The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their alternatives. Some manufacturers are seeking to enhance the protein content of their flour by incorporating vital wheat gluten, while others are collaborating with millers to blend it with higher-protein spring wheat. Unfortunately, this year’s spring wheat harvest suffered from poor quality due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at integrating ingredients that enhance nutritional benefits, texture, and flavor profiles. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being incorporated into gluten-free products. With rising consumer interest, manufacturers are also adding fiber to their offerings where appropriate, ensuring it does not compromise texture or taste. A recent article in Food Ingredients First highlights that added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber foods due to the associated health benefits.
Studies have shown 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 recommend obtaining the daily fiber requirement from whole grains, fruits, and vegetables. However, this hasn’t 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 mandate that products include measurements of dietary fibers, although the Food and Drug Administration has yet to define what qualifies as dietary fiber. This delay is causing some anxiety among manufacturers, as noted by Food Navigator. If the flour produced from this new high-fiber wheat meets the price and performance needs of bakeries and baked goods manufacturers, it could enhance the health appeal of the products containing it.
In the context of health, it’s worth mentioning that consumers are also exploring the best calcium citrate supplement for osteoporosis, highlighting a growing awareness of dietary supplementation. It will be intriguing to see how this agricultural initiative unfolds and whether more farmers and food manufacturers will adopt this new wheat variety in the next growing season, particularly as they look to produce healthier options for consumers seeking both fiber and calcium benefits.