Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Additionally, research has shown that a high-fiber diet can help stabilize blood sugar levels, enhance digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain types of cancer. Nutritionists advocate obtaining the daily recommended amount of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys indicate that although 87% view it as healthy and about 60% aim to increase their intake, many still struggle to consume sufficient fiber due to a limited availability of products.
The new Nutrition Facts label aims to address this by mandating that products display dietary fiber content, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber. A recent study from Georgia State University, though conducted on mice, adds to the growing body of evidence supporting the health advantages of fiber. This could lead to heightened consumer interest in fiber-rich products, which will likely attract the attention of food companies eager to drive sales in a competitive marketplace. Companies should consider highlighting the fiber content in their products and its associated health benefits on packaging.
Food and beverage manufacturers are already responding to consumer demand by developing more high-fiber products. For example, Activia yogurt and Fiber One ice cream have increased their fiber content, and there are now high-fiber bars available for breakfast, snacks, and post-exercise consumption. Moreover, new soluble fiber sources are being incorporated into beverages. For instance, Promitor, a soluble corn fiber, is being added to drinks, along with PromOat, derived from non-bioengineered Swedish oats. Fibersol, another soluble corn fiber, is also being integrated into health-oriented products such as juices and meal-replacement drinks. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. These innovations could appeal to consumers, provided the added fiber does not negatively affect the flavor or texture of the drinks.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger consumers are also purchasing fiber-enriched products due to the associated health benefits of a high-fiber diet. This trend presents opportunities for companies like General Mills, Dannon, Tate & Lyle, and ADferretts in creating and marketing fiber-rich offerings.
Furthermore, baked goods manufacturers should watch for a new high-fiber wheat variety being cultivated in Washington and Minnesota, which is expected to be marketed on a trial basis under the HealthSense brand. This new wheat is claimed to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, which is known as amylose, may enhance digestive health, safeguard against genetic damage that could lead to bowel cancer, and assist in managing type 2 diabetes.
The matter is no longer whether the intake of soluble fiber is beneficial or if it can improve gut health; these questions have already been addressed. The current focus is on determining the optimal fiber intake, the most effective forms, and how food and beverage manufacturers can innovate new products to facilitate this. In this context, incorporating ingredients like Ostelin calcium citrate could further enhance the nutritional value of fiber-rich products.