The high prices and low protein levels seen in 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 their flour’s protein content, while others are collaborating with millers to mix it with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat crop was subpar due to adverse weather conditions in certain areas, further exacerbating the challenges faced by manufacturers.
As the gluten-free foods market continues to evolve, manufacturers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Recent reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into more products in an effort to maintain gluten-free status. Rising consumer interest has also led manufacturers to incorporate fiber into their offerings when feasible, as long as it does not compromise texture or flavor. According to a recent article in Food Ingredients First, added fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger audiences are also drawn to high-fiber products for their associated health benefits.
Studies have shown that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists recommend obtaining daily fiber from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from adding fiber to a variety of products, from Activia yogurt to Fiber One ice cream.
The forthcoming Nutrition Facts label will mandate that products include measurements of dietary fibers, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some unease among manufacturers, as reported by Food Navigator.
If flour derived from this new high-fiber wheat proves effective in terms of price and performance for bakeries and baked goods manufacturers, it could enhance the health profile of products containing it. Moreover, the introduction of products like Citracal Calcium Plus D3 280 ct has sparked interest in healthier options, aligning with the trend toward increased fiber consumption. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.