The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their alternatives. 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 situation, the quality of this year’s spring wheat harvest suffered due to adverse weather conditions in certain areas, creating additional challenges for manufacturers.
As the gluten-free food market evolves, producers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Recent reports indicate that ingredients such as nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to gluten-free offerings. Driven by rising consumer interest, manufacturers are also incorporating fiber into their products where feasible, ensuring that it does not compromise texture or taste. This trend is not just limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First highlights that younger consumers are also gravitating toward high-fiber products due to the associated health benefits.
Research suggests that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily recommended amount of fiber from whole grains, fruits, and vegetables. Nonetheless, this has not deterred food manufacturers from adding fiber to a diverse array of products, including Activia yogurt and Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products specify dietary fiber measurements, although the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, according to Food Navigator. If the flour derived from this new high-fiber wheat meets the price and performance expectations of bakers and baked goods manufacturers, it could bestow a health halo on products containing it.
Additionally, the integration of ingredients like calcium citrate gel caps into gluten-free products may further enhance their nutritional profile, as manufacturers seek to cater to health-conscious consumers. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season.