Functional plant fibre-based food ingredient to inhibit fat absorption

High fat content is a common feature of popular food. With the ability to hinder the absorption of fatty acids in the body, the novel functional food ingredient developed presents obvious prominent value to mass market and health-conscious consumers who generally do not want to sacrifice their dietary habits. The technology developed by the Singapore startup, which engineers nature-derived raw materials into advanced food ingredients, hold the promise of improving public health by mitigating fat absorption without changing personal dietary habits. The nanofibres can bind and trap fat molecules (triglycerides) to prevent them being broken down into fatty acids by digestive enzymes in the gut. This helps to reduce the amount of fatty acids being absorbed by the small intestines and converted to fat by the human body. Unlike chemical inhibitors used to block lipases and reduce fat absorption and bioavailability with serious side effects (ie. Greasy stools etc), the nanofibers is nature based and uses only fibres. The plant fibre-based technology was developed through robust scientific evidence both in vitro and in vivo (rat model). Strong efficacies have been observed, along with the lack of cytotoxicity. This functional food ingredient has the potential to be applied in a B2B model targeting various food manufacturers. Some examples include being added to high fat dairy products such as milk, yoghurt, ice cream, chocolate, bakery and confectionery products. Future developments could introduce this into processed staple products such as noodles and pasta or deep fried foods. There is also the potential to develop the product based on a B2C model, such as formulating customised solid beverage powders, etc. Major confectioneries and bakeries as well as large restaurant chains will have a strong impetus to adopt such a product. In the meantime, there is also the potential to reach out to end users through e-commerce. The technology provider is seeking partners to license the technology or establish commercial agreements with technical assistance.