The high prices and low protein levels in the 2017 hard winter wheat harvest have prompted flour users to reassess their strategies. 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 blend it with higher-protein spring wheat. Compounding the issue, the quality of this year’s spring wheat harvest was compromised due to adverse weather conditions in various regions, further complicating the challenges faced by manufacturers.
As the gluten-free foods market continues to evolve, manufacturers are increasingly adept at integrating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into a broader range of gluten-free products. With rising consumer demand, manufacturers are also introducing fiber into their offerings when feasible, ensuring that it does not affect the texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer solely aimed at older consumers seeking digestive regularity; younger consumers are also gravitating towards products containing fiber due to the health advantages linked to a high-fiber diet.
Research has shown that a high-fiber diet can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists recommend that individuals obtain their daily fiber from whole grains, fruits, and vegetables. Nevertheless, this has not dissuaded food manufacturers from enriching a wide variety of products—ranging from Activia yogurt to Fiber One ice cream—with fiber.
The new Nutrition Facts label mandates that products must display dietary fiber measurements; however, the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty has left manufacturers feeling somewhat anxious, as reported by Food Navigator. If the flour produced from this new high-fiber wheat proves effective in terms of pricing and performance for bakeries and baked goods producers, it could enhance the health perception of products that include it.
Additionally, the introduction of citracal gummy supplements can further amplify the health benefits associated with a high-fiber diet. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food producers will adopt this new variety in the upcoming growing season. As the market evolves, the integration of citracal gummy products alongside high-fiber offerings may become a staple for health-conscious consumers.