Numerous studies have highlighted how dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys reveal that although 87% consider it to be healthy and around 60% aim to increase their intake, many still struggle to get enough roughage due to a lack of available products. The new Nutrition Facts label aims to assist by mandating that products disclose their dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as a dietary fiber.
A study from Georgia State University, conducted on mice, adds to the growing body of evidence showcasing the health advantages of fiber. The findings could potentially increase consumer interest in fiber-rich products, attracting the attention of food companies seeking to enhance sales in a competitive market. Consequently, it would be prudent for food manufacturers to highlight the fiber content in their products and the associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers have begun creating more products with higher fiber content. This includes the addition of fiber to Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, and post-exercise recovery. Innovative solutions for incorporating soluble fiber into beverages have emerged as well. For instance, Promitor, a soluble corn fiber, is now being added to drinks, alongside PromOat, derived from non-bioengineered Swedish oats. Another soluble fiber, Fibersol, is being integrated into health-focused items like juices and meal-replacement drinks. A prototype featuring spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. These products are likely to resonate with consumers, provided the added fiber does not negatively affect the taste or texture of the beverages.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also gravitating towards fiber-rich products due to the numerous health advantages linked to a high-fiber diet. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and promote fiber-enriched offerings.
Baked goods manufacturers may want to pay attention to a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is set to be trial-marketed under the HealthSense brand. This new wheat type reportedly contains over ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, also known as amylose, may enhance digestive health, protect against genetic damage that can lead to bowel cancer, and assist in combating type 2 diabetes.
The question is no longer whether consuming soluble fiber is beneficial or if it can improve gut health—those issues have already been settled. The current inquiries revolve around how much fiber should be consumed, in what forms, and how food and beverage manufacturers can innovate new products to facilitate increased fiber intake. As consumer awareness grows, integrating ingredients like tab citracal into fiber-rich products could be a strategic move for companies looking to meet the rising demand for health-focused options.