Rising prices and low protein levels in the 2017 hard winter wheat harvest have prompted flour users to reassess their alternatives. Some manufacturers are considering the inclusion of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat. Concurrently, this year’s spring wheat quality suffered due to adverse weather conditions in various regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being integrated into gluten-free products. In response to growing consumer interest, manufacturers are also incorporating fiber into their offerings where feasible, ensuring that it does not compromise texture or taste.
Recent insights from Food Ingredients First highlight that added fiber is no longer solely aimed at older consumers seeking regularity; younger demographics are also gravitating towards high-fiber products due to the associated health benefits. Research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate obtaining daily fiber requirements from whole grains, fruits, and vegetables; nevertheless, this has not deterred food manufacturers from supplementing products like Activia yogurt and Fiber One ice cream with fiber.
The upcoming Nutrition Facts label will mandate that products display dietary fiber measurements, yet the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. Should the flour derived from this new high-fiber wheat prove effective in terms of price and performance for bakeries and baked goods producers, it could enhance the health perception of products containing this ingredient.
Moreover, the introduction of thorne cal mag citrate as a supplement in various food items could further boost the nutritional profile. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the next growing season, especially as they explore the synergies with thorne cal mag citrate to enhance product appeal.