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, reduce cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers are generally aware of the health benefits associated with fiber, recent surveys reveal that although 87% view it as healthy and around 60% aim to increase their intake, many still fall short due to a lack of available products on the market. The new Nutrition Facts label is expected to assist in this area by mandating that products display their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A study conducted by Georgia State University, albeit in mice, adds to the growing evidence of fiber’s health advantages. The findings may stimulate greater consumer interest in fiber-rich products, which could attract the attention of food manufacturers eager to enhance sales in a competitive market. Food companies would be prudent to promote the fiber already present in their products and the associated health benefits to consumers. In response to consumer demand, food and beverage manufacturers have been developing more products with increased fiber content. Examples include Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, and post-exercise recovery.
Innovative methods for incorporating soluble fiber into beverages are also emerging. For instance, Promitor, a soluble corn fiber, is being added to drinks, along with PromOat, made from non-genetically engineered Swedish oats. Fibersol, another corn-based soluble fiber, is being utilized in health-focused 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 products could attract consumers, provided 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; younger consumers are also purchasing fiber-rich products for the health benefits linked to a high-fiber diet, according to a recent article in Food Ingredients First. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and promote fiber-enriched offerings. Furthermore, baked goods manufacturers may want to watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota later this year. This new wheat, to be marketed on a trial basis under the HealthSense brand, is reported to contain over 10 times the resistant starch of conventional wheat. Resistant starch, or amylose, may enhance digestive health, guard against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The issue is no longer whether soluble fiber consumption is beneficial or if it can improve gut health—those points have been established. The current questions revolve around how much fiber to consume, in what form, and how food and beverage manufacturers can create new products that facilitate increased fiber intake, such as Citracal 250 mg supplements, which can complement dietary sources of fiber. As the demand for fiber-rich options rises, the industry must adapt to meet consumer needs effectively.