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Prepared Foods October 1, 2005 Elizabeth Mannie	Fish (Oil) Tales Omega-3 fatty acids, particularly DHA and EPA found in fish oil, soon are likely to be seen as one of the biggest nutrients for fortification of food products in the U.S., second only to calcium.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
Prepared Foods April 9, 2007 Elizabeth Mannie	Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements.
Nutra Solutions July 23, 2007 Richard F. Stier	Temptations with Good Properties -- July 2007 Attendees of Prepared Foods' 2006 R&D Seminar learned about good-for-you ingredients.
Nutra Solutions September 1, 2005	High-performing Omega-3 Fish Oil Ingredients Ocean Nutrition Canada Ltd. has introduced the MEG-3[tm] brand of Omega-3 fish oil., which encompasses all of the company's omega-3 fish oil ingredients.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
American Family Physician July 1, 2004 Maggie B. Covington	Omega-3 Fatty Acids Over the past 20 years, there has been a dramatic increase in the scientific scrutiny of and public interest in omega-3 and omega-6 fatty acids and their impact on personal health.
Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...
Food Processing October 2007	Nutrition Beyond the Trends: Get Smart with Omegas Omega 3 oils were already simmering as a trend a dozen years ago. Now, newer sources and applications technology are driving interest in these healthful fats even higher.
Food Processing August 2009 Diane Toops	Health 101: Understanding Omega-3 Fatty Acids Consumers are embracing omega-3, omega-6, and omega-9 for longer, healthier lives.
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Nutra Solutions March 15, 2006 Marcia A. Wade	Fat Overboard At one point in time, a daily tablespoon of cod liver oil was considered the cure-all for many ailments. Now research is showing that the benefits of many kinds of fats and oils are spilling over everywhere.
AskMen.com Jacob Franek	Omega-3 Fatty Acids Let's take a look at all the benefits that omega-3 fatty acids can have on our health.
Prepared Foods October 2007 Richard F. Stier	Article: R&D Seminars: Challenged R&D Omega-3s in Functional Foods... Fiber in Beverages... Describing Water Activity... Natural Reds in Beverage Systems...
Prepared Foods June 1, 2005	Whole Baked Omega-3 Four slices of bread per day made with NOVOMEGA(TM), an encapsulated long-chain omega-3 fatty acid in powder form, contain roughly the same amount of long-chain omega-3 fatty acids as many popular fish dishes -- but without mercury or other toxins.
Food Processing May 2010	Ingredient Round Up: Oils This month's ingredient round up is all Omega all the time for heart health.
Nutra Solutions June 1, 2005	The Alpha of Omegas in Plants Scientists with Australia's Commonwealth Scientific and Industrial Research Organization (CSIRO) have developed plants that produce DHA, an omega-3 oil vital for human health and normally found only in fish sources.
Food Processing August 2010 Fusaro & Toops	Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils.
Prepared Foods April 1, 2005 Lauren Swann	Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical.
Prepared Foods June 2009 Barbara T. Nessinger	R&D: FDA Gives New Oil O.K. Formulators now have a new, label-friendly ingredient for the formulation of foods with higher ALA omega-3 levels.
Food Processing September 2009 Diane Toops	(O)mega Opportunities arise with Omega Fatty Acids Higher-income, health-conscious shoppers are seeking foods with omega fatty acids.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Prepared Foods September 1, 2006	Sensory Success to Sweetness Learning how consumers perceive products sensorially is key to formulation success.
Science News September 25, 2004 Janet Raloff	Omega-3's May Hit Food Labels The FDA will allow food manufacturers to make health claims for two omega-3 fatty acids, oils typically found in coldwater fish. Food labels can now note that products containing these oils might provide some protection from heart disease.
Prepared Foods March 1, 2005	Abstracts Study identifies fastest-growing food, beverage categories... Workshop on fighting "off flavors"... Starches for ground-and-formed meats... Manufacturing dairy-based Indian foods... Minerals with a synergistic effect... Tomato nutrient-rich powder receives GRAS status... etc.
