Numerous studies have emphasized 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, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists suggest obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber, recent surveys reveal that although 87% of people view it as healthy and about 60% aim to increase their fiber intake, many still find it challenging to consume enough due to a lack of available products. The new Nutrition Facts label is expected to assist consumers by mandating that products include data on dietary fibers, though the U.S. Food and Drug Administration has yet to clarify what constitutes dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing evidence supporting the health advantages of fiber. The findings may stimulate greater consumer interest in fiber-rich products, which is likely to attract food companies eager to enhance sales in a competitive market. Consequently, food manufacturers would be prudent to highlight the fiber content in their products and promote the potential health benefits to consumers.
In response to rising consumer demand, food and beverage manufacturers have been developing more products fortified with higher fiber levels. For instance, Activia yogurt and Fiber One ice cream have incorporated additional fiber, while high-fiber bars are becoming popular for breakfast, snacks, and post-exercise recovery. Innovative methods to include soluble fiber in beverages have also emerged. Promitor, a soluble corn fiber, is being added to drinks, along with PromOat, derived from non-genetically modified Swedish oats. Another soluble fiber, Fibersol, has been introduced into health-oriented products like juices and meal-replacement shakes. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products may appeal to consumers, provided the added fiber does not negatively affect the taste or mouthfeel of the beverages.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; according to a recent article in Food Ingredients First, younger consumers are also gravitating toward fiber-rich products due to their associated health benefits. This trend may play to the strengths of companies like General Mills, Dannon, Tate & Lyle, and ADM in the development and marketing of fiber-enhanced products.
Baked goods manufacturers should also keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, to be tested under the HealthSense brand, reportedly contains over ten times the resistant starch found in conventional wheat. Resistant starch, known as amylose, is believed to enhance digestive health, safeguard against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The question is no longer whether the intake of soluble fiber, including products like Bayer Citracal D, is beneficial or whether it can improve gut health; those matters have already been settled. The current inquiries focus on how much fiber should be consumed, in what forms, and how food and beverage manufacturers can innovate new products to facilitate increased fiber consumption.