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Food Processing June 2013 Mark Anthony	Boning Up on Nutrition: Food Manufacturers Take a Closer Look at Dietary Calcium With a $4 billion bone and joint health market, functional ingredient manufacturers look to dietary calcium and Vitamin D's capabilities to help restore cracks in bone health.
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.
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.
AskMen.com Shannon Clark	Vitamin D 101 With so much attention paid to the fat, protein and carbohydrate content of food these days, it seems that many people are missing out on the big picture: total health.
Food Processing June 2011 Dave Fusaro	How Can Food Processors Help Consumers' Aching and Aging Bones? Beyond vitamin D and phosphate, new ingredients help support calcium.
Nutra Solutions July 23, 2007 Ginny Banks	A New Look at Bone Health Although vitamin D and calcium are the mainstay ingredients for osteoporosis prevention, studies show that vitamin K2, phosphorous, magnesium, prebiotics and soy can also play a role.
Food Processing December 2010 Mark Anthony	Functional Ingredients: The Reincarnation of Vitamin D New research shows benefits beyond rickets prevention and calcium absorption.
Science News November 12, 2005 Janet Raloff	Vitamin D Boosts Calcium Potency A new study shows that how much calcium a woman needs to keep bones strong depends largely on an individual's daily intake of vitamin D.
Outside March 2006 Chris Carmichael	Big D In the quest for better health, strength, and vitality, calcium is one nutrient that's been hogging the spotlight, but the fact is, vitamin D does most of calcium's heavy lifting.
Food Processing October 2011 Mark Anthony	Vitamin D Makes the Grade As research on vitamin D took off in the 2000s, processors have been left with a partly cloudy picture of the 'sunshine' vitamin.
Science News October 16, 2004 Janet Raloff	Is Vitamin D Fattening? One of the newest identified functions of the hormonal form of vitamin D, known as 1,25-D, is its role in determining how the body manages energy. The hormone actually promotes weight gain by sending calories into storage.
Prepared Foods June 1, 2005	New Product Trends: Consumer Research With consumers demanding more healthier and health-related food products, opportunities abound for manufacturers who can deliver a clear message regarding product functionality.
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.
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.
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.
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.
Prepared Foods June 2, 2006 Kerry Hughes	Formulating for Women's Health The Women's Health Initiative has overturned what we knew about women's health in the past few years. This information has important implications for formulators who develop foods targeted toward women or their diets.
Science News September 11, 2004 Janet Raloff	Should Foods Be Fortified Even More? A team of nutritionists is recommending that the federal government mandate the fortification of cereal-grain products, with calcium and vitamin D. Together, the two nutrients would add an estimated $.06 to $.10 to the cost of food per person per year.
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.
AskMen.com Jen Woodward	Vitamins 101 Here is a list of some of the most essential vitamins and where to find them in the foods you eat.
Food Processing August 2012 Claudia O'Donnell	Vitamin Fortification Still Favored Vitamins' healthy halo attracts consumers and food manufacturers alike as research points to new health benefits.
Nutra Solutions January 9, 2008	Dairy Products and Weight Management Research studies point to a beneficial role dairy products and ingredients may have in weight management.
Prepared Foods December 12, 2006 Mannie & Stier	Building Baked Goods and Snacks Sodium Down, Calcium Up... Calcium Phosphate Builds Healthier Bones...
Food Processing April 2007 Lee Stiffler-Meyer	Just How Good is Dairy? Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?
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.
AskMen.com Vatche Bartekian	Are Vitamins Really Necessary? Because on average only 9% of all North American men consume the daily amounts vegetables and fruit recommended by the government, supplements are often used to help bridge the gap. Here are some facts about vitamins and minerals.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
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.
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Science News May 7, 2005 Janet Raloff	Bread and Chocolate, No Longer D-Minimus One midwestern company is responding to growing concerns about chronic, widespread vitamin D deficiency by pioneering the robust fortification of new foods.
Food Processing February 2006 David Feder	Readers' Choice Awards: Win-Win Situation The third annual Readers' Choice Awards for the food processing industry's "best suppliers of nutritional ingredients."
Food Processing August 2007	Vitamin K Last but not Least Vitamin K is generating second looks for its role in heart, vascular and bone health.
Nutra Solutions April 1, 2006 Kerry Hughes	Bone Up and Take Heart Lurking among our dietary leafy greens is a key fat-soluble vitamin that allows humans to form bones and clot blood - vitamin K.
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.
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.
Nutra Solutions September 1, 2005 John Hanrahan	[Don't] Break a Leg The Innophos VersaCAL range of calcium phosphates can be used to enhance cereals, baked goods, beverages, nutrition bars and dozens of other food products.
Nutrition Action Healthletter September 1999	Do you know your Vitamin ABC's?
Prepared Foods May 2009	R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber.
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 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 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.
Science News April 30, 2005 Janet Raloff	Understanding Vitamin D Deficiency In this second of a three-part series, researchers explore why certain segments of the population have greater vitamin D deficiencies than others.
Food Processing August 2012 Diane Toops	New Research Suggests Doubling Vitamin C Intake For A Healthier Heart Oregon State's Linus Pauling Institute finds evidence that higher levels of vitamin C can help reduce the chronic diseases that today kill most people in the developed world.
American Family Physician January 15, 2005 David Lyman	Undiagnosed Vitamin D Deficiency in the Hospitalized Patient Vitamin D deficiency among hospitalized patients may be more widespread than realized. Vague musculoskeletal complaints in these chronically ill patients may be attributed to multiple underlying disease processes rather than a deficiency in vitamin D.
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.
Nursing January 2012 Crawford & Harris	Fluid and Electrolyte Series Balancing act Calcium & phosphorus In this article, we review the roles of calcium and phosphorus, including assessment points and nursing considerations for patients experiencing imbalances of these important electrolytes.
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.
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 December 1, 2005	Beverage Blueprints Soy drinks, weighting agents in beverages and the challenges of fortifying with healthful ingredients.
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.