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Food Processing June 2007	Forever young Challenging traditional ideas of aging, boomers are at the leading edge of many important health and wellness trends.
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 July 2006 David Feder	The 6 top trends in food processing Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.
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.
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 December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
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.
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 January 2009 Diane Toops	Consumer Trends for 2009 With the economy affecting shopping, consumers grapple with prices and desires.
Food Processing David Feder	This One’s a Keeper The Natural Products Expo East showcased thousands of new products for health and wellness, as usual. But there were also some interesting trends worth taking note of.
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...
Food Processing Lauren Swann	Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.
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.
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 2005 Diane Toops	Category Report: How big a category is wellness? Health and wellness industry sales in 2004 totaled $68 billion. And while organic and low-sugar products are soaring in sales, don't yet count out the low-carb craze.
Food Processing January 2012 Diane Toops	2012 Food Industry Outlook: A Taste of Things To Come Healthier foods, more nutraceuticals, greener everything and other challenges and consumer trends for the new year.
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.
Food Processing September 2011 Diane Toops	IFIC Survey Zeros In On Consumer Perception Of Health And Wellness The seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits.
Food Processing January 2013 Mark Anthony	Flavor and Ingredient Trends for 2013 Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.
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 December 2006 Diane Toops	Toops Scoops: Convenience reigns! Trends you can take to the bank...
Prepared Foods January 2009 William A. Roberts, Jr.	Article: Discovering the Trends Hints from the 2008 New Products Conference on what lies ahead for new products, as well as details about the latest trends facing developers and consumers alike.
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.
Prepared Foods December 1, 2005	In the Spirit of Innovation It is imperative that manufacturers are diligent about marketing holistic ingredients accurately and within the context of their product's purpose.
Food Processing February 2012 Dave Fusaro	The Food Industry Fights Back On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.
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 August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
Food Processing September 2007	Toops Scoops: Health and wellness take center stage Heard at the IFT Show: Wellness is no longer about reducing risk factors, but about bringing about a better quality of life.
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.
Prepared Foods January 1, 2006 William A. Roberts, Jr.	Talking Trends The 2005 New Products Conference showcased current trends and areas in the food industry that are expected to grow in coming years.
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.
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 2009 Diane Toops	No Health Care Debate Over Food Amid the nationwide debate over health care, Americans appear to agree on one thing: Food is one tool they can use to improve their health.
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.
Food Processing March 2005 David Joy	Regulatory Issues: Regulatory impact of the new guidelines The federal government's recently issued 2005 Dietary Guidelines for Americans are primarily aimed at influencing the way Americans eat and exercise. But will the new recommendations also affect FDA's food labeling regulations?
Prepared Foods October 1, 2006 Marcia A. Wade	The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
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 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.
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.
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.
Food Processing October 2008 Mark Anthony	Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.
Food Processing January 2010 Diane Toops	Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them.
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.
Food Processing December 2007 David Feder	Wellness for the Soul A growing aspect of foods and beverages targeting wellness is that of environmental responsibility.
Food Processing October 2006	Toops Scoops: From antioxidants to omegas ACNielsen US, Schaumburg, Ill., for the first time has tracked consumer purchase behavior on health and wellness products across all categories. The results are an important tool for trend watchers, marketers and product developers.
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."
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 May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
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.