Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research indicates that a high-fiber diet can help stabilize blood sugar levels, assist with digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists suggest that individuals should obtain their daily fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber, recent surveys reveal that, although 87% perceive it as healthy and about 60% express a desire to increase their fiber consumption, many still fall short due to a limited range of products available in the market. The newly introduced Nutrition Facts label aims to assist by mandating that products display dietary fiber content, 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, serves as the latest evidence advocating for the health advantages of fiber. The findings may encourage greater consumer interest in fiber-rich products, which is likely to attract the attention of food companies eager to enhance sales in a competitive market. Therefore, it would be prudent for food manufacturers to highlight the existing fiber in their products and the associated health benefits on their labels.
Food and beverage producers have already started responding to consumer demand by creating more products with higher fiber content. In addition to fiber being incorporated into Activia yogurt and Fiber One ice cream, there are now high-fiber bars designed for breakfast, snacks, and post-workout recovery. Innovative methods for adding soluble fiber to beverages have also emerged. For instance, Promitor, a soluble corn fiber, is being included in drinks, along with PromOat, which is derived from non-bioengineered Swedish oats. Another soluble fiber, Fibersol, is being added to health-oriented products like juices and meal replacement drinks. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products are likely to appeal to consumers as long as the added fiber does not compromise the taste or texture of the beverages.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity, as noted in a recent article in Food Ingredients First. Younger consumers are also gravitating towards fiber-enriched products due to the health benefits linked to a high-fiber diet. This trend could play to the advantages of companies like General Mills, Dannon, Tate & Lyle, and ADM in the development and marketing of fiber-rich offerings.
Additionally, baked goods manufacturers may want to keep an eye out this year for a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, set to be trial-marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, protect against genetic damage associated with bowel cancer, and aid in combating type 2 diabetes.
The discussion is no longer about whether consuming soluble fiber is beneficial or if it can improve gut health; these questions have been settled. The focus has shifted to determining the optimal amount of fiber to consume, the best forms of fiber, and how food and beverage manufacturers can innovate new products to facilitate these goals. In this context, those taking calcium citrate might also consider incorporating more fiber into their diets to maximize digestive health benefits.