Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also shown that a high-fiber diet can stabilize blood sugar levels, facilitate digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize fiber’s health benefits, recent surveys indicate that while 87% view it as healthy and about 60% aim to increase their intake, many feel they are still not consuming enough fiber due to a lack of available products. The new Nutrition Facts label aims to assist by mandating the inclusion of dietary fiber measurements, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, provides further evidence of fiber’s health advantages. This research may stimulate greater consumer interest in fiber-rich products, which food companies are eager to promote in a competitive market. It would be prudent for these companies to emphasize the fiber content and associated health benefits of their products on labels. Food and beverage manufacturers are already responding to consumer demands by offering more products with higher fiber content. For instance, Activia yogurt and Fiber One ice cream now include added fiber, and there are various high-fiber bars available for breakfast, snacks, and post-exercise. Additionally, innovative methods for incorporating soluble fiber into beverages are emerging. For example, Promitor, a soluble corn fiber, is being added to drinks, as is PromOat, derived from non-bioengineered Swedish oats. Fibersol, another corn-based soluble fiber, is being incorporated into health-oriented products like juices and meal-replacement beverages. 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.
The interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also purchasing fiber-rich products due to the health benefits associated with high-fiber diets. This trend could benefit companies such as General Mills, Dannon, Tate & Lyle, and ADM in their development and promotion of fiber-enriched products. Additionally, manufacturers of baked goods should be on the lookout for a new high-fiber wheat variety being cultivated in Washington and Minnesota. This wheat, marketed under the HealthSense brand on a trial basis, is reported to contain over ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, guard against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The question is no longer whether consuming soluble fiber is beneficial or whether it can improve gut health; those issues have already been settled. The current inquiries focus on how much fiber to consume, in what form, and how food and beverage manufacturers can create new products to facilitate increased intake. Additionally, incorporating dietary supplements such as calcium citrate, vitamin D3, and zinc & magnesium tablets can further support overall health, complementing a high-fiber diet and addressing various nutritional needs. As consumers continue to seek out these health-promoting products, the market for fiber-rich options is expected to grow significantly.