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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 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 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 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.
BusinessWeek April 11, 2005 Jane Black	Foods With A Health Boost More companies are adding natural nutrients in higher-than-natural concentrations. Clearly, the industry likes functional foods. But should consumers seek them out? Here's what you need to know before you buy.
Prepared Foods August 2007 William A. Roberts, Jr.	Complex Function When it comes to functional foods and beverages, consumers are both skeptical and confused.
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 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.
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.
Prepared Foods March 11, 2007	Abstracts Blueberries -- best of the berries?... Rising demand for omega-3 EPA and DHA from fish oil... Helps meet consumer demand for flax lignans... etc.
Delicious Living Thea Deley	The FDA Rules: The Function in Foods If your morning glass of orange juice contained calcium, or your lunchtime salad dressing boasted vitamin E, or perhaps your midafternoon snack bar supplied ginseng, you ingested nutraceuticals today. Surprised?
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 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.
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.
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 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 February 2008	Not Your Momma's Orange Juice Today's O.J. is pushing the boundaries of functional ingredients while widening its appeal.
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 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	Caution: Botanicals Working Botanicals -- nutraceutical ingredients from herbs, seeds, and fruits -- are increasingly interesting to the food industry, serving health-conscious consumers demanding "nutritive-value added" food items.
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 October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
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.
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.
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 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.
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 June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Delicious Living November 2005 Cheryl Sternman Rule	Go-to Grains Move over, squishy bread and white rice: Mounting evidence points to whole grains as essential for good health. Amaranth... Barley... Oats... Quinoa... Teff...
Food Processing April 2012 Mark Anthony	What You Should Know About Bran The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
Food Processing March 2013 Mark Anthony	Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern.
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.
Nutrition Action Healthletter April 1999 Beth Brophy & David Schardt	Functional Foods ...What's wrong with adding vitamins, fiber, herbs, and extracts to foods that ordinarily don't contain them?...
BusinessWeek March 5, 2007 Amy Barrett	A Career Gets Juiced Alton Johnson was going to be a banker. Then he stumbled upon acai.
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 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 August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
Prepared Foods February 1, 2008 William A. Roberts, Jr.	Article: A Survey of the Flavor Industry --- February 2008 A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. They are turning to superfruits an authentically ethnic flavors, though concerns abound.
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.
Prepared Foods August 2009	R&D: Innovative Coatings Nutritional and health attributes have positioned pulses for use in the rapidly growing markets of nutritionally enhanced and gluten-free foods.
Prepared Foods April 2009	Hitting the Shelves: An Antioxidant Boost In 2008, beverages formulated with Superfruits grew tremendously, as product introductions sought to deliver high levels of antioxidants and other ingredients rich in beneficial nutrients.
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.
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.
Prepared Foods August 2007	Hitting the Shelves Fruit drinks with an energy kick... Pre-made soy sushi wraps... Liquid iced tea concentrate... Beneficial mints... etc.
Science News August 12, 2006 Janet Raloff	Juice May Slow Prostate Cancer Growth (with recipe) Compounds in pomegranate juice show promise in curbing the growth of prostate cancer. Recipe: Grilled Eggplant with Pomegranate Sauce
Food Processing June 2013 Rory Gillespie	Food Researchers Studying The New Wave Of Superfruits Superfruits don't need to be exotic. Even domestic fruits can pack high levels of antioxidants.
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 December 2008	Absorbable Acai In the first research involving people, the acai berry has proven its ability to be absorbed in the human body when consumed both as juice and pulp.
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 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.