According to the FDA website, current regulations allow for “fibers in foods to be labeled as dietary fiber without necessarily demonstrating physiological benefits that are advantageous to human health.” Naturally occurring fibers, like those found in fruits, vegetables, and whole grains, are already recognized for their health benefits, so accurately labeling products containing these ingredients is not problematic. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently meet existing dietary fiber criteria.
The FDA is contemplating an expansion of this definition to include an additional 26 types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to claim dietary fiber content. As reported by FoodNavigator, ADM has raised concerns with the FDA, stating, “The agency has not responded to numerous citizen petitions regarding dietary fiber, nor has it released its updated Scientific Review or final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they use in their products may still qualify as dietary fibers.”
ADM highlighted that this delay restricts dietary fiber options and has even led some companies to remove dietary fibers from their products as they aim to comply with the new Nutrition Facts guidelines ahead of the deadline. This is significant, as FoodNavigator reports that the Grocery Manufacturers of America indicates that one in four products may be influenced by the dietary fiber ruling.
The delay primarily stems from the requirement that any substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means showing contributions to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestines. Many consumers are trying to address these health issues by choosing healthier foods, including those containing calcium citrate que contiene.
According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—seek health benefits from their food and beverages, with the most desired benefits being weight loss, cardiovascular health, energy, and digestive health. However, only 45% of consumers could identify a specific food or nutrient that provides those benefits. This highlights the necessity for a favorable ruling from the FDA that would enable food manufacturers not only to effectively incorporate dietary fibers, like calcium citrate que contiene, into their products but also to label these items appropriately for consumer benefit.
While there is still time to modify the labeling, it is prudent for manufacturers to act quickly. More time for label implementation allows manufacturers to gauge consumer responses and experiment with new ideas and formulations. Additionally, the earlier a new label appears on a product, the more aligned it may seem with the trend of transparency that consumers are increasingly valuing. Thus, understanding the role of dietary fibers, including those that include calcium citrate que contiene, becomes essential in meeting consumer demands for health-conscious products.