MINNEAPOLIS – Cargill has announced that it has expanded the GRAS (Generally Recognized As Safe) status of its Oliggo-Fiber® brand of inulin and oligofructose products through an independent evaluation by a qualified scientific expert. The expansion gives food and beverage manufacturers the freedom to add these beneficial ingredients to an even broader variety of consumer-friendly food brands.
The expanded GRAS status permits the Oliggo-Fiber inulin and oligofructose line of products for general use in foods at levels consistent with current good manufacturing practice. Oliggo-Fiber inulin was previously deemed GRAS by an expert panel of independent and qualified scientific professionals for use in a list of specified foods, but the “general food use” approval opens doors for other food formulation opportunities. Oliggo-Fiber inulin, known as the “invisible fiber,” can be incorporated into almost any food or beverage without affecting taste or texture. Oligofructose is a subgroup of inulin.
Inulin and oligofructose are naturally occurring dietary components that are becoming increasingly important as Americans’ desire to boost dietary fiber intake and calcium absorption grows. Research indicates that inulin may enhance dietary calcium absorption, particularly among preteens and postmenopausal women. Inulin also is recognized as a prebiotic ingredient that supports the natural, healthful bacteria in the lower GI tract.
“The expanded GRAS status of Cargill’s Oliggo-Fiber inulin and oligofructose products generates an advantage for manufacturers to create foods with mass-market appeal that address consumer health concerns, such as digestive health and bone health,” said Steve Snyder, vice president sales and marketing, Cargill Health & Food Technologies.
Cargill is an international provider of food, agricultural and risk management products and services. With 149,000 employees in 63 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com