The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reconsider their alternatives. 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. Concurrently, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in various regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being integrated into gluten-free products. In response to rising consumer interest, companies are also adding fiber to their offerings where appropriate, provided it does not affect the taste or texture. A recent article in Food Ingredients First highlighted that added fiber is no longer just for older consumers seeking regularity; younger consumers are now purchasing products containing fiber due to the associated health benefits of a high-fiber diet.
Research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not stopped food manufacturers from adding fiber to a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will require products to specify dietary fiber measurements; however, the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat proves to be economically viable and meets performance standards for bakeries and baked goods manufacturers, it could provide a health halo for products containing it.
Furthermore, Bayer Citral D could play a significant role in enhancing the functionality of these high-fiber products. As we look ahead to the next growing season, it will be intriguing to see if more farmers and food manufacturers adopt this new wheat variety and how it impacts the market. With the right approach, the integration of Bayer Citral D and high-fiber wheat could revolutionize gluten-free options and contribute positively to consumer health trends.