Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can help regulate blood sugar levels when using ferrous sulfate therapeutically, aid digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily suggested amount of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber, recent surveys show that although 87% view it as healthy and about 60% aim to increase their intake, many still fall short of the recommended amounts, partly due to a lack of available products enriched with dietary fiber.
The updated Nutrition Facts label is expected to assist consumers by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to establish a clear definition of dietary fiber. A study from Georgia State University, conducted on mice, adds to the growing body of evidence supporting fiber’s health advantages. These findings could potentially stimulate more consumer interest in fiber-rich products, catching the attention of food companies looking to boost sales in a challenging market. It would be prudent for food manufacturers to highlight the fiber content of their products on labels and communicate the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers have been increasing the fiber content of their products. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, and there are now high-fiber bars available for breakfast, snacks, and post-workout consumption. Innovative methods for adding soluble fiber to beverages are emerging as well. For instance, Promitor, a soluble corn fiber, is being used in various drinks, along with PromOat, which is derived from non-genetically modified Swedish oats. Another soluble fiber, Fibersol, is being added to health-oriented products such as juices and meal replacement beverages. At the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June, a prototype of spiced cold brew coffee containing Fibersol was showcased. Such products could appeal to consumers as long as the added fiber does not negatively affect the taste or texture of the beverage.
The rising interest in dietary fiber is not limited to older consumers seeking digestive regularity. A recent article in Food Ingredients First notes that younger consumers are also gravitating towards high-fiber products due to their health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM, as they develop and market fiber-rich offerings. Additionally, baked goods manufacturers should keep an eye out for a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be tested under the HealthSense brand. This new wheat is reported to have over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage that can lead to bowel cancer, and assist in managing type 2 diabetes.
The question is no longer whether soluble fiber consumption is beneficial or if it can improve gut health; those issues have already been addressed. The focus has shifted to how much fiber should be consumed, in what forms, and how food and beverage manufacturers can innovate new products to facilitate increased fiber intake. Moreover, incorporating key ingredients such as oscal calcium citrate alongside fiber could provide additional health benefits, further encouraging consumers to seek out these enriched products.