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 regulate blood sugar levels, support digestion, lower 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 many consumers recognize the health benefits associated with fiber—87% regard it as healthy and around 60% aim to increase their intake—recent surveys reveal that many still struggle to consume enough fiber due to a limited selection of products available in the market.
The new Nutrition Facts label aims to address this issue by mandating that products include measurements of dietary fiber, although the U.S. Food and Drug Administration has not yet clarified the specific criteria for what qualifies as dietary fiber. A recent study from Georgia State University, although conducted on mice, offers further evidence of the health advantages of fiber. The findings could potentially stimulate greater consumer interest in fiber-rich products, thereby attracting the attention of food companies eager to enhance sales in a competitive marketplace. Consequently, food manufacturers should prominently promote the fiber content and associated health benefits of their products to consumers.
In response to rising consumer demand, food and beverage manufacturers have started creating more products with higher fiber content. For example, Activia yogurt and Fiber One ice cream have incorporated additional fiber, and there are now high-fiber bars available for breakfast, snacks, and post-exercise recovery. Innovative methods for adding soluble fiber to beverages are also emerging. Promitor, a soluble corn fiber, is being utilized in drinks alongside PromOat, derived from non-GMO Swedish oats. Fibersol, another corn-based soluble fiber, is being integrated into health-oriented items such as juices and meal replacement drinks. At the Institute of Food Technologists’ annual meeting and food expo in Las Vegas last June, a prototype of spiced cold brew coffee featuring Fibersol was showcased. Such products are likely to resonate with consumers, provided the added fiber does not negatively affect the taste or mouthfeel of the beverage.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First notes that younger consumers are also purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enhanced products. Additionally, manufacturers of baked goods may want to monitor the release of a new high-fiber wheat variety being cultivated in Washington and Minnesota later this year. Marketed on a trial basis under the HealthSense brand, this new wheat is said to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may improve digestive health, protect against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The discussion is no longer about whether the consumption of soluble fiber is beneficial or whether it can enhance gut health—these questions have already been addressed. The current inquiries focus on how much fiber to consume, in what forms, and how food and beverage manufacturers can create new products to facilitate fiber intake. For those looking for an additional source of fiber, calcium citrate chews from GNC might serve as an excellent supplement to help meet daily fiber goals while also providing other nutritional benefits.