The high prices and low protein levels in the 2017 hard winter wheat crop have prompted flour users to reevaluate their choices. Some manufacturers are exploring the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat. Concurrently, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in various regions, compounding the challenges faced by manufacturers.
As the gluten-free foods market evolves, manufacturers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being included in more products to maintain their gluten-free status. In response to rising consumer interest, manufacturers are also integrating fiber, calcium citrate, magnesium, and zinc with vitamin D3 into their offerings, as long as these additions do not compromise texture or taste.
Recent analyses highlight that added fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger consumers are also purchasing fiber-enriched products due to the health advantages of a high-fiber diet. Studies suggest that a high-fiber diet can help stabilize blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables, but this hasn’t stopped food manufacturers from enriching products like Activia yogurt and Fiber One ice cream with fiber.
The new Nutrition Facts label will mandate that products display dietary fiber measurements, yet the Food and Drug Administration has not yet clarified what qualifies as dietary fiber. This uncertainty is causing a sense of unease among manufacturers, as noted by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could impart a health halo to the products that contain it. It will be intriguing to observe the outcomes of this farming initiative and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.