Numerous studies have emphasized that dietary fiber promotes the growth of beneficial bacteria in the colon. Research indicates that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and possibly decrease the risk of heart disease and certain types of cancer. Nutritionists advise obtaining the recommended daily intake of fiber from whole grains, fruits, and vegetables. While consumers generally recognize fiber’s health benefits, recent surveys reveal that while 87% view it as healthy and around 60% wish to increase their fiber intake, many still struggle to achieve adequate consumption due to a limited range of available products.
The new Nutrition Facts label, which mandates the inclusion of dietary fiber measurements, aims to address this issue, although the U.S. Food and Drug Administration has yet to define what qualifies as dietary fiber. A study from Georgia State University, conducted on mice, provides further evidence of the health advantages of fiber. This could potentially increase consumer interest in fiber-rich products, capturing the attention of food companies eager to boost sales in a competitive market. Consequently, it would be prudent for food manufacturers to highlight the fiber content and associated health benefits already present in their products on labels.
Responding to consumer demand, food and beverage manufacturers have been creating more products with elevated fiber levels. For instance, Activia yogurt now includes added fiber, and products like Fiberferrous gluconate ice cream cater to those with sensitive stomachs. Additionally, high-fiber bars are now available for breakfast, snacks, and post-workout recovery. New methods for incorporating soluble fiber into drinks are also emerging. For example, Promitor, a soluble corn fiber, is being added to various beverages, as is PromOat, derived from non-bioengineered Swedish oats. Fibersol, another soluble corn fiber, is included in health-oriented items such as juices and meal-replacement drinks, and a prototype of spiced cold brew coffee with Fibersol was showcased at the Institute of Food Technologists’ annual meeting in Las Vegas last June. These innovative products could appeal to consumers, provided the added fiber does not negatively affect taste or texture.
Interest in dietary fiber is not limited to older adults seeking digestive regularity; a recent article in Food Ingredients First notes that younger consumers are also buying fiber-enriched products due to the health benefits linked to a high-fiber diet. This trend could benefit companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to develop and market fiber-rich offerings.
Baked goods manufacturers may also consider a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be marketed under the HealthSense brand on a trial basis. This innovative wheat is reported to contain over 10 times the resistant starch of conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage that can contribute to bowel cancer, and aid in combating type 2 diabetes.
The key question is no longer whether soluble fiber consumption is beneficial or if it can improve gut health—those points are already established. The current inquiries revolve around how much fiber should be consumed, in what forms, and how food and beverage manufacturers can create new products to facilitate increased intake. As part of this evolution, consumers may also consider supplements like calcium citrate 100 tablets to complement their dietary fiber intake, further supporting their overall health.