According to the information available on the FDA website, current regulations allow for “fibers in foods to be labeled as dietary fiber without necessarily demonstrating beneficial physiological effects for human health.” Naturally occurring fibers, such as those in fruits, vegetables, and whole grains, have already been recognized for their health benefits, thus making proper labeling of products containing these ingredients straightforward. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently fulfill the existing dietary fiber criteria.
The FDA is now contemplating an expansion of this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to claim dietary fiber content. As reported by FoodNavigator, ADM has raised concerns with the FDA, stating, “The agency has not addressed numerous citizen petitions regarding dietary fiber, nor has it released its updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they use in their products can still be classified as dietary fibers.”
ADM highlighted that this delay restricts the options for dietary fiber and has led some companies to remove dietary fibers from their products in an attempt to comply with the new Nutrition Facts guidelines before the deadline. This issue is significant, as the Grocery Manufacturers of America has indicated that one in four products is impacted by the dietary fiber regulation.
The delay is primarily due to the requirement that any substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means contributing to lower blood glucose and cholesterol levels, reducing blood pressure, enhancing bowel function, or increasing mineral absorption in the intestinal tract. These health issues are precisely what consumers aim to address by choosing healthier foods with functional benefits.
According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—look for health benefits in their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study revealed that only 45% of consumers could identify a single food or nutrient linked to these benefits. This underscores the necessity for a favorable ruling from the FDA, enabling food manufacturers to effectively incorporate dietary fibers into their products and label them appropriately to benefit consumers.
While there is still time to alter the labeling, it is sensible for manufacturers to act swiftly. An extended timeline for label implementation allows manufacturers to gauge consumer preferences and experiment with new ideas and formulations. Additionally, the sooner the new label is visible on a product, the more aligned it appears with the transparency trend that resonates with consumers. In this context, the inclusion of calcium citrate elemental, known for its potential health benefits, could also enhance the appeal of products that wish to capitalize on consumer demand for health-oriented ingredients.