The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reconsider their options. 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. Compounding the issue, this year’s spring wheat harvest suffered from poor quality due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into more products to maintain gluten-free status. In response to rising consumer interest, manufacturers are also incorporating fiber into their offerings where appropriate, as long as it does not compromise texture or taste. A recent article in Food Ingredients First suggests that added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also opting for products with this ingredient due to the health benefits tied to a high-fiber diet.
Research has shown that a high-fiber diet can help stabilize blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, food manufacturers have not shied away from adding fiber to a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements, yet the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some unease among manufacturers, according to Food Navigator. If the flour derived from this new high-fiber wheat can deliver on both price and performance for bakeries and baked goods producers, it could enhance the health appeal of the products containing it. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the next growing season.
Moreover, manufacturers are also looking to “calcitrate with d” by ensuring that their products not only meet dietary needs but also provide added nutritional benefits. As they strive to “calcitrate with d,” it is essential for the industry to keep pace with consumer demands for healthier options and innovative formulations. The integration of high-fiber ingredients while still achieving desirable taste and texture will be a key focus area moving forward.