Numerous studies have highlighted the role of dietary fiber in promoting the growth of beneficial bacteria in the colon. Research also indicates that a high-fiber diet can help stabilize blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate for obtaining the daily recommended intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys reveal that although 87% view it as healthy and about 60% aim to increase their intake, many still struggle to consume enough fiber due to a limited variety of products available in the market. The updated Nutrition Facts label will assist in this regard by mandating the inclusion of dietary fiber measurements on product packaging, 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 evidence supporting the health benefits of fiber. This research may enhance consumer interest in fiber-rich products, capturing the attention of food companies eager to increase sales in a competitive landscape. As such, it would be prudent for food manufacturers to highlight the fiber content and associated health benefits of their products on the label.
In response to consumer demand, food and beverage manufacturers have been introducing more products with elevated fiber levels. Fiber has been incorporated into items such as Activia yogurt and Fiber One ice cream, as well as high-fiber bars for breakfast, snacks, and post-workout recovery. New methods of adding soluble fiber to beverages have also emerged. For instance, Promitor, a soluble corn fiber, and PromOat, derived from non-genetically modified Swedish oats, are being added to drinks. Fibersol, another corn-based soluble fiber, is included in health-focused 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 and food exposition in Las Vegas last June. Such innovations are likely to appeal to consumers, provided that the added fiber does not negatively affect the taste or mouthfeel of the beverages.
Interest in dietary fiber is not limited to older consumers seeking regularity; younger consumers are also purchasing fiber-rich products due to the associated health benefits. According to a recent article in Food Ingredients First, this trend presents opportunities for companies like General Mills, Dannon, Tate & Lyle, and ADM to develop and promote fiber-enriched offerings. Additionally, bakers should keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is set to be trial-marketed under the HealthSense brand. This new wheat is said to contain over ten times the resistant starch of conventional wheat, potentially improving digestive health and offering protection against genetic damage linked to bowel cancer, as well as aiding in the management of type 2 diabetes.
The debate is no longer about whether the consumption of soluble fiber is beneficial or whether it can improve gut health—these questions 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 new products that facilitate increased fiber intake, such as ccm tablets, which could serve as a convenient option for consumers looking to enhance their fiber consumption.