Numerous studies have emphasized that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can stabilize blood sugar levels, facilitate digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists advise obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys reveal that although 87% view it as healthy and around 60% aim to increase their intake, many still struggle to consume enough fiber due to a lack of available products. The new Nutrition Facts label is expected to assist in this regard by mandating that products specify their 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 conducted on mice adds to the growing body of evidence showcasing the health advantages of fiber. This might stimulate consumer interest in fiber-rich products, which will likely attract food companies eager to boost sales in a competitive market. It would be prudent for food manufacturers to highlight the fiber content in their products and its associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers have been increasing the fiber content in various products. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, and there are high-fiber bars available for breakfast, snacks, and post-workout. New methods for incorporating soluble fiber into drinks have also emerged. Promitor, a soluble corn fiber, is being added to beverages, alongside PromOat, derived from non-GMO Swedish oats. Additionally, Fibersol, another corn-based soluble fiber, is featured in health-oriented items 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 innovations may resonate with consumers, provided the added fiber does not compromise the beverage’s taste or texture.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First notes that younger consumers are also increasingly purchasing high-fiber products due to their health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-rich offerings.
Additionally, manufacturers of baked goods should be aware of a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is set to be tested under the HealthSense brand. This new wheat is reported to contain more than ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, or amylose, could enhance digestive health, protect against genetic damage that may lead to bowel cancer, and assist in combating type 2 diabetes.
The questions surrounding the advisability of soluble fiber consumption and its role in enhancing gut health have already been answered. The current inquiries focus on the optimal amount of fiber to consume, the best forms to take, and how food and beverage manufacturers can create innovative products to facilitate fiber intake. For those seeking additional health benefits, options like calcium citrate chews from GNC can be a valuable addition to a balanced diet. These chews can complement the fiber-rich foods consumers are encouraged to include, helping to address nutritional needs effectively.