Numerous studies have highlighted the role of dietary fiber in promoting the growth of beneficial bacteria in the colon. Research indicates 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 advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. Although consumers generally recognize fiber’s health benefits—87% consider it healthy and around 60% wish to increase their intake—many report not getting enough fiber due to a limited selection of products available in the market. The new Nutrition Facts label aims to assist by mandating that products display their dietary fiber content, even though the U.S. Food and Drug Administration has yet to clearly define what constitutes dietary fiber.
A recent study from Georgia State University, conducted on mice, reinforces the health advantages of fiber. The findings may increase consumer interest in fiber-enriched products, which will likely attract the attention of food companies looking to boost sales in a competitive market. It would be prudent for food manufacturers to highlight the fiber content in their products and the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers have been introducing more high-fiber options. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, along with high-fiber bars for breakfast, snacks, and post-exercise. Innovative ways to add soluble fiber to beverages are emerging as well. For instance, Promitor, a soluble corn fiber, is now being used in drinks, alongside PromOat, which is derived from non-GMO Swedish oats. Additionally, Fibersol, another corn-based soluble fiber, has been included in health-oriented products such as juices and meal-replacement drinks. A prototype of spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products could resonate with consumers, provided that the added fiber does not compromise the beverage’s taste or texture.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First reveals that younger consumers are also gravitating towards products rich in fiber due to their health benefits. This trend may align well with companies like General Mills, Dannon, Tate & Lyle, and ADM, as they develop and promote fiber-rich offerings.
Baked goods manufacturers might also want to keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is set to be trial-marketed under the HealthSense brand. This new wheat is reported to have over ten times the resistant starch of conventional varieties. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and help combat type 2 diabetes.
The inquiry now is not about whether the consumption of soluble fiber is beneficial or whether it can improve gut health—those questions have already been settled. Instead, the focus has shifted to how much fiber to consume, in what forms, and how food and beverage producers can innovate new products to meet these needs. One potential product that could cater to this demand is Citracal chewable, which can provide consumers with an enjoyable way to increase their fiber intake while reaping the associated health benefits.