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 regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the recommended daily intake of fiber from sources like whole grains, fruits, and vegetables. While consumers are generally aware of fiber’s health benefits, recent surveys reveal that although 87% view it as healthy and about 60% wish to increase their intake, many still fall short due to a limited variety of products available. The new Nutrition Facts label aims to address this issue by mandating that products disclose dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber.
A study from Georgia State University, although conducted on mice, provides further evidence supporting the health advantages of fiber. These findings could potentially increase consumer interest in fiber-rich products, catching the attention of food companies eager to enhance sales in a competitive market. Food manufacturers would be wise to promote the fiber content in their products and the associated health benefits to consumers. In response to growing demand, food and beverage producers are creating more high-fiber options. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, along with various high-fiber bars designed for breakfast, snacks, and post-workout nutrition.
Moreover, innovative methods for incorporating soluble fiber into beverages are emerging. Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats, are being added to drinks. Fibersol, another corn-based soluble fiber, is included in health-focused products like juices and meal-replacement beverages. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting and expo in Las Vegas last June. Such products could resonate with consumers, provided the added fiber does not negatively affect taste or texture.
The interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger consumers are also increasingly purchasing high-fiber products due to their associated health benefits, as noted in a recent article in Food Ingredients First. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in developing and marketing fiber-rich offerings. Additionally, manufacturers of baked goods should anticipate the introduction of a new high-fiber wheat variety later this year, grown in Washington and Minnesota. This new type, to be trial-marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. Resistant starch, known as amylose, may enhance digestive health, protect against genetic damage that could lead to bowel cancer, and assist in combating type 2 diabetes.
The discussion around soluble fiber consumption is no longer about its advisability or its benefits for gut health; those questions have been addressed. Now, the focus is on how much fiber to consume, in which forms it should be consumed, and how food and beverage manufacturers can create new products to facilitate this. Additionally, the introduction of bariatric chewable calcium supplements could complement a high-fiber diet, providing essential nutrients while enhancing digestive health. As interest in fiber continues to grow, the integration of such products may play a significant role in promoting overall well-being.