Nutritional Claims

We’ve all heard the terms ‘clean label’, ‘added fibre’, ‘lower in fat’, and much more in terms of functionality of ingredients to meet consumers’ demands. Below we will further explore the back of pack marketing claims that are achievable with our range of ingredients. 

Nutritional claims we will explore in further detail: 

  • Fibre
  • Protein
  • Lower Fat

Consumers nowadays aren’t afraid to speak their mind about what they want from their food choices, beverage options, and even their health and wellness supplements. So where do you start on meeting those demands but also ensuring key product characteristics are maintained? 

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Fibre is at the forefront of everyone’s minds and as part of a healthy balanced diet it is recommended that we should be aiming to eat around 30g of the macronutrient per day, however according to World Health Organisation, many adults are only eating an average of about 18g daily. It therefore comes as no surprise that shoppers are looking for easier ways to increase their fibre intake. Take a look at some of our ingredient benefits to achieve high fibre claims: 

  • Functional ingredients boost your fibre contents and provide stability, binding and gelling in your applications
  • Agar at 1.5% provides over 1/3 of the fibre needed in your finished product to make a “source of fibre” claim
  • Locust Bean Gum at 1% in your recipe provides over 1/4 of the fibre in your finished product to make a “source of fibre” claim

There’s a long list of ingredients that we supply that can achieve a source of fibre claim; Pectin, Agar, Sodium Alginate, Guar Gum for example. 

Protein claims are based on the finished product’s total energy value, minimal quantities of gelatine assists in making a ‘source of protein’ claim on consumer goods packaging. Here we would recommend all our gelatine ingredients; bovine, chicken, fish and porcine. 

Finally, our hydrocolloid functional ingredients are low in fat, making them suitable for your fat reduced products to aid binding, emulsifying and gelling to extend shelf life and stability. Ingredients we would recommend:

  • Guar Gum
  • Pectin
  • Carrageenan
  • Agar
  • Locust Bean Gum
  • Xanthan Gum 

Recently, ‘low in fat’ has moved down the priority list, making way for high fibre, low sugar, high in protein claims, but it’s still a key marketing proposition, which we can help you to achieve. 

In summary, with so many aspects to consider, change and evolve to keep on top of fast paced trends, we are offering solutions and knowledge that will keep your products in the spotlight and meeting consumer demands. Whether it’s transforming your current range, or adding to your portfolio, we can assist in providing the right advice on choice of ingredients that also maintain texture characteristics that consumers expect. 

What’s next?
Contact our team using the form below to request a free, bespoke sample pack that will include our key ingredients and recipe suggestions. Our NPD team will be on hand to offer advice and technical support to create recipes that suit your consumer demands.  

Further questions – Email for more information, or use the contact form below. 


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