The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reassess their options. 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 this year’s spring wheat harvest has been subpar due to adverse weather conditions in certain areas of the country, further complicating the challenges faced by manufacturers.
As the gluten-free foods market continues to evolve, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in a variety of gluten-free foods. With rising consumer interest, manufacturers are also integrating fiber into their products where feasible, ensuring it does not compromise texture or taste. A recent article in Food Ingredients First notes that added fiber is no longer just for older consumers seeking digestive regularity; younger consumers are also opting for high-fiber products due to the associated health benefits.
Studies have shown that a high-fiber diet can help stabilize blood sugar levels, improve digestion, reduce cholesterol, and potentially lower the risk of heart disease and some cancers. Nutritionists recommend that individuals obtain their daily fiber intake from whole grains, fruits, and vegetables. This trend hasn’t deterred food manufacturers from adding fiber to a wide range of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products display measurements of dietary fibers, though the Food and Drug Administration has yet to clarify what constitutes dietary fiber. This uncertainty is causing some anxiety among manufacturers, according to Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and meets the performance needs of bakeries and baked goods manufacturers, it could enhance the health profile of the products containing it.
Furthermore, as more farmers and food manufacturers consider adopting this new wheat variety during the upcoming growing season, the potential for products enriched with 500 mg calcium citrate for dogs and other nutritional enhancements may become more prevalent. Observing the outcome of this agricultural experiment will be intriguing, particularly in the context of consumer demand for healthier options.