
Though conventional sources of fiber such as fruits, whole grains and vegetables are being encouraged, added fibers have become essential contributors to dietary fiber intake. Accordingly, popularity of polydextrose as a low-calorie bulking and texturing ingredient added to food to propel fiber content and to replace sugar and fat without sacrificing taste and texture has soared. These actionable insights draw resemblance from the report titled, "Polydextrose Market: Global Industry Analysis 2013-2017 and Opportunity Assessment 2018-2028," which has been freshly added to Market Research Hub's (MRH) growing repository. Polydextrose is used as a low-calorie bulking agent in a range of foods, such as dairy products, baked goods, confectionary and functional beverages given it is highly soluble in water and results in a non-viscuous solution. Owing to multi-functionality and versatility, polydextrose has been the subject of several studies. Apart from being an outstanding ingredient, polydextrose has received green signal for use in foods in over 60 countries and is regarded as a dietary fiber in more than 20 countries. The random bonds in polydextrose have been shown to avert mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. As such, polydextrose has also revealed prebiotic potential which augur well for the growth of the polydextrose market.