Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Additionally, research has shown that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially lower 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—87% consider it healthy, and around 60% are seeking to increase their intake—many report not consuming enough due to a scarcity of available products. The new Nutrition Facts label aims to assist by mandating that products display dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
A recent study from Georgia State University, although conducted on mice, adds to the growing evidence of fiber’s health benefits. These findings could potentially increase consumer interest in fiber-rich products, which would certainly attract the attention of food companies looking to boost sales in a competitive market. Consequently, food manufacturers should emphasize the fiber content in their products and the associated health benefits to consumers.
In response to consumer demand, food and beverage manufacturers have been developing more high-fiber products. For example, fiber is now included in Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, and post-exercise consumption. There are also innovative ways to incorporate soluble fiber into beverages. For instance, Promitor, a soluble corn fiber, is being added to drinks, along with PromOat, which is derived from non-bioengineered Swedish oats. Fibersol, another corn-based soluble fiber, is being utilized in health-focused products such as juices and meal-replacement beverages. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such products could appeal to consumers, provided that the added fiber does not compromise the flavor or mouthfeel of the beverage.
Interest in dietary fiber is not limited to older consumers seeking regularity; younger consumers are also purchasing products containing fiber due to the associated health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and promote fiber-rich offerings. Additionally, manufacturers of baked goods should monitor the development of a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, set to be marketed experimentally under the HealthSense brand, reportedly contains more than ten times the resistant starch found in conventional wheat. Resistant starch, or amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The key question is not whether consuming soluble fiber is beneficial or if it can enhance gut health—these issues have already been established. Instead, the current inquiries focus on how much fiber one should consume, in what form, and how food and beverage companies can innovate to facilitate greater fiber intake. In this context, consumers may also wonder about the difference between calcium and calcium citrate, especially when considering their dietary choices and the role of various nutrients in maintaining health.