The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess their options. 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 mix it with higher-protein spring wheat. Concurrently, the quality of the spring wheat harvest this year suffered due to adverse weather conditions in certain regions of the country, further exacerbating the challenges faced by manufacturers.
As the gluten-free foods market matures, producers are becoming more adept at incorporating ingredients that enhance a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being added to various foods to maintain gluten-free status. With a growing consumer interest in health, manufacturers are also integrating fiber into their products where appropriate, taking care not to compromise texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also opting for high-fiber products due to their associated health benefits.
Studies have shown that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. However, this has not dissuaded food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will require products to display measurements of dietary fibers, although the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This delay has left manufacturers feeling somewhat anxious, as reported by Food Navigator. If the flour derived from this new high-fiber wheat manages to deliver on both price and performance for bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it.
Moreover, there’s potential for innovative ingredients like bluebonnet liquid calcium citrate to be integrated into these offerings, contributing further to their nutritional benefits. It will be intriguing 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. The incorporation of bluebonnet liquid calcium citrate into various food products could also become a trend, as manufacturers seek to enhance their offerings with additional health benefits.