The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reconsider their options. Some manufacturers are exploring 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. Unfortunately, the quality of this year’s spring wheat crop was poor due to adverse weather conditions in certain areas, which only exacerbates the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, producers are becoming more adept at integrating ingredients that boost nutritional value, improve texture, and enhance flavor profiles. Recent reports indicate that more foods are incorporating nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa in an effort to maintain gluten-free status. With a growing consumer interest in health, manufacturers are also adding fiber to their products when it makes sense, ensuring that it does not compromise texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also opting for high-fiber products because of the associated health benefits.
Studies have shown that a high-fiber diet can help balance blood sugar levels, support digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists recommend obtaining daily fiber needs from whole grains, fruits, and vegetables. Nevertheless, food manufacturers are undeterred, adding fiber to 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, yet the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is making manufacturers a bit anxious, as reported by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and efficient for bakeries and baked goods manufacturers, it could enhance the health appeal of products incorporating it.
Interestingly, this farming experiment could pave the way for more farmers and food manufacturers to adopt this new variety in the next growing season. Additionally, with products like thuoc Kirkland calcium citrate magnesium and zinc gaining popularity among health-conscious consumers, the integration of nutritious ingredients could further complement the offerings of food manufacturers. It will be intriguing to observe how these trends develop and whether the new high-fiber wheat variety will lead to more innovative products in the market.