BENEO will highlight the evolving role of fibre in nutrition and food innovation at Fi Asia Indonesia 2026 (16-18 September), where it will showcase how combining different fibre types can deliver complementary nutritional and formulation benefits.  

Globally, fibre has been gaining renewed attention, with “fibremaxxing” emerging as a social media trend that has repositioned fibre as a modern and sought-after nutrient. While the trend encourages higher fibre intake, consumers also need to consider fibre quality and diversity. Different fibre types have different structures, functions and benefits, making the right combination important for meeting different nutritional needs. BENEO sees an opportunity to move beyond simply adding more fibre and instead consider how different fibre types can work together — shifting the conversation from “fibremaxxing” towards “fibremixxing”.  

This is particularly relevant in Indonesia, where 96.7% of people aged five and above consume fewer than the recommended five daily servings of fruits and vegetables, according to the 2023 Indonesian Health Survey^[2]. While traditional Indonesian foods such as tempeh can provide a source of fibre, the statistic points to an opportunity for greater attention to fibre as part of a balanced diet.  

Different fibres vary in their structure, functionality, and how they are digested. BENEO’s fibre toolbox offers versatile solutions that enable brands to seize key market opportunities by leading with benefit-driven innovation. These solutions can work as standalone ingredients to deliver a prebiotic effect with chicory root fibres or to support heart health with whole grains, or work together. In addition, combinations of fibre with other functional ingredients can offer combined benefits.  

“Since different fibres interact with food matrices in very different ways, formulation expertise is key. With decades of research and application know-how across chicory root fibres, beta-glucan rich barley flours and other functional ingredients, BENEO can help manufacturers seamlessly integrate fibre enrichment to achieve a meaningful nutritional boost,” said Christian Philippsen, Managing Director, BENEO Asia Pacific.  

Leveraging the Fibre Wave: How Manufacturers Can Take the Lead  

1. Nourishing the gut microbiota with natural chicory root fibre

Prebiotics from chicory root (fructans) are soluble dietary fibre that reach the large intestine intact, where they are completely fermented by beneficial bacteria. Backed by extensive human clinical data from more than 30 years of studies, these fibres support a healthy microbiome and gut as a foundation for a healthy body. Proven effects go beyond digestive health, including weight management^[3] and mood improvement^[4].  

2. Promoting a healthy heart and satiety with barley beta-glucans

BENEO’s Orafti^® β-Fit is a wholegrain flour from barley. It delivers soluble, insoluble, fermentable, and viscous fibre all in one due to its unique matrix of beta-glucans, arabinoxylans, and cellulose. Thanks to their viscous properties, these fibres naturally thicken and delay the passage of food through the GI tract, prolonging the feeling of fullness. Beyond adding and pairing fibres, combining them with other functional ingredients creates promising opportunities.  

3. Fibre plus: Nutrient density with fibre and plant proteins

Nutrient density is becoming a key priority, particularly in the context of GLP-1 use, where smaller portions increase expectations for complete nutrition. While interest in fibre is growing, the nutrition conversation in Indonesia has remained more focused on protein. But the two do not have to be viewed separately.  

Combining fibre with plant proteins such as those derived from faba beans and rice can help support a broader range of nutritional needs. The two play complementary roles: plant protein can contribute to protein intake, while selected fibres can support areas such as gut health. Both macronutrients support satiety—in combination, they are ideal companions for making weight loss journeys easier to manage. For manufacturers, bringing them together offers a way to build on an established consumer priority while introducing fibre as the next phase of innovation.  

Visitors to Fi Asia Indonesia 2026, taking place at Jakarta International Expo from 16–18 September, can visit the BENEO booth at B1D28 to learn how approaches such as fibremixxing, nutrient density and sugar reduction can be incorporated into food and beverage products that combine nutritional benefits with appealing taste and texture. Visitors can experience these concepts first-hand through a range of tasting prototypes, including a fibre-enriched matcha foam, a plant-based brookie and no added sugar gummies, all developed with a focus on increasing fibre intake.

[1] Ministry of Health, 2023 Indonesian Health Survey

[2] Ministry of Health, 2023 Indonesian Health Survey

[3] Reimer RA, Theis S, Zanzer YC. The effects of chicory inulin-type fructans supplementation on weight management outcomes: systematic review, meta-analysis and meta-regression of randomized controlled trials. Am J Clin Nutr. 2024 Sep 21:S0002-9165(24)00751-2. doi: 10.1016/j.ajcnut.2024.09.019. Epub ahead of print. PMID: 39313030.

[3] World Health Organization, Obesity and Oveweight, 1 March 2024, https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight  

[4] Jackson PPJ, Wijeyesekera A, Williams CM, Theis S, van Harsselaar J, Rastall RA, (2023) Inulin-type fructans and 2’fucosyllactose alter both microbial composition and appear to alleviate stress-induced mood state in a working population compared to placebo (maltodextrin): the EFFICAD Trial, a randomized, controlled trial. The American Journal of Clinical Nutrition. Published 29 August 2023, DOI: https://doi.org/10.1016/j.ajcnut.2023.08.016