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Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
Food Processing March 2006 Dave Fusaro	One more step needed on grains The FDA has left it up to food marketers to decide if its guidance on whole-grain content is appropriate. And they have until April 17th to do so.
Food Processing December 2011 Mark Anthony	Whole Grain Varieties Gaining Acceptance Among American Consumers For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
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 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?
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
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 April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing April 2006 Kantha Shelke	Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
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 May 1, 2006 Lauren Swann	Able to Label? According to a recently issued FDA draft guidance, there are a number of grains that can make a whole-grain labeling statement, depending on the type and degree of processing.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
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...
Prepared Foods May 2009	R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages.
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 February 2007 Mike Pehanich	Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery!
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 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 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
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 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
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 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
Delicious Living January 2007 H. K. Jones	Roughing it Keeping things moving along in your digestive system isn't fiber's only claim to fame. More and more research indicates that a high-fiber diet may help prevent diabetes, heart disease, and cancer.
Food Processing November 2010	Oils, Gluten-Free in Baking Spotlight Healthier oils and shortenings and gluten-free products seemed to be the focus of the ingredient side of the International Baking Industry Exposition.
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 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
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.
American Family Physician January 15, 2006 Olendzki, Speed & Domino	Nutritional Assessment and Counseling for Prevention and Treatment of Cardiovascular Disease Physicians face several barriers to counseling their patients about nutrition, including conflicting evidence of the benefit of counseling, limited training and understanding of the topic, and imperfect and varied guidelines to follow.
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
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.
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 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.
Prepared Foods June 5, 2007 Barbara T. Nessinger	Amazing Maize A new natural, functional whole-grain flour that delivers the highest dietary fiber content of any whole grain on the market provides high antioxidant, vitamin A and folic acid levels.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Nutrition Action Healthletter January 2002	Not Your Mother's Cream of Wheat It's chilly, it's early, and it may still be dark. You need something quick, filling, and warm for breakfast, and the makers of hot cereal are only too happy to oblige...
Science News June 24, 2006 Janet Raloff	Be Good to Your Gums, Bite Into Whole Grains (with recipe) Diets rich in whole grains appear to help ward off a type of gum disease... Recipe for Mint Tabbouleh...
Food Processing June 2006 Dave Fusaro	Editor's Plate: Healthier products abound at this year's FMI show The Food Marketing Institute show proved that food processors are trying their best to formulate with the Dietary Guidelines in mind.
Prepared Foods March 7, 2007 Anju Holay	New Products Annual -- Cereals & Health Bars While breakfast is "in," cereal bars are a popular alternative.
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 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 2010	The Battle for the Cereal Bowl Key to creating innovative value added products
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.
Prepared Foods January 1, 2007 Elizabeth Mannie	Functional Corn Increasing interest in whole grains and high-fiber brans has opened the door for a broad range of corn (and other grain ingredients) for use in cereals, snacks and other fiber-enhanced foods.
Food Processing March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Prepared Foods June 1, 2005 Leslie Skarra	Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different.
Prepared Foods October 1, 2006 Kerry Hughes	Corn Bran Captures Claims Marketing wellness foods can be tricky, especially if you want your product to earn an FDA approved health claim.