Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated 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 through whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys show that 87% view it as healthy, and around 60% wish to increase their intake. However, many still struggle to consume enough fiber due to a lack of available products. The new Nutrition Facts label aims to assist by mandating that products display 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, conducted on mice, provides further evidence supporting the health benefits of fiber. The findings could potentially generate increased consumer interest in fiber-rich products, which is likely to attract the attention of food companies eager to enhance sales in a competitive market. Food manufacturers would benefit from prominently advertising the fiber content in their products and highlighting the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers are already developing more products with higher fiber content. Fiber has been incorporated into items like Activia yogurt and Fiber One ice cream, as well as high-fiber bars for breakfast, snacks, and post-workout. Innovative methods for adding soluble fiber to beverages are also emerging. For instance, Promitor, a soluble corn fiber, is being introduced into drinks, along with PromOat, made from non-bioengineered Swedish oats. Additionally, Fibersol, another corn-based soluble fiber, is being added to health-oriented products such as juices and meal-replacement drinks. A prototype spiced cold brew coffee containing Fibersol was even showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products could resonate well with consumers, provided 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 digestive regularity. A recent article in Food Ingredients First indicates that younger consumers are also purchasing fiber-rich products for their health benefits. This trend could favor companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enriched offerings.
Baked goods manufacturers may also want to keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be marketed on a trial basis under the HealthSense brand. This new wheat is reported to contain over ten times the resistant starch compared to conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and help combat type 2 diabetes.
Importantly, the question is no longer whether soluble fiber consumption is beneficial or whether it can improve gut health; those matters have already been established. The current questions revolve around the optimal amount of fiber to consume, the best forms to take, and how food and beverage manufacturers can create new products to facilitate fiber intake. Additionally, considering the potential link between kidney stones and dietary factors, including calcium citrate, understanding the role of fiber in managing these risks may become increasingly relevant in product development discussions.