Numerous studies have highlighted the role of dietary fiber in promoting the growth of beneficial bacteria in the colon. Research has also demonstrated 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. Nutrition experts advise obtaining the daily recommended intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize fiber’s health benefits, recent surveys indicate that although 87% view it as healthy and around 60% wish to increase their intake, many feel they are still not getting enough fiber due to a scarcity of products available in the market.
The new Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber. A recent study conducted by Georgia State University on mice adds to the growing evidence of fiber’s health advantages. These findings may stimulate greater consumer interest in fiber-rich products, which will likely attract the attention of food companies striving to enhance sales in a competitive market. Therefore, it would be prudent for food manufacturers to highlight the fiber content in their products and the associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers have been developing more products with increased fiber content. Fiber has been incorporated into items like Activia yogurt and Fiber One ice cream, as well as high-fiber bars meant for breakfast, snacks, and post-workout consumption. New methods are also emerging to introduce soluble fiber into beverages. For instance, Promitor, a soluble corn fiber, is being added to drinks, alongside PromOat, derived from non-bioengineered Swedish oats. Additionally, Fibersol, another corn-based soluble fiber, is being incorporated into health-oriented products such as juices and meal-replacement drinks. 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. These products are likely to appeal to consumers, provided that the added fiber does not negatively affect the taste or texture of the beverages.
Interest in dietary fiber isn’t limited to older consumers seeking regularity; a recent article in Food Ingredients First indicates that younger consumers are also purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enhanced products.
Baked goods manufacturers might also want to keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is expected to be trial-marketed under the HealthSense brand. This new wheat is reported to contain more than ten times the resistant starch of conventional varieties. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The debate is no longer about whether soluble fiber is beneficial or capable of improving gut health; those questions have been settled. The current inquiries revolve around how much fiber to consume, in what forms, and how food and beverage manufacturers can innovate new products to facilitate increased intake. Additionally, incorporating 1200 mg of calcium citrate alongside fiber in products could further enhance their health appeal and nutritional profile, addressing consumer desires for both fiber and essential minerals in their diets.