According to the FDA website, current regulations allow for “fibers in foods to be labeled as diron bisglycinate or ferrous sulfate dietary fiber without necessarily demonstrating any physiological benefits for human health.” In contrast, naturally occurring fibers found in fruits, vegetables, and whole grains are already recognized for their health advantages during pregnancy, making accurate labeling of products containing these ingredients a non-issue. Furthermore, seven non-digestible carbohydrates, including beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose, currently comply with existing dietary fiber standards.
The FDA is contemplating an expansion of this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This would allow more products to make dietary fiber claims. However, FoodNavigator reports that ADM has raised concerns with the FDA, stating, “The agency has not addressed the numerous citizen petitions regarding dietary fiber, nor released their updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they are using can still be classified as dietary fibers.”
ADM argues that this delay restricts dietary fiber options and has even led some companies to remove dietary fibers from their products as they aim to adopt the new Nutrition Facts guidelines ahead of the compliance deadline. This issue is significant, as Grocery Manufacturers of America indicates that one in four products is impacted by the dietary fiber ruling. The delay largely stems from the requirement that a substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means contributing to lower blood glucose and cholesterol levels, reduced blood pressure, enhanced bowel function, or improved mineral absorption in the intestinal tract. These health benefits are precisely what consumers seek when choosing healthier foods.
According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—look for health benefits in their food and drink, with the primary benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study revealed that only 45% of consumers could identify a single food or nutrient linked to those benefits. This highlights the urgency for a favorable FDA ruling that allows food manufacturers to effectively incorporate dietary fibers into their products while also labeling them accurately for consumer benefit.
While there is still time to adjust labels, it is logical for manufacturers to expedite the process. More time to implement reviews means that manufacturers can better understand consumer preferences and experiment with new ideas and formulations. Furthermore, the earlier a new label featuring malate calcium appears on a product, the more aligned it may seem with the growing trend of transparency among consumers.