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Prepared Foods February 5, 2006	What's in a Name? Food ingredient supplier unites its functional food products under a single banner.
Prepared Foods January 1, 2006	Sugar Substitute Raftilose oligofructose, a prebiotic ingredient from ORAFTI, can substitute for sucrose or glucose in sweet treats, reducing the glycemic response an average of 70%.
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.
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 January 9, 2008 Ginny Bank	R&D Application: Prebiotic Bone Support A healthy intestinal microflora can extend to health benefits far beyond digestive health, including enhanced immune function, improved heart health and increased mineral absorption.
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 September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
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 April 2009 Kantha Shelke	Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007.
Food Processing April 2006 Mark Anthony	Calcium and Vitamin D Duet It's well known that calcium is needed for bone health, but vitamin D is often taken for granted.
Prepared Foods February 1, 2005	The Best of Both Worlds Although single-ingredient stabilizers are often used to augment the uniform appearance, consistent mouthfeel and ease of processing of a well-stabilized beverage, it is more often the synergy between several gums that builds a suitable foundation.
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.
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.
Food Processing October 2012 Mark Anthony	Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
Food Processing Mark Anthony	Inulin: The 'In' Fiber Inulin, a naturally derived, healthful food fiber, occurs naturally in many common foods. Now, food manufacturers are learning how to process inulin as a functional food.
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.
Food Processing September 2013 Rory Gillespie	Are Fiber-Fortified Beverages The Next New Trend? Beverages manufacturers are adding in an ingredient that once was relegated to baked goods and grains.
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.
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 June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing August 2008 Mark Anthony	The new view of fiber When we laud the benefits of fiber, we are really talking about different fibers, each with distinct characteristics.
Food Processing April 2012 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
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.
Prepared Foods October 2007 Daniel Best	Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber.
Food Processing March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
Prepared Foods October 1, 2005 Marcia A. Wade	"Meating" Flavor and Succulence Because it improves the eating quality of meat products at the consumer level, phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used to retain moisture.
Prepared Foods February 1, 2005 Andrew G. Ebert	Ingredient Challenges Phosphorus: The Forgotten, Essential Ingredient When using phosphates as functional food ingredients, food manufacturers also have the opportunity to enhance the nutritional value of their products through the addition of phosphorus. But the importance of appropriate usage levels should not be overlooked.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Prepared Foods December 1, 2005	Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.
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.
Science News February 7, 2004 Janet Raloff	Calcium Superchargers Foods such as yogurts supplemented with fiberlike sugars called nondigestible oligosaccharides are developing into the latest wave in functional foods -- commercial goods seeded with ingredients that boost their nutritiousness or healthfulness.
Delicious Living November 2004 Vonalda M. Utterback	It's A Match Many factors can potentially affect the absorption and the bioavailability of the food you eat and the supplements you take. Here are tips on how to get more from your supplements.
Food Processing August 2006 Mark Anthony	Digestive Health's New Phase The gastrointestinal tract is one of the body's first lines of defense against disease. The more we understand and encourage healthy g.i. tract balance, the better we'll be able to protect ourselves from disease.
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.
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!
Prepared Foods October 2007	Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.
Nutra Solutions March 5, 2005	Nutra News You Can Use Directly compressible soy germ isoflavone extract... Study to determine if inulin promotes probiotic vitality... Clinical research shows phosphatidylserine (PS) beneficial for memory loss conditions... new custom formulations prototype booklet... etc.
Prepared Foods January 1, 2007	Essential Facts on Functional Fibers The optimal use of dietary fiber ingredients depends on understanding a variety of aspects -- ranging from their definitions to issues in the formulation and processing of foods
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 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.
Prepared Foods August 1, 2005 Marcia A. Wade	The Secret Garden Consumers need to be more aware of prebiotics -- non-digestible food ingredients that selectively stimulate the growth and/or activity of helpful bacteria in the colon, and thus improve health. Most prebiotics can be added by the manufacturer to bread, ice cream, yogurt or meat.
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.