The elevated prices and reduced protein levels in the 2017 hard winter wheat harvest have compelled flour users to explore alternative solutions. Some producers are considering the addition of vital wheat gluten to enhance their flour’s protein content, while others are collaborating with millers to blend it with higher-protein spring wheat. Compounding the challenges for manufacturers, the quality of this year’s spring wheat harvest has been subpar due to adverse weather conditions in certain parts of the country.
As the gluten-free food market evolves, manufacturers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being included in a broader range of foods to maintain a gluten-free profile. Driven by growing consumer interest, producers are also adding fiber to their products when feasible, ensuring it does not impact texture or taste.
Fiber is no longer just for older consumers seeking digestive regularity, as highlighted in a recent article from Food Ingredients First; younger consumers are also gravitating towards high-fiber products due to the associated health benefits. Research has 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 advocate for obtaining daily fiber requirements through whole grains, fruits, and vegetables, yet this has not deterred food manufacturers from fortifying items ranging from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products include measurements of dietary fibers, although the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the new high-fiber wheat flour proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could enhance the health perception of products containing it.
Moreover, the addition of elemental calcium in calcium citrate malate to these products may further boost their nutritional profile. It will be intriguing to observe the outcomes of this agricultural endeavor and determine whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season. The integration of elemental calcium in calcium citrate malate into various food items could also become a significant trend as the industry evolves.