Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Additionally, research indicates that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially decrease the risk of heart disease and certain types of cancer. Nutritionists advocate for obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber—87% view it as healthy and about 60% aim to increase their intake—recent surveys reveal that many still fall short of their fiber needs due to a limited selection of products on the market. The newly revised Nutrition Facts label is expected to assist by mandating the inclusion of dietary fiber content on packaging, though the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, although conducted in mice, adds to the growing evidence of fiber’s health advantages. This research could potentially spark greater consumer interest in fiber-rich products, undoubtedly attracting the attention of food companies eager to boost sales in a competitive market. In this context, it would be prudent for food manufacturers to prominently feature the fiber content in their products and highlight the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers have already begun to introduce more products with elevated fiber levels. For example, Activia yogurt and Fiber One ice cream now contain added fiber, and there are high-fiber bars available for breakfast, snacks, and post-workout recovery. New methods for incorporating soluble fiber into beverages are also emerging, such as Promitor, a soluble corn fiber, and PromOat, derived from non-genetically modified Swedish oats. Moreover, Fibersol, another soluble corn fiber, is being added to health-oriented items like 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. Such innovations could resonate well with consumers, provided that the added fiber does not negatively affect the taste or texture of the drinks.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; according to a recent article in Food Ingredients First, younger consumers are also turning to fiber-rich products due to the health benefits linked to a high-fiber diet. This trend may align well with companies like General Mills, Dannon, Tate & Lyle, and ADM, which are poised to develop and market fiber-enriched products.
Baked goods manufacturers may want to keep an eye on the new high-fiber wheat variety being cultivated in Washington and Minnesota later this year. This wheat, to be trial-marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. Resistant starch, known as amylose, may enhance digestive health, protect against genetic damage that can lead to bowel cancer, and aid in combating type 2 diabetes.
The key question is no longer whether consuming soluble fiber is beneficial or whether it can improve gut health—those have already been established. The current inquiries revolve around how much fiber to consume, in what forms, and how food and beverage manufacturers can innovate new products that facilitate increased fiber intake. Additionally, the incorporation of tab calcium citrate as a supplement could further enhance the health benefits of fiber-rich diets.