The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their choices. Some manufacturers are exploring 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. Unfortunately, the quality of the spring wheat harvest this year suffered due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free foods market evolves, producers are becoming more adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to gluten-free products. In response to growing consumer interest, manufacturers are also incorporating fiber into their offerings where appropriate, ensuring it does not impact texture or taste. A recent article in Food Ingredients First highlights that added fiber is appealing not only to older consumers seeking digestive regularity but also to younger consumers attracted by the health advantages of a high-fiber diet.
Studies have shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and possibly decrease the risk of heart disease and some cancers. Nutritionists recommend obtaining the daily recommended fiber intake through whole grains, fruits, and vegetables. Nevertheless, food manufacturers have not shied away from enriching products ranging from Activia yogurt to Fiber One ice cream with added fiber.
The forthcoming Nutrition Facts label will mandate that products include dietary fiber measurements, yet the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This delay has left manufacturers feeling somewhat anxious, as noted by Food Navigator.
If the flour derived from this new high-fiber wheat proves to be cost-effective and high-performing for bakeries and baked goods manufacturers, it could enhance the health appeal of products that include it. Additionally, the integration of ingredients such as calcium citrate malate and vitamin D3 tablets could further elevate the nutritional value of these products. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season.