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Nutra Solutions September 1, 2005	Like Health? Then Lycopene Because of a high lycopene content, research associates diets rich in tomatoes with good cardiovascular, prostate and skin health. Lyc-O-Mato Powder is designed to fortify foods with these beneficial tomato phytonutrients.
Prepared Foods February 5, 2006	Color it Red Tomat-O-Red, a natural tomato lycopene, has been approved by the FDA for coloring beverages, dairy products, confectionery products and baked goods.
Nutra Solutions April 1, 2005 Marcia A. Wade	The Function Junction The Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
National Gardening Skip Richter	A Tomato a Day May Keep the Doctor Away Apart from being a rich source of vitamins A and C, folic acid, and potassium, tomatoes have an additional beneficial nutrient. The compound lycopene, present in tomatoes and some other fruits and vegetables, is a powerful antioxidant that may help prevent cancer and other serious diseases.
Food Processing August 2008	Processed tomatoes may be healthier than fresh Despite advice that eating a whole food can be superior to eating a supplement or a processed food containing the vitamins or minerals of the real thing, the tomato is turning that dictum on its ear, reports the Detroit News.
Food Processing August 2007	Wellness Foods New Ingredient Profiles: August/September A description of new food ingredients highlights their benefits.
Nutra Solutions March 15, 2006 Claudia O'Donnell	Nutritionals at the Tipping Point Ingredients such as omega-3s, lutein and lycopene slowly are expanding from the dietary supplement into the food industry both as components naturally present in foods and as added ingredients, primarily in bar and beverage applications.
Nutra Solutions April 1, 2005	A Satisfied FDA LycoRed Natural Products' tomato lycopene extracts get GRAS status.
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.
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.
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 April 2006 Frances Katz	The magic in vegetables The scientific and marketing imperatives mount for working phytochemicals into your food products.
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 January 1, 2006	FDA and Tomato Benefit Claims Federal regulators have cleared the way for food companies to cite certain cancer benefits by tomatoes in ads and on food labels, but excluded tomato-based dietary supplements.
Prepared Foods March 1, 2005	Abstracts Study identifies fastest-growing food, beverage categories... Workshop on fighting "off flavors"... Starches for ground-and-formed meats... Manufacturing dairy-based Indian foods... Minerals with a synergistic effect... Tomato nutrient-rich powder receives GRAS status... etc.
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.
Food Processing December 2008	Ingredient Trends to Watch in 2009 Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in "condition marketing."
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 February 2006	From the Bench: Colors These coloring agents may be visible, but the technology behind them is far from self-evident.
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 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.
Nutra Solutions May 1, 2006	NutraNews New website educates consumers about natural plant sterols... Natural tomato lycopene complex tops synthetic lycopene... Jellyfish protein displays potent anti-aging activity... Natural resistant starches offer benefits in intestinal/colonic health... etc.
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.
AskMen.com Jacob Franek	Anti-Prostate Cancer Foods Here are a few foods that can reduce your chances of getting prostate cancer.
AskMen.com April 15, 2014 Naomi Mead	Don't Put Your Sexual Health At Risk! Eat These 5 Foods Right Now & Protect Yourself. It is believed that a high-sugar, high-fat, processed Western diet may have a significant part to play in the increased rates of prostate cancer we are now observing.
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 1, 2005 Kerry Hughes	Ingredients to Reduce Cancer Risks Approximately 35% of cancer deaths in the U.S. can be prevented by dietary means. Scientific evidence shows that properly balancing fruits, vegetables, dietary fiber, antioxidants, vitamins, minerals and certain dietary supplements protects our health.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing July 2009 David Feder	Color Me Natural Colorant specialists are helping food and beverage manufacturers with naturally derived products that deliver vibrant-yet-real tints for products to keep appeal high but chemistry to a minimum.
Food Processing September 2012 Dave Fusaro	Israel: The Promised Land ... of Imports Novel foods and ingredients from Israel would do well here in the U.S. and Canada. Israel as a food processing partner has two big things going for it.
Nutra Solutions September 18, 2007	NutraNews -- September 2007 Low-sodium beverages with enhanced potassium;... Lose fat instead of weight... Nanotechnology in functional foods and beverages... Dried cherry tomatoes for food fortification... Coffee aids women's memories... New line of berry extracts;... etc.
Nutra Solutions June 2, 2006 Kerry Hughes	A Cornucopia of Anti-Aging Nutritionals Functional foods may have the power to prevent or improve the prognosis of diseases that increase in probability with age, such as cancers, cardiovascular disease, diabetes and dementias.
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.
Seasoned Cooking August 2004 J. Sinclair	Tomatoes The ubiquitous summer vegetable is turning red (or orange or yellow or purple or ...) in gardens everywhere. Recipes: Fresh Tomato Relish... Ultimate Tomato-Grilled Cheese...
Food Processing August 2006 Feder & Fusaro	Special Report: `Nutrition technology' expo Health and nourishment were the key ingredients at June's IFT show.
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 September 2005	IFT Show review: Hot and sweaty ... but healthy Healthful ingredients dominated IFT's steamy New Orleans show. Also, the winner of the 2005 World Food Prize was announced.
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 February 2008	New Ingredient Profiles: January/February 2008 These ingredient profiles include a soy neutriceutical, prickly pear cactus extracts and antioxidant-rich berries.
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 August 2006 David Joy	Regulatory Issues: Opportunities and challenges of functional ingredients There is more than one way to conclude whether a functional ingredient intended for addition to food is legal.
Nutra Solutions September 1, 2005	Intelligent Solutions BASF doesn't make food, beverages or dietary supplements. But the company helps its customers make these products better with intelligent system solutions and high-quality products.
Prepared Foods August 11, 2006	Abstracts Baby Boomers bored with same-old menu recommendations... New carrageenan technology makes transparent, gelatin-free jelly-type desserts... Unique savory seasoning... Looking at the Hispanic market... Low-sodium solutions... etc.
Science News May 26, 2001 Janet Raloff	Dietary protection against sunburn Study shows that tomato paste and olive oil can provide some protection from the sun. Includes a recipe for baked radiatore.
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.
Science News August 4, 2007 Janet Raloff	A Melon for Dieters and Diabetics Novel watermelons offer lots of taste but little sugar.
Nutra Solutions September 18, 2007 Kerry Hughes	Beneficial Support -- September 2007 There has been a veritable avalanche of studies citing nutritional benefits of certain foods, nutrients and herbs. This stands in contrast to the negative information that frequently emanates from the mainstream press.
Prepared Foods June 2, 2006	Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.
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 April 2006 Ashman & Beckley	Product Spotlight: How far can you push canned tomatoes? ConAgra's Hunt's brand tries to create a superpremium category for canned vegetables. Will it work?