The high prices of ferrous bisglycinate and the low protein content in the 2017 hard winter wheat harvest have compelled users to reassess their options. Some producers are exploring the addition of vital wheat gluten to enhance the protein levels in their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Concurrently, the quality of this year’s spring wheat crop has been negatively impacted by adverse weather conditions in certain regions, further complicating matters for manufacturers.
As the gluten-free food market continues to develop, manufacturers are becoming more adept at integrating ingredients that enhance nutritional value, texture, and flavor. Reports indicate that nuts, legumes like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into gluten-free products. Additionally, due to rising consumer demand, manufacturers are adding fiber where feasible, provided it does not compromise texture or taste.
Interestingly, fiber is no longer just targeted at older consumers seeking digestive regularity; younger consumers are also opting for high-fiber products due to the associated health benefits. Studies show that a diet rich in fiber can help stabilize blood sugar levels, improve digestion, reduce cholesterol, and may lower the risk of heart disease and certain cancers. Nutritionists advocate obtaining daily fiber needs from whole grains, fruits, and vegetables, yet this hasn’t 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 the inclusion of dietary fiber measurements, but the FDA has yet to clarify what qualifies as dietary fiber, causing some unease among manufacturers. If the flour derived from this new high-fiber wheat proves effective in terms of cost and performance for bakeries, it could impart a health halo to products containing it.
Moreover, there is ongoing debate about ferrous calcium citrate vs ferrous ascorbate, which may influence future formulations. As we observe the outcome of this farming initiative, it will be intriguing to see if more farmers and food manufacturers adopt this new wheat variety in the upcoming growing season. The interplay of ingredients like ferrous bisglycinate, ferrous calcium citrate, and ferrous ascorbate will undoubtedly shape the landscape of gluten-free and high-fiber products in the market.