suffered from an image problem with narrow associations of digestive health. As we learn more about the impact of fibre on gut health, it is deepening our understanding of the importance of fibre in new and reformulated food formulations. To ensure fibre’s place in the hierarchy of health claims, fibre suppliers to communicate not only its functional benefits in the food matrix, but also the compelling science and clinical studies that validate it. Formulators should see fibre for the compelling and multifunctional tool it is, particularly as new regulatory measures come in, which could accelerate reformulation strategies across the food and beverage sector. Two examples are the imminent Food Standards Scotland (FSS) nutrient profiling model, alongside HFSS (high fat, salt, sugar) restrictions, which will compel brands to rethink recipes to meet new criteria for advertising and claims. Fibre, often underleveraged, can be a powerful ally here. A formulation asset As the HFSS regulations continue to tighten, brands face increasing challenges in reducing sugar and fat content without sacrificing taste, texture, or consumer appeal in a range of products, including baked goods. In this context, fibre’s functional versatility offers a powerful solution. Many dietary fibres can replicate the bulk and mouthfeel of sugar or fat, allowing for cleaner, leaner recipes without compromising on indulgence or satisfaction. This makes fibre a valuable tool in achieving reformulation targets while preserving product quality. Beyond texture, fibre also contributes critical binding and structure-enhancing properties. This helps formulators maintain the integrity of baked goods, bars, and snacks even as sugar and fat are dialled back. Additionally, fibre can support satiety, offering functional benefits that align with weight management and portion control: two increasingly important aspects of consumer-led wellness. We are also seeing growing interest in fibre’s role in glycaemic control. Certain fibres help slow carbohydrate absorption, supporting blood sugar stability and enabling compliant claims for sugar-sensitive products. A fibre innovation partner To meet changing demand and the science-backed benefits of fibre to make an on-label claim, it's important to partner with an ingredient supplier that can interpret new regulations and has the technical know-how to stay ahead in a rapidly shifting marketplace. ACI Group partners with leading fibre solution providers to address complex challenges associated with both health-led innovation and regulatory compliance. From highly functional inulin-type fructans to resistant starches and oat beta-glucans, ACI provides a diverse toolkit to help you build better, cleaner, and more effective products. For more information, contact our team today. -Ends- For further media enquiries, please contact Louise Henderson at Think B2B Marketing Ltd. Tel: +44 1977 708643 Email: [email protected] More
Industry News
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MIFB 2025 Concludes on a High Note, Celebrating Global Innovation and Future-Ready Solutions in the F&B Sector
Drawing record attendance and global participation, MIFB 2025 featured over 500 companies and 12,000 trade visitors, with the 10th Malaysian National Coffee Championship, as well as the debut of the Malaysia Café Expo, jointly hosted with MSCA, spotlighting Malaysia’s specialty coffee and café culture. Strategic collaborations elevated the event’s industry impact, with impactful showcases such as the Knowledge Hub, MyFoodTech, as well as the Gastro Hub in collaboration with Malaysia PCA, and the debut of the Wine, Spirits & Beer Showcase, KUALA LUMPUR, 4 August 2025 — The Malaysian International Food and Beverage Trade Fair (MIFB) 2025 wrapped up its highly anticipated return with a resounding success, drawing over 12,000 trade visitors, 500+ exhibiting companies, and participants from more than 50 countries and regions. Held from 30 July to 1 August 2025 at the Kuala Lumpur Convention Centre, the event carried the theme Future-Ready F&B: Serving the Evolution of Trends, firmly establishing itself as ASEAN’s leading F&B industry platform. The event was officially opened by YB Datuk Chan Foong Hin, Deputy Minister of Plantation and Commodities, in a vibrant opening ceremony that gathered key industry leaders, strategic partners, and members of the media. In his keynote address, YB Datuk Chan underscored the importance of embracing innovation, sustainability, and agility in navigating the rapidly evolving global food landscape. “Over the years, MIFB has cemented itself as Malaysia’s premier stage for the entire F&B ecosystem, showcasing the diversity of our flavours while fostering innovation, partnerships and sustainable growth. The theme of MIFB 2025, Future-Ready F&B: Serving the Evolution of Trends, captures our industry’s transformation: adapting to consumer preferences, embracing digitalisation and innovating sustainably. It mirrors the mission of our plantation and commodity sectors.” said YB Datuk Chan Foong Hin, noting, “MIFB 2025 is a chance to see how far we have come and to learn from global best practice. I encourage all participants to engage in meaningful discussions, explore collaborations and discover new market opportunities.” Also delivering welcoming remarks were Chua Wee Phong, Group Chief Executive Officer of Constellar, and Kelvin Ngow, President of the Malaysia Specialty Coffee Association and CEO of Coffex Coffee. The ceremony concluded with a high-energy launch moment and a guided exhibition tour that spotlighted standout showcases, including MyFoodTech, Gastronomic Sensory Hub, and the debut of the Wine, Spirits & Beer Showcase. “With global industry experts sharing their expertise, this will be a great opportunity to explore the key consumer trends, sustainability imperatives, and technological advancements shaping the future of the F&B sector, ” said Chua Wee Phong, Group CEO of Constellar, adding, “As we navigate the challenges of an ever-changing world, our commitment to innovation and sustainability becomes even more crucial. The road ahead may be complex, but it is also filled with opportunity. Together, through collaboration, creativity, and resilience, we can build a robust, sustainable, and forward-looking food and beverage industry that continues to drive progress and growth in our respective countries and beyond.” At the heart of the fair was the MIFB Knowledge Hub, which tackled major trends through the pillars of Smart, Sustainable and Scalable F&B. Dynamic sessions led by global experts and industry leaders explored topics including AI-powered food systems, cold chain logistics, halal export readiness and sustainable sourcing. A special business track guided F&B brands on IPO preparation, market entry, and expansion through Malaysia’s halal economy, reinforcing the country’s growing stature as a global halal hub. Complementing this, the Halal Certification Workshop & Readiness Clinic provided actionable insights for both local and international exhibitors. The MyFoodTech zone highlighted transformative technologies in processing, packaging, and food logistics, while the Gastronomic Sensory Hub captivated guests with live masterclasses by Chef Ikhwan and the MalaysiaPCA National Culinary Team, blending innovation with culinary artistry. In a landmark collaboration with MSCA, MIFB 2025 hosted the 10th Malaysian National Coffee Championship (MNCC), the country’s premier platform for specialty coffee professionals. The finals featured top talent across four World Coffee Events (WCE)-sanctioned categories: Barista, Latte Art, Brewers Cup, and Cup Tasters, with winners securing the opportunity to represent Malaysia internationally. Running in parallel was the inaugural Malaysia Café Expo (MCE), a vibrant new space for café professionals, lifestyle entrepreneurs, and F&B buyers. Featuring exhibitors like Berjaya Starbucks Coffee, Dutch Lady | FrieslandCampina Professional, Boncafe, 103 Coffee, Dankoff, and more the expo offered insight into the future of café culture, from sustainable packaging to the latest in café tech. Another standout debut was the Wine, Spirits & Beer Showcase, curated in partnership with Crafted. The showcase featured immersive masterclasses such as “Cheers to Cheese”, “Whisky Through Time”, and “Hidden Gems of Portugal”, combining education with experiential tasting in a first-of-its-kind format for MIFB. With its forward-looking content, cross-border partnerships, and high-calibre visitor profile, MIFB 2025 reaffirmed its role as a key growth engine for the region’s food and beverage ecosystem. For more information about MIFB and future events, please visit https://mifb.com.my More
Exhibition News
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