Resistant Starch Explained: The Missing Link in EU Fibre Intake

Despite growing awareness of the importance of dietary fibre, resistant starch intake across Europe remains low. Common food processing methods such as milling, heating and baking can significantly reduce resistant starch content, while current dietary guidelines focus on total fibre intake without specifically addressing resistant starch.¹

As interest in gut health, digestive wellbeing and metabolic function continues to grow, resistant starch is attracting increasing attention for its unique benefits. We have recently added to our portfolio. We have recently added Solnul® to our portfolio, a researched prebiotic resistant potato starch that offers an innovative way for R&D teams to address this nutritional gap while supporting microbiome health, gut barrier integrity and nutrient absorption, backed by a strong body of research.

In a clinical evaluation, Solnul® was associated with increases in beneficial gut bacteria, including Bifidobacterium and Akkermansia, alongside improvements in bowel regularity.² These findings highlight the role of Solnul® in supporting beneficial microbiome changes and normal digestive function.

Referred to as the unsung hero of dietary fibre, Solnul® is a Resistant Starch Type 2 (RS2) with a unique profile, containing ≥60% resistant starch and >63% dietary fibre. 100% water dispersible and well tolerated, it offers formulators a highly versatile resistant starch solution.

Scientific research shows that Solnul® may offer support for gut barrier integrity, microbiome balance, nutrient absorption and metabolic health. Studies^3-6 have shown its potential to help normalise mitochondrial function and amino acid balance, preserve collagen integrity, reduce circulating histamine and decrease acetylated polyamines. Research has also demonstrated changes in specific gut bacteria with improvements in common digestive discomforts.⁷

Solnul® combines clinically researched efficacy with upcycled ingredient innovation. Produced from potato processing by-products that are transformed into a functional ingredient instead of being discarded, Solnul is certified under the Upcycled Certified® Program, which independently verifies its upcycled sourcing and contribution to circular resource use.

Solnul® is neutral in taste, colour and mouthfeel and can be easily incorporated into a wide range of food supplements, functional foods and beverages. To maintain functionality, processing temperatures should be kept below 60°C.

For more information, download our Solnul® Product Profile Sheet here or contact us.

_{References
(1) Carbohydrates in human nutrition, https://www.fao.org/4/w8079e/w8079e0g.htm, (FAO Food and Nutrition Paper - 66), Report of a Joint FAO/WHO Expert Consultation, Rome, 14-18 April 1997.
(2) J R Bush, et al. (2023), Consumption of Solnul Resistant Potato Starch Produces a Prebiotic Effect in a Randomized, Placebo-Controlled Clinical Trial, MDPI.
(3) J R Bush, J Han & D R Goodlett (2025), Resistant Potato Starch Supplementation Increases Serum Antioxidant Levels in a Randomized Trial, MDPI.
(4) J R Bush, J Han & D R Goodlett (2025), Resistant Potato Starch Supplementation Increases the Serum Levels of Choline and Sphingomyelins Without Affecting Trimethylamine Oxide Levels, MDPI.
(5) J R Bush, et al. (2024), Resistant Potato Starch Supplementation Reduces Serum Free Fatty Acid Levels and Influences Bile Acid Metabolism, MDPI.
(6) J R Bush, et al. (2023), Resistant potato starch supplementation reduces serum histamine levels in healthy adults with links to attenuated intestinal permeability, Journal of Functional Foods.
(7) J R Bush & M J Alfa (2024), Consumption of resistant potato starch produces changes in gut microbiota that correlate with improvements in abnormal bowel symptoms: a secondary analysis of a clinical trial, Springer.}