Nutra Solutions June 1, 2005 Keating & Leigh	Multi-talented Ingredients: Tout Bene A decade ago, the concept of "functional foods" seemed distantly futuristic, even faddish. Today, multifunctional health positions are energizing the functional foods marketplace.
Prepared Foods July 2009 Mark Black	Article: Advances in Supply and Use of Healthful Fats and Oils Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.
Food Processing November 2008 David Feder	Food Formulation No Longer Kid Stuff The old Victorian aphorism, "Children should be seen and not heard," once was the guiding principle of food formulation. No longer.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Nutra Solutions December 1, 2007	Nutra Solutions' Ingredients for Health Guide A guide with statistics on health condition prevalence and market size -- as well as commercially available ingredients that assist in production formulations -- is provided.
Food Processing May 2007 Mark Anthony	Encapsulating New Ideas Encapsulation is a means to hide the fishiness of omega-3s and to protect other nutrients from processing and digestion.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- CLA/Omega-3s The nutritional lipids arena continues to be dominated by the omegas.
Prepared Foods October 1, 2006	Sweet Combinations When mixed, two or more ingredients often create, for better or worse, an effect that is greater than the sum of their individual components.
Food Processing June 2011 Mark Anthony	Algae Gaining Popularity As Omega Oils Source Whole Foods sounds a warning about how omega-3s are sourced while ingredient manufacturers find a way to add algae into the mix.
Nutra Solutions September 1, 2005	Omegas Not Optional Eupoly EPA-DHA omega-3 oil from Puleva Biotech was designed especially for use in functional food and beverages, without the associated off-flavor issues of alternative omega-3 sources.
Nutra Solutions July 1, 2005	No Smell, No Taste OmegaSource's omega-3 oil claims to be tasteless and odorless, allowing products to be used in heart-healthy foods and beverages and supplements.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
Prepared Foods August 11, 2006	Enrichment and Health Claims This article highlights several threshold legal principles that govern what nutrients may be added to which foods and at what levels.
Prepared Foods October 2007 Elizabeth Mannie	Article: Formulating Foods and Beverages for Enhanced Immunity Many ingredients have been found to enhance immunity and are popping up in new products on store shelves everywhere. Some of the more common ingredients are discussed here.
Prepared Foods February 1, 2005 Marcia A. Wade	Retro Reductions As low-carb diets take a dip in popularity, reduced-fat and reduced-calorie products are making a comeback. And many of the ingredients that made low-carb possible also can assist in the formulation of low-fat and low-calorie products.
Prepared Foods March 11, 2007	Abstracts Blueberries -- best of the berries?... Rising demand for omega-3 EPA and DHA from fish oil... Helps meet consumer demand for flax lignans... etc.
Prepared Foods May 1, 2005 Marcia A. Wade	"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.
Nutra Solutions September 1, 2006	Condition-Specific Products While generally healthful foods likely will continue to make up the bulk of "good-for-you" items on grocery store shelves, foods and supplements that target specific health conditions are on the rise.
Food Processing October 2007	Wellness Foods New Ingredient Profiles: October/November Monosaccharide sugar... Microencapsulated caffeine...Antioxidant green tea extracts... Liquid antioxidant...
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
Prepared Foods October 1, 2005	A Blend New Day Clinical data shows that diets high in omega-3 fatty acids promote optimal health. The International Food Science Centre has developed a nutritional oil blend, Nutridan, from vegetable oils that are naturally rich in a-linolenic acid, the precursor to omega-3 fatty acids.
Food Processing July 2005 Kantha Shelke	Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value.
Nutra Solutions March 5, 2005 Marcia A. Wade	A Foray Into Fatty Acids "Nutritional lipids" no longer an oxymoron?... CLA enzyme may be key to weight loss... Monounsaturated fatty acids seeing higher-profile coverage, increased billing on product labels... Future for nutritional lipids with combination effects?... etc.
Prepared Foods September 1, 2006 Marcia A. Wade	A Defense of Functional Foods Defining functional foods... Functional ingredients to fight antioxidants... Lack of consumer awareness or scientific validation are biggest challenges in product development... Anti-oxidant tag teams... The right recipe for health and taste... etc.