Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also shown that a high-fiber diet can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the daily recommended fiber intake from whole grains, fruits, and vegetables. While consumers are generally aware of fiber’s health benefits, recent surveys reveal that although 87% consider it healthy and around 60% aim to increase their fiber consumption, many still struggle to get enough due to a limited market selection of fiber-rich products. The new Nutrition Facts label will assist in this regard by mandating that products display their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, further emphasizes the health advantages of fiber. The findings may stimulate consumer interest in fiber-enriched products, which undoubtedly will attract food companies looking to enhance sales in a competitive market. It would be prudent for these companies to highlight the existing fiber content and associated health benefits on their labels.
Food and beverage manufacturers are already responding to consumer demand by developing more products with higher fiber levels. Fiber has been incorporated into Activia yogurt and Fiber One ice cream, as well as various high-fiber bars, snacks, and post-exercise options. Innovative methods for adding soluble fiber to beverages are also emerging. Promitor, a soluble fiber derived from corn, is being added to drinks, alongside PromOat, made from non-GMO Swedish oats. Fibersol, another corn-based soluble fiber, is included in health-oriented products like juices and meal-replacement beverages. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. These products could appeal to consumers, provided the added fiber does not negatively affect their taste or mouthfeel.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also choosing fiber-rich products due to the associated health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-rich offerings.
Baked goods manufacturers may want to keep an eye on a new high-fiber wheat variety, being grown in Washington and Minnesota, which is expected to be trial-marketed under the HealthSense brand. This new wheat is reported to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, known as amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and assist in combating type 2 diabetes.
The discussion is no longer about whether soluble fiber consumption is beneficial or if it can improve gut health—those aspects have been established. Instead, the focus has shifted to the optimal amount of fiber to consume, the best forms for consumption, and how food and beverage manufacturers can create new products to facilitate these dietary needs, including gluten-free options fortified with calcium citrate.