Innovative Fiber Solutions: One.bio Set to Launch New Functional Ingredients

One.bio, a pioneering startup, is preparing to unveil its groundbreaking products next week, offering technology that allows formulators to incorporate “invisible” fibers into foods and beverages at inclusion rates exceeding 20g without affecting taste or texture.

The company’s unique offering, one.bio 01 oat fiber, is flavorless, odorless, colorless, and water-soluble, and it is being marketed as a functional ingredient to food and beverage manufacturers. One.bio will launch its new consumer brand GoodVice to debut its products.

Although specific products under the GoodVice label have yet to be disclosed, the company has shared prototypes, including a chocolate milkshake loaded with 20g of protein and 20g of fiber, as well as a sparkling fruit seltzer with the same fiber content. “We could put 50g in there and you still wouldn’t notice it,” co-founder Matt Amicucci, PhD, stated in an interview with AgFunderNews.

Reimagining Fiber’s Role in Nutrition

Throughout the years, fiber has often been overshadowed by protein. According to recent reports, most Americans fail to meet daily fiber intake recommendations. Current U.S. guidelines suggest a fiber intake of 14g per 1,000 calories, equating to about 25–38g per day for most adults. However, average consumption hovers around 15–16g per day.

Recent trends indicate a shift, as growing interest in the gut microbiome and fiber’s role in satiety becomes increasingly prominent, especially in light of GLP-1 drugs. The trend known as “Fibermaxxing” is gaining traction on social media, with many brands now prominently showcasing fiber content on packaging.

However, the common misconception that fiber only serves as “roughage” continues to confuse consumers. One.bio aims to spark a more sophisticated dialogue around fibers. According to Amicucci, fibers vary greatly in their functions; some can strengthen the gut barrier, while others may reduce inflammation or regulate glucose levels.

“For a long time, fiber has been a black box,” he asserts. “We want to shift the conversation from fiber to fibers, focusing on gut health, metabolic health, cardiovascular benefits, and even mental well-being.”

From Research to Scalable Production

Founded in 2019, One.bio brings together a diverse team from UC Davis, including Amicucci, Carlito Lebrilla, PhD, Bruce German, PhD, and David Mills, PhD. In 2023, Matt Barnard, previously a co-founder of vertical farming company Plenty, joined as co-founder and CEO.

One.bio utilizes a patented chemical method to disassemble polysaccharides from various plants and microbes into “invisible and tasteless” fibers. This innovative process preserves the fiber’s structure while enhancing its solubility and palatability.

“[We can] add meaningful amounts of fiber to products that previously couldn’t include high levels due to taste concerns,” Barnard explains. The company collaborates with “some of the largest food and beverage brands” to facilitate this.

The Glycopedia: Mapping Health Benefits

Initially developed as an analytical tool for identifying and studying fibers, One.bio’s approach has evolved into a scalable production process. The company has cataloged over 4,000 fiber structures using a resource called the “Glycopedia,” which links fiber structures to microbial fermentation pathways and associated health outcomes.

“We’ve mapped various foods to ascertain their dietary fiber content structurally,” Amicucci elaborates. “We run these fibers through an in-house fermentation platform to understand how different fibers affect various gut microbiomes.”

For their inaugural product, One.bio aimed for fiber that could stimulate butyrate production, selecting an oat fiber with significant efficacy. “We have several fibers in the pipeline that we believe will influence various health outcomes,” added Amicucci.

Testing and Health Improvements

Recently, One.bio completed a two-week human clinical trial involving 63 adults, assessing the tolerability and efficacy of its oat fiber. Participants provided daily feedback on gastrointestinal symptoms, diet, energy levels, and sleep quality, along with blood and stool samples pre- and post-study.

Results indicated that participants consuming the oat fiber experienced:

• Enhanced digestive comfort: “even at high levels, contrary to the bloating side effects associated with inulin and other standard fibers.”
• Decreased blood sugar spikes: Overall improvement in glucose stability throughout the day.
• Improvements in mood: Enhanced mental focus within two weeks.

Amicucci remarked, “What excited me most was that participants consuming the highest dose spent significantly less time in unhealthy glucose ranges.”

Whole Foods vs. Fiber Fortification

While encouraging the consumption of fruits, vegetables, and whole grains remains crucial, Amicucci believes there is much to gain from fiber fortification. “Imagine if every gallon of oat milk contained as much fiber as two bowls of oatmeal or if we enhanced apple juice with apple fiber to prevent blood glucose spikes,” he envisions.

He argues that the recent popularity of GLP-1 drugs points to a pharmaceutical response to a degrading fiber intake in modern diets. “When we consume fiber, it ferments slowly, providing our microbiomes with continuous support to produce satiety hormones like GLP-1,” he concluded.

Addressing Formulation Challenges

One.bio acknowledges that the incorporation of commercially available fibers can present challenges:

• Natural fibers: While produced through mechanical processes, they often pose issues like high viscosity, limiting meaningful addition to products.
• Chicory root inulin and fructooligosaccharides (FOS): These can lead to gastrointestinal distress in significant amounts and can degrade to fructose in some products.
• Synthetic and dextrinized fibers: Designed for solubility, they sometimes lack gut fermentation capability due to inadequate transport mechanisms.

As One.bio prepares to launch its innovative fiber offerings, the emphasis on optimizing fiber intake looks poised to reshape dietary guidelines and wellness strategies.