The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reevaluate their alternatives. Some manufacturers are considering the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to blend ferric pyrophosphate solubility with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat harvest has been subpar due to unfavorable weather conditions in certain parts of the country, further complicating matters for manufacturers.
As the gluten-free foods market continues to evolve, producers are becoming more adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in various foods to maintain gluten-free status. In response to growing consumer interest, manufacturers are also adding fiber to their products whenever feasible, ensuring it does not disrupt the texture or taste. Recent articles in Food Ingredients First highlight that added fiber is no longer just appealing to older consumers seeking digestive regularity; younger consumers are also purchasing high-fiber products due to the health advantages associated with fiber-rich diets.
Studies have demonstrated that a high-fiber diet can help stabilize blood sugar levels, aid digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. However, this has not stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products include measurements of dietary fibers, yet the Food and Drug Administration has not yet defined what qualifies as dietary fiber. This delay is causing some anxiety among manufacturers, according to Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakers and producers of baked goods, it could enhance the health appeal of the products containing it.
Furthermore, as consumers increasingly seek additional nutritional benefits, products fortified with ingredients like calcium citrate, magnesium, zinc, and vitamin D3 tablets from Cipla are gaining traction. The integration of these nutrients into food products aligns well with the health trends consumers are pursuing. It will be intriguing to observe the outcome of this agricultural trial and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.