Numerous studies have highlighted the role of dietary fiber in promoting the growth of beneficial bacteria in the colon. Research has also 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 obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize fiber’s health benefits, recent surveys indicate that although 87% view it as healthy and approximately 60% are trying to increase their intake, many feel they are still not consuming enough fiber due to a scarcity of suitable products on the market. The new Nutrition Facts label aims to address this by mandating the inclusion of dietary fiber measurements on products, although the U.S. Food and Drug Administration has yet to specify what qualifies as dietary fiber.

A recent study from Georgia State University, though conducted on mice, adds to the growing body of evidence supporting the health advantages of fiber. These findings may boost consumer interest in fiber-rich products, capturing the attention of food companies eager to enhance sales in a competitive market. Therefore, food manufacturers would benefit from prominently displaying the fiber content of their products and the associated health benefits on their labels.

In response to consumer demand, food and beverage manufacturers have been developing more products with increased fiber content. Examples include Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, and post-exercise consumption. Additionally, innovative methods for incorporating soluble fiber into beverages are emerging. For instance, Promitor, a soluble corn fiber, is being added to drinks alongside PromOat, made from non-GMO Swedish oats. Fibersol, another corn-based soluble fiber, is also being integrated into health-focused products like juices and meal-replacement beverages. At the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June, a prototype of spiced cold brew coffee featuring Fibersol was showcased. Such offerings could appeal to consumers, provided the added fiber does not negatively affect the flavor or texture of the drinks.

Interestingly, the interest in dietary fiber isn’t limited to older consumers seeking regularity. A recent article in Food Ingredients First notes that younger consumers are also purchasing fiber-rich products due to the health benefits associated with a high-fiber diet. This trend may play to the strengths of companies like General Mills, Dannon, Tate & Lyle, and ADM in developing and marketing fiber-enriched products.

Furthermore, baked goods manufacturers should keep an eye on a new high-fiber wheat currently being cultivated in Washington and Minnesota. This new variety, to be marketed on a trial basis under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. According to Baking Business, 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.

Ultimately, the question is no longer whether soluble fiber is beneficial or whether it can improve gut health—these points have already been established. Instead, the focus has shifted to how much fiber should be consumed, in what forms, and how food and beverage manufacturers can create new products to facilitate this, such as celebrating the benefits of calcium chews that incorporate fiber. The intersection of fiber and calcium in products can offer consumers even more health benefits, making it a promising area for innovation and development.