In the last few years alternative forms of fiber have become more popular, including soy fiber, oat fiber, pea fiber and even bamboo fiber.

As consumers move towards products with a higher amount dietary fiber in them, food manufacturers have found themselves experimenting with different varieties in order to fuel this new trend without sacrificing flavor.

And soon we may be adding cocoa fiber to that list.

New health food studies published in Food Science and Technology find that replacing some of the fat with soluble cocoa fiber in chocolate muffins produces a product that is moist, delicious, and lower in fat.

And as most food manufacturers know, Americans want to have their cake and eat it too - especially when that cake is both "healthy" according to modern requirements, and still tasty.

But, as is often the case, boosting the fiber of the muffins also changes some of its visual appearance and flavor. The muffins with more fiber were smaller, stickier, and had a slightly more bitter flavor.

This insinuates that more testing will be needed before cocoa fiber finds its way into your next food ingredients order.

For now those manufacturers looking to add more fiber and less fat to their baked goods should remember that losing that fat will change their product in a way that consumers might not overlook.

Altering the texture and flavor to compensate, say by reformulating your leavening agent, adding beaten egg whites, or adding more sugar, can be very successful so long as you're willing to take the time to find just the right recipe to keep your clients coming back for more.

Dollar for dollar, Americans are paying more for their wheat bread, and they're happy to do it.

At least, that's the message that can be inferred from the fact that dollar sales of packaged wheat bread have surpassed white bread for the first time in U.S. history.

Pre-packaged white bread has been an American staple since the early 20th century, when companies such as the ever-popular Wonder Bread began to market loaves that had been prepared and sliced in advance.

But the flour used in making white bread isn't nutritionally dense, leading to fortification, and in recent years, the growing popularity of healthier wheat breads.

White bread is made of flour that has its grains crushed fine in the process of milling. This process removes the fiber of the flour, as well as the oils that could lead the bread to go bad sooner.

So while white bread lasts longer, it isn't as good for you as bread that hasn't been refined in the same way.

In the last 15 years the popularity if wheat bread has been brought about by diets that focused on the importance of fiber and nutrients. And while the purchase of white loaves still outnumbers the purchase of wheat loaves, the fact that Americans are willing to pay so much more for healthier bread says a lot about the current health trends going on in the U.S.

For food manufacturers and distributors, this news only supports the notion that offering consumers healthy alternatives, including whole grain flours, is a wise move.

The days of people enjoying white flour items - including pastries, breads, and processed foods - aren't over by any means. However, the market for healthier flours and breads is a strong one that seems resilient, even in the face of the current economic downturn.