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Food Processing October 2006 Leslie Krasny	Regulatory Roundup As the legislative year grinds to a halt, here's what's left undone -- and what will be sitting on the table when things pick up again.
Food Processing February 2012 Mark Anthony	Ingredient Manufacturers Meeting Demands for Visually Appealing Natural Organic Colors Consumers are looking for more natural and organic products, and that translates into demand for natural and organic color additives.
Prepared Foods July 22, 2007 Mary Mulry	Ordering Organic Organic foods have become an integral sector in the food industry's ongoing strategy to crack the growing health and wellness market.
Food Processing April 2012 Hagey et al.	How Food Processors Can Avoid 'Natural' Disasters With no federal guidance on how a product can be labeled as natural, how can companies compete while minimizing potential liability?
Food Processing September 2006 Kathryn Trim	Coloring naturally As the organic and natural market continues to boom, innovative new approaches to natural colors ensure a bright and colorful future.
Food Processing April 2005 Kantha Shelke	How to say it organically Consumers are buying into organic foods; are food processors buying organic ingredients?
Food Processing November 2009 David Feder	When it Comes to Food: What is Natural? As a marketing enhancement, "All-Natural" is a natural. But as a definition on a food or beverage label, it resides in a gray legal area.
Food Processing January 2007 David Joy	FDA considers functional foods There is no formal regulatory definition associated with the term "functional foods," but the FDA is soliciting information and comments on whether or not these foods should be regulated more strictly.
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.
Food Processing August 2007 Mark Anthony	Color me healthy Understanding the key role of color in product development and the micronutrients contributed by natural colors.
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.
Prepared Foods September 1, 2006 William A. Roberts, Jr.	Claiming a Function Functional foods can claim preventative health benefits, but be careful to not infer a cure-all food.
Prepared Foods October 1, 2006 Steven B. Steinborn	An Apple a Day...but How Big an Apple? When deciding how much of an ingredient or nutrient must be added to a product to justify its advertising claim, certain regulatory guideposts should be followed.
Science News April 2, 2005 Janet Raloff	Improving Prospects for Functional Foods The Institute of Food Technologists (IFT) reports the nutraceutical industry faces major roadblocks to expansion unless the federal government institutes new regulations to streamline the FDA's evaluation of candidates for this novel class of products.
Chemistry World December 12, 2012 Harriet Brewerton	Is organic food more nutritious than non-organic food? Scientists in Denmark have compared how organic and non-organic diets affect dietary mineral uptake in humans, focusing on copper and zinc. They found that there is no difference between the two diets when it comes to uptake and how the minerals are processed in the body.
Prepared Foods September 2008 Claudia O'Donnell	Article: Emerging Healthy Ingredients: Staples to Stars A few surprises surfaced in the i2008 Prepared Foods' R&D Trends Survey: Functional Foods.
Food Processing April 2007 Kathryn Trim	How Organic do You Want to be? This simple question can determine how easy or challenging it is to source ingredients.
Food Processing April 2005 David Joy	Regulatory Issues: Serving up whole grains With consumers increasingly aware of the benefits of whole grains, a simple, factual label statement about their presence may suffice. But many food manufacturers want to make label claims, so the the question is: What exactly can be said about whole grains on a food label?
Science News November 2, 2002 John Pickrell	Federal Government Launches Organic Standards Though for decades some foods have carried the label "organic," consumers never could be sure exactly what the term meant. Action by the Department of Agriculture last week should clarify things.
Food Processing August 2006 David Joy	Regulatory Issues: Opportunities and challenges of functional ingredients There is more than one way to conclude whether a functional ingredient intended for addition to food is legal.
AskMen.com Dustin Driver	Healthy Man-Made Foods Check out these healthy man-made foods, including snacks, post- and pre-workout fuel bars, meals, and treats. They'll surprise you with their healthiness, despite their industrial origins.
Prepared Foods May 6, 2007 Marcia Mogelonsky	Organic Beverages Consumer concerns about food integrity, government organic standards and the availability of organics in mainstream channels are helping to fuel an organic product expansion.
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.
Food Processing March 2008	Demand for natural colors As consumers scrutinize food labels for artificial ingredients of all kinds, natural colors are growing in number.
Food Processing December 2009	Ingredient Round Up: Colorants Certified organic annatto... Colors and color emulsions... Natural purples... etc.
