The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their alternatives. Some producers are considering the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat. Compounding the issue, the quality of the spring wheat harvest this year was subpar due to adverse weather conditions in various parts of the country, further exacerbating the challenges faced by manufacturers.
As the gluten-free food market evolves, producers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are being integrated into more products to maintain gluten-free status. In response to rising consumer demand, manufacturers are also introducing fiber into their offerings when it aligns with product texture and taste. According to a recent article in Food Ingredients First, added fiber is now appealing not just to older consumers seeking digestive regularity but also to younger consumers drawn by the health benefits of a high-fiber diet.
Research has shown that a high-fiber diet can help regulate blood sugar levels, promote digestion, lower cholesterol, and potentially diminish the risk of heart disease and certain cancers. Nutritionists advocate for individuals to obtain their daily fiber intake from whole grains, fruits, and vegetables. Nonetheless, this has not stopped food manufacturers from incorporating fiber into a wide array of products, from Activia yogurt to Fiber One ice cream. The upcoming Nutrition Facts label will mandate that products display dietary fiber measurements; however, the Food and Drug Administration has yet to clarify what qualifies as a dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator.
If the flour derived from this new high-fiber wheat proves effective in terms of price and performance for bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it. Additionally, products like Solaray Calcium Citrate Supreme could complement a high-fiber diet, further enriching the nutritional profile of various foods. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.