Numerous studies have emphasized 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, 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 whole grains, fruits, and vegetables. Although consumers generally recognize the health benefits associated with fiber—87% deem it healthy and around 60% aim to increase their intake—many still report insufficient consumption due to a limited variety of products available in the market. The new Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has not yet clarified the definition of dietary fiber.
The recent study from Georgia State University, conducted on mice, is the latest in a series of findings highlighting fiber’s health advantages. These results may stimulate increased consumer interest in fiber-rich products, which will undoubtedly attract the attention of food companies keen to enhance sales in a competitive market. In this context, food manufacturers would be prudent to highlight the fiber content in their offerings and the associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers have been developing more products with elevated fiber levels. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, and there are various high-fiber bars available for breakfast, snacks, and post-exercise consumption. Additionally, innovative solutions for incorporating soluble fiber into beverages have emerged, such as Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats. Fibersol, another corn-based soluble fiber, is being included in health-oriented products like juices and meal-replacement drinks. A prototype of spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting and exposition in Las Vegas last June. Such products are likely to attract consumers, as the added fiber does not negatively affect the taste or texture of the beverage.
Interest in dietary fiber is not limited to older consumers seeking regularity; a recent article in Food Ingredients First indicates that younger consumers are also increasingly purchasing fiber-rich products due to the health benefits linked to a high-fiber diet. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-enhanced offerings.
Additionally, baked goods manufacturers should keep an eye out for a new high-fiber wheat variety being grown in Washington and Minnesota, which will be tested under the HealthSense brand. This new wheat is reported to contain over ten times the resistant starch found in 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 question is no longer whether soluble fiber consumption is beneficial or if it can improve gut health—those issues have been settled. Instead, the current inquiries focus on how much fiber to consume, in what form, and how food and beverage manufacturers can create new products to facilitate increased intake, including options like Citracal Plus that may help consumers meet their daily fiber goals.