The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their options. 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 it with higher-protein spring wheat. Compounding the issue, the quality of this year’s spring wheat harvest has been poor in certain regions due to adverse weather, further exacerbating the challenges faced by manufacturers.
As the gluten-free food market evolves, producers are becoming increasingly adept at integrating ingredients that boost nutritional benefits, enhance texture, and improve flavor profiles. Recent reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into more products to maintain gluten-free status. With rising consumer interest, manufacturers are also adding fiber to their offerings, provided it does not affect texture or taste.
According to a recent article in Food Ingredients First, added fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger consumers are also opting for high-fiber products due to the associated health benefits. Research has shown that a high-fiber diet can help balance blood sugar levels, aid digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily fiber requirement from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from adding fiber to a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will require the inclusion of dietary fiber measurements, although the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty 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 bakeries and baked goods producers, it could enhance the health appeal of products containing it.
Moreover, integrating additives like calcium citrate and calcium carbonate into these high-fiber products could further enrich their nutritional profiles, appealing to health-conscious consumers. It will be intriguing to observe the outcomes of this agricultural experiment and to see if more farmers and food manufacturers adopt this new wheat variety in the upcoming growing season.