“Challenges and Innovations in Flour Production: Addressing Protein Levels and Nutritional Enhancements in Gluten-Free Foods”
The high prices and low protein levels in the 2017 hard winter wheat crop have compelled flour users to reassess 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. However, the quality of this year’s spring wheat harvest has suffered due to adverse weather conditions in certain regions, further complicating the challenges manufacturers face.
As the gluten-free foods market continues to evolve, manufacturers are becoming increasingly adept at integrating ingredients that boost a product’s nutritional profile, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being incorporated into more gluten-free foods. In response to rising consumer interest, manufacturers are also including dietary fiber in their products, provided it does not compromise the texture or taste. According to a recent article in Food Ingredients First, fiber is no longer exclusively targeted at older consumers seeking digestive regularity; younger consumers are also purchasing products containing fiber for the associated health benefits.
Studies suggest that a high-fiber diet can help regulate blood sugar levels, support digestion, lower cholesterol, and potentially reduce the risk of heart disease and some cancers. Nutritionists recommend obtaining daily fiber from whole grains, fruits, and vegetables. However, this has not stopped food manufacturers from adding fiber to a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will mandate that products include measurements of dietary fibers, yet the Food and Drug Administration has not yet clarified what qualifies as dietary fiber, causing some anxiety among manufacturers, as reported by Food Navigator. If the flour derived from this new high-fiber wheat proves to be cost-effective and performs well for bakeries and baked goods manufacturers, it could enhance the health image of products containing it.
Moreover, the inclusion of beneficial nutrients such as calcium citrate malate, magnesium, zinc, and vitamin D3 in gluten-free products could further appeal to health-conscious consumers. It will be intriguing to observe the outcomes of this agricultural experiment and whether more farmers and food manufacturers will adopt this new variety in the next growing season.