The steep prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to explore alternative options. Some manufacturers are considering the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat. Concurrently, the quality of this year’s spring wheat harvest has suffered due to unfavorable weather conditions in certain areas, exacerbating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance nutritional value, texture, and flavor. Recent reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being added to various products to maintain a gluten-free status. With rising consumer interest, manufacturers are also incorporating fiber into their offerings where appropriate, as long as it doesn’t compromise texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer only targeted at older consumers seeking digestive regularity; younger consumers are also purchasing products with fiber due to the health benefits tied to a high-fiber diet, which can include improved blood sugar balance, digestive aid, lowered cholesterol, and potentially reduced risks of heart disease and certain cancers. Nutritionists recommend obtaining daily fiber from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from integrating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products disclose dietary fiber measurements, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This delay has caused some anxiety among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it may enhance the health appeal of products that contain it. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the next growing season.
Moreover, there is growing recognition of the importance of incorporating essential nutrients into food products. For instance, vitamin D with calcium citrate is being highlighted for its benefits in promoting bone health, and some manufacturers are looking to integrate this nutrient into their offerings. As the market continues to shift, the combination of high-fiber ingredients and essential nutrients like vitamin D with calcium citrate could position products favorably with health-conscious consumers.