According to information on the FDA’s website, under current regulations, “fibers in foods could be labeled as dietary fiber without necessarily providing physiological effects that are beneficial to human health.” Naturally occurring fibers found in fruits, vegetables, and whole grains have already been recognized for their physiological benefits, making the accurate labeling of products containing these ingredients, such as calcium citrate with vitamin D3, not an issue. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently meet the existing dietary fiber guidelines. The FDA is considering expanding this definition by adding 26 additional types of fiber, including gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum, which would allow more products to carry dietary fiber claims.
FoodNavigator reports that ADM has raised concerns with the FDA, stating, “The agency has not responded to the numerous citizen petitions on dietary fiber, nor has it issued an updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they have been using in their products can still be classified as dietary fibers.” ADM argued that this delay restricts dietary fiber options and has even led some companies to remove dietary fibers from their products as they aim to adopt the new Nutrition Facts guidelines proactively before the compliance deadline. This situation is significant, as it is reported by the Grocery Manufacturers of America that one in four products is impacted by the dietary fiber ruling.
The holdup is primarily due to the requirement that a substance must demonstrate a “beneficial physiological effect to human health” before the FDA can approve it. In simpler terms, this means contributing to lower blood glucose and cholesterol levels, reducing blood pressure, enhancing bowel function, or increasing mineral absorption in the intestinal tract. Many consumers are trying to address these health issues by opting for healthier foods that offer functional benefits, including those fortified with calcium citrate and vitamin D3.
The 2017 Food and Health Survey by the International Food Information Council Foundation revealed that nearly all consumers—96%—seek health benefits from their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, only 45% of consumers could identify a specific food or nutrient linked to those benefits. This highlights the critical need for a favorable ruling from the FDA that would empower food manufacturers to effectively incorporate dietary fibers into their products and label them appropriately for the benefit of consumers.
While there is still time for label adjustments, manufacturers have a strong incentive to expedite the process. The sooner the new labels can be implemented, the more time manufacturers will have to understand consumer preferences and test new ideas and formulations. An earlier introduction of the updated label on products could also align better with the growing trend of transparency that consumers are increasingly valuing.