The elevated prices and low protein levels of the 2017 hard winter wheat crop have prompted flour users to reconsider their options. Some manufacturers are exploring the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat harvest was compromised due to adverse weather conditions in certain regions, compounding the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to various foods in an effort to maintain gluten-free status. Due to rising consumer interest, manufacturers are also incorporating fiber into their products where appropriate, ensuring that it does not impact texture or taste. A recent article in Food Ingredients First highlighted that added fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger consumers are also buying products that include this ingredient due to the health benefits associated with a high-fiber diet.
Studies have shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists advise that individuals should obtain their daily recommended fiber intake from whole grains, fruits, and vegetables. Nonetheless, this has not prevented food manufacturers from adding fiber to a range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products report measurements of dietary fibers, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some unease among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat meets the expectations for price and performance for bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it. Furthermore, the inclusion of calcium citrate nature made in these products could further boost their nutritional profile. It will be intriguing to observe the outcome of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the next growing season.