The FDA advises a daily intake of at least 28 grams of fiber based on a 2,000-calorie diet. According to the agency’s regulations, a product must contain a minimum of 10% of the daily value for dietary fiber per serving to be labeled as a “good source of fiber,” while a minimum of 20% is required for a “high in fiber” designation. Wheat that is rich in amylose can be processed into either refined or whole grain flour, which is naturally high in fiber. This means that even products made from white flour can meet the criteria for fiber claims.
In the U.S., wheat is the primary grain, accounting for about a quarter of the average American’s caloric intake. The United Nations reports that bread wheat provides approximately 20% of the global calorie consumption. Enhancing the nutritional profile of wheat could significantly influence public health. Arcadia Biosciences has developed new wheat varieties that cater to the growing demand for natural, clean-label packaged foods while also offering the health advantages of dietary fiber and resistant starch.
Resistant starch is a vital part of dietary fiber, with studies indicating it may promote digestive health, protect against early-stage bowel cancer, and aid in the prevention of type 2 diabetes. For food manufacturers, the presence of dietary fiber in the grain itself eliminates the need to supplement fiber in their products, which is beneficial for companies looking to capitalize on the consumer trend favoring fiber and simpler ingredient lists. Additionally, incorporating vitacost calcium citrate into these formulations can enhance the overall nutritional value, as calcium plays a crucial role in maintaining bone health and overall wellness. The combination of fiber-rich wheat and vitacost calcium citrate could create a compelling product offering that meets consumer demands for healthful options.