Food Regulatory

Regulatory Update: Elevating Strawberry Jam with Inulin for a Nutrient-Rich Experience

Dietary fibre is a crucial component of a healthy diet, playing a pivotal role in promoting gut health, enhancing the composition of gut microbiota, and facilitating smoother digestion (Zhang 2014). The World Health Organization (WHO 2023) recommends a daily intake of 25g of fibre to minimize the risk of various health issues, including colon cancer.

Strawberries, along with other fruits like avocado, guava, kiwi, and berries, are packed with essential dietary fibre. As a perennial favourite, strawberries stand out for their delicious taste and nutritional benefits, containing approximately 2 grams of fibre per 100 grams of fruit (USDA 2019), making them a delightful and nutritious addition to one’s daily diet. Apart from being rich in fibre, strawberries are also abundant in vitamins and antioxidants that contribute to overall well-being.

Due to their popularity, strawberries are often transformed into various food products, including strawberry jam. However, unlike fresh strawberries, strawberry jam tends to have lower fibre content. The jam-making process often results in a notable reduction in fibre levels, even though the pulp and seeds are included in the preparation. The cooking and straining processes, intended to achieve a smoother texture, may break down or remove certain fibrous components of the strawberry.

As a result, it is rare to find strawberry jam carrying “Source of Fibre” claims on their labels. However, it is still possible to make “Source of Fibre” claim for strawberry jam as long as the specific requirements outlined below are fulfilled:

Fibre content Not less than: 3g per 100g (solids)  Not less than: 3g per 100g (solids)  Not less than: 3g per 100g (solids) Or 10% of daily reference value per servingNot less than: 2.5g/servingNot less than: 3g per 100g (solids) 1.5g per 420kJNot regulated yetNot less than: 3g per 100g (solids)  

The “Source of Fibre” claim regulation is quite consistent among the above countries, except for Thailand. In order to make a “Source of Fibre” claim, the product should have a minimum of 3 grams of fibre per 100grams of jam. Meanwhile, Thailand adopts a more stringent approach, necessitating at least 2.5 grams of fibre per serving. Please be reminded that the claim should always supported by a valid laboratory analysis.

To increase the fibre content of strawberry jam, manufacturers may explore the addition of inulin extracted from chicory root in their formulations. Inulin not only boosts the dietary fibre content of the finished product but also contributes to thickening the jam’s texture, ensuring a satisfying and wholesome consumer experience.

Speak to our food and regulatory experts at DPO International to find out more about the latest functional ingredients that are key in meeting trending consumer demands.


  1. U. S. Department of Agriculture. 2019.
  2. Zeng H, Lazarova DL, Bordonaro M. 2014. Mechanisms linking dietary fibre, gut microbiota and colon cancer prevention. World J Gastrointest Oncol. 6(2): 41–51.
  3. World Health Organization. 2023. WHO updates guidelines on fat and carbohydrates.