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Food Processing December 2008	Sweet Talk at Supply Side West Industry executives from dietary supplement, food, cosmeceutical, pharmaceutical and animal nutrition companies gathered on Oct. 22-24 in Las Vegas for Supply Side West.
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.
Nutra Solutions September 1, 2005 Mary Ekman	Label-friendly, Non-allergenic Flaxseed Pizzey's SelectGrad and BevGrad Milled Flaxseed ingredients offer a complex matrix of ALA omega-3 fatty acids, lignans, dietary fiber, antioxidants and other natural nutraceutical compounds.
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Nutra Solutions March 5, 2005 Claudia O'Donnell	New Products Tackle Diseases Researchers are striving to identify individual healthful compounds that can be added to diets, while companies work to identify compounds backed by sound science that will attract customers. Here's a review of what their efforts are delivering.
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 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.
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 May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.
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.
Food Processing April 2013 David Phillips	Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago.
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.
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.
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 December 2008	Stevia Extracts Win FDA approval The agency's non-objection to petitions clears the way for Coca-Cola Co., PepsiCo Inc. and other companies to use high-purity stevia extracts in a variety of products.
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.
Chemistry World November 22, 2012 Andrew Turley	BASF bids 664 million euros for omega-3 company Pronova makes active pharmaceutical ingredients based on omega-3 fatty acids that are used to treat cardiovascular conditions. It also makes dietary supplements.
Food Processing December 2008	The Year of Stevia Few new ingredients have stirred as much interest as the various extracts of the Paraguayan stevia plant.
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."
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.
Food Processing February 2010 David Feder	Wellness Foods: Healthy Beverages offer Health in a Can Consumers are guzzling antioxidants, fruits, vegetables and other good-for-you ingredients -- but formulation hurdles remain.
Food Processing February 2013 Mark Anthony	Macronutrients and Micronutrients Offer Key Ingredients to Brain Health The brain requires adequate protein, essential fatty acids and a variety of micronutrients. If processors feel they need to think before employing formulations with ingredients for brain and cognitive health, there now is a wealth of nutraceuticals for just that.
Food Processing March 2011 Mark Anthony	Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
Prepared Foods January 2008 Marcia Mogelonsky	Sugar-free Foods and Beverages Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks.
Food Processing December 2006 David Feder, R.D.	Well Noted: The four B's of nutraceuticals With few exceptions, wellness ingredients are restricted to beverages, bars, baked goods and breakfast foods. Processors need to look at other opportunities to incorporate functional ingredients into the food chain.
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.
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 August 2013 Mark Anthony	Understanding Omega Fatty Acids: Why Omega-9 Is Worth a Closer Look Omega-9 fatty acids - while not essential, because your body can make them - have a number of health benefits that are being recognized by food processors.
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.
Food Processing March 2012 Dave Fusaro	Food Processors Turning to Ingredient Suppliers for Customized Blend of Ingredients Ingredient suppliers increasingly are called upon to supply premixes, and a little R&D, too.
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, 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.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Food Processing December 13, 2006	Wellness Foods Trends 2007 Top experts in consumer and producer research bring you the latest in ingredient and product trends.
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 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.
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.
Nutra Solutions September 1, 2006	State of the Nutra Industry Interview with a diverse panel of industry experts to provide insight into current and future affairs specific to the various sub-markets that make up the great nutra-industry.
Food Processing May 2010	Ingredient Round Up: Oils This month's ingredient round up is all Omega all the time for heart health.
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 March 2012 Anthony & Fusaro	Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple.
Nutra Solutions July 1, 2005 Keating & Leigh	Heart-healthy Ingredients: The Beat Goes On Nutraceutical companies respond to cardiovascular disease with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients.
Chemistry World January 16, 2013 Andrew Turley	BASF ups Pronova bid BASF has increased its offer for Norwegian firm Pronova BioPharma, which specializes in omega-3 fatty acids, from 664 million euro to 684 million euro in an attempt to win over reluctant shareholders.
Food Processing February 2010 Dave Fusaro	'Father of Stevia' Beams, Laments Jim May brought stevia to the U.S. in 1982 as a nutraceutical; hoping also to stem the South American drug trade.
Food Processing August 2006 Lauren Swann	Low and Sweet Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks.
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 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.
Prepared Foods December 1, 2005	Directing Dairy Solutions to specific impacting the dairy foods industry, including omega-3 fortification, sweetener systems and emerging nutrients.
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.
Nutrition Action Healthletter April 2000	Stevia: A Bittersweet Tale Stevia is a South American shrub whose leaves have been used for centuries by native peoples in Paraguay and Brazil to sweeten their yerba mate and other stimulant beverages. Although stevia is hundreds of times sweeter than sugar and almost calorie-free, its health risks are undetermined...