Numerous studies have highlighted the role of dietary fiber in promoting the growth of beneficial bacteria in the colon. Research indicates that a high-fiber diet can help balance blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutrition experts advocate for obtaining the recommended daily fiber intake from whole grains, fruits, and vegetables. While consumers are generally aware of fiber’s health benefits—87% recognize it as healthy and around 60% wish to increase their intake—many report not consuming enough fiber due to a lack of product availability in the market.
The new Nutrition Facts label is expected to aid consumers by mandating that products specify their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber. A recent study from Georgia State University, though conducted on mice, adds to the growing body of evidence supporting fiber’s health advantages. This could ignite greater consumer interest in fiber-rich products, attracting the attention of food companies eager to boost sales in a competitive market. 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 been developing more fiber-enriched products. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, and there are numerous high-fiber bars available for breakfast, snacks, and post-exercise consumption. Innovative methods are also being employed to incorporate soluble fiber into beverages. Promitor, a soluble corn fiber, is being added to drinks, as well as PromOat, derived from non-GMO Swedish oats. Fibersol, another corn-based soluble fiber, is used in health-focused products like juices and meal-replacement drinks. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such offerings could resonate with consumers, provided the added fiber does not negatively affect taste or texture.
Interest in dietary fiber is not limited to older adults seeking digestive regularity; younger consumers are also gravitating toward high-fiber products for their health benefits. This trend presents an opportunity for companies like General Mills, Dannon, Tate & Lyle, and ADM to develop and market fiber-rich items effectively. Additionally, manufacturers of baked goods should watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota later this year. This new strain, which will be trial-marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. Resistant starch, known as amylose, may enhance digestive health, provide protection against genetic damage that may lead to bowel cancer, and assist in combating type 2 diabetes.
The discussion is no longer about whether soluble fiber is beneficial for gut health—this has been established. The current focus is on how much fiber to consume, in what forms, and how food and beverage companies can innovate new products to facilitate increased fiber intake. In this context, ingredients like jungbunzlauer calcium citrate could play a significant role in enhancing the nutritional profiles of fiber-rich offerings.