“Prebiotic” is everywhere — from so-called prebiotic sodas and sparkling wellness drinks to smoothies, tonics and fibre-enriched foods. As digestive health continues to move into the mainstream, beverages in particular have become a visible stage for gut-health messaging.
But what does prebiotic actually mean? And how can consumers and brands distinguish between scientifically supported prebiotics and ingredients that simply sound the part? In this interview, we speak with Renata Cassar, Manager Nutrition Communication LATAM at BENEO, to unpack the science behind prebiotics, the importance of dosage and evidence, and why not every product marketed as “prebiotic” necessarily delivers a genuine prebiotic effect.
In this article, we explore:
- The boom in prebiotic beverages
- Science vs. trend: What defines a true prebiotic
- Gut health mechanisms
- How much is enough? The 3g rule
- Marketing perspective: Why consumers love sippable wellness
- Regional view: Latin America’s appetite for gut-friendly drinks
- The “Proven Prebiotic” message: why integrity matters
“Prebiotic” has become one of the most magnetic words in beverage innovation.
From sparkling waters to fermented tonics, brands are rushing to bottle gut health in a convenient, on-the-go format. But amid the buzz, a simple question arises: what truly makes a drink prebiotic? To find out, we sat down with Renata Cassar, Manager Nutrition Communication LATAM at BENEO. With a background in nutrition science, Renata helps bridge the gap between evidence-based dietary fibres and the food and beverage industry seeking nutritious solution for better health.
Science first: not every dietary fibre is a prebiotic
“People often assume that all dietary fibres act the same way,” Renata begins. “But scientifically, prebiotics are very specific. They must be selectively used by beneficial gut microbes and deliver a health benefit as a result.”
This definition, she explains, comes from the International Scientific Association for Probiotics and Prebiotics (ISAPP). According to ISAPP, not every fermentable or soluble fibre qualifies as a prebiotic. “That’s why terms like ‘gut-friendly’ or ‘high-fibre’ can sometimes cause confusion,” Renata notes. “A true prebiotic must have consistent, proven effects in humans.” So, what does that mean for formulators? “If a product claims to be prebiotic,” she says, “its ingredient list should include chicory root fibre, inulin or oligofructose, also known as fructo-oligosaccharides (FOS), or galacto-oligosaccharides (GOS). These are the most researched prebiotics, with clear human evidence.”
Understanding how prebiotics work in the gut
Renata explains that chicory root fibres like inulin and oligofructose serve as preferred food for beneficial gut bacteria, particularly bifidobacteria. “When these bacteria flourish, they help maintain a balanced microbiota and support normal digestive function,” she says. “This can also influence areas such as metabolism, calcium absorption, and even aspects of the gut–immune connection.”
While scientific research continues to explore links with mood and metabolic health, Renata stresses that communication must remain scientifically accurate. “We always need to describe the physiological effect, not promise outcomes that go beyond proven evidence. That’s essential for credibility and consumer trust.”
How much is enough? The 3-gram guide
According to the latest meta-analyses[1], a daily intake of 3 grams of chicory root fibre (either inulin, oligofructose, or a combination) is enough to promote the growth of beneficial bacteria and support gut function in healthy adults and children.
“This is a practical dose,” Renata points out. “Alternatively consumers can reach the intake through multiple smaller servings across the day. The key is consistency; it’s about building a daily gut-support habit with different products which could also be snacks, baked goods or dairy”
A market in motion: the rise of ‘sippable wellness’
From a marketing perspective, the surge in prebiotic drinks is no accident. “Consumers are looking for wellness that fits into their lifestyle,” Renata explains. “They want balance without complexity, products that are fun, functional, and easy to understand.” This shift has transformed soft drinks into a new wellness platform. According to Innova Market Insights, beverage launches with health claims grew by almost 10% annually between July 2020 and June 2025, with soft drinks accounting for half of all such launches. Moreover, nearly 1 out of 3 global consumers now say that choosing food and drinks that boost health is part of how they “eat healthily.”
Healthy beverage trends (Innova 2025)
• Almost 10% annual growth in beverage launches with health claims (2020–2025)
• 1 in 3 consumers globally say they choose foods and drinks that “boost health”
• Soft drinks make up 50% of all beverage launches with active health claims
Data sources: Innova Market Insights (2025); FoodIngredientsFirst (2025).
These figures highlight how strongly health positioning is reshaping the food and drink landscape, with beverages playing a particularly visible role. Not necessarily because they are always the most suitable format for functional ingredients, but because they are easy to integrate into daily routines and closely associated with hydration and wellness. As a result, terms like “prebiotic” are increasingly used as positioning cues rather than guarantees of functionality. This makes scientific literacy around ingredient choice, dosage and substantiated effects more important than ever, both to protect consumer trust and to safeguard the long-term credibility of the category.
