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 regulate blood sugar levels, support digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize the health benefits associated with fiber, recent surveys show that 87% perceive it as healthy, and around 60% express a desire to increase their fiber intake. However, many report difficulty in achieving adequate fiber consumption due to a lack of available products. The new Nutrition Facts label is expected to assist by mandating that products disclose dietary fiber content, although the U.S. Food and Drug Administration has yet to define what constitutes dietary fiber.
A recent study from Georgia State University, conducted on mice, adds to the growing body of evidence regarding the health advantages of fiber. These findings may stimulate greater consumer interest in fiber-rich products, which is likely to attract the attention of food companies aiming to enhance sales in a competitive market. Regardless, food manufacturers would benefit from highlighting the existing fiber content in their products and the associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers have increasingly developed products with higher fiber content. For instance, Activia yogurt and Fiber One ice cream now contain added fiber, and there are numerous high-fiber options available for breakfast, snacks, and post-exercise consumption. Additionally, innovative methods for incorporating soluble fiber into beverages have emerged. Products like Promitor, a soluble corn fiber, and PromOat, made from non-bioengineered Swedish oats, are being added to drinks. Fibersol, another corn-based soluble fiber, is included in health-oriented items such as juices and meal replacement beverages. A prototype of spiced cold brew coffee featuring Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. Such products are likely to resonate with consumers, provided the added fiber does not negatively affect taste or texture.
Interest in dietary fiber extends beyond older consumers seeking digestive regularity; a recent article in Food Ingredients First indicates that younger consumers are also gravitating toward high-fiber products due to their health benefits. This trend may benefit companies like General Mills, Dannon, Tate & Lyle, and ADM as they develop and market fiber-rich offerings.
Baked goods manufacturers may also want to take note of a new high-fiber wheat variety being cultivated in Washington and Minnesota, set to be marketed on a trial basis under the HealthSense brand. This new wheat is reported to contain more than ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, known as amylose, could enhance digestive health, provide protection against genetic damage leading to bowel cancer, and assist in managing type 2 diabetes.
The question is no longer whether soluble fiber is beneficial or whether it enhances gut health—those issues have already been established. The current inquiries revolve around the optimal amount of fiber to consume, the best forms to take, and how food and beverage manufacturers can innovate new products to promote increased fiber intake, such as incorporating ingredients like Nutricost calcium citrate powder for added health benefits.