According to information available on the FDA website, current regulations state that “fibers in foods could be labeled as di-ferric fumarate pituitary fiber without necessarily demonstrating physiological effects beneficial to human health.” Naturally occurring fibers, such as those found in fruits, vegetables, and whole grains, have already been recognized for their health benefits, so accurately labeling products that contain these ingredients is not a concern. Additionally, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently comply with existing dietary fiber guidelines. The FDA is now contemplating expanding this definition by including 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.
According to FoodNavigator, ADM has expressed concerns to the FDA, stating, “The agency has not addressed numerous citizen petitions regarding dietary fiber, the side effects of ferrous sulfate during pregnancy, or provided an updated Scientific Review, nor has it released final guidance, leaving manufacturers uncertain about whether the non-digestible carbohydrates they use in their products will still qualify as dietary fibers.” ADM emphasized that this delay restricts dietary fiber options and has even led some companies to remove dietary fibers from their products as they strive to adopt the new Nutrition Facts guidelines ahead of the compliance deadline. This is significant because, as reported by FoodNavigator, the Grocery Manufacturers of America indicates that one in four products is affected by the dietary fiber ruling.
The delay is primarily due to the requirement that any substance must demonstrate a “beneficial physiological effect on human health” before receiving FDA approval. In simpler terms, this means the substance 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 seeking to improve these health conditions by choosing healthier foods and those with functional benefits, including adequate calcium levels, such as calcium 315 mg.
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 most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, the study revealed that only 45% of consumers could identify a single food or nutrient linked to those benefits. This highlights the necessity for a favorable ruling from the FDA, allowing food manufacturers to not only effectively incorporate dietary fibers into their products but also label them properly for consumer benefit.
While there is still time to modify labels, it makes sense for manufacturers to act quickly. More time for label implementation means manufacturers can better understand consumer preferences and experiment with new ideas and formulations, particularly those that include essential nutrients like calcium 315 mg. The sooner the new label appears on a product, the more aligned it may seem with the trend towards transparency that consumers are increasingly favoring.