The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reconsider their options. Some manufacturers are exploring 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. Unfortunately, the quality of this year’s spring wheat harvest was subpar due to adverse weather conditions in various parts of the country, 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. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into gluten-free products. In response to rising consumer interest, manufacturers are also adding fiber to their offerings where it is appropriate, ensuring 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 exclusively aimed at older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to their associated health benefits.
Studies have shown that a high-fiber diet can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining daily fiber intake from whole grains, fruits, and vegetables. Nevertheless, this hasn’t stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will require products to list dietary fiber measurements, but the FDA 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 add a health halo to products that include it. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.
Additionally, with brands like Costco offering calcium citrate products, there is a growing trend towards fortifying foods with beneficial nutrients. This shift towards health-focused ingredients may lead more manufacturers to explore innovative ways to enhance their products, potentially incorporating high-fiber wheat and calcium citrate as they respond to consumer demand for healthier options.