This case study was created by the following OIRC hubs:
Project Summary
Constipation affects around 15% of UK adults and has substantial impacts on physical and mental wellbeing. Inulin, a prebiotic dietary fibre, carries an EFSA-approved health claim for increasing bowel frequency. Tea presents an ideal delivery vehicle, as more than half of UK adults consume at least four cups daily. Delivering 3g inulin per teabag would allow a typical daily tea drinker to meet the 12g/day inulin intake required for gut-health benefits. However, inulin has a small and inconsistent particle size, making it incompatible with commercial teabag packing.
Project Outcomes
This project developed a novel formulation method to increase inulin particle size while reducing residual moisture to below 1%, producing a free-flowing ingredient suitable for blending with tea. The resulting 50:50 inulin:tea blend proved fully compatible with high-throughput teabag packing. Feasibility trials exceeded expectations, with up to 8g of blend (4g inulin) successfully packed into standard teabags. Sensory testing confirmed no detectable change in flavour, colour, or mouthfeel. Independent analysis (Campden BRI) showed that the inulin dissolved effectively within a standard 5-minute infusion in boiling water.
Follow-On Activities
Planned next steps include pilot-scale manufacturing, consumer testing, and exploration of commercial partnerships. The formulation process has clear potential for IP protection and offers a promising route to market for a simple, acceptable dietary intervention to improve gut health.
"This feasibility award has enabled a unique collaboration that brings together Glatt’s world-leading expertise in particle design and process technology, Reginald Ames’ long-standing experience in commercial teabag manufacturing, and Imperial College’s applied human nutrition research. By integrating these complementary strengths, the project has allowed us to overcome a very specific technical barrier, thereby accelerating the translation of nutritional science into a scalable consumer product."
