The high costs and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their alternatives. 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. Unfortunately, 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, producers are becoming more adept at incorporating ingredients that boost nutritional value, texture, and flavor. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in various products to maintain gluten-free status. Additionally, in response to rising consumer interest, manufacturers are incorporating fiber into their offerings where appropriate, ensuring that it does not compromise texture or taste. A recent article in Food Ingredients First highlights that fiber is no longer just for older consumers seeking regularity; younger consumers are also gravitating towards high-fiber products due to the associated health benefits.
Research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not stopped food manufacturers from adding fiber to a wide range of products, such as Activia yogurt and Fiber One ice cream.
The introduction of the new Nutrition Facts label will mandate that products disclose their dietary fiber content; however, the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is creating some apprehension among manufacturers, as noted by Food Navigator.
If the flour derived from the new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods producers, it could enhance the health appeal of products containing it. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.
Moreover, as consumers become more health-conscious, the potential connection between kidney stones and dietary choices has led to increased interest in calcium citrate as a preventive measure. This has prompted food manufacturers to explore ways to incorporate beneficial ingredients like calcium citrate into their products, ensuring that they cater to the growing demand for health-oriented options that also address concerns related to kidney stones. The integration of these elements not only meets consumer needs but also positions manufacturers favorably in a competitive market, paving the way for innovative product development in the health-focused food sector.