Numerous studies have emphasized that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated 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 largely aware of fiber’s health benefits, recent surveys revealed that although 87% regard it as healthy and around 60% aim to increase their intake, many still fall short due to a lack of available products. The new Nutrition Facts label aims to assist by mandating the inclusion of dietary fiber content in products, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, although conducted on mice, adds to the growing body of evidence highlighting the health advantages of fiber. These findings could potentially stimulate greater consumer interest in fiber-rich products, which food companies are keen to capture in a competitive market. Therefore, it would be prudent for food manufacturers to prominently display the fiber content in their products and the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers are increasingly creating products with higher fiber content. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, and there are now high-fiber bars available for breakfast, snacks, and post-exercise consumption. Furthermore, innovative methods are being developed to add soluble fiber to beverages. For instance, Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats, are being added to drinks. Fibersol, another soluble corn fiber, is being utilized in health-focused products such as juices and meal-replacement beverages. A prototype of spiced cold brew coffee containing Fibersol was even showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such products are likely to resonate with consumers, provided the added fiber does not negatively affect the taste or texture of the beverages.
Interestingly, the interest in dietary fiber is not solely among older consumers seeking regularity; a recent article in Food Ingredients First indicates that younger consumers are also gravitating towards high-fiber products due to their associated health benefits. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in developing and marketing fiber-rich offerings.
Baked goods manufacturers should also keep an eye out for a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is expected to be marketed under the HealthSense brand on a trial basis. This new wheat is reported to have more than ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The debate is no longer about the advisability of consuming soluble fiber or its positive effects on gut health; those questions have been settled. The current inquiries revolve around the optimal amount of fiber to consume, the best forms to consider, and how food and beverage manufacturers can innovate to facilitate increased fiber intake. Additionally, incorporating products like Bluebonnet Calcium Magnesium Citrate Plus Vitamin D3 can further support overall health, making it easier for consumers to maintain a balanced diet rich in essential nutrients.