Despite ongoing research, our understanding and definition of fibre still does not match the needs of food and feed industries. A recent FOSS conference called ‘Re-think fibre’ set out to shed more light on the complex area.
Something that can be said about fibre analysis with certainty is that it’s complicated, both in terms of methods and definitions. The differences across food and feed add another dimension to the fibre universe. Nonetheless, the ‘Re-think fibre’ event set out to boldly go where no FOSS conference has gone before with a day of presentations and discussion aimed at taking a fresh look at how to test fibre in food and animal feed.
Challenges in the laboratory and in the feed mill
From a laboratory angle, FOSS laboratory segment manager, René Fuhlendorff noted how the definition of fibre and its value for human and animal metabolism has shifted immensely since Fibre analysis methods were originally defined 150 years ago. “The original definition of Fibre, simply defined as what we can measure empirically, has moved towards a new definition of dietary fibre that includes a clarification of important fibre constituents as well as their nutritional value,” he said.
Co-hosting the event, FOSS feed market manager Laura Locatelli said: “More pressure on limited resources and price volatility means that feed producers can no longer rely solely on commodity ingredients such as corn, wheat and soya. By-products are becoming increasingly important as an alternative, but how do we determine the fibre content in these products?”
A better analytical characterization will not only help us to determine how much of an interesting by-product we can include in a formula, but also to decide whether the addition of feed additives or pre-treatment is necessary. And, as with food laboratories, more interesting opportunities emerge when dietary fibre is brought into the picture.
Challenges in the laboratory and in the feed mill
From a laboratory angle, FOSS laboratory segment manager, René Fuhlendorff noted how the definition of fibre and its value for human and animal metabolism has shifted immensely since Fibre analysis methods were originally defined 150 years ago. “The original definition of Fibre, simply defined as what we can measure empirically, has moved towards a new definition of dietary fibre that includes a clarification of important fibre constituents as well as their nutritional value,” he said.
Co-hosting the event, FOSS feed market manager Laura Locatelli said: “More pressure on limited resources and price volatility means that feed producers can no longer rely solely on commodity ingredients such as corn, wheat and soya. By-products are becoming increasingly important as an alternative, but how do we determine the fibre content in these products?”
A better analytical characterization will not only help us to determine how much of an interesting by-product we can include in a formula, but also to decide whether the addition of feed additives or pre-treatment is necessary. And, as with food laboratories, more interesting opportunities emerge when dietary fibre is brought into the picture.
