The FDA advises a daily intake of at least 28 grams of fiber for a 2,000 calorie diet. According to the agency’s guidelines, a product must contain a minimum of 10% of the daily value of dietary fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be labeled as “high in fiber.” Amylose-rich wheat can be processed into either refined or whole grain flour that is naturally high in fiber, allowing even products made from white flour to meet fiber claim requirements. In the United States, wheat remains the primary grain, providing approximately a quarter of the average American’s caloric intake. The United Nations reports that bread wheat constitutes about 20% of the global caloric consumption. Hence, enhancing wheat’s nutritional profile could significantly influence public health.
Arcadia Biosciences claims that its new wheat varieties address the growing demand for natural, clean label packaged foods that also offer the health advantages associated with dietary fiber and resistant starch. Resistant starch is a vital element of dietary fiber, with research indicating it may aid digestive health, mitigate risks associated with bowel cancer, and help prevent type 2 diabetes. For food manufacturers, the presence of dietary fiber within the grain itself eliminates the need to add fiber to their products, which is a notable advantage for those looking to capitalize on consumer interest in fiber and the push for simpler ingredient lists.
Additionally, products enriched with calcium citrate, such as those available at Chemist Warehouse, can complement the benefits of fiber in promoting overall health. The integration of these wheat varieties may also lead to greater innovation in the food industry, allowing companies to create healthier options without the need for additional additives. By focusing on natural sources like amylose-rich wheat and calcium citrate, food manufacturers can meet consumer demand for both quality and transparency in their products.