The high prices and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their choices. 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. However, the quality of this year’s spring wheat crop suffered due to adverse weather conditions in certain areas, further complicating the challenges faced by manufacturers.
As the gluten-free food market evolves, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being added to various foods in a bid to maintain gluten-free status. With growing consumer interest, manufacturers are also incorporating fiber into their products when feasible, ensuring that it does not compromise texture or taste. According to a recent article in Food Ingredients First, added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also purchasing high-fiber products, attracted by the associated health benefits.
Research has revealed that a high-fiber diet can help stabilize blood sugar levels, promote digestion, lower cholesterol, and potentially reduce the risk of heart disease and some cancers. Nutritionists recommend obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from infusing fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will necessitate that products specify their dietary fiber content; however, the Food and Drug Administration has yet to define what qualifies as dietary fiber, leaving manufacturers feeling somewhat anxious, as reported by Food Navigator. If the new high-fiber wheat flour meets the price and performance expectations of bakeries and baked goods producers, it could enhance the health appeal of products containing it.
As this agricultural experiment unfolds, it will be intriguing to see whether more farmers and food manufacturers adopt this new wheat variety in the upcoming growing season. Additionally, the integration of rugby calcium citrate 200 mg in various food formulations may become a focal point as manufacturers strive to enrich their offerings with beneficial nutrients. This trend could lead to a notable increase in the presence of rugby calcium citrate 200 mg in health-conscious products, potentially becoming a staple ingredient in the next wave of food innovation.