Agave prebiotic probe

Clean-label ingredients specialist Ulrick & Short (U&S) is aiming to launch inulin from the agave plant this autumn if it can demonstrate that it has some different properties from the most common form of inulin, which is derived from chicory roots.

Agave-derived inulin - which has different degrees of polymerisation to inulin from chicory - appeared to have slightly different prebiotic effects, said U&S director Andrew Ulrick, who has been working with Leeds Metropolitan University on a research project on agave partly supported by Yorkshire Forward under the Appetizing Innovation scheme.

"We're trying to find out exactly what its functionality in the gut is, but we're also looking at its ability to boost calcium and magnesium absorption. However, we need to find out whether we have a sufficiently differentiated product from [leading inulin producers such as] Beneo Orafti & Co before we decide to go for a commercial launch."

According to Frost & Sullivan, the European market for prebiotics in food and drink is expected to show double-digit growth over the next five years, although there is still a lot of uncertainty over which, if any, health claims relating to prebiotics will be approved under the Nutrition and Health Claims Regulation.

The best-known prebiotics (which stimulate the growth of 'good' bacteria in the gut) are inulin and fructo-oligosaccharides from plants. However, resistant starch, polydextrose and lactose-derived prebiotics such as galacto-oligosaccharides and galacto-fructans are also gaining ground. The EU market for prebiotics is expected to be worth euro 767M by 2015.