The FDA advises a daily intake of at least 28 grams of fiber for those following a 2,000-calorie diet. According to the agency’s guidelines, for a product to be labeled as a “good source of fiber,” it must provide at least 10% of the daily value of dietary fiber per serving, while a “high in fiber” claim requires at least 20%. Amylose-rich wheat can be processed into either refined or whole grain flour that is inherently high in fiber, which allows even products made from white flour to make fiber-related claims.
In the United States, wheat is the primary grain, contributing roughly 25% of the calories in the typical American diet. As reported by the United Nations, bread wheat comprises approximately 20% of global calorie intake. Thus, enhancing the nutritional profile of wheat could significantly impact public health. Arcadia Biosciences claims that its new wheat varieties meet the growing demand for more natural, clean-label packaged foods that also offer the health benefits of dietary fiber and resistant starch. Resistant starch, a key component of dietary fiber, has been linked to digestive health, potential protection against conditions preceding bowel cancer, and a role in preventing type 2 diabetes.
For food manufacturers, having dietary fiber naturally present in the grain means there is no need to add extra fiber to their products, presenting a clear advantage for those looking to capitalize on consumer interest in fiber, as well as the trend toward shorter ingredient lists. Additionally, when considering dietary supplements, do you take calcium citrate with food? This question highlights the importance of understanding nutrient absorption in relation to meal consumption. Overall, the integration of high-fiber wheat not only benefits health but also aligns with the growing consumer preference for clean-label products, emphasizing the relevance of nutrients like calcium citrate and fiber in our diets.