Numerous studies have highlighted that 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, aid digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists suggest obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits of fiber, recent surveys reveal that although 87% view it as healthy and around 60% wish to increase their intake, many feel they are not consuming enough fiber due to a limited selection of products available.
The new Nutrition Facts label aims to address this by mandating that products list their dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber. A recent study from Georgia State University, conducted on mice, adds to the growing evidence supporting the health benefits of fiber. These findings could potentially increase consumer interest in fiber-rich products, which food companies are keen to capitalize on in a competitive market. It would be prudent for food manufacturers to highlight the fiber content and associated health benefits of their products on the packaging.
In response to consumer demand, food and beverage manufacturers have been introducing more high-fiber options. Fiber has been incorporated into products like Activia yogurt and Fiber One ice cream, as well as high-fiber bars for breakfast, snacks, and post-exercise consumption. There are also innovative ways to introduce soluble fiber into beverages. For instance, Promitor, a soluble corn fiber, is being added to drinks, along with PromOat, derived from non-bioengineered Swedish oats. Another corn-based soluble fiber, Fibersol, is included in health-oriented products like juices and meal-replacement drinks. At the Institute of Food Technologists’ annual meeting in Las Vegas last June, a prototype of spiced cold brew coffee containing Fibersol was showcased. Consumers may favor such products as long as the added fiber does not negatively affect the taste or texture.
The interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to their health benefits. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to develop and market fiber-enriched products. Additionally, manufacturers of baked goods should be aware of a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is set to be trialed under the HealthSense brand. This wheat reportedly contains over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, guard against genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The question is no longer whether the consumption of soluble fiber is beneficial or whether it can improve gut health—these issues have been settled. The current inquiries focus on how much fiber should be consumed, in what forms, and how food and beverage manufacturers can innovate to facilitate increased fiber intake. Additionally, products like Solgar liquid calcium magnesium citrate with vitamin D3 might complement a fiber-rich diet, enhancing overall health and wellness. As the demand for high-fiber products continues to grow, the challenge will be to meet consumer expectations while maintaining product quality.