Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also shown that a high-fiber diet can help regulate blood sugar levels, assist in digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain types of cancer. Nutritionists advocate for obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. Although most consumers recognize the health benefits of fiber—87% consider it healthy and about 60% aim to increase their intake—many still report not consuming enough fiber due to a lack of available products. The new Nutrition Facts label will assist by mandating that products display dietary fiber content, although the U.S. Food and Drug Administration has yet to officially define what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing evidence supporting the health advantages of fiber. The findings may encourage greater consumer interest in fiber-enriched products, which could attract food companies looking to increase sales in a competitive market. It would be wise for food manufacturers to highlight the fiber content in their products and its potential health benefits on labeling. In response to consumer demand, food and beverage companies are already producing more high-fiber options, including Activia yogurt, Fiber One ice cream, and various high-fiber bars for breakfast, snacks, and post-workout.
Innovative ways to incorporate soluble fiber into beverages are emerging as well. Products like Promitor, a soluble corn fiber, and PromOat, made from non-GMO Swedish oats, are being added to drinks. Another corn-based soluble fiber, Fibersol, is also being integrated into health-oriented items such as juices and meal replacement drinks. A prototype spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such products are likely to appeal to consumers, provided the added fiber does not negatively affect taste or texture.
The growing interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger consumers are also increasingly choosing high-fiber products due to their associated health benefits. This trend presents an opportunity for companies like General Mills, Dannon, Tate & Lyle, and ADM to innovate and market fiber-rich products. Additionally, baked goods manufacturers may want to monitor the development of a new high-fiber wheat variety being cultivated in Washington and Minnesota. Marketed under the HealthSense brand for trial purposes, this new wheat is reported to contain over ten times the resistant starch of conventional wheat, which may enhance digestive health, protect against genetic damage leading to bowel cancer, and help combat type 2 diabetes.
Ultimately, the question is not whether soluble fiber is beneficial for gut health—this has already been established—but rather how much fiber should be consumed, in what forms, and how food and beverage manufacturers can create new products to facilitate increased fiber intake. Furthermore, integrating calcium carbonate and citrate into these fiber-rich products could further enhance their health benefits, as these compounds are known to support bone health and overall wellness. This approach could play a crucial role in meeting consumer demand for nutritious options while emphasizing the importance of dietary fiber.