The high prices and low protein levels of the 2017 hard winter wheat crop have compelled flour users to reconsider their options. Some manufacturers are exploring 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. At the same time, the quality of this year’s spring wheat harvest has been adversely affected by weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the gluten-free food market continues to evolve, manufacturers are becoming more adept at incorporating ingredients that enhance a product’s nutritional value, texture, and flavor profile. Reports indicate that nuts, legumes such as chickpeas, and ancient grains like buckwheat and quinoa are increasingly being added to various foods to maintain their gluten-free status. In response to rising consumer demand, manufacturers are also including fiber in their products where feasible, ensuring it does not compromise the texture or flavor.
Interestingly, according to a recent article in Food Ingredients First, the addition of fiber is no longer solely aimed at older consumers seeking digestive regularity; younger consumers are also drawn to high-fiber products for their health benefits. Studies have shown that a high-fiber diet can help balance blood sugar levels, improve digestion, lower cholesterol, and potentially reduce the risk of heart disease and certain cancers. Nutritionists recommend obtaining the daily fiber requirement from whole grains, fruits, and vegetables. Nevertheless, this hasn’t stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The new Nutrition Facts label will mandate that products display measurements of dietary fibers, although the Food and Drug Administration has yet to clarify what qualifies as a dietary fiber. This delay has left manufacturers feeling a bit anxious, as noted by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performant for bakeries and baked goods manufacturers, it could enhance the health profile of the products containing it.
Furthermore, the potential incorporation of ingredients like Caltrate and Citracal into these products could further enrich their nutritional offerings. It will be fascinating 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.