According to information on the FDA website, current legislation allows “fibers in foods to be labeled as dietary fiber without necessarily having physiological effects that are beneficial to human health.” Naturally occurring fibers, such as those in fruits, vegetables, and whole grains, are already recognized for their physiological benefits, so accurate labeling of products containing these ingredients is not problematic. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently comply with existing dietary fiber guidelines. The FDA is now considering expanding this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to carry a dietary fiber claim.
FoodNavigator reports that ADM has raised concerns with the FDA, stating, “The agency has not responded to the numerous citizen petitions regarding dietary fiber, nor has it released its updated Scientific Review or finalized its guidance, leaving manufacturers uncertain whether the non-digestible carbohydrates they have incorporated into their products will still qualify as dietary fibers.” ADM argues that this delay restricts dietary fiber options and has led some companies to remove dietary fibers from their products in an effort to comply with the new Nutrition Facts guidelines before the deadline. This is significant, as the Grocery Manufacturers of America indicates that one in four products is impacted by the dietary fiber ruling.
The delay is largely due to the requirement that a substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means that the substance should contribute to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestinal tract. Many consumers are looking to address these health concerns by consuming healthier foods that offer functional benefits.
The International Food Information Council Foundation’s 2017 Food and Health Survey revealed that nearly all consumers—96%—seek health benefits from their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study found that only 45% of consumers could name a single food or nutrient linked to these benefits. This illustrates the necessity for a satisfactory ruling from the FDA that allows food manufacturers to effectively incorporate dietary fibers into their products and label them appropriately to benefit consumers.
While there is still time to adjust labels, it is sensible for manufacturers to expedite the process. After all, more time for label implementation means manufacturers have the opportunity to understand consumer preferences better and test new ideas and formulations. Additionally, the sooner the new label appears on a product, the more aligned it may appear with the transparency trend sought by consumers. Moreover, as food manufacturers explore new formulations, such as transitioning from calcium carbonate to calcium citrate, they can further enhance the nutritional value of their products, aligning with consumer demands for health benefits.