Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Additionally, research indicates that a high-fiber diet can help stabilize blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advocate obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables.
Consumers generally recognize the health benefits associated with fiber, but recent surveys reveal that while 87% view it as healthy and approximately 60% aim to increase their fiber intake, many still fall short due to a lack of available products. The new Nutrition Facts label is expected to assist by requiring products to list dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify what qualifies as dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing evidence of fiber’s health advantages. The findings may spark greater consumer interest in fiber-rich products, which could attract food companies looking to enhance sales in a challenging market. In any case, food manufacturers should highlight the fiber content and associated health benefits of their products on packaging.
Food and beverage producers have already begun to respond to consumer demand by introducing more high-fiber products. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, and there are high-fiber bars available for breakfast, snacking, and post-workout recovery. Additionally, innovative methods for incorporating soluble fiber into beverages are emerging. Promitor, a soluble corn fiber, and PromOat, derived from non-GMO Swedish oats, are being added to drinks. Fibersol, another corn-based soluble fiber, is finding its way into health-oriented beverages like juices and meal replacements. A prototype spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such innovations could appeal to consumers as long as the added fiber does not negatively affect the taste or texture of the beverages.
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. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in developing and marketing fiber-rich offerings.
Furthermore, baked goods manufacturers may want to keep an eye on a new high-fiber wheat variety being cultivated in Washington and Minnesota. This new strain, expected to be trial marketed under the HealthSense brand, is reported to contain over ten times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and aid in combating type 2 diabetes.
The discussion surrounding the consumption of soluble fiber is no longer about its advisability or its role in improving gut health—those points have been established. The current inquiries focus on the optimal amount of fiber to consume, the best forms to consider, and how food and beverage manufacturers can innovate to facilitate increased fiber intake.
In particular, it is essential to note the considerations of calcium carbonate vs calcium citrate in the elderly, as these factors may influence overall health and supplement strategies. As the conversation around fiber and its benefits continues, understanding how calcium sources play a role will also be crucial for health-conscious consumers.