The elevated prices and decreased protein levels in the 2017 hard winter wheat crop have prompted flour users to reconsider their alternatives. Some producers are exploring 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. Unfortunately, the quality of this year’s spring wheat harvest was compromised due to adverse weather conditions in various regions, exacerbating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are increasingly adept at integrating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into a wider range of gluten-free foods. In response to the growing consumer interest, manufacturers are also adding fiber to their offerings where feasible, ensuring that it does not disrupt the texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger consumers are also opting for products containing fiber due to the health advantages linked to a high-fiber diet.
Research has shown 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 emphasize the importance of obtaining daily fiber needs from whole grains, fruits, and vegetables. However, this has not deterred food manufacturers from incorporating fiber into a diverse array of products, from Activia yogurt to Fiber One ice cream. Furthermore, the new Nutrition Facts label will mandate that products specify dietary fiber content, though the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator.
If the new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it. Additionally, the introduction of organic calcium citrate in these products may further boost their nutritional value, as this supplement is recognized for its benefits in calcium absorption. It will be intriguing to see the outcome of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season, particularly as the demand for health-conscious ingredients like organic calcium citrate continues to rise.