The protein craze that swept the nation in 2025 has been dethroned by another macronutrient: fiber. According to Oatly's first-ever Future of Taste report, fiber is poised to take over the coffee scene, following in the footsteps of protein, which was previously the king.
As food journalist Elizabeth Dunn notes, "big macro-level shifts tend to be reactive," and if the 2020s belonged to protein, the 2030s are likely to belong to fiber. The report cites the rising popularity of prebiotic sodas like Olipop and Poppi as evidence that a shift towards digestion-conscious eating is underway.
Cara Harbstreet, Oatly's Director of Nutrition, explains that fibermaxxing is an evolution of the protein-maxxing trend, with people now recognizing the importance of gut health. "As we've seen with protein, a lot of folks tend to adopt the thinking that if a little bit of something is good for me, then more must be better," she says.
So what does fiber in coffee look like? Plant-based milks like oat milk are a great addition, as they naturally contain soluble dietary fiber. Chia seeds can also be added to lattes and pudding recipes, while seeds and pitted fruits like dates and figs can add natural sweetness and minerals.
But how much fiber is too much? Harbstreet warns that exceeding the recommended daily amount of fiber can cause unpleasant GI symptoms like bloating, abdominal pain, flatulence, and constipation. The key is to pair your fiber coffee with a complete meal, especially if you're drinking it early in the day.
As for unconventional ways to "fiber-fy" your coffee, consider adding fermented umami flavors made from fiber-containing foods like miso, tahini, or gochujang. Or try Tepache, a traditional Mexican beverage made by fermenting pineapple peels and core with piloncillo (or brown sugar) and spices in water.
The rise of fiber in the coffee scene raises several questions: what does it mean to "maxx" on fiber? How much is too much? And what are the nutrition benefits - or possible detriments? As Oatly's report notes, there's still a lot of confusion around fiber, and it's time for consumers to educate themselves about this important macronutrient.
As food journalist Elizabeth Dunn notes, "big macro-level shifts tend to be reactive," and if the 2020s belonged to protein, the 2030s are likely to belong to fiber. The report cites the rising popularity of prebiotic sodas like Olipop and Poppi as evidence that a shift towards digestion-conscious eating is underway.
Cara Harbstreet, Oatly's Director of Nutrition, explains that fibermaxxing is an evolution of the protein-maxxing trend, with people now recognizing the importance of gut health. "As we've seen with protein, a lot of folks tend to adopt the thinking that if a little bit of something is good for me, then more must be better," she says.
So what does fiber in coffee look like? Plant-based milks like oat milk are a great addition, as they naturally contain soluble dietary fiber. Chia seeds can also be added to lattes and pudding recipes, while seeds and pitted fruits like dates and figs can add natural sweetness and minerals.
But how much fiber is too much? Harbstreet warns that exceeding the recommended daily amount of fiber can cause unpleasant GI symptoms like bloating, abdominal pain, flatulence, and constipation. The key is to pair your fiber coffee with a complete meal, especially if you're drinking it early in the day.
As for unconventional ways to "fiber-fy" your coffee, consider adding fermented umami flavors made from fiber-containing foods like miso, tahini, or gochujang. Or try Tepache, a traditional Mexican beverage made by fermenting pineapple peels and core with piloncillo (or brown sugar) and spices in water.
The rise of fiber in the coffee scene raises several questions: what does it mean to "maxx" on fiber? How much is too much? And what are the nutrition benefits - or possible detriments? As Oatly's report notes, there's still a lot of confusion around fiber, and it's time for consumers to educate themselves about this important macronutrient.
! I love that people are finally realizing the importance of gut health and trying new ways to boost their fiber intake. Adding chia seeds or dates to my coffee sounds like a great idea, but I have to ask: what's with all the weird fermented umami flavors? 
Is it really necessary to add miso or gochujang to your coffee? Maybe just stick to the simple stuff like oat milk and see how that goes? And btw, can we get some more affordable fiber-rich milks on the market? I'm tired of paying an arm and a leg for that fancy-schmancy Oatly stuff 
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i'm actually kinda excited about this shift because we need more people talking about gut health and digestion being just as important as weight loss or exercise 
oat milk is a great start, but what really excites me is the rise of fermented umami flavors - miso, tahini, gochujang... can't wait to try out some new recipes! 
but seriously, i think it's time for people to learn more about fibre and how much they should be consuming daily. too much fibre can cause some nasty side effects so let's get educated and make informed choices 
. And what’s with all these new ingredients like chia seeds and fermented umami flavors? It just seems too much for me.
. First it was protein, now it's fiber... like what's next? Can't we just chill with our food choices for a sec? I mean, I get it, gut health is important and all that jazz 
, but do we really need to make everything about "maxxing" or whatever. And don't even get me started on the whole fiber coffee thing... chia seeds in lattes? It sounds like someone poured sugar into a vat of regret 
... now it's all about fiber.
I'm all for a shift towards more balanced eating, but are we really ready to put all our eggs in the fiber basket? Like, isn't protein still super beneficial for muscle growth and recovery? Can't we have both? Also, what's with the fermentation craze? It sounds like some people just want to drink food 
. Seriously though, I do think we need to talk more about the nutritional benefits of fiber and how much is too much. Maybe we should be having a conversation about moderation instead of all-in fiber obsession 
I mean, who doesn't love a good excuse to add more oats or chia seeds to their morning brew? But seriously, it's cool that people are finally realizing the importance of gut health and digestive system. My friend is super into prebiotic sodas like Olipop, and she swears by them for, like, every day 
! Fiber is the real MVP (Most Valuable Protein? 
And fermented umami flavors sound like an awesome way to "fiber-fy" your coffee #CoffeeConnoisseur. But I gotta ask, how do we know when we've hit fiber overload? When does "more is better" turn into "more is too much"? 
It's kinda cool, actually. But let's be real, fiber isn't as exciting to drink straight up as a cold brew 
️. What's next? Are we gonna start adding kale smoothie bowls to our morning coffee routine? 
It's just a bit too much for me. Still, I gotta respect Oatly's report on this - they're right, we need to know more about fiber and how to consume it without, you know, turning into a human-sized prune 
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. Let's just say I'll be trying out some of those fermented umami flavors... who knows, maybe I'll discover my new fave drink! 
. And what's the deal with Tepache? Is it like a coffee upgrade or something 
. Too much fiber can be a no-go though - don't wanna end up with bloating issues 
. I'm excited to see where this trend takes us!
i mean oat milk is already a thing but adding chia seeds and dates to lattes sounds crazy delicious my friend who's always talking about prebiotics is gonna love this poppi and olipop are gonna be raking it in 
! It's amazing how our understanding of gut health has evolved to prioritize fibermaxxing over protein-maxxing. And can we talk about how versatile it is? Adding chia seeds to lattes or using fermented umami flavors made from miso and tahini sounds like a game-changer 
! Of course, moderation is key, but I'm excited to see where this trend takes us 
. Cara Harbstreet makes so much sense when she says that people tend to think if a little bit of something is good, then more must be better... it's like, yeah no let's start with small amounts and see what happens 
. I'm definitely going to try adding chia seeds or dates to my coffee latte next and see how that goes 