Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research also indicates that a high-fiber diet can stabilize blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize fiber’s health benefits, recent surveys show that while 87% view it as healthy and about 60% aim to consume more, many still report insufficient intake due to a lack of available products. The new Nutrition Facts label is expected to assist by mandating that products display dietary fiber measurements, although the U.S. Food and Drug Administration has yet to clarify what constitutes dietary fiber.
A recent study from Georgia State University, although conducted on mice, adds to the growing evidence supporting the health advantages of fiber. The findings may further ignite consumer interest in fiber-rich products, which could attract food companies keen on boosting sales in a competitive market. Consequently, it would be prudent for food manufacturers to highlight the fiber content in their products and the related health benefits to consumers.
In response to consumer demand, food and beverage manufacturers have started creating more products with elevated fiber levels. For example, Activia yogurt and Fiber One ice cream now contain added fiber, along with high-fiber bars for breakfast, snacks, and post-exercise. There are also innovative ways to incorporate soluble fiber into beverages. Products like Promitor, a soluble corn fiber, and PromOat, derived from non-genetically modified Swedish oats, are being added to drinks. Additionally, Fibersol, another corn-based soluble fiber, is included in health-oriented items like juices and meal-replacement beverages. A prototype of spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such innovations could resonate with consumers, provided the added fiber does not compromise the flavor or mouthfeel of the beverage.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger consumers are also purchasing fiber-rich products due to the associated health benefits of a high-fiber diet. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enriched products effectively.
Baked goods manufacturers should also be aware of a new high-fiber wheat variety being cultivated in Washington and Minnesota, set to be trialed under the HealthSense brand. This new wheat is reported to have over ten times the resistant starch of conventional varieties. Resistant starch, known as amylose, may enhance digestive health, protect against genetic damage that can lead to bowel cancer, and help combat type 2 diabetes.
The discussion is no longer about whether soluble fiber consumption is beneficial or if it can improve gut health—those questions have been resolved. The focus has shifted to determining the optimal amount of fiber to consume, its preferred forms, and how food and beverage manufacturers can innovate new products. In this context, calcium citrate malate with vitamin D3 tablets may also play a role in supporting overall health, complementing a high-fiber diet. As the market evolves, the integration of versatile health products could further enhance consumer choices and dietary options.