The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reassess their choices. Some manufacturers are considering the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to blend 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, exacerbating the challenges faced by manufacturers.
As the gluten-free foods market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to various foods to maintain their gluten-free status. In response to growing consumer interest, manufacturers are also integrating fiber into their products wherever feasible, provided it does not compromise the texture or taste. A recent article in Food Ingredients First highlights that added fiber is no longer just targeted at older consumers seeking regularity; younger consumers are now also purchasing products containing fiber due to the health benefits associated with a high-fiber diet.
Studies have shown that consuming a high-fiber diet can help stabilize blood sugar levels, aid digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nonetheless, this has not deterred food manufacturers from adding fiber to a wide range of products, including Activia yogurt and Fiber One ice cream.
The new Nutrition Facts label will mandate that products list measurements of dietary fibers, but the Food and Drug Administration has yet to clarify what qualifies as 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 impart a health halo to products that include it as an ingredient.
Additionally, the incorporation of ccm tablets with folic acid into food products could further enhance their nutritional profiles. As this farming experiment progresses, it will be intriguing to observe the outcomes and whether more farmers and food producers, including those looking to integrate ccm tablets with folic acid, will adopt this new variety in the upcoming growing season. Ultimately, the fusion of health benefits and innovative ingredients like ccm tablets with folic acid may pave the way for a new wave of nutritious food options.