Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber—87% acknowledging its positive image and around 60% wanting to increase their intake—many still struggle to consume adequate fiber due to a limited selection of products available in the market. The new Nutrition Facts label aims to assist consumers by mandating that products include dietary fiber measurements, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, although conducted on mice, provides further evidence of the health advantages of fiber. These findings could potentially generate greater consumer interest in fiber-enriched products, which would certainly attract food companies looking to increase sales in a competitive market. Consequently, it would be prudent for food manufacturers to highlight the fiber content in their products and the associated health benefits on their labels.
Food and beverage producers have already begun to respond to consumer demand by creating more high-fiber options. For instance, fiber has been incorporated into Activia yogurt and Fiber One ice cream, and high-fiber bars are now available for breakfast, snacks, and post-workout nutrition. Innovative methods are also emerging for adding soluble fiber to beverages. For example, Promitor, a soluble corn fiber, is being used in drinks, alongside PromOat, made from non-GMO Swedish oats. Additionally, Fibersol, another corn-derived soluble fiber, is being added to health-oriented products such as juices and meal replacement drinks. At the Institute of Food Technologists’ annual meeting in Las Vegas last June, a prototype of spiced cold brew coffee containing Fibersol was showcased. These products could appeal to consumers, provided that the added fiber does not negatively affect the taste or texture.
Interestingly, the interest in dietary fiber is not limited to older consumers seeking digestive regularity. A recent article in Food Ingredients First indicates that younger consumers are also purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend presents an opportunity for companies like General Mills, Dannon, Tate & Lyle, and ADM to develop and promote fiber-rich offerings.
Baked goods manufacturers should also keep an eye out for a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be trialed under the HealthSense brand. This new wheat is reported to contain more than ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The key question has shifted from whether the consumption of soluble fiber is beneficial to how much fiber should be consumed, in what forms, and how food and beverage companies can innovate to facilitate greater fiber intake. Additionally, there is potential for innovation by incorporating carbonate citrate in high-fiber products, which could enhance their appeal and functionality. This emerging interest in dietary fiber presents a promising avenue for growth in the food industry, particularly as consumer awareness of its health benefits continues to rise.