Dietary fiber is recognized as an essential part of human nutrition due to its health benefits. As consumers become more aware of these benefits, there is a growing interest in products with higher dietary fiber content. This underscores the need for accurate measurement of dietary fiber in food products for labeling and other purposes. Over the past decades, our understanding of dietary fibers has evolved, with new types of fibers emerging, such as those derived from algae, insects, pectin, and hemicellulose. This evolution necessitates the optimization of existing analytical methods or the development of new ones to keep up with advancements and cover various types of dietary fiber. Consequently, numerous analytical methods have been developed to determine dietary fiber content, making accurate testing more complex.  This contribution briefly discusses the differences between the most important analytical methods for dietary fiber determination, highlighting some recently developed solutions for novel fiber ingredients and addressing some shortcomings in current methods.