The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reconsider their alternatives. Some manufacturers are exploring the addition of vital wheat gluten to boost the protein content of their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. However, this year’s spring wheat harvest suffered from poor quality due to adverse weather conditions in certain areas, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, producers are becoming more adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in gluten-free products. Due to rising consumer interest, manufacturers are also incorporating fiber into their offerings when it aligns with the desired texture and taste. Recent articles in Food Ingredients First highlight that added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products for their health benefits.
Studies have demonstrated that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining daily fiber from whole grains, fruits, and vegetables. However, this hasn’t deterred food manufacturers from enhancing everything from Activia yogurt to Fiber One ice cream with fiber-rich ingredients.
The upcoming Nutrition Facts label will mandate that products disclose dietary fiber amounts, but the Food and Drug Administration has yet to specify what qualifies as dietary fiber. This uncertainty is leaving manufacturers somewhat anxious, according to Food Navigator. If the flour derived from this new high-fiber wheat proves effective in terms of price and performance for bakeries and baked goods producers, it could provide a health boost to products that incorporate it.
Additionally, the inclusion of nutrients such as 1000 mg calcium citrate can further elevate the health profile of these products. It will be intriguing to observe the outcomes of this agricultural endeavor and whether more farmers and food manufacturers will adopt this new variety in the next growing season. As the industry continues to innovate, the focus on health-conscious ingredients, including fiber and calcium, will likely persist, shaping the future of food products.