With growing numbers of claims surrounding the dietary fibre content of food, Food Standards Australia New Zealand is set to add a new method of analysis to the Food Standards Code. The rapid integrated dietary fibre method (RIDFM), submitted by the Grains & Legumes Nutrition Council, has taken three years to come to fruition.

The method, invented by Australian scientist Professor Barry McCleary of Megazyme (based in Ireland), is a more physiological and accurate method of measuring the dietary fibre content of food.

“Put simply, the new methodology allows for more-accurate and reliable measurements of dietary fibre. This supports the consumer in choosing foods with higher fibre content, but also allows ingredient and food manufacturers to provide and supply foods with increased fibre content,” Professor McCleary says.

“The opportunity to develop and make fibre claims for specific starch components opens the doors for ingredient and food developers and helps consumers decide how to meet their recommended intake of dietary fibre.”

Australians do not tend to meet the suggested 30 grams of dietary fibre per day and, as dietary fibre is identified as being a key to disease prevention, this new method is important.

While the method on its own will not increase consumption, it will provide a better assessment of fibre intakes and help consumers identify high-fibre packaged foods.

More information: Charlotte Strand, c.strand@glnc.org.au