Rising prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to explore alternative solutions. 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. Meanwhile, the quality of this year’s spring wheat harvest has been subpar due to adverse weather conditions in various regions, further exacerbating the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, producers are becoming increasingly adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that ingredients such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into a wider array of products to maintain gluten-free status. Driven by growing consumer interest, manufacturers are also adding fiber to their offerings when appropriate, ensuring that it does not compromise texture or taste. A recent article in Food Ingredients First highlights that added fiber is no longer solely targeted at older consumers seeking regularity; younger consumers are also gravitating towards high-fiber products due to their associated health benefits.
Research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily fiber requirement from whole grains, fruits, and vegetables. Nevertheless, food manufacturers are undeterred, introducing 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 the amount of dietary fiber they contain; however, the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as reported by Food Navigator. If the flour derived from this new high-fiber wheat meets expectations for pricing and performance in bakeries and baked goods, it could enhance the health appeal of products that incorporate it.
Additionally, the introduction of products such as Opurity Calcium Citrate Plus Chewable, which combines the benefits of calcium with added fiber, exemplifies the trend of enhancing nutritional profiles. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season, possibly leading to more products enriched with ingredients like Opurity Calcium Citrate Plus Chewable.