According to information on the FDA website, under current regulations, “fibers in foods can be labeled as dietary fiber even if they do not provide physiological effects that are advantageous to human health.” Naturally occurring fibers, such as those present in fruits, vegetables, and whole grains, have already been recognized for their physiological benefits, which makes accurate labeling of products containing these ingredients straightforward. Moreover, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently adhere to the existing dietary fiber criteria. The FDA is now contemplating expanding this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to make dietary fiber claims.
As reported by FoodNavigator, ADM has raised concerns with the FDA, stating, “The agency has not addressed the numerous citizen petitions regarding dietary fiber, nor has it issued an updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they have incorporated into their products will still qualify as dietary fibers.” ADM highlighted that this delay restricts dietary fiber options and has even led some companies to eliminate dietary fibers from products in an effort to comply with the new Nutrition Facts guidelines ahead of the deadline. This situation is significant, as Food Navigator notes that the Grocery Manufacturers of America indicates that one in four products is impacted by the dietary fiber ruling.
The delay primarily stems from the requirement that a substance must demonstrate a “beneficial physiological effect on human health” before receiving the FDA’s approval. In simpler terms, this means that a substance should contribute to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestinal tract. Many of these health concerns are what consumers aim to address by opting for healthier foods with functional benefits. A 2017 Food and Health Survey by the International Food Information Council Foundation revealed that nearly all consumers—96%—look for health benefits in their food and beverages, with weight loss, cardiovascular health, energy, and digestive health being the primary benefits sought. However, the study also found that only 45% of consumers could identify a single food or nutrient linked to these benefits. This highlights the need for a clear ruling from the FDA that empowers food manufacturers to effectively incorporate dietary fibers into their products and label them appropriately for consumer benefit.
While there is still time to adjust labels, it is sensible for manufacturers to expedite the process. After all, more time for label implementation allows manufacturers to gauge consumer reactions and experiment with new concepts and formulations. The sooner the new label is featured on a product, the more aligned it may appear with the growing trend of transparency in food labeling. Additionally, the inclusion of ingredients like calcium citrate in chewy formulations could enhance the appeal of the products, making them more attractive to health-conscious consumers looking for effective dietary fibers.