Numerous studies have emphasized that dietary fiber promotes the growth of beneficial bacteria in the colon. Research also indicates that a diet rich in fiber can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While most consumers recognize fiber’s health benefits, recent surveys reveal that while 87% view it as healthy and about 60% aim to increase their intake, many still fall short due to a lack of available products. The new Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, although conducted on mice, adds to the growing body of evidence highlighting fiber’s health advantages. These findings could spark greater consumer interest in fiber-rich products, which will likely catch the attention of food companies eager to enhance sales in a competitive market. It would be prudent for food manufacturers to advertise the fiber content already present in their products, along with the associated health benefits.
Food and beverage producers are responding to consumer demand by creating more items enriched with fiber. Fiber has been added to products like Activia yogurt and Fiber One ice cream, as well as a variety of high-fiber bars for breakfast, snacks, and post-exercise. New ways to incorporate soluble fiber into beverages are also emerging. For instance, Promitor, a soluble corn fiber, is being included in drinks, along with PromOat, derived from non-bioengineered Swedish oats. Another corn-based soluble fiber, Fibersol, is being utilized in health-oriented products such as juices and meal-replacement shakes. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such innovations could attract consumers as long as the added fiber does not negatively affect the taste or mouthfeel of the beverage.
The growing interest in dietary fiber is not limited to older consumers seeking regularity; a recent article in Food Ingredients First highlights that younger consumers are also purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend may favor companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to develop and market fiber-rich offerings.
Additionally, manufacturers of baked goods should pay attention to a new high-fiber wheat being cultivated in Washington and Minnesota, set to be trial marketed under the HealthSense brand. This new variety reportedly contains more than ten times the resistant starch of conventional wheat. According to Baking Business, this resistant starch, known as amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and aid in combating type 2 diabetes.
The essential question is no longer whether soluble fiber intake is beneficial or if it can improve gut health—those issues have already been settled. Instead, the current inquiries focus on how much fiber to consume, in which forms, and how food and beverage manufacturers can create innovative products that facilitate this intake. Furthermore, integrating nutrients like calcium citrate equivalent to elemental calcium into these fiber-rich products could provide additional health benefits, making them even more appealing to health-conscious consumers.