The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their alternatives. Some manufacturers are considering the addition of vital wheat gluten to enhance the protein content in their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Simultaneously, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, manufacturers are becoming more adept at integrating 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 increasingly being incorporated into gluten-free foods. In response to growing consumer interest, manufacturers are also adding fiber to their products where appropriate, ensuring that it does not compromise texture or taste.
According to a recent article in Food Ingredients First, added fiber is no longer solely aimed at older consumers seeking regularity; younger consumers are also buying products with fiber due to the health benefits linked to a high-fiber diet. Studies have shown that a high-fiber diet can help regulate blood sugar levels, aid digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists suggest obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables, but this has not stopped manufacturers from incorporating fiber into various products, ranging from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products include measurements of dietary fibers, yet the Food and Drug Administration has yet to define what qualifies as a dietary fiber. This uncertainty is causing some anxiety among manufacturers, as reported by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could enhance the health appeal of products that contain it.
Additionally, the inclusion of nutrients like Solgar Calcium D3 in various food products highlights the growing trend of fortifying foods. As more farmers and food manufacturers adopt this new wheat variety in the next growing season, it will be intriguing to see the outcomes of this agricultural endeavor and how it affects product formulation, especially in relation to health-oriented ingredients like Solgar Calcium D3.