The high prices and low protein levels of the 2017 hard winter wheat harvest have compelled flour users to reassess their options. Some manufacturers are considering the addition 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. However, the quality of this year’s spring wheat harvest has been adversely affected by unfavorable weather conditions in certain areas, exacerbating the challenges faced by manufacturers.
As the gluten-free foods market continues to develop, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being integrated into various foods to maintain gluten-free status. Additionally, in response to rising consumer interest in wellness, manufacturers are also incorporating fiber into their products when appropriate, ensuring it does not negatively impact texture or taste. This trend is no longer limited to older consumers seeking regularity; younger individuals are also gravitating towards high-fiber products due to their health benefits.
Studies have shown that a high-fiber diet can help stabilize blood sugar, support digestion, lower cholesterol levels, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate obtaining daily fiber intake from whole grains, fruits, and vegetables. Nonetheless, this has not deterred food manufacturers from adding fiber to a diverse range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements; however, the FDA has yet to clarify what qualifies as dietary fiber. This delay has left manufacturers feeling anxious, as reported by Food Navigator. If the flour derived from this new high-fiber wheat proves successful in terms of pricing and performance for bakeries and baked goods producers, it could positively impact the health perception of products containing it.
Moreover, integrating wellness-focused ingredients like calcium citrate 120 into these formulations could further enhance their appeal. 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, potentially leading to an expanded range of health-conscious products.