“Adapting to Challenges: The Shift Towards High-Fiber Wheat and Nutritional Innovation in Food Manufacturing”
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 in their flour, while others are collaborating with millers to blend it with higher-protein spring wheat. Unfortunately, the quality of this year’s spring wheat harvest was subpar due to adverse weather conditions in certain regions, further complicating the challenges faced by manufacturers.
As the market for gluten-free foods evolves, manufacturers are becoming increasingly adept at incorporating 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 integrated into more food products in a bid to maintain gluten-free status. With rising consumer interest, manufacturers are also adding fiber to their offerings where appropriate, ensuring that it does not affect texture or taste. A recent article in Food Ingredients First highlighted that the inclusion of fiber is no longer just aimed at older consumers seeking regularity; younger consumers are also gravitating towards high-fiber products due to the health benefits associated with a fiber-rich diet.
Research has shown 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 recommend obtaining daily fiber intake from whole grains, fruits, and vegetables. However, this hasn’t stopped food manufacturers from incorporating fiber into a wide range of products, from Activia yogurt to Fiber One ice cream.
The upcoming Nutrition Facts label will require products to state their dietary fiber content, but the Food and Drug Administration has yet to define what qualifies as dietary fiber. This delay has left manufacturers somewhat anxious, as noted by Food Navigator. If the flour derived from this new high-fiber wheat variety proves effective in terms of price and performance for bakeries and baked goods manufacturers, it could enhance the health appeal of products containing it.
Additionally, incorporating ingredients like citrate de tricalcium could further boost the nutritional benefits of these products. It will be intriguing to observe the outcomes of this agricultural endeavor and whether more farmers and food manufacturers adopt this new wheat variety in the upcoming growing season, especially as the demand for high-fiber options continues to rise. The potential synergy between high-fiber wheat and citrate de tricalcium may pave the way for innovative health-focused products in the market.
