Fiber-Rich Foods: Eliminate Gritty Texture | Research
- Copenhagen researchers have developed a novel method to make dietary fiber more palatable. The innovation addresses the common issue of the dry, gritty texture associated with insoluble fibers,...
- Lilia ahrné, a professor at the University of Copenhagen's Department of Food Science, noted the simple reason for low fiber consumption: people don't enjoy the texture.
- The research team's solution involves encapsulating pea cell-wall fibers in a gel coating, inspired by the naturally soft layer around chia seeds.
Copenhagen-based researchers revolutionized fiber consumption with a breakthrough coating that eliminates the gritty texture of dietary fiber. This innovation combats a major barrier to healthier eating, potentially boosting public health by encouraging increased intake.Insufficient fiber intake is linked to serious conditions; this new gel, inspired by natural structures, makes fiber-rich foods more palatable. The coating, shown to reduce the sensation of grittiness and dryness considerably, is also easily scalable for various food applications. Explore how this impacts global health and the exciting possibilities it unlocks. News directory 3 provides insight on what is next for this technology and its role in health and nutrition. Discover what’s next …
New Coating Makes Dietary Fiber Easier to Eat, Boosting Health
Updated June 22, 2025
Copenhagen researchers have developed a novel method to make dietary fiber more palatable. The innovation addresses the common issue of the dry, gritty texture associated with insoluble fibers, potentially increasing consumption and improving public health. Insufficient fiber intake is a global problem, contributing to roughly one million deaths annually, and is linked to cardiovascular diseases, diabetes, and colon cancer.
Lilia ahrné, a professor at the University of Copenhagen’s Department of Food Science, noted the simple reason for low fiber consumption: people don’t enjoy the texture. “If we don’t like it, we don’t eat it,” Ahrné said. She added that the unpleasant sensation of insoluble dietary fibers, found in wheat bran, vegetables, and whole grains, limits the variety of fiber-rich food options.
The research team’s solution involves encapsulating pea cell-wall fibers in a gel coating, inspired by the naturally soft layer around chia seeds. This “disguise” makes the fiber particles feel velvety on the tongue, preventing the gritty texture from being perceived.
Gabriele D’Oria, a former PhD student at the Department of Food science, explained that the gel prevents direct contact between the fiber particles and the tongue’s sensory receptors. Testing with a trained panel showed that the gel coating reduced the perception of fibers by 52%, grittiness by 42%, and dryness by 36%.
D’Oria said the flavorless, odorless gel, based on gellan gum, can be adjusted for various food applications. The coating process is also quick and scalable. “In lab trials, it took me seven minutes to produce thousands of coated fiber particles,” D’Oria said, envisioning large-scale production.
What’s next
Researchers hope this innovation will address the growing health challenges associated with aging populations and low fiber intake. Ahrné suggests that gel-coated fibers could be notably beneficial in liquid foods like juice and yogurt. Furthermore, the technology could promote more enduring diets by enabling better use of fiber-rich by-products from grains.