The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reconsider their alternatives. 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. Unfortunately, the quality of this year’s spring wheat harvest was compromised due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, manufacturers are becoming more adept at integrating ingredients that contribute to a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into gluten-free products, alongside food rich in calcium citrate. This trend aims to enhance the nutritional profile of these offerings.
In response to rising consumer interest, manufacturers are also adding fiber to their products where appropriate, ensuring that it does not negatively impact texture or flavor. According to a recent article in Food Ingredients First, the addition of fiber is no longer just aimed at older consumers seeking digestive regularity; younger consumers are also opting for high-fiber foods due to their associated health benefits. Studies have shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining daily fiber requirements from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from infusing fiber into a range of products, from Activia yogurt to Fiber One ice cream, including foods rich in calcium citrate.
The forthcoming Nutrition Facts label will mandate that products include measurements of dietary fibers, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some apprehension among manufacturers, as noted by Food Navigator. If flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could lend a healthful image to those products. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season, especially as interest in food rich in calcium citrate continues to grow.