The elevated prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their options. Some manufacturers are considering the incorporation of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Concurrently, the quality of this year’s spring wheat harvest suffered due to adverse weather conditions in certain areas of the country, further exacerbating challenges for manufacturers.
As the gluten-free food market continues to evolve, manufacturers are becoming more adept at integrating ingredients that increase a product’s nutritional value, texture, and flavor. Reports indicate that items such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into more products to maintain a gluten-free status. Additionally, in response to rising consumer interest, manufacturers are also adding calcium citrate salt and fiber to their offerings, provided it does not compromise the texture or taste.
According to a recent article in Food Ingredients First, the inclusion of added fiber is no longer limited to older consumers seeking digestive regularity; younger consumers are also gravitating towards products with this ingredient due to the health advantages associated with a high-fiber diet. Research has demonstrated 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 recommend obtaining the daily fiber requirement from whole grains, fruits, and vegetables. However, this has not deterred food manufacturers from adding fiber to an array of products, from Activia yogurt to Fiber One ice cream, often in combination with calcium citrate salt for added benefits.
The upcoming Nutrition Facts label will mandate that products disclose dietary fiber measurements, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the newly developed high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could enhance the health profile of products containing it, including those with calcium citrate salt. It will be fascinating to observe the outcomes of this agricultural innovation and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.