近年来，随着控糖、轻食和肠道健康理念普及，膳食纤维从被动摄入成分转变为功能性健康消费品，在早餐麦片、代餐粉、无糖饮料及膳食补充剂中添加比例显著上升，成为食品创新的重要标签。供给端方面，可溶性膳食纤维如菊粉、抗性糊精、β-葡聚糖因口感佳、适配度高，受到食品与保健品企业重点布局；非可溶性膳食纤维如小麦纤维、竹纤维则广泛应用于代餐、烘焙和肉制品中，支撑产品结构升级。技术进步推动产业降本与差异化应用。...
Source Link近年来，随着控糖、轻食和肠道健康理念普及，膳食纤维从被动摄入成分转变为功能性健康消费品，在早餐麦片、代餐粉、无糖饮料及膳食补充剂中添加比例显著上升，成为食品创新的重要标签。供给端方面，可溶性膳食纤维如菊粉、抗性糊精、β-葡聚糖因口感佳、适配度高，受到食品与保健品企业重点布局；非可溶性膳食纤维如小麦纤维、竹纤维则广泛应用于代餐、烘焙和肉制品中，支撑产品结构升级。技术进步推动产业降本与差异化应用。...
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