Fibre

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Fibre is a revealing place to begin. Many non-digestible carbohydrates are not classified as essential nutrients in the strict biochemical sense, yet their structure, physical behaviour and interactions with food and digestion matter profoundly.

Questions we explore

We explore dietary fibres, polysaccharides, botanical sources, molecular composition, hydration, viscosity, structure and variability between materials. How do processing and formulation change their behaviour? What can existing evidence tell us about physiological interactions and digestive function?

Emerging possibilities

Fibre-related knowledge may inform formulations, formats and processing approaches in several categories. Earlier material investigations provide questions to revisit, not a licence to claim one uniform effect for every fibre or application.