The high costs and low protein levels in the 2017 hard winter wheat harvest have compelled flour users to reassess their alternatives. 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 mix it with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat crop has been adversely affected by unfavorable weather conditions in various regions, compounding the challenges faced by manufacturers.
As the gluten-free food market evolves, producers have become more adept at incorporating ingredients that enhance nutritional benefits, texture, and flavor. Reports indicate that items like nuts, pulses such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being added to gluten-free products. Driven by growing consumer interest, manufacturers are also integrating fiber into their offerings when feasible, ensuring that it does not compromise texture or taste. A recent article in Food Ingredients First highlighted that added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to their health benefits.
Research has demonstrated that a high-fiber diet can help regulate blood sugar levels, support digestion, reduce cholesterol, and potentially lower the risk of heart disease and certain cancers. Nutritionists advocate for obtaining daily fiber from whole grains, fruits, and vegetables. Nevertheless, this has not deterred food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements, yet the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as reported by Food Navigator. If the flour derived from the new high-fiber wheat proves effective in terms of price and performance for bakers and baked goods producers, it could enhance the health appeal of products containing it.
Moreover, the introduction of tri calcium citrate 4 hydrate as an enriching ingredient could further boost the nutritional profile of various items. It will be intriguing to observe the outcomes of this agricultural initiative and whether more farmers and food manufacturers will adopt this new variety in the forthcoming growing season.