Millions of TikTok views. PepsiCo placing its biggest product bet on fiber. A landmark Tufts University study confirming what nutritionists have said for decades. Fibermaxxing is not a passing fad but a structural shift in how the world thinks about food. And RE-NUT® Almond Solids were built for exactly this moment. 

What is #fibermaxxing?

In October 2025, PepsiCo CEO Ramon Laguarta told analysts something that should have landed like a thunderclap across the food industry: "Fiber will be the next protein." By February 2026, PepsiCo had launched Smartfood Fiber Pop with six grams of fiber per serving and reformulated SunChips with whole grains and black beans. Whole Foods Market named fiber one of its top food trends for 2026. Research firm Datassential confirmed fiber was tracking as the next major macronutrient focus after protein in its annual trends report. And a March 2026 study from Tufts University (published in ScienceDaily) concluded that eating enough fiber is "one of the simplest, most powerful ways to boost long-term health."

The trend driving all of this has a name: fibermaxxing. And while the word was born on TikTok, the science behind it is decades old, thoroughly peer-reviewed, and increasingly hard to ignore.

Fibermaxxing, a term first spread across TikTok's wellness and nutrition communities throughout 2025, describes the practice of intentionally maximising your daily dietary fibre intake, not just hitting the minimum recommended amount but actively prioritising high-fibre foods at every meal. Think colourful bowls of legumes, chia seeds, berries, overnight oats, and whole grains, shared with gram counts and before-and-after digestive commentary.

The trend peaked on social media in late 2025 and has since moved from niche wellness communities into mainstream consumer culture, food industry strategy, and clinical nutrition discussion. EatingWell reported a 9,500% increase in page views on articles mentioning fibre within a single year. The hashtag #fibermaxxing generated millions of views across platforms.

But the critical shift that matters most for food formulators and ingredient companies is what has happened since the trend peaked on social media. The conversation has evolved to include the right kind of fiber.

Why Diversity Is More Important Than Volume 

Here is where fibermaxxing becomes scientifically interesting and where the food industry's response to it needs to be more sophisticated than simply adding more psyllium husk or inulin to a product. Different types of dietary fibre feed different species of gut bacteria. Soluble fibre (found in oats, beans, seeds, and fruits) dissolves in water to form a gel, slowing digestion, lowering blood cholesterol, and feeding Bifidobacterium and Lactobacillus species. Insoluble fibre (found in whole grains, vegetables, nuts, and nut shells) adds bulk, supports intestinal motility, and feeds a broader community of bacteria including those that produce butyrate, a short-chain fatty acid with anti-inflammatory and anti-cancer properties.

A landmark large-scale study found that eating more than 30 different types of plants each week was associated with significantly higher gut microbial diversity, which in turn correlates with better health outcomes across multiple measures, from immune function to metabolic health to cognitive performance. The gut microbiome, in the words of Professor Yolanda Sanz, is "the missing piece" in dietary guidelines that were written before its role in systemic health was understood. The practical implication for food formulators is significant: a product that delivers fibre from a single isolated source is nutritionally inferior to one that delivers fibre from a complex, whole-food matrix that includes multiple fibre types alongside polyphenols and phytonutrients.

A 2025 peer-reviewed study published in Frontiers in Nutrition found that polyphenol-bound dietary fibres, those in which polyphenols are naturally integrated into the plant cell wall matrix, have measurably higher antioxidant capacity than polyphenols consumed in isolation. When fibre and polyphenols arrive together, as they do in whole plant foods, they appear to be more bioavailable and more beneficial than when consumed separately.

"From an evolutionary perspective, it's unlikely that an isolated fiber could mimic the complex nutrients that our gut bacteria have adapted to digest."

— Professor Justin Sonnenburg, Stanford University, speaking to National Geographic, January 2026

Why RE-NUT® Almond Solids Were Built for This Moment

The #fibermaxxing trend has produced a flood of high-fibre product launches: enriched snack bars, prebiotic sodas, fortified cereals, psyllium capsules, inulin-boosted yoghurts. Most of them add isolated fibre to an existing product formulation. They tick the fibre box. They do not replicate the complexity of a whole-food fibre matrix.

RE-NUT® Almond Solids are different in a way that is directly relevant to this distinction. Because the RE-NUT® process wet-mills the whole almond (shell, skin, and kernel) without shelling first, Almond Solids contain a fibre fraction that comes from the complete nut matrix. The shell contributes a lignocellulosic fibre structure (cellulose, hemicellulose, and lignin) at 60–78% of dry weight. The shell also contributes a polyphenol fraction that is naturally integrated into that fibre matrix, not added separately.

In other words: RE-NUT® Almond Solids are, by their nature, a polyphenol-bound dietary fibre from a whole plant source. Precisely the category that 2025 and 2026 peer-reviewed science is identifying as the gold standard for gut microbiome support.

Are you ready to #fibermaxx your products with us?