High-fibre foods are a huge segment of the fast-food industry, and one that is expected to expand in the years ahead.
According to research firm Euromonitor, high-fat foods accounted for $1.4 trillion in sales last year, up from $950 billion in 2011.
High-protein foods made up the second-largest category, accounting for $934 billion.
While high-protein diets have been gaining popularity, they still account for just 4% of total grocery sales.
That percentage is expected grow to around 6% by 2025, according to Euromonitors.
While many high-income families are taking advantage of the high price of high-calorie foods, many are also eating more high-end protein and high-carbohydrate food.
According to the research firm Technomic, the high fiber and high protein foods market will grow from $912 billion in 2013 to $1 trillion by 2025.
High fiber and protein foods are being marketed to people who want to be healthier but aren’t always satisfied with the healthiest foods.
A growing number of high fiber food brands are making the leap from high-grade to high-quality.
Kellogg’s and the University of Texas at Austin have made the leap, as have Kraft and General Mills.
Kellie’s is also a member of the group, with its new high-grain, high protein Kellie Ketchup and Kale-based Ketchup.
“The food industry is really taking a page from the high school cafeteria playbook,” says Mark Linn, managing director of Technomic’s nutrition and food analysis business.
“The high-value, high fiber products are appealing to families that are looking for a better-quality alternative.”
For the average consumer, the cost of a high-spice and high fiber meal is around $3.00 a pound.
Linn says the average person will pay around $2.50 for a healthy meal at the grocery store.
However, some consumers are taking matters into their own hands and making their own high-intensity meals.
In 2014, The Washington Post published an article detailing how people are cooking up healthier, high quality food for themselves and their families.
In one experiment, people ate their high-GI meal for two hours and then used their stovetop to make their own.
The researchers were looking for ways to improve their own food-and-cooking habits.
For instance, they were interested in people who wanted to keep the meal low-cal and high in protein.
The researchers wanted to see if the high quality, high energy ingredients could help these people avoid the high cost of high fat, high sugar and high salt foods.
“When we’re looking at food, we’re also looking at how it’s produced, how it is packaged, how the ingredients are processed, and how the food is packaged,” says Linn.
“And when we’re talking about the ingredients that are low in fat, low in sugar, and low in salt, it’s a huge opportunity to be able to have healthier, more nutritious meals.”
Linn believes people are looking to low-fat, high fat foods because they want to make healthier meals.
Losing weight and gaining muscle have become a common goal for many people, and the high fat and low sugar foods are making it harder to achieve that goal.
But people are still making the mistake of not eating the right amount of fat and sugar, he says.
“If you look at the data, a lot of people have lost a lot more weight over the last few years,” Linn said.
“I think the reason is that they’re eating way more high fat than they’re consuming.
So they’re going to have a higher fat and a higher sugar intake than they should.”
“High-quality, high fibre foods have been a staple in people’s diets for a long time.
There are a lot better choices out there than what people are eating.”
High-protein, high carb, high fructose corn syrup-based foods are also on the rise.
Lins said the demand for these high-energy foods is especially strong among younger people.
The high-sugar and high carb foods that are popular among millennials are the high protein and low-carb foods that they grew up eating, and Lins believes that is what’s driving the growth of these foods.
“I think that there’s a lot about the millennials that is coming into their lives that is more focused on food and food culture than other generations,” Lins says.
“We’re seeing millennials as consumers buying more high protein food products and buying more low-protein food products.”
Lins also believes that millennials are more likely to be interested in low-sodium, high carbohydrate foods.
According a 2014 Pew Research Center survey, a large majority of Millennials (62%) said they have heard of the term “low-salt