The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reassess their choices. 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. Unfortunately, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in certain regions, exacerbating the challenges faced by manufacturers.
As the gluten-free food market matures, producers are becoming more adept at incorporating ingredients that enhance the nutritional value, texture, and flavor of their products. Recent reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being integrated into various foods aimed at maintaining a gluten-free profile. In response to rising consumer interest, manufacturers are also adding fiber to their offerings, ensuring that it does not compromise texture or taste. A recent article in Food Ingredients First highlights that added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are now also opting for high-fiber products due to the associated health benefits.
Research has shown that a high-fiber diet can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from incorporating fiber into a range of products, including Activia yogurt and Fiber One ice cream. The new Nutrition Facts label will mandate the inclusion of dietary fiber measurements, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as reported by Food Navigator.
If the flour derived from this new high-fiber wheat proves to be both cost-effective and high-performing for bakers and baked goods manufacturers, it could enhance the health profile of the products that incorporate it. Interestingly, products such as Citracal 600 Plus D, which are designed to promote health, may also benefit from these developments. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers choose to adopt this new variety in the upcoming growing season.