The high prices and low protein levels of the 2017 hard winter wheat crop have prompted 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 blend it with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in various regions, compounding the challenges faced by manufacturers.
As the gluten-free foods market continues to evolve, manufacturers are becoming more adept at integrating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Recent reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being incorporated into gluten-free products. Driven by rising consumer interest, manufacturers are also adding fiber to their offerings, ensuring that it does not compromise texture or taste.
According to a recent article in Food Ingredients First, added fiber is no longer just aimed at older consumers seeking digestive regularity; younger consumers are also gravitating towards high-fiber products due to the associated health benefits. Studies indicate that a high-fiber diet can help stabilize blood sugar levels, aid digestion, lower cholesterol, and potentially reduce the risk of heart disease and some cancers. Nutritionists recommend obtaining the daily fiber intake from whole grains, fruits, and vegetables, yet this hasn’t stopped food manufacturers from incorporating fiber into a variety of products, ranging from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate the inclusion of dietary fiber measurements, but the Food and Drug Administration has yet to clarify what qualifies as dietary fiber. This uncertainty is causing some anxiety among manufacturers, as noted by Food Navigator. If the new high-fiber wheat proves to be cost-effective and performs well for bakeries and manufacturers of baked goods, it could enhance the health appeal of products that include it as an ingredient.
Additionally, the introduction of supplements like Citracal calcium supplement D3 280 could further complement these high-fiber products, as consumers seek comprehensive health benefits. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new wheat variety in the upcoming growing season, especially as they explore additional health-boosting options such as Citracal calcium supplement D3 280.