Also Known as Good Source of Fiber, Excellent source of Fiber, Rich in Fiber or High Fibre
What is High Fiber?
High fiber is a claim that can be made on food products when they contain 5 grams or more of fiber per serving. This claim is regulated by local food safety authorities such as the FDA in the US and the EU Commission.1
In the US, the high fiber label may be used in food products containing 20% or more of the Reference Daily Intake (RDI) or the Daily Reference Value (DRV) per reference amount customarily consumed.1
Other classifications or claims around fiber are: 1
Low fiber: food containing 5% or less of the DRV per serving
Good source: food containing 10-19 % of the DRV per serving
The Daily Recommended Value for fiber is 25 g per day based on a 2,000 calories diet.
In the EU, high fiber claims are made following the established guidelines in EU Commission Regulation NO 1924/2006. This regulation establishes the claim that “High Fibre” can only be made or any claim that may be interpreted as such by the consumer when the food product contains 6 grams of fibre per 100 grams of product, or at least 3 grams of fibre per 100 kcal.2
Other classifications or claims around fiber in the EU are: 2
Source of fibre: food containing at least 3 grams of fiber per 100 g or at least 1,5 grams of fiber per 100 kcal can use this term.
In the baking industry, high fiber claims are commonly used for products containing whole grains from barley, oats, rice, soya, pea, and pulses.
The development of the term High Fiber and other nutritional labeling claims began in the late 1980s. Health concerns associated with high-calorie diets increased the interest in developing guidance tools for consumers, and thus the development of nutritional claims in food products.3
In 1989, the National Research Council published the report Diet and Health: Implications for Reducing Chronic Disease Risk which emphasized the relationship between diets and chronic diseases. The publishing of this report incentivized the need for developing mandatory nutrition labels in all food products, and the eventual establishment of the daily recommended limits and “high in” and “good source” claims.3
Fibre inclusion has several functions in bakery products:4
Increased dough water holding capacity.
Characteristic nutty flavor when using nuts or whole grains.
Increased dough hardness and unique textures.
Browner and darker colored bread.
High fiber diets are associated with several health benefits, such as:5
Increasing fiber content of bakery products may have several effects on dough, batter and final product functional properties, thus some consideration should be taken into account when manufacturing this type of bakery products.
European Commission (EC). Commission Regulation (EU) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal Of European Communities, 20 December 2006. Accessed 19 December 2021.
Wartella, Ellen A., Alice H. Lichtenstein, and Caitlin S. Boon. “Examination of front-of-package nutrition rating systems and symbols.” Phase 1 report. Institute of Medicine (IOM) (2010).
Cauvain, Stanley P., and Linda S. Young. Baked products: science, technology and practice. John Wiley & Sons, 2008.
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