The high prices and low protein levels of the 2017 hard winter wheat harvest have compelled flour users to reassess their alternatives. Some producers are considering the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Compounding these challenges, the quality of this year’s spring wheat was hampered by adverse weather conditions in certain parts of the country, further complicating matters for manufacturers.
As the gluten-free foods segment continues to evolve, manufacturers are becoming more adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that more products are incorporating nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa in a bid to maintain a gluten-free status. Additionally, with rising consumer interest, manufacturers are also adding fiber to their offerings when feasible, ensuring that it does not compromise texture or taste. A recent article in Food Ingredients First highlighted that the inclusion of fiber is no longer exclusively aimed at older consumers seeking regularity; younger consumers are also opting for products rich in fiber due to the health advantages linked to a high-fiber diet.
Research has shown that a diet high in fiber can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from adding fiber to a wide range of products, including Activia yogurt and Fiber One ice cream.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements, but the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is causing some unease among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat meets price and performance expectations for bakeries and baked goods manufacturers, it could impart a health halo to the products containing it.
Interestingly, the trend towards health-conscious ingredients aligns with the rising popularity of bariatric fusion calcium chews, which are designed to support nutritional needs. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season, especially alongside the increasing incorporation of items like bariatric fusion calcium chews in various food products.