Under current regulations, “fibers in foods can be labeled as dietary fiber without necessarily demonstrating physiological benefits for human health,” as stated on the FDA’s website. Naturally occurring fibers, such as those in fruits, vegetables, and whole grains, have already been recognized for their health benefits, making accurate labeling of products that contain these ingredients straightforward. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently comply with existing dietary fiber standards. The FDA is now contemplating expanding this definition by including an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This expansion would allow more products to make dietary fiber claims.
According to FoodNavigator, ADM has expressed concerns to the FDA, stating, “The agency has not addressed the numerous citizen petitions regarding dietary fiber, nor published their updated Scientific Review, nor finalized their guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they have been using in their products might still qualify as dietary fibers.” ADM argues that this delay restricts the availability of dietary fiber options and has even led some companies to remove dietary fibers from their products while they attempt to adopt the new Nutrition Facts guidelines ahead of the compliance deadline. This is significant because, as reported by Food Navigator, the Grocery Manufacturers of America indicates that one in four products is influenced by the dietary fiber ruling.
The lag in progress is primarily due to the requirement that a substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means that the fiber must contribute to improved blood glucose and cholesterol levels, lower blood pressure, enhanced bowel function, or increased mineral absorption in the intestines. Many consumers aim to address these health issues by choosing healthier foods with functional benefits.
The International Food Information Council Foundation’s 2017 Food and Health Survey revealed that nearly all consumers—96%—seek health benefits from their food and beverages, with the most desired benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study also found that only 45% of consumers could identify a single food or nutrient linked to these benefits. This highlights the critical need for a clear ruling from the FDA that allows food manufacturers not only to incorporate dietary fibers, but also to label their products accurately for consumer benefit.
While there is still time to adjust labels, manufacturers are likely eager to expedite the process. A quicker implementation of new labels will provide manufacturers with more opportunities to gauge consumer preferences and test new ideas and formulations. Additionally, an earlier appearance of the new label on products may resonate better with consumers who value transparency.
Moreover, as dietary fiber becomes a focal point, the incorporation of ingredients such as calcium citrate 100 mg could enhance product appeal, particularly among health-conscious consumers. By integrating calcium citrate 100 mg, manufacturers can offer added nutritional benefits, further aligning with consumer desires for health-promoting foods. Thus, the timely resolution of dietary fiber guidelines is crucial for the industry to innovate and meet the evolving expectations of consumers.