Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also 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 the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers are generally aware of fiber’s health benefits, recent surveys reveal that although 87% regard it as healthy and around 60% aim to increase their intake, many still struggle to consume sufficient fiber due to a lack of available products.
The new Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber. A recent study conducted by Georgia State University on mice provides additional evidence of the health benefits associated with fiber. The findings may stimulate consumer interest in fiber-rich products, which could attract food companies looking to boost sales in a competitive market. Therefore, it would be prudent for food manufacturers to highlight the fiber content in their products and the associated health benefits to consumers.
In response to increased demand, food and beverage manufacturers have been producing more items rich in fiber. For instance, Activia yogurt and Fiber One ice cream have incorporated higher fiber levels, while breakfast and snack bars are now available with added fiber. There are also innovative ways to include soluble fiber in beverages. For example, Promitor, a soluble corn fiber, and PromOat, derived from non-GMO Swedish oats, are being added to drinks. Additionally, Fibersol, another corn-based soluble fiber, is being utilized in health-focused products like juices and meal replacement drinks. A prototype spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such innovations are likely to appeal to consumers, provided the added fiber does not negatively affect the taste or mouthfeel of the beverages.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also gravitating towards high-fiber products due to their health benefits. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enriched products.
Moreover, manufacturers of baked goods should keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be marketed under the HealthSense brand on a trial basis. This new wheat is reported to contain over ten times the resistant starch of conventional wheat, which may enhance digestive health, protect against genetic damage linked to bowel cancer, and help combat type 2 diabetes, according to Baking Business.
The debate is no longer about whether soluble fiber is beneficial or whether it can improve gut health—those questions have been settled. The current inquiries revolve around how much fiber to consume, in what form, and how food and beverage manufacturers can create new products that facilitate increased intake. Additionally, incorporating calcium citrate complex into these products could further enhance their nutritional profile and appeal to health-conscious consumers.