Inulin propionate ester (IPE), developed by researchers at Imperial College London and the University of Glasgow, has now been added to the EU’s Novel Food List after final authorisation by the European Commission following a positive opinion from the European Food Safety Authority.
IPE is a modified dietary fibre that combines inulin—a naturally occurring fibre found in chicory and onions—with propionate, a short-chain fatty acid produced during fibre fermentation in the gut.
It works by delivering propionate directly to receptors in the colon, triggering the release of appetite-regulating hormones.
Professor Gary Frost, chair in nutrition and dietetics at Imperial College London, said: “A small calorie surplus each day will lead to significant weight gain over time.
“Even one extra kilo a year in young adults is enough to create serious weight problems by middle age.
“We already know that a higher fibre intake can counter this, but we also know that most people find it difficult to take in enough fibre and are falling far short of the recommended intake levels.”
IPE can be added to foods such as smoothies, shots and cereals, or baked into bread. It can also be taken as a standalone supplement.
Unlike weight-loss drugs that treat obesity after it develops, IPE aims to prevent gradual weight gain before it becomes a problem.
Randomised controlled trials have shown that around 10g of IPE per day can help regulate appetite and prevent weight gain.
The research team has spent a total of 15 years developing the ingredient.
IPE was first created in the laboratory by Professor Douglas Morrison at the University of Glasgow, who then worked in collaboration with Professor Frost.
Professor Morrison said: “We have brought together two natural ingredients to stimulate appetite-regulating hormones at exactly the right site in the gut.
“Although GLP-1 receptor agonists have shown great results in helping people lose weight, IPE could help stop the kind of slow, steady weight gain that makes those drugs necessary.”
Longer-term studies have suggested additional benefits, including the preservation of lean body mass, improved liver fat levels, and potential effects on immune and metabolic health.
The European Commission formally authorised IPE after a positive opinion issued late last year by the European Food Safety Authority, which reviews toxicological, nutritional and microbiological data for new ingredients.
IPE has now been included in the EU’s official list of authorised novel foods.
The scientists say its approval demonstrates that academic research can successfully move from the laboratory to the marketplace—even without major industry support—though the process is not quick.
The safety evaluation took six years alone.
Despite regulatory approval, IPE is still only produced at pilot scale.
To take it to market, the team has launched a spinout company called Satisfed and is seeking industrial partners to help scale up production to meet commercial demand.
They believe IPE could be a low-cost, accessible option for preventing weight gain, particularly in areas where obesity is driven by limited access to healthy food.
Professor Morrison said: “We know that there is a lot of commercial interest currently in how to engineer optimum nutrient delivery to the gut, to lead to the best possible outcomes for consumers, and we hope to capitalise on that interest.”
Professor Frost said: “IPE’s inclusion in the Novel Foods List gives people who are beginning to struggle with their weight a new way of preventing further weight gain.
“We look forward to seeing how it will be incorporated into different foods and eating plans.”
The research was supported by the NIHR Imperial Biomedical Research Centre, a partnership between Imperial College Healthcare NHS Trust and Imperial College London.
