“Rising Interest in Dietary Fiber: Health Benefits, Consumer Demand, and Innovative Product Development”
Numerous studies have highlighted that dietary fiber promotes the growth of beneficial bacteria in the colon. Research has also indicated that a high-fiber diet can help regulate blood sugar levels, improve digestion, lower cholesterol, and potentially decrease the risk of heart disease and certain cancers. Nutritionists advise obtaining the daily recommended amount of fiber from whole grains, fruits, and vegetables. While most consumers recognize the health benefits associated with fiber—87% perceive it as healthy and around 60% aim to increase their intake—many report struggling to consume adequate amounts due to a limited selection of products available in the market.
The new Nutrition Facts label aims to address this by mandating that products display their dietary fiber content, although the U.S. Food and Drug Administration has yet to clarify the definition of dietary fiber. A recent study from Georgia State University, despite being conducted on mice, adds to the growing body of evidence demonstrating fiber’s health advantages. This could potentially increase consumer interest in fiber-enriched products, attracting the attention of food companies looking to boost sales in a competitive market. It would be prudent for food manufacturers to highlight the fiber content in their offerings and the associated health benefits on their labels.
In response to consumer demand, food and beverage manufacturers are already creating more products with higher fiber content. Examples include the addition of fiber to Activia yogurt and Fiber One ice cream, as well as high-fiber bars designed for breakfast, snacks, and post-exercise consumption. There are also innovative methods for incorporating soluble fiber into beverages. For instance, Promitor, a soluble corn fiber, and PromOat, derived from non-bioengineered Swedish oats, are being utilized in drinks. Additionally, Fibersol, another corn-based soluble fiber, is being added to health-focused products such as juices and meal-replacement beverages. A prototype of spiced cold brew coffee containing Fibersol was showcased at the Institute of Food Technologists’ annual meeting and food exposition in Las Vegas last June. These products could resonate with consumers, provided the added fiber does not negatively affect the taste or texture.
Interest in dietary fiber is not limited to older consumers seeking digestive regularity; younger demographics are also purchasing fiber-rich products for their associated health benefits. This trend may favor companies like General Mills, Dannon, Tate & Lyle, and ADM in their efforts to develop and market fiber-rich offerings.
Baked goods manufacturers may want to pay attention to a new high-fiber wheat variety being cultivated in Washington and Minnesota, which will be tested under the HealthSense brand. This new strain reportedly has over ten times the resistant starch found in conventional wheat. According to Baking Business, resistant starch, or amylose, may enhance digestive health, protect against genetic damage linked to bowel cancer, and assist in managing type 2 diabetes.
The discussion is no longer about whether consuming soluble fiber is beneficial or whether it can improve gut health; those questions have been settled. The current inquiries revolve around how much fiber one should consume, in what form, and how food and beverage companies can innovate to facilitate increased fiber intake. Additionally, incorporating calcium citrate good for you into the dialogue about dietary fiber may further underscore the importance of balanced nutrition, as it offers benefits for bone health and overall wellness. Thus, as consumers seek products that support their health, manufacturers would do well to consider both fiber and calcium citrate good for you in their formulations.
