Exploring prebiotic ingredients usage: Contrasting Trends in Common Food products vs. Infant Nutrition
The utilization patterns of prebiotic ingredients reveal distinct strategies in infant nutrition compared to other food sectors, reflecting refined approaches to digestive health and nutritional optimization.
In the realm of infant nutrition, galactooligosaccharides (GOS) and fructooligosaccharides (FOS) dominate global usage, closely mimicking human milk oligosaccharides (HMOS). Complementary ingredients like inulin, polydextrose, and isomaltooligosaccharides (IMOS) are carefully selected to emulate the nutritional benefits of breast milk in infant formula.
Based on a recent study by Giract on "Inulin, FOS, and Soluble Corn Fibre Market Opportunities," the formulation of infant formula emphasizes specific prebiotic ingredients tailored to support infant gut health. According to our analysis, FOS Powder 90%+ leads with over 60% usage, followed by inulin at around 15%, and resistant dextrin/maltodextrin with varying concentrations. The specialized focus on infant health and stringent regulatory standards drives the specific selection and predominant usage of prebiotic ingredients in infant formula, contrasting with the broader, more flexible approach seen in other food sectors.
Distinct utilization patterns of prebiotic ingredients in infant nutrition versus other sectors underscore strategic approaches to digestive health and nutrition. Infant formula prioritizes specific prebiotics for regulatory compliance and gut support, while other sectors adopt a more flexible approach.
Moreover, while infant nutrition focuses on mimicking the composition of breast milk to support infant health, other food sectors prioritize various factors such as taste, texture, and functional benefits, leading to a divergence in prebiotic ingredient selection and usage trends. Understanding these contrasting strategies is vital for meeting diverse consumer needs. Join our webinar for deeper insights into prebiotic trends across food sectors.
About the authors:
Ashwin Raj N in Raj is a senior research analyst who has been with Giract for over three years. He holds a bachelor’s degree in food technology from Anna University, Chennai. Ashwin has taken part in diverse projects such as probiotic cultures, insoluble fibers, added-value savory ingredients, starch demand, hydrocolloids, and numerous confidential initiatives. He can be contacted at ashwinraj@giract.com
Smita Kumbhar is a Senior Research Analyst at GIRACT. She has a Bachelor’s degree in Food Technology. She has worked on several projects such as savory ingredients, maltitol and pea protein for India & ASEAN and meat and seafood analogs for Europe region. She can be contacted at smita@giract.com