Food Processing April 2012	Natural Products Expo West 2012: Lots of Veggies, No GMOs Natural Products Expo West continues to grow, with chia, Greek yogurt and cereal bars prevalent this year.
Food Processing February 2008 Jennifer LeClaire	Women take Heart Heart disease kills several million women each year, but food processors are targeting it in a campaign to enhance women's heart health.
Food Processing July 2013 Dunkiel & Boucher	Be Careful in Making Product Claims Marketing claims, especially regarding 'natural,' raise your legal risks.
Prepared Foods July 1, 2005 Marcia Mogelonsky	Conveniently Organic As organic food products become ever more convenient and perceived health benefits persevere, consumers likely will continue to embrace the category's offerings.
Food Engineering January 1, 2007	Regulatory Watch After receiving comments from industry and consumer groups, FDA will decide whether there should be a regulatory definition of functional foods, and if so, what it should be.
Food Processing April 2007	Wellness Foods HealthBites: April What's happening in the world of nutrition and health.
Food Processing December 2008 David Feder	Wellness Foods: Products to Watch in 2009 Developing products with multiple health benefits is on trend -- but don't overwhelm.
Nutra Solutions May 1, 2006 Kerry Hughes	From Organic and Natural to Fair Trade Foods produced with ethical considerations in mind, such as fair trade products, are on a fast growth track.
Prepared Foods May 1, 2005 William A. Roberts, Jr.	Function Takes Form In this health-oriented era where the consumer is looking for a quick fix, the functional food category has a great deal of potential. Yet, much of that potential remains unrealized.
Food Processing July 2009 David Feder	Color Me Natural Colorant specialists are helping food and beverage manufacturers with naturally derived products that deliver vibrant-yet-real tints for products to keep appeal high but chemistry to a minimum.
Prepared Foods July 22, 2007 Mark Hostetler	Promoting Safe and Nutritious Congress, the FDA and USDA have created a changing regulatory environment for food marketers.
Prepared Foods May 4, 2007 Mark Hostetler	Claims Substantiation for Weight Management Products There is regulatory guidance available to help answer the question of how much and what kind of claims support is required.
Prepared Foods August 11, 2006	Organic Flavors, Au Naturel Organic flavors and ingredients manufactured according to standards specified by the National Organic Program may display USDA Organic Seal.
Food Processing April 2007 Kathryn Trim	Organic Supply and Demand Organic ingredients are ramping up to meet processors' needs. Advance planning is the best sourcing ingredient.
Food Processing July 2009 Toops & Fusaro	Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products.
Food Processing April 2006 Leslie Krasny	Regulatory Issues: Marketing Products Using the Dietary Guidelines Companies must ensure that any marketing use of the Dietary Guidelines for Americans is truthful and not misleading within the total context.
Food Processing February 2006 Leslie T. Krasny	Regulatory Issues: FDA Denies Petition on Whole Grain Descriptors Currently, hundreds of products are marketed with "whole grain" statements, despite ambiguity concerning the regulatory status of descriptors such as "good" and "excellent" source.
Prepared Foods September 2007 Claudia O'Donnell	A PF Exclusive Survey: Energizing Ingredient Trends 63% of the survey respondents said it is important for the products to be developed for "sustained energy release."
Nutra Solutions April 1, 2005 Marcia A. Wade	The Function Junction The Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
Food Processing June 2007 David Joy	Regulatory Issues: Labeling reconsidered for irradiated foods Under FDA's current regulations, only certain foods can be irradiated and at specified maximum doses. But the agency recently proposed to relax its regulations.
Food Processing December 2007 David Fede	Wellness Ingredient Trends 2008 Trends in wellness that overarching obesity, diabetes and heart disease are spreading themselves too thin. The ingredient trends within these diseases are where processors will need to focus their energies.
Food Processing October 2006 Frances Katz	35th Annual R&D Survey: `How do I know you're organic?' Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety.
Food Processing October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.
Nutra Solutions March 15, 2006 Claudia O'Donnell	Nutritionals at the Tipping Point Ingredients such as omega-3s, lutein and lycopene slowly are expanding from the dietary supplement into the food industry both as components naturally present in foods and as added ingredients, primarily in bar and beverage applications.
Science News January 3, 2004 Kate Ramsayer	Putting Labels on Nutrients Do those nutrition fact boxes on packaged foods supply the information that people really need? Two new reports suggest that they don't.