According to information on the FDA website, under current regulations, “fibers in foods could be labeled as dietary fiber without necessarily providing physiological effects that are beneficial to human health.” Naturally occurring fibers, such as those from fruits, vegetables, and whole grains, have been established to offer health benefits, so correctly labeling products containing these ingredients is not a concern. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently comply with the existing dietary fiber guidelines.
The FDA is now contemplating an expansion of this definition to include an additional 26 types of 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 to the FDA, stating, “The agency has not responded to 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 use in their products might still qualify as dietary fibers.”
ADM highlighted that this delay restricts dietary fiber options and has even led some companies to remove dietary fibers from their products as they seek to proactively comply with the new Nutrition Facts guidelines before the deadline. This situation is significant, as FoodNavigator reports that the Grocery Manufacturers of America indicates that one in four products is impacted by the dietary fiber ruling. The holdup is primarily due to the requirement that a substance must demonstrate a “beneficial physiological effect to human health” before receiving FDA approval. In simpler terms, this means that the substance should contribute to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestinal tract. Many consumers aim to address these health issues by choosing healthier foods that provide functional benefits.
The International Food Information Council Foundation’s 2017 Food and Health Survey found that nearly all consumers—96%—seek health benefits from their food and beverages, with the primary benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study revealed that only 45% of consumers could identify a specific food or nutrient linked to those benefits. This emphasizes the need for a favorable ruling from the FDA that allows food manufacturers not only to effectively incorporate dietary fibers into their products but also to label them accurately for consumer benefit.
While there is still time to modify labels, manufacturers are motivated to act quickly. More time to implement new labels means that companies can better understand what resonates with consumers and explore new ideas and formulations. The earlier a new label appears on a product, the more aligned it may appear with the trend toward transparency among consumers.
In addition, the ongoing discussions about dietary fibers can also draw parallels to the calcium citrate vs calcium carbonate debate, highlighting the importance of informed choices for consumers. As the FDA works to clarify the dietary fiber criteria, it remains essential for manufacturers to stay ahead of these developments to ensure they can provide the best options for health-conscious consumers.