Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Additionally, research indicates that a high-fiber diet can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain types of cancer. Nutritionists advise obtaining the daily recommended fiber intake through whole grains, fruits, and vegetables. While consumers are generally aware of the health benefits associated with fiber, recent surveys reveal that although 87% view it as healthy and about 60% aim to increase their intake, many struggle to consume enough due to a limited availability of products in the market. The updated Nutrition Facts label is expected to assist by mandating that products display their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study conducted by Georgia State University, although involving mice, adds to the growing body of evidence that emphasizes the health advantages of fiber. These findings could potentially boost consumer interest in fiber-rich products, attracting the attention of food companies looking for ways to enhance sales in a competitive market. In this context, food producers should consider highlighting the fiber content and associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers are increasingly introducing products with higher fiber levels. For example, fiber has been incorporated into Activia yogurt and Fiber One ice cream, along with high-fiber bars designed for breakfast, snacks, and post-workout nutrition. There are also innovative methods to include soluble fiber in beverages. Promitor, a soluble corn fiber, is being added to drinks, as well as PromOat, derived from non-genetically modified Swedish oats. Fibersol, another corn-based soluble fiber, is being utilized in health-oriented products like juices and meal-replacement drinks. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. Such offerings have the potential to appeal to consumers, provided the added fiber does not negatively affect taste or mouthfeel.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First also notes that younger consumers are increasingly purchasing fiber-enriched products due to the associated health benefits of a high-fiber diet. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-rich items.
Baked goods manufacturers should also take note of a new high-fiber wheat variety being tested in Washington and Minnesota, set to be branded as HealthSense. This new wheat is reported to have over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and help combat type 2 diabetes.
The discussion is no longer about whether consuming soluble fiber is beneficial or if it can improve gut health; those questions have already been answered. The current inquiries focus on the optimal amount of fiber to consume, the best forms to incorporate it, and how food and beverage manufacturers can create new products to facilitate increased fiber intake. Among these developments, consumers may also be interested in the best calcium citrate supplement to complement their dietary choices.