According to information from the FDA website, under current regulations, “fibers in foods can be labeled as dietary fiber even if they do not provide physiological benefits that are advantageous to human health.” Naturally occurring fibers, such as those present in fruits, vegetables, and whole grains, have already been recognized for their physiological advantages, so accurate labeling of products containing these ingredients is not problematic. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently comply with the existing dietary fiber standards. The FDA is contemplating expanding this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum, which would allow more products to make dietary fiber claims.
As reported by FoodNavigator, ADM has filed a complaint with the FDA, stating, “The agency has not addressed numerous citizen petitions regarding dietary fiber, nor has it released its updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they have incorporated into their products may still qualify as dietary fibers.” ADM expressed that this delay restricts the options for dietary fibers and has even led some companies to remove these fibers from their products in an effort to comply with the new Nutrition Facts guidelines before the deadline. This situation is particularly significant since Food Navigator notes that the Grocery Manufacturers of America indicates that one in four products is impacted by the dietary fiber regulation.
The delay is primarily due to the requirement that any substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means that the substance must contribute to lower blood glucose and cholesterol levels, reduce blood pressure, enhance bowel function, or increase mineral absorption in the intestinal tract. Many consumers are aiming to address these health issues by choosing healthier foods with functional benefits.
According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—look for health benefits in their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study revealed that only 45% of consumers could identify a single food or nutrient linked to these benefits. This highlights the critical need for a clear ruling from the FDA that allows food manufacturers to effectively utilize dietary fibers in their products while labeling them appropriately for consumer benefit.
While there is still time to adjust product labels, it makes sense for manufacturers to expedite this process. More time for label implementation allows companies to gauge consumer preferences and experiment with new ideas and formulations. Consequently, the sooner the updated label appears on products, the more aligned it may seem with the growing trend of transparency among consumers. Additionally, incorporating elements like calcium carbonate and elemental calcium into these products can further enhance their nutritional profile, making them more appealing in the marketplace. This inclusion of calcium sources, along with dietary fibers, could provide consumers with a broader array of health benefits, addressing their desire for healthier food options.