The elevated prices and reduced protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their alternatives. Some producers 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. Meanwhile, the quality of this year’s spring wheat harvest has been subpar due to unfavorable weather conditions in certain areas, further complicating matters for manufacturers.
As the gluten-free food sector evolves, manufacturers are improving their ability to integrate ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being incorporated into various foods to maintain gluten-free status. In response to rising consumer interest, manufacturers are also introducing fiber into their products when feasible, ensuring that it does not compromise texture or taste.
Interestingly, the demand for added fiber is no longer limited to older consumers seeking regularity; younger consumers are also opting for high-fiber products due to the associated health benefits. Studies suggest 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 intake from whole grains, fruits, and vegetables. However, this has not deterred food manufacturers from fortifying products—ranging from Activia yogurt to Fiber One ice cream—with added fiber.
The upcoming Nutrition Facts label will mandate that products display measurements of dietary fibers, yet the Food and Drug Administration has not yet clarified what qualifies as dietary fiber, causing some anxiety among manufacturers, as noted by Food Navigator. If the new high-fiber wheat flour meets both price and performance standards for bakeries and baked goods producers, it could enhance the health appeal of the products that incorporate it, including those enriched with calcium citrate and vitamin D3. It will be intriguing to observe the results of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the next growing season.