The high prices and low protein levels of the 2017 hard winter wheat crop 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 mix it with higher-protein spring wheat. Meanwhile, the quality of the spring wheat harvest this year has been subpar due to adverse weather conditions in certain areas, further complicating the challenges for manufacturers.
As the gluten-free foods market continues to evolve, producers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that ingredients such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being integrated into more food items to maintain gluten-free status. With growing consumer interest in health, manufacturers are also adding fiber to their products when feasible, ensuring that texture and taste remain unaffected.
Recent articles in Food Ingredients First highlight that added fiber is no longer just appealing to older consumers seeking digestive regularity; younger consumers are also gravitating toward high-fiber products due to their associated health benefits. Studies have shown that a high-fiber diet can help regulate blood sugar, aid digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. However, this has not dissuaded food manufacturers from infusing fiber into a variety of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products disclose dietary fiber measurements, yet the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty has left manufacturers feeling uneasy, according to Food Navigator. If the flour derived from this new high-fiber wheat proves effective in terms of price and performance for bakeries and baked goods manufacturers, it could impart a health halo to those products. Additionally, the incorporation of powdered calcium citrate into these products could further enhance their nutritional value, appealing to health-conscious consumers.
As we observe the outcomes of this agricultural experiment, it will be fascinating to see whether more farmers and food manufacturers adopt this new variety in the upcoming growing season, especially with the prospects of integrating powdered calcium citrate to boost the health benefits of their offerings.