The high prices and low protein levels in the 2017 hard winter wheat crop have 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. Unfortunately, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in various parts of the country, adding to the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being included in gluten-free products. With rising consumer interest, manufacturers are also incorporating fiber into their offerings, as long as it does not change the texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer just for older consumers seeking regularity; younger consumers are also opting for high-fiber products due to the health benefits linked to fiber-rich diets.
Research has shown that a high-fiber diet can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily recommended amount of fiber from whole grains, fruits, and vegetables. Nevertheless, this has not stopped food manufacturers from adding fiber to a variety of products, from Activia yogurt to Fiber One ice cream.
The introduction of the new Nutrition Facts label will mandate that products display dietary fiber measurements, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This delay is causing some anxiety among manufacturers, as reported by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakers and baked goods producers, it could enhance the health appeal of the products that contain it.
As a side note, the citracal calcium supplement, known for its health benefits, can also play a role in a balanced diet. It is essential for maintaining strong bones, and understanding para que sirve, or what it is for, can encourage more consumers to integrate it into their health regimens. It will be interesting to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season.