Fiber gap

It can be a challenge to achieve the daily recommended value of fiber (28g for a typical 2,000 calorie/day diet in the U.S.) by simply consuming foods that are naturally high in fiber. In fact, there’s a fiber gap between adequate intake and actual intake for the majority of consumers.

Wellness fiber gap cirle header
Wellness fiber gap fiber challenge



Taking in enough dietary fiber on a daily basis is challenging for today’s consumers, who are faced with busy lives that often prevent them from eating a balanced diet. In fact, most people consume less fiber than recommended. They also often find that it can be difficult to increase fiber intake just by consuming additional fruits, vegetables and legumes.

Wellness fiber gap adequate vs actual fiber graph

Adequate vs. actual fiber consumption

The current Daily Value (DV) for total dietary fiber in the U.S. is 28g per day (for a typical 2,000 calorie per day diet). Studies show that actual intake can fall far below adequate intake.

Consumers want to fill their fiber gap

Though consumers may be focused on adding fiber to their diet, they often fall short.

Wellness fiber gap uniquely suited


uniquely suited to close the fiber gap

Food manufacturers can help close this gap by offering fiber-enriched products—simply by adding Fibersol® to their formulations. Well-tolerated Fibersol® allows for positive nutrition and indulgences with minimal gastrointestinal discomfort—from morning to night.

Wellness fiber gap problem solver

Fibersol®: the problem-solver

Effective and well tolerated
With products containing fiber ingredients that are less tolerated than Fibersol®, consumers may feel discomfort as they nourish and snack throughout the day. Comfort is of the utmost importance to consumers, who may abandon their efforts to consume more fiber if they encounter gastrointestinal discomfort.

Delivering on taste and texture
Fibersol® can add fiber with little to no impact on taste or texture, two factors very important to consumers. Actually, Fibersol® can maintain—or improve—desired product attributes in virtually any application.

Fiber challenge illustration

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1 A. Bonnema; et al. “Gastrointestinal Tolerance of Chicory Inulin Products.” 2010. Journal of the American Dietetic Association. June 2010; 110(6): 865-868.
2 Diane Quagliani, Patricia Felt-Gunderson. “Closing America’s Fiber Intake Gap: Communication Strategies From a Food and Fiber Summit.” 2017. Am J Lifestyle Med. Jan-Feb; 11(1):80–85. PMID: 30202317 DOI: 10.1177/1559827615588079.