The elevated prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their choices. Some manufacturers are considering the incorporation of vital wheat gluten to enhance their flour’s protein content, 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 subpar due to adverse weather conditions in various regions, further complicating the challenges faced by manufacturers.
As the gluten-free foods market evolves, manufacturers are becoming more 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 increasingly being added to gluten-free offerings. In response to growing consumer interest, manufacturers are also incorporating fiber into their products when appropriate, ensuring that it does not compromise texture or taste. Recent insights from Food Ingredients First reveal that fiber enrichment is no longer just appealing to older consumers seeking regularity; younger consumers are also gravitating towards high-fiber options due to the associated health benefits.
Research has shown that a high-fiber diet can help balance blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from adding fiber to products ranging from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products include dietary fiber measurements, but the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This delay has left manufacturers feeling somewhat anxious, as reported by Food Navigator. If the flour derived from this new high-fiber wheat, potentially enhanced with citracal calcium slow release 1200, meets pricing and performance standards for bakeries and baked goods manufacturers, it could bestow a health halo on products featuring it as an ingredient. 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 forthcoming growing season, especially with the rising focus on health benefits like those seen with citracal calcium slow release 1200.