With consumer and industry interest in resistant starch in Europe reportedly on the rise, the partnership allows MSP to significantly expand its global footprint for its potato-derived ingredient. <\/p>\n
A spokesperson for Solnul\/ MSP told NutraIngredients that although many European brands and co-manufacturers have shown strong interest in the ingredient over the past few years, the company\u2019s only supply to date has been to Sunday Natural, which was a direct shipment. Sunday Natural launched its NuShape Metabolic Shake<\/a> product in August 2025.<\/p>\n \u201cRecent project inquiries point to the highest potential in Ready to Mix fiber powders and meal replacements, which are generally the only permitted resistant starch claims for brands in most European countries,\u201d said the spokesperson. \u201cWhile interest has been widespread across all of Europe, we\u2019ve had the most inquiries from Germany and the UK.\u201d<\/p>\n Google searches within the EU over the past five years for \u2018Fiber\u2019, \u2018Gut health\u2019, and \u2018Prebiotic\u2019 have significantly increased, reflecting heightened consumer awareness regarding microbiome health, they said. However, greater awareness does not necessarily translate into higher consumption. <\/p>\n Published data shows that Europeans consume more fiber on average than other Western regions<\/a>, their overall intake remains low, and resistant starch consumption mirrors the U.S. at just 4 g\/day<\/a>. <\/p>\n \u201cResistant starch is the unsung hero of dietary fiber: It is insoluble yet completely fermentable, offering advantages of both soluble and insoluble fibers with greater tolerance compared to inulin. That said, FueledBySolnul products will undoubtedly benefit human health in Europe,\u201d said the spokesperson.<\/p>\n Solnul<\/p>\n The ingredient was developed by MSP, the largest potato starch producer in Canada. The Solnul brand name is derived from the Latin name for potato, Solanum tuberosum, and granule.<\/p>\n The company has been steadily building the scientific portfolio for its prebiotic, defined by ISAPP as \u201ca substrate that is selectively utilized by host microorganisms conferring a health benefit.\u201d (Gibson, et al. Nat Rev Gastroenterol Hepatol, (2017) 14, 491\u2013502<\/a>)<\/p>\n Published data shows that 3.5 g\/day of Solnul significantly increases the abundance of not only Bifidobacterium<\/a> but also leads to a 238% increase in the relative abundance of Akkermansia (Nutrients, 15(7), 1582<\/a>), a next-generation probiotic that has been shown to increase the production of GLP-1, a hormone that plays a crucial role in regulating blood sugar levels, weight management and appetite.<\/p>\n A recent paper published in Metabolites<\/a> reported that a daily dose of 3.5 grams of the ingredient could reduce the levels of circulating free fatty acids (FFA), an important early marker of metabolic health. <\/p>\n Other publications from 2025 showed that Solnul may improve the absorption of key nutrients like vitamin A, E, and choline, highlighting its role in modulating the microbiome (Metabolites, 15(10), 661<\/a> & 662<\/a>). <\/p>\n \u201cAs demand for fiber continues to grow across Europe, this expansion advances our mission to reunite the microbiome with its favorite food, Solnul, and to bring the benefits of resistant starch to a broader audience,\u201d stated Jason Leibert, Chief Growth Officer at Solnul, in a release. \u201cToday, the average European consumes only around 4 g of the recommended 20 g of resistant starch per day – highlighting how far modern diets have moved away from this foundational fiber.\u201d<\/p>\n Strengthening the portfolio<\/p>\n The ingredient will now be exclusively distributed by the nutrition division of Hamburg-based Lehvoss Group, a fourth-generation family business. <\/p>\n \u201cOur gut health portfolio is intentionally selective and built around credible, science-backed ingredients,\u201d said Paul Montgomery, Head of Product Management at Lehvoss Nutrition. \u201cSolnul strengthens our fiber and whole food ingredients offering.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"With consumer and industry interest in resistant starch in Europe reportedly on the rise, the partnership allows MSP…\n","protected":false},"author":2,"featured_media":9920,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[15],"class_list":{"0":"post-9919","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-europe","8":"tag-european"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts\/9919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/comments?post=9919"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/posts\/9919\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/media\/9920"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/media?parent=9919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/categories?post=9919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/europe\/wp-json\/wp\/v2\/tags?post=9919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}