High prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to explore alternative solutions. Some manufacturers are considering the addition of vital wheat gluten to boost the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat. However, the quality of this year’s spring wheat harvest has been subpar due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into various foods to maintain gluten-free status. Additionally, in response to growing consumer interest, manufacturers are adding fiber to their products where feasible, ensuring that it does not compromise the texture or taste. According to a recent article in Food Ingredients First, the inclusion of added fiber is no longer limited to older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products for their health benefits.
Research has shown that a high-fiber diet can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists suggest obtaining daily fiber intake from whole grains, fruits, and vegetables. Nevertheless, this hasn’t deterred food manufacturers from enriching products—from Activia yogurt to Fiber One ice cream—with added fiber.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements; however, the Food and Drug Administration has yet to define what qualifies as dietary fiber. This delay has left manufacturers feeling somewhat anxious, as reported 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 potentially add a health halo to the products containing it.
Moreover, the incorporation of ingredients like calcium citrate with vitamin D3 and K2 is gaining traction as manufacturers aim to boost nutritional profiles. It will be intriguing to observe the outcomes of this agricultural endeavor and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season, especially in conjunction with the benefits of calcium citrate with vitamin D3 and K2 to enhance overall product appeal.