In 2017, the high prices and low protein levels of the hard winter wheat crop compelled flour users to reassess their choices. 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. Concurrently, the quality of this year’s spring wheat harvest has been subpar due to adverse weather conditions in certain parts of the country, further complicating the challenges faced by manufacturers.
As the gluten-free foods market evolves, producers are becoming more adept at integrating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into various products to maintain a gluten-free status. With rising consumer interest, manufacturers are also incorporating fiber into their offerings when it aligns with the desired texture and taste.
According to a recent article in Food Ingredients First, the addition of fiber is no longer limited to older consumers seeking digestive regularity; younger consumers are also gravitating toward high-fiber products due to the associated health benefits. Studies have shown that a high-fiber diet can help stabilize blood sugar levels, promote digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining daily fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from adding fiber to a wide range of products, including Activia yogurt and Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products indicate dietary fiber content, but the Food and Drug Administration has yet to clarify the definition of dietary fiber. This delay is causing some anxiety among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat meets price and performance standards for bakeries and baked goods manufacturers, it could infuse a health halo into the products containing it.
Meanwhile, it’s worth exploring the question: what does calcium citrate do? This ingredient is often added to enhance the nutritional profile of various foods, similar to the way fiber is being integrated into many products. As this farming experiment unfolds, it will be intriguing to see if more farmers and food manufacturers adopt this new wheat variety in the upcoming growing season.