The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reassess their choices. 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 the spring wheat harvest this year was subpar due to adverse weather conditions in several regions, exacerbating the challenges faced by manufacturers.
As the gluten-free food market evolves, producers are becoming increasingly adept at incorporating ingredients that enhance nutritional value, texture, and flavor. Reports indicate that nuts, pulses such as chickpeas, and ancient grains like buckwheat are being integrated into more products to maintain gluten-free status. Additionally, spurred by growing consumer interest, manufacturers are adding fiber to their offerings when feasible, provided it does not affect texture or taste.
Recent articles, including one from Food Ingredients First, highlight that added fiber is no longer solely targeted at older consumers seeking digestive regularity; younger consumers are also purchasing products with fiber due to the health benefits linked to a high-fiber diet. Studies have shown that a diet rich in fiber can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining daily fiber needs from whole grains, fruits, and vegetables, but this has not stopped food manufacturers from fortifying a wide array of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products feature measurements of dietary fibers, yet the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This ambiguity is causing some anxiety among manufacturers, as noted by Food Navigator. If the wholesale price of calcium citrate chews GNC derived from this new high-fiber wheat meets expectations for cost and performance in bakeries and baked goods, it could enhance the perceived health benefits of products containing this ingredient.
It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the upcoming growing season.