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Food Processing
April 2007
Kantha Shelke
Cheers! Beverages for Health Ingredient suppliers are using technological advances to help beverage makers transform mass market beverages into healthful juice drinks and condition-specific formulations with double and even triple-digit growth. mark for My Articles similar articles
Food Processing
October 2007
Power Up: Ingredients for Energy and Immunity One of the hottest trends is designing and marketing foods and beverages promising quick fixes to our energy- and health-deprived society. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
October 2011
Mark Anthony
Energy Drinks Take Aim at Busy Consumers Consumers are flocking to energy drinks in an attempt to feel better about nutrition while maintaining our 21st Century fast-paced lifestyle. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
October 2008
Abuzz With Energy Drinks The "energy food s"category is expected to top $10 billion by 2010, according to Mintel International, Chicago. mark for My Articles similar articles
Prepared Foods
March 14, 2006
William A. Roberts, Jr.
In the Drink Coffee intros down slightly from 2004... General Foods Int'l introduces sugar-free, instant Chai Latte Mix... Molson USA markets all-natural Guru Energy Drink as "world's first"... PepsiCo replaces Slice soft drinks with Tropicana Twister... mark for My Articles similar articles
Nutra Solutions
June 2, 2006
Nudging in the Nutrients Nutraceutical ingredients can interact significantly with vitamins and minerals during storage and processing and have different stability characteristics. Knowing what interactions will occur is key. mark for My Articles similar articles
Food Processing
March 2011
Mark Anthony
Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
August 14, 2006
Winning Wheys in Bars and Beverages Manufacturers across all product segments are using whey proteins to help create products that meet consumer demand for healthy foods and beverages. mark for My Articles similar articles
Prepared Foods
June 5, 2007
William A. Roberts, Jr.
Act Natural Data indicate organic products are making distinct in-roads into American buying patterns. mark for My Articles similar articles
Food Processing
July 2005
Kantha Shelke
Hidden ingredients take cover in a capsule Precision microencapsulation technologies can mask the taste or color of nutrients, mitigate nutrient loss during processing and generally help processors create foods with added value. mark for My Articles similar articles
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. mark for My Articles similar articles
Nutra Solutions
October 1, 2007
Amy Schauwecker
Article: Fully Loaded: Sports and Energy Products The sports and energy product category continues to experience phenomenal growth. mark for My Articles similar articles
Prepared Foods
February 5, 2006
Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages. mark for My Articles similar articles
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. mark for My Articles similar articles
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." mark for My Articles similar articles
Prepared Foods
January 1, 2007
Formulating for Performance Marketing products to both mainstream consumers and the serious athlete is difficult. Research shows that carbohydrate (CHO) metabolism differs between men and women athletes, for example. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
October 2008
David Feder
Ingredient Manufacturers Turn Powder Into Health Gold Fruit and vegetable powders, extracts and super-concentrates are making the "five-a-day" goal easier to attain. mark for My Articles similar articles
Food Processing
March 2010
Mark Anthony
New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment. mark for My Articles similar articles
Food Processing
December 2009
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
February 2006
Mark Anthony
Allergies, Arthritis and Immunity: The Food Factor The link between food and immune responses, including arthritis or allergies, is as complex as the immune system itself. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
April 2009
Building a Healthier Beverage Pop the top and hoist a cold one to the new approaches in making drinkables that function as more than mere thirst-slackers. mark for My Articles similar articles
Food Processing
October 2007
Wellness Foods New Ingredient Profiles: October/November Monosaccharide sugar... Microencapsulated caffeine...Antioxidant green tea extracts... Liquid antioxidant... mark for My Articles similar articles
Food Processing
February 2009
Vitamins Take The Lead With Consumers Vitamins are gaining new popularity as they claim specific health benefits; the word on a food label has consumer appeal. mark for My Articles similar articles
Food Processing
February 2011
Diane Toops
Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages. mark for My Articles similar articles
Food Processing
April 2013
David Phillips
Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago. mark for My Articles similar articles
Food Processing
October 2009
David Feder
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. mark for My Articles similar articles
Food Processing
March 2012
Anthony & Fusaro
Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple. mark for My Articles similar articles
Food Processing
May 2005
Kantha Shelke
A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
February 2013
Mark Anthony
Macronutrients and Micronutrients Offer Key Ingredients to Brain Health The brain requires adequate protein, essential fatty acids and a variety of micronutrients. If processors feel they need to think before employing formulations with ingredients for brain and cognitive health, there now is a wealth of nutraceuticals for just that. mark for My Articles similar articles
Food Processing
June 2009
Diane Toops
Superfruits: Back to Basics You don't have to travel to faraway places to get your antioxidants. mark for My Articles similar articles