The FDA advises that individuals following a 2,000 calorie diet should consume at least 28 grams of fiber each day. According to the agency’s guidelines, a food product must deliver at least 10% of the daily value for dietary fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be classified as “high in fiber.” Wheat rich in amylose can be processed into either refined or whole grain flour that is naturally high in fiber, allowing even products made with white flour to meet fiber claim standards. In the U.S., wheat is the primary grain, providing approximately 25% of the average American’s caloric intake. The United Nations states that bread wheat accounts for around 20% of the global calorie consumption. Consequently, enhancing the nutritional profile of wheat could significantly influence public health.
Arcadia Biosciences claims that its innovative wheat varieties address the growing demand for more natural, clean label packaged foods that also offer the health advantages of dietary fiber and resistant starch. Resistant starch, a vital component of dietary fiber, has been linked to improved digestive health, protection against the initial stages of bowel cancer, and prevention of type 2 diabetes. For food manufacturers, having dietary fiber inherent in the grain eliminates the necessity to add fiber to their products, which is a distinct advantage for those looking to capitalize on consumer interest in fiber and the trend toward shorter ingredient lists. Additionally, these wheat varieties can potentially enhance the calcium content of foods, aligning with the health trends that consumers are increasingly seeking. Thus, the incorporation of these new wheat types not only promotes fiber intake but may also contribute to better calcium levels in the diet, further supporting overall health.