The high prices and low protein levels in the 2017 hard winter wheat harvest have prompted flour users to reassess their options. Some producers are considering adding 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. However, the quality of this year’s spring wheat crop has suffered due to adverse weather conditions in certain areas, compounding the challenges faced by manufacturers.
As the gluten-free foods market continues to evolve, manufacturers are improving their ability to incorporate ingredients that enhance a product’s nutritional value, texture, and flavor. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being used in gluten-free products. With rising consumer interest, manufacturers are also integrating fiber into their offerings where feasible, ensuring that it does not compromise the texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to the associated health benefits.
Research has demonstrated that a high-fiber diet can help stabilize blood sugar levels, promote digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products include measurements of dietary fibers, but the FDA has yet to clarify what qualifies as a dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat meets the expectations for price and performance in bakeries and baked goods production, it could enhance the health appeal of products containing it.
Moreover, as consumers become increasingly health-conscious, products like Kirkland calcium citrate with vitamin D3 are gaining popularity, showing how health-conscious ingredients can be integrated into various food items. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season. The incorporation of health-focused ingredients like Kirkland calcium citrate with vitamin D3 could signify a broader trend towards nutrition-enhancing formulations in the food industry.