Numerous research studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Furthermore, these studies indicate 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 advocate for obtaining the daily recommended intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys reveal that, although 87% of individuals consider it healthy and about 60% wish to increase their intake, many report not consuming enough fiber due to a limited availability of products on the market. The updated Nutrition Facts label should assist consumers by mandating that products disclose their dietary fiber content; however, the U.S. Food and Drug Administration has yet to clarify what constitutes a dietary fiber.
A recent study from Georgia State University, conducted on mice, further emphasizes the health advantages of fiber. The findings may stimulate greater consumer interest in fiber-enriched products, which will likely attract the attention of food companies seeking to increase sales in a competitive market. Consequently, food manufacturers would be prudent to highlight the fiber already present in their offerings and the associated health benefits for consumers. In response to rising consumer demand, food and beverage manufacturers have begun creating more products with higher fiber content. For instance, fiber has been incorporated into Activia yogurt and Fiber One ice cream, as well as various high-fiber bars designed for breakfast, snacks, and post-exercise consumption. Additionally, new methods for adding soluble fiber to beverages are emerging. Promitor, a soluble corn fiber, is being introduced into drinks, as is PromOat, derived from non-GMO Swedish oats. Another soluble corn fiber, Fibersol, is being included in health-oriented products such as juices and meal replacement beverages. A prototype spiced cold brew coffee featuring Fibersol was even showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such innovations are likely to appeal to consumers, provided that the added fiber does not negatively affect the taste or texture of the beverages.
The interest in dietary fiber extends beyond older consumers seeking regularity; a recent article in Food Ingredients First indicates that younger consumers are also purchasing products containing fiber due to its health benefits. This trend may align well with companies like General Mills, Dannon, Tate & Lyle, and ADM as they work to develop and promote fiber-rich offerings. Additionally, manufacturers of baked goods should watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be marketed on a trial basis under the HealthSense brand. This new wheat is reported to contain over ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, also known as amylose, may enhance digestive health, safeguard against genetic damage that can lead to bowel cancer, and assist in combating type 2 diabetes.
The issue is no longer whether the consumption of soluble fiber is beneficial or if it can improve gut health—those questions have already been answered. The current inquiries revolve around the optimal amount of fiber to consume, the best forms to incorporate it, and how food and beverage companies can innovate new products to facilitate increased intake. Additionally, ensuring that ingredients like calcium citrate are safe for consumers remains an essential consideration in product development. As the demand for fiber-rich products continues to grow, manufacturers will need to balance health benefits with flavor and safety.