The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reassess their alternatives. 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 adverse weather conditions in certain areas, exacerbating the challenges for manufacturers.
As the gluten-free food market matures, producers are becoming more adept at incorporating ingredients that boost nutritional value, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to various foods to maintain a gluten-free status. In response to rising consumer interest, manufacturers are also incorporating fiber into their products where feasible, provided it does not compromise texture or taste. Recent articles in Food Ingredients First suggest that added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to the health benefits tied to a fiber-rich diet.
Studies have shown that a diet high in fiber can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining daily fiber intake from whole grains, fruits, and vegetables. However, this has not deterred food manufacturers from adding fiber to a wide array of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products display their dietary fiber content, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the flour made from this new high-fiber wheat meets the price and performance expectations of bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it. Furthermore, the therapeutic response to calcium citrate is gaining attention, suggesting that incorporating fiber could complement the benefits of calcium citrate in food products. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season, especially with the potential for a positive therapeutic response to calcium citrate.