The FDA advises a daily intake of at least 28 grams of fiber for a 2,000-calorie diet. According to the agency’s guidelines, a product must contain a minimum of 10% of the daily value of dietary fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be considered “high in fiber.” Wheat varieties rich in amylose can be processed into either refined or whole grain flour that is naturally high in fiber, allowing even products made from white flour to meet fiber claim standards. In the United States, wheat is the primary grain, contributing roughly 25% of the calories in a typical American diet. The United Nations reports that bread wheat provides about 20% of the global caloric intake. Thus, enhancing the nutritional profile of wheat could significantly influence public health.
Arcadia Biosciences claims that its new wheat varieties cater to the growing demand for natural, clean-label packaged foods that also offer the health benefits associated with dietary fiber and resistant starch. Resistant starch is a crucial component of dietary fiber, and studies suggest it may support digestive health, mitigate the risks of conditions leading to bowel cancer, and help prevent type 2 diabetes. For food manufacturers, having dietary fiber integrated within the grain itself eliminates the need to add fiber supplements, such as the ccm d3 tablet, to their products. This presents a distinct advantage for producers looking to capitalize on consumer interest in fiber while also aiming for concise ingredient lists. With the emphasis on health and simplicity in food production, the integration of such natural fiber sources could transform product formulations in the market.