Numerous studies have highlighted 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, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber, recent surveys reveal that while 87% view it as healthy and around 60% aim to consume more, many still struggle to meet their fiber needs due to a limited variety of products available. The new Nutrition Facts label is set to aid consumers by mandating that products specify their 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, although conducted on mice, adds to the growing evidence of fiber’s health advantages. The findings may spark increased consumer interest in fiber-rich products, which could attract food companies eager to enhance sales in a competitive market. Food manufacturers would be prudent to highlight the fiber present in their products and its potential health benefits on packaging.
In response to consumer demand, food and beverage manufacturers are already creating more products with higher fiber content. This includes the addition of fiber to items like Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, or post-exercise consumption. Innovative methods are being explored to incorporate soluble fiber into drinks. For instance, Promitor, a soluble corn fiber, and PromOat, derived from non-GMO Swedish oats, are now being added to various beverages. Additionally, Fibersol, another corn-based soluble fiber, is included in health-oriented products such as juices and meal-replacement drinks. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such offerings could resonate with consumers, provided that the added fiber does not negatively affect the taste or mouthfeel of the beverages.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity. A recent article in Food Ingredients First noted that younger consumers are also gravitating towards products containing fiber due to the associated health benefits of a high-fiber diet. This trend potentially aligns with the capabilities of companies like General Mills, Dannon, Tate & Lyle, and ADM in developing and marketing fiber-rich goods. Furthermore, manufacturers of baked goods may want to watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, set to be trial-marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, mitigate genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The discussion around the consumption of soluble fiber and its role in gut health is no longer debatable; those questions have been settled. The current inquiries focus on the optimal amount of fiber to consume, the best forms to incorporate it, and how food and beverage producers can innovate to facilitate these goals. Additionally, it’s important to consider the calcium citrate magnesium and zinc benefits, as these nutrients can complement the positive effects of fiber on digestive health and overall well-being. Emphasizing the calcium citrate magnesium and zinc benefits along with increased fiber intake may provide consumers with a more comprehensive approach to improving their health. Ultimately, the challenge remains how to effectively deliver these essential components in appealing and accessible products.