“These figures show how consumers are rethinking hydration,” Renata adds. “It’s no longer just about quenching thirst, it’s about feeling good from the inside out.”
Latin America: where gut health meets vibrant lifestyles
When asked about regional trends, Renata highlights how Latin America is embracing digestive wellness with enthusiasm. “We see a strong emotional connection to wellbeing here,” she says. “People are aware that gut health affects not only digestion but also energy, mood, and immunity.”
Recent studies back this up. 2 out of 3 LATAM consumers say they are highly interested in prebiotics, and more than half look for “less sugar” claims in functional drinks. “This tells us that consumers want balance: great taste, lower sugar, and genuine functional benefits,” Renata explains. “Chicory root fibres fit beautifully into this demand because they’re natural, versatile, and support digestive comfort without adding sugar.”
LATAM consumer insights (HealthFocus & Innova)
• 2/3 of LATAM consumers are very interested in prebiotics
• More than 50% find “less sugar” claims appealing in functional beverages
• 3 in 5 Latin American consumers associate gut health with overall wellbeing
Data sources: HealthFocus International (2024); Innova Market Insights (2025).
Educating for impact: the role of “proven prebiotics”
As our conversation draws to a close, Renata returns to a key BENEO message: not all fibres are prebiotics. “Consumers often see ‘prebiotic’ on a label or communication and assume it’s meaningful,” she says. “But unless the ingredient has demonstrated selective fermentation and a related health benefit in humans, it doesn’t meet the definition.” That’s why BENEO consistently refers to “proven prebiotics.” “It’s about protecting the integrity of the category,” she adds. “When consumers understand what’s behind the term, everyone benefits, the science, the brands, and most importantly, public health.”
How to spot a true prebiotic
With “prebiotic” appearing on more and more food and drink labels, it’s worth taking a closer look at what’s behind the claim. A true prebiotic isn’t defined by marketing language, but by scientific criteria. Three questions help separate fact from fiction:
1. Is the ingredient a recognised prebiotic?
Not all fibres are prebiotics. A true prebiotic must be selectively used by beneficial gut bacteria and deliver a proven health benefit in humans, as defined by the International Scientific Association for Probiotics and Prebiotics (ISAPP). The list of proven prebiotics include chicory root fibre (inulin and oligofructose).
2. Is the amount sufficient to have an effect?
Prebiotic effects are intake-dependent. Without a meaningful daily intake, even well-studied fibres will not deliver the selective fermentation that defines a prebiotic effect. Already 3g/day of chicory root fibre is sufficient.
3. Does the product format support the claim?
Processing conditions, storage and product format matter. Not every food or beverage positioned as “prebiotic” is equally suited to preserving fibre functionality until consumption.
Looking beyond the headline claim helps consumers make informed choices, and encourages brands to build credibility through transparency and evidence.
From a formulation perspective
Delivering a genuine prebiotic effect depends not only on ingredient choice, but also on product format and processing conditions. Factors such as pH, storage time and temperature can influence fibre stability, which is why not every product positioned as “prebiotic” will necessarily deliver the intended effect.
Final thought
As the functional beverage sector expands, transparency and scientific grounding will define lasting success. Prebiotic drinks have immense potential to support wellbeing, but only when “prebiotic” truly means what science says it should. At BENEO, we continue to advocate for proven prebiotics, ingredients supported by robust human evidence and responsible communication. Because when it comes to wellness, what’s inside should always live up to the promise on the label.
References
Scientific sources
[1] Nagy DU, Sandor-Bajusz KA, Body B, Decsi T, van Harsselaar J, Theis S, Lohner S (2022) Effect of chicory-derived inulin-type fructans on abundance of Bifidobacterium and on bowel function: a systematic review with meta-analyses. Crit Rev Food Sci Nutr:1–18. https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2098246?needAccess=true
Gibson, G.R., et al. (2017). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502.
Market and consumer insights
Innova Market Insights (2025). Healthy Beverages Report 2020–2025: Global Launches with Health Claims. Arnhem, The Netherlands.
HealthFocus International (2024). Gut Health & Functional Beverages: LATAM Consumer Trends Report. St. Petersburg, Florida.
Mintel (2024). A Year of Innovation in Functional Food & Drink. London, UK.
FMCG Gurus (2025). Global Beverages Report: 4 Things to Get Right in 2025. Wakefield, UK.
Company and institutional sources
BENEO-Institute (2025). Proven Prebiotics from Chicory Root: Fact Sheet. Tienen, Belgium.
FoodIngredientsFirst (2025). Healthy Beverages: The Next Wave of Functional Innovation. Retrieved from https://www.foodingredientsfirst.com/product-innovation.html