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 help stabilize blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists suggest obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys indicate that although 87% view it as healthy and about 60% are eager to increase their intake, many still feel they are not getting sufficient fiber due to a scarcity of available products. The new Nutrition Facts label aims to assist consumers by mandating that products display dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing body of evidence showcasing the health advantages of fiber. The findings could potentially stimulate greater consumer interest in fiber-rich products, which is likely to attract the attention of food companies eager to enhance sales in a competitive landscape. Consequently, food manufacturers should highlight the fiber content and associated health benefits of their products on labels.
In response to consumer demand, food and beverage manufacturers have been increasing the fiber content in their offerings. For instance, fiber has been integrated into Activia yogurt and Fiber One ice cream, along with high-fiber bars designed for breakfast, snacks, and post-workout consumption. Moreover, innovative methods for incorporating soluble fiber into beverages are emerging. Products like Promitor, a soluble corn fiber, and PromOat, made from non-GMO Swedish oats, are being added to drinks. Fibersol, another corn-based soluble fiber, is being included in health-oriented products such as juices and meal replacement beverages. A prototype spiced cold brew coffee featuring Fibersol was even showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. As long as the added fiber does not negatively affect the taste or mouthfeel, these products could resonate well with consumers.
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 purchasing fiber-rich products due to the health advantages linked to a high-fiber diet. This trend presents opportunities for companies like General Mills, Dannon, Tate & Lyle, and ADM to develop and market fiber-enhanced products effectively.
Additionally, manufacturers of baked goods may want to pay attention to a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, to be trialed under the HealthSense brand, reportedly contains over ten times the resistant starch of conventional wheat. As reported by Baking Business, resistant starch, also known as amylose, may promote digestive health, guard against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The debate is no longer about whether consuming soluble fiber is beneficial or if it can improve gut health—those questions have been answered. The current inquiries focus on the appropriate amount of fiber to consume, the best forms to take, and how food and beverage manufacturers can create innovative products to facilitate this intake. On a related note, consumers often wonder about the differences in absorption between various supplements, such as what is the difference between calcium and calcium citrate. Understanding these distinctions can also contribute to making informed dietary choices, including fiber intake.