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Food Processing April 2011 Dave Fusaro	A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge.
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.
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.
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 July 2007 Mark Anthony	Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond.
Food Processing October 2006 Kantha Shelke	Eat Yourself Thin America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.
Food Processing August 2008 Dave Fusaro	Getting Satiated at IFT Between satiety-inducing ingredients and a Wii workout, we may beat obesity yet.
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.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
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 December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
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.
Food Processing December 2005 Mark Anthony	Take Heart According to the Centers for Disease Control, nearly one million Americans per year die of cardiovascular disease. That's more than 40 percent of all deaths, at a rate of nearly two per minute.
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 December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
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.
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
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 2006 Shelke & Messina	Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.
Food Processing September 2011 Mark Anthony	The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
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.
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 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.
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.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Food Processing October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
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 February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
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 April 2006 Kantha Shelke	The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.
Food Processing February 2013 Rory Gillespie	Eating Habits Should Change as We Age The food industry needs to develop products for more, smaller meals and add longevity-promoting ingredients.
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 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 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.
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 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.
AskMen.com February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
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 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.
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 April 2012 Dave Fusaro	Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.
Food Processing October 2010	On-The-Go Consumers Craving Energy Bars and Beverages Time-starved consumers are replacing a meal or a less nutritious snack with hand-held protein, fruits and vegetables.
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.
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 August 2010	The Battle for the Cereal Bowl Key to creating innovative value added products