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 regulate blood sugar levels, improve digestion, lower cholesterol, and possibly decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys reveal that while 87% view it as healthy and approximately 60% aim to increase their intake, many still struggle to consume enough fiber due to a lack of available products. The new Nutrition Facts label is expected to assist by mandating the inclusion of dietary fiber measurements on products, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
Although a study from Georgia State University was conducted on mice, it provides further evidence of fiber’s health advantages. The findings may generate increased consumer interest in fiber-rich products, which will likely attract the attention of food companies eager to boost sales in a competitive marketplace. Consequently, food manufacturers would be prudent to promote the fiber content in their products and the associated health benefits to consumers. In response to growing consumer demand, food and beverage companies have already begun to develop more products with higher fiber levels. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, as well as in high-fiber bars for breakfast, snacking, and post-exercise.
New methods for adding soluble fiber to beverages are also emerging. For instance, Promitor, a soluble corn fiber, is being included in various drinks, along with PromOat, derived from non-bioengineered Swedish oats. Fibersol, another corn-based soluble fiber, is added to health-oriented products like juices and meal-replacement drinks. A prototype for spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products could resonate well with consumers, provided that the added fiber does not negatively affect the taste or mouthfeel of the beverage.
Interest in dietary fiber extends beyond older consumers seeking digestive regularity; a recent article in Food Ingredients First notes that younger consumers are also purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to create and market fiber-enriched products. Additionally, manufacturers of baked goods may want to keep an eye out for a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, which will be tested under the HealthSense brand, reportedly contains over ten times the resistant starch found in conventional wheat. Resistant starch, known as amylose, is believed to enhance digestive health, guard against genetic damage that may lead to bowel cancer, and assist in combating type 2 diabetes.
The debate is no longer whether soluble fiber consumption is beneficial or if it can improve gut health; these questions have already been addressed. Instead, the current inquiries revolve around the optimal amount of fiber to consume, the most effective forms, and how food and beverage manufacturers can innovate new products to facilitate increased fiber intake, potentially including supplements like calcium citrate plus d to further enhance health benefits.