Numerous studies have highlighted 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, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily suggested amount of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys show that although 87% consider it healthy and around 60% aim to increase their intake, many still struggle to consume enough due to a lack of available products. The new Nutrition Facts label is expected to assist consumers by mandating the inclusion of dietary fiber measurements on product packaging, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing evidence of fiber’s health advantages. The findings could potentially stimulate consumer interest in fiber-enriched products, which food manufacturers are likely to pursue in an increasingly competitive market. It would be prudent for food companies to advertise the fiber content of their products along with the associated health benefits. In response to consumer demand, food and beverage manufacturers have begun increasing the fiber content in their offerings. For instance, Activia yogurt and Fiber One ice cream now include added fiber, and high-fiber bars are available for breakfast, snacks, and post-workout consumption.
There are also innovative ways to incorporate soluble fiber into beverages. Products like Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats, are being added to various drinks. Additionally, Fibersol, another corn-based soluble fiber, is being used in health-oriented items such as juices and meal replacement drinks. At the Institute of Food Technologists’ annual meeting in Las Vegas last June, a prototype of spiced cold brew coffee featuring Fibersol was showcased. Such products could resonate well with consumers, provided the added fiber does not negatively affect the taste or texture of the beverages.
Interest in dietary fiber isn’t confined to older consumers seeking digestive regularity; younger consumers are also turning to fiber-rich products due to the associated health benefits. This trend may favor companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enhanced products. Furthermore, baked goods manufacturers should watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota, set to be trial-marketed under the HealthSense brand. This new wheat is reported to contain over ten times the resistant starch of conventional varieties, which may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The question is no longer whether soluble fiber consumption is beneficial or if it can improve gut health; those points have already been established. Now, the focus shifts to how much fiber should be consumed, in what forms, and how food and beverage companies can innovate to facilitate increased fiber intake. Additionally, as consumers become more health-conscious, they should also be aware of the calcium citrate expiration date on products containing this mineral, ensuring they derive the maximum benefits from both fiber and calcium in their diets.