Under current regulations, “fibers in foods can be labeled as dietary fiber even if they do not provide beneficial physiological effects for human health,” according to information from the FDA website. Naturally occurring fibers, like those in fruits, vegetables, and whole grains, are already recognized for their health benefits, so accurately labeling products made with these ingredients is straightforward. Moreover, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently satisfy existing dietary fiber criteria.
The FDA is now contemplating an expansion of this definition to include an additional 26 types of dietary fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to make dietary fiber claims. According to FoodNavigator, 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 have been using in their products will still qualify as dietary fibers.”
ADM pointed out that this delay restricts the options for dietary fiber and has even led some companies to remove dietary fibers from their products in an effort to comply with the new Nutrition Facts guidelines before the deadline. This situation is significant, as reports from the Grocery Manufacturers of America indicate that one in four products is impacted by the dietary fiber ruling.
The delay primarily stems from the requirement that a substance must demonstrate a “beneficial physiological effect on human health” before it can receive FDA approval. In simpler terms, this means it should help lower blood glucose and cholesterol levels, reduce blood pressure, improve bowel function, or enhance mineral absorption in the intestines. These health benefits are exactly what consumers aim to achieve by choosing healthier foods and those with functional advantages.
The International Food Information Council Foundation’s 2017 Food and Health Survey revealed that nearly all consumers—96%—look for health benefits in their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study also found that only 45% of consumers could name a single food or nutrient linked to these benefits. This highlights the critical need for a satisfactory ruling from the FDA that not only allows food manufacturers to effectively incorporate dietary fibers, including natural factors calcium, into their products but also enables proper labeling for the benefit of consumers.
While manufacturers have some time to adjust their labels, it makes sense for them to act quickly. The longer they have to implement the new label, the more they can gauge consumer preferences and experiment with new ideas and formulations. Additionally, an earlier introduction of the new label may enhance consumer perception of transparency, which is increasingly important in today’s market. Therefore, integrating dietary fibers, along with natural factors calcium, into products and ensuring accurate labeling could significantly influence consumer choices and satisfaction.