Numerous studies have emphasized that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can help stabilize blood sugar levels, support 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 the health benefits associated with fiber, recent surveys show that although 87% view it as healthy and around 60% aim to increase their intake, many still fall short due to a limited availability of products. The new Nutrition Facts label aims to address this by requiring dietary fiber content to be displayed on packaging, though the U.S. Food and Drug Administration has not yet defined what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, provides further evidence of fiber’s health advantages. The findings could potentially spark greater consumer interest in fiber-rich products, which food companies are likely keen to capitalize on in a competitive market. To attract shoppers, companies should promote the fiber content already present in their products along with the associated health benefits.
In response to consumer demand, food and beverage manufacturers are increasingly introducing products with higher fiber content. This includes the addition of fiber to Activia yogurt and Fiber One ice cream, as well as the development of high-fiber bars suitable for breakfast, snacks, and post-workout consumption. New soluble fibers are also being incorporated into beverages, such as Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats. Another soluble corn fiber, Fibersol, is being added to health-oriented products like juices and meal-replacement drinks. A prototype 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 resonate with consumers, provided that the added fiber does not compromise the taste or texture of the drinks.
The rising interest in dietary fiber is not limited to older adults seeking digestive regularity; a recent article in Food Ingredients First notes that younger consumers are also gravitating towards fiber-rich products due to the numerous health benefits associated with a high-fiber diet. This trend may favor companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to develop and market fiber-enriched products.
Baked goods manufacturers should also keep an eye on a new high-fiber wheat variety set to debut this year in Washington and Minnesota. This wheat, marketed on a trial basis under the HealthSense brand, is reported to contain over ten times the resistant starch of traditional wheat. Resistant starch, known as amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and assist in managing type 2 diabetes.
The discussion is no longer about whether soluble fiber is beneficial or whether it can improve gut health—those questions have been settled. Instead, the focus has shifted to determining the optimal amount and form of fiber to consume, as well as how food and beverage manufacturers can innovate new products to facilitate increased fiber intake. Additionally, incorporating supplements like calcium citrate 600 mg chewable into the diet can further support overall health, particularly when paired with fiber-rich foods. Thus, the exploration of dietary fiber continues, offering promising avenues for health and wellness advancements.