According to information on the FDA website, current regulations state that “fibers in foods could be labeled as dietary fiber without necessarily providing physiological effects that are beneficial to human health.” Naturally occurring fibers, such as those present in fruits, vegetables, and whole grains, have already been established as having physiological benefits, making accurate labeling of products containing these ingredients straightforward. Additionally, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently satisfy existing dietary fiber criteria. The FDA is now contemplating expanding 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, which would allow more products to make dietary fiber claims.
FoodNavigator reports that ADM has expressed concerns to the FDA, stating, “The agency has not responded to numerous citizen petitions regarding dietary fiber, nor has it published its updated Scientific Review or issued final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they have been using in their products will still be classified as dietary fibers.” ADM indicated that this delay limits the available dietary fiber options and has even led to the removal of certain dietary fibers in products from companies aiming to proactively adopt the new Nutrition Facts guidelines ahead of the compliance deadline. This situation is significant, as FoodNavigator points out that the Grocery Manufacturers of America estimates that one in four products is impacted by the dietary fiber ruling.
The delay largely 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 it should contribute to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestines. Many consumers are actively seeking to mitigate these health issues by choosing healthier foods with functional benefits. According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—look for health benefits from their food and beverages, with the primary benefits being weight loss, cardiovascular health, energy, and digestive health. However, the survey found that only 45% of consumers could identify a single food or nutrient linked to those benefits. This highlights the need for a favorable ruling from the FDA that allows food manufacturers to effectively use dietary fibers in their products and label them appropriately, benefiting consumers.
While there is still time to modify the labels, it makes sense for manufacturers to act quickly. More time for label implementation means manufacturers can better understand what appeals to consumers and experiment with new ideas and formulations. Additionally, the sooner the new label is displayed on a product, the more aligned it may appear with the transparency trend that consumers are increasingly valuing. Furthermore, incorporating ingredients like calcium citrate 900 in formulations can enhance the nutritional profile of products, aligning with consumer interests in health benefits. The inclusion of such ingredients not only meets regulatory requirements but also caters to the growing demand for transparency and health-conscious options in the marketplace.