Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can help stabilize blood sugar levels, improve digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain types of cancer. Nutritionists advocate for obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers are generally aware of fiber’s health benefits, recent surveys have shown that although 87% regard it as healthy and about 60% aim to increase their intake, many still fall short due to a lack of available products. The updated Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing body of evidence supporting the health advantages of fiber. These findings may ignite increased consumer interest in fiber-rich products, undoubtedly catching the eye of food companies keen to boost sales in a competitive market. To this end, food manufacturers would be wise to prominently highlight the fiber content and associated health benefits of their products on labels.
In response to consumer demand, food and beverage manufacturers are already introducing a wider range of high-fiber products. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, while high-fiber bars are available for breakfast, snacks, and post-workout. Additionally, innovative methods for adding soluble fiber to beverages are emerging. For instance, Promitor, a soluble corn fiber, is being included in drinks, alongside PromOat, made from non-GMO Swedish oats. Fibersol, another corn-based soluble fiber, is also added to health-focused products like juices and meal replacement drinks. At the Institute of Food Technologists’ annual meeting in Las Vegas last June, a prototype of spiced cold brew coffee featuring Fibersol was showcased. Such products are likely to appeal to consumers, provided the added fiber does not negatively affect the flavor or texture of the beverages.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also purchasing high-fiber products due to their health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-rich offerings. Additionally, manufacturers of baked goods may soon explore a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, to be trial-marketed under the HealthSense brand, reportedly contains over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, safeguard against genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The debate is no longer about whether consuming soluble fiber is beneficial or whether it can improve gut health; those questions have been settled. The current inquiries focus on the optimal amount of fiber to consume, the best forms to take, and how food and beverage manufacturers can innovate to facilitate this dietary shift. In this context, products like Solgar calcium magnesium citrate may also play a role in promoting overall health, complementing the benefits of dietary fiber.