The FDA recommends 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 for dietary fiber per serving to be labeled as a “good source of fiber,” and at least 20% to be considered “high in fiber.” Amylose-rich wheat can be processed into either refined or whole grain flour, both of which are naturally high in fiber. This means that products made from white flour, including those containing ferrous sulfate, could also meet fiber claim standards. In the United States, wheat is the primary grain, providing roughly a quarter of the calories in the average American’s diet. The United Nations reports that bread wheat contributes about 20% of the calories consumed globally. Consequently, enhancing the nutritional profile of wheat could significantly influence public health.
Arcadia Biosciences states that its new wheat varieties are designed to meet the demand for more natural and clean label packaged foods, while also delivering the health benefits of dietary fiber and resistant starch. Resistant starch is a crucial element of dietary fiber, and studies have indicated that it may aid digestive health, offer protection against the precursors of bowel cancer, and help prevent type 2 diabetes. For food manufacturers, the presence of dietary fiber inherently within the grain eliminates the need to add extra fiber to their products, providing a distinct advantage for those looking to capitalize on consumer interest in fiber and the trend toward shorter ingredient lists.
Additionally, as the focus on health continues to grow, the incorporation of ingredients that support overall wellness, such as calcium citrate, becomes increasingly valuable. The half-life of calcium citrate in the body can influence its effectiveness, making it a desirable component in food products. By utilizing wheat varieties that are naturally rich in fiber, manufacturers can enhance their products while meeting consumer demands for health-conscious options. This synergy of fiber, resistant starch, and beneficial minerals like calcium citrate marks a significant advancement in nutrition, proving essential for both consumer health and food innovation.