October 2025
Fibre and plant proteins: are they the future of UK food manufacturing?
If you asked a group of consumers how much fibre they eat daily, most would struggle to answer. Fibre isn’t something most people track the way they do protein or calories. Yet, its importance has never been clearer, and if the latest evidence is anything to go by, fibre could be one of the most powerful levers we have to transform the UK’s food system.
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A landmark report from UK Research and Innovation (UKRI) and the Royal Society, published in September 2025, highlights 27 action areas to make food healthier, fairer and greener. Among them was a standout message for food manufacturers: the UK must close its fibre gap and embrace plant-based ingredients such as pulses that are high in protein and fibre, if we want to build a resilient food system that is fit for the future.
The health challenge of the fibre gap
The reality is that the average Briton is falling short on fibre. Children, for example, are missing about six grams per day. Although this sounds like a small gap, it could have long-term consequences: low fibre intake is often linked to rising rates of obesity, type 2 diabetes and cardiovascular disease.
In practical terms, the report points to simple interventions that can work to increase fibre uptake. Study trials found that when schools started serving higher fibre bread at breakfast, it went largely unnoticed by pupils – a reminder that reformulation doesn’t have to mean compromise. For manufacturers, this is a clear opportunity which illustrates that products enriched with fibre don’t just support public health, they can align with what retailers, parents and policymakers are actively looking for.
Alongside fibre, the report also shines a light on the role of pulses such as peas and beans. These ingredients present a triple win. They are high in protein, fibre and micronutrients, offer an environmental function as they promote biodiversity and when sourced locally, can strengthen supply chain resilience.
The reformulation challenge
But reformulating with fibre and plant proteins is not without its challenges, particularly around its impact on the sensory and organoleptic properties of a product.
Fibre can alter texture, while plant proteins can result in product off notes. Getting the right balance takes investment and expertise. Brands can counteract this challenge by partnering with ingredient suppliers that understand these issues and advise the product development or reformulation team accordingly.
This is where ACI Group has an important role to play.
Our portfolio of high-performance fibres enables brands to integrate fibre seamlessly into baked goods, cereals, snacks, and beverages without compromising either taste or mouthfeel. Our plant protein solutions, for example, ranging from pea and bean isolates to customised blends, are designed to deliver the functionality and sensory profile consumers expect.
For us, success isn’t just about ingredients; it’s about growing partnerships with brands and manufacturers. Our research and development specialists are ideally placed to work with manufacturers from early-stage trials to scaled production, making sure every reformulation is commercially viable, compliant, and ready for market.
Why act now?
The UKRI report leaves little doubt that fibre and pulses are no longer viewed as niche ingredients in the food and beverage industry but are a central part of fostering a resilient and healthier food future. For manufacturers, reformulating products for higher fibre content can assist a brand to:
Stay ahead of regulation as fibre enrichment and sustainable protein sourcing shift from guidance to expectation.
Earn consumer trust by delivering healthier, plant-forward products that meet growing demand.
Build supply chain resilience by sourcing from UK farmers and reducing reliance on imports.
Says Karsten Smet, CEO of ACI Group, “Fibre enrichment and plant-based proteins are no longer optional extras for UK food manufacturers; they are fast becoming business essentials. This is about future-proofing food portfolios, while creating real value for business and consumer wellbeing.”
Food is more than fuel. It shapes our health, our environment, and our economy. The UKRI report makes it clear that reformulating for a higher-fibre loaf or a pulse-based protein blend can drive big health and wellness impacts across society.
At ACI, we have the tools, the ingredients, and the expertise to make it happen. What’s needed is the will to act. If you are ready to start reformulating your product line, contact our team today for technical, product and formulation insights.