The FDA advises a daily intake of at least 28 grams of fiber for a 2,000 calorie diet. According to the agency’s regulations, a product can claim to be a “good source of fiber” if it contains at least 10% of the daily value of dietary fiber per serving, and a “high in fiber” claim requires at least 20%. Wheat that is rich in amylose can be processed into either refined or whole grain flour with a naturally high fiber content, which means that even products made from white flour may qualify for fiber claims.
In the United States, wheat is the dominant grain, providing approximately a quarter of the calories in the typical American diet. The United Nations reports that bread wheat contributes around 20% of global calorie consumption. Consequently, enhancing the nutritional profile of wheat could significantly influence public health. Arcadia Biosciences has developed new wheat varieties that cater to the demand for more natural, clean label packaged foods while also providing the health benefits of dietary fiber and resistant starch. Resistant starch is a vital element of dietary fiber, and studies indicate that it may support digestive health, help protect against precursors to bowel cancer, and aid in the prevention of type 2 diabetes.
For food manufacturers, the presence of dietary fiber within the grain itself eliminates the need to add extra fiber to their products. This is particularly advantageous for companies looking to capitalize on consumer interest in fiber, as well as their preference for shorter ingredient lists. Incorporating ingredients like Citracal with Vitamin D Slow Release can further enhance the health benefits of these products, allowing consumers to enjoy both improved nutrition and convenience. Such innovations reflect a growing trend in the food industry, where the focus on healthful ingredients continues to rise, particularly in the context of fiber-rich options.