The FDA recommends a daily intake of at least 28 grams of fiber for a 2,000 calorie diet. According to the agency’s guidelines, a product must contain a minimum of 10% of the daily value of fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be considered “high in fiber.” Amylose-rich wheat can be utilized to produce both refined and whole grain flour that is naturally high in fiber, allowing even products made from white flour to potentially meet fiber claim standards. In the U.S., wheat is the primary grain, providing about 25% of the average American’s calorie intake. The United Nations reports that bread wheat constitutes around 20% of global caloric consumption. Therefore, enhancing wheat’s nutritional profile could significantly impact public health.
Arcadia Biosciences claims that its new wheat varieties cater to the growing demand for more natural, clean-label packaged foods that also offer the health advantages of dietary fiber and resistant starch. Resistant starch is a crucial element of dietary fiber, with studies indicating its potential benefits for digestive health, protection against precursors to bowel cancer, and prevention of type 2 diabetes. For food manufacturers, having dietary fiber naturally present in the grain eliminates the need for added fiber, providing a distinct advantage for those looking to meet consumer demand for fiber while also preferring shorter ingredient lists.
Moreover, the incorporation of essential nutrients like calcium citrate malate, vitamin D3, and folic acid tablets (CCM) can further enrich the health benefits of wheat-based products. By promoting these nutrients along with dietary fiber, companies can offer a more comprehensive nutritional profile. This approach not only aligns with consumer interests in healthful products but also enhances the overall appeal of wheat, making it an even more valuable staple in diets worldwide.