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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.
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.
Nutra Solutions March 15, 2006 Marcia A. Wade	Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
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.
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.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Food Processing July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
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.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Prepared Foods February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
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 May 2009	R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages.
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
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 June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.
Food Processing January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
Food Processing August 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Food Processing April 2006 Kantha Shelke	Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Food Processing August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
Food Processing February 2007 Feder & Shelke	Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols.
Food Processing September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
Food Processing October 2012 Jeanne Turner	Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
Prepared Foods October 2007	Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.
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.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.
Prepared Foods March 14, 2006 William A. Roberts, Jr.	Wholly Cereal! New dietary guidelines boost cereal introductions... Hershey leaps into snack and energy bar segment... U.K. introductions show the U.S. functional bar sector has room to grow... etc.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing August 2011 Diane Toops	Breakfast Trends: New Ingredients Help Wake America Up Substitute new ingredients to make 'the most important meal' even healthier.
Science News June 24, 2006 Janet Raloff	Be Good to Your Gums, Bite Into Whole Grains (with recipe) Diets rich in whole grains appear to help ward off a type of gum disease... Recipe for Mint Tabbouleh...
Prepared Foods May 2009	R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber.
Food Processing August 2010	The Battle for the Cereal Bowl Key to creating innovative value added products
Nutra Solutions January 9, 2008 Ginny Bank	Conquering Cardiovascular Disease Beneficial heart-healthy ingredients include dietary fiber, omega-3s and certain oils, phytosterols and soy protein.
Prepared Foods June 5, 2007 Barbara T. Nessinger	Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
Food Processing August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
Food Processing August 2012 Fusaro & Toops	Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition' Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
Food Processing February 2006 Kantha Shelke	Pasta Passion With the renewed interest in whole grains, pastas with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Prepared Foods June 2, 2006	Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.
Food Processing September 2013	New Ingredients, New Names at IFT 2013 July's mostly-ingredient show was the second largest for the Institute of Food Technologists' Annual Meeting & Food Expo.
Food Processing August 2008 Dave Fusaro & Diane Toops	IFT's tasty return to New Orleans The heat and humidity of the Big Easy could not wilt the innovation of the annual food technology show.