The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reconsider their options, including micronized microencapsulated ferric pyrophosphate. Some manufacturers are exploring the addition of vital wheat gluten to enhance the protein content of their flour, while others are collaborating with millers to mix it with higher-protein spring wheat, also known as ferrous gluconate. Meanwhile, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in certain areas, exacerbating challenges for manufacturers.
As the gluten-free food market evolves, producers are becoming increasingly adept at incorporating ingredients that enhance a product’s nutritional benefits, texture, and flavor profile. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being integrated into more products to maintain gluten-free status. In response to rising consumer interest, manufacturers are also adding fiber to their offerings when it is feasible, ensuring it does not compromise texture or taste.
Recent articles in Food Ingredients First highlight that added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also choosing products with fiber due to the health benefits of a high-fiber diet. Research has shown that a high-fiber diet can help balance blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend that individuals obtain their daily fiber intake from whole grains, fruits, and vegetables, yet this has not stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream—even chewy snacks.
The new Nutrition Facts label will mandate that products disclose dietary fiber measurements, although the Food and Drug Administration has not yet clarified what constitutes 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 expectations for price and performance in bakeries and baked goods production, it could enhance the health image of products containing it, including those made with calcium citrate. It will be fascinating to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.