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Food Processing April 2011 Mark Anthony	Soluble Fibers: Prebiotic Boon to Health Fiber is breaking out of its "wood-chip" image with its attraction as a prebiotic component and the functional gateway to digestive health.
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.
Prepared Foods July 1, 2006	Matter of Support Lifeway Foods' new Probugs(TM) line is a no-spill organic whole milk kefir product for kids that contains 10 live and active kefir cultures (most yogurts have two or three types) that give a healthy boost to the digestive and immune system.
Prepared Foods October 2007 Elizabeth Mannie	Article: Formulating Foods and Beverages for Enhanced Immunity Many ingredients have been found to enhance immunity and are popping up in new products on store shelves everywhere. Some of the more common ingredients are discussed here.
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 July 1, 2005 Mary Ellen Sanders	10 Myths About Probiotics Interest in probiotics is increasing, but most Americans do not understand their contribution to health. Often, the amount of probiotics in products is not specified, further confusing consumers.
Science News July 28, 2007 Janet Raloff	A Gut Feeling about Coffee People's gut microbes digest fiber from coffee in a fermentation process, making beneficial compounds.
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.
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.
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 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.
Prepared Foods June 6, 2007 Claudia O'Donnell	The Biotics As the success of probiotics grows in the North American market, the use of prebiotic fibers is also expanding.
Food Processing August 2011 David Feder	It's Alive! Probiotics Are Growing for Food Processors New research shows putting bugs in your food is a better idea than you probably thought.
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 August 2013 Claudia O'Donnell	Probiotics - From Weight Management to Survival Skills New studies look at gut microbiota and obesity, while probiotic viability remains a goal.
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 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.
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.
AskMen.com K. Aleisha Fetters	Should You Take Probiotics? The evidence in favor of taking probiotics isn't nearly as strong as you'd think.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
AskMen.com February 27, 2014 Patrick Owen	They've Discovered Something That Might Cure Obesity. But It's Seriously Gross. The eternal battle between good and bad bacteria in your gut is greatly affected by your diet, sleep, stress levels, and general health.
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 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
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 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.
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.
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.
Nutra Solutions May 1, 2006	Nutritional Nuances A 2005 food industry conference featured seminars on issues such as vitamin interactions, probiotic benefits and soy protein use.
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 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 December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Prepared Foods December 12, 2006 Mannie & Stier	The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.
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.
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.
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.
Food Processing August 2006 Mark Anthony	Diet and Cancer Over the past 50 years, deaths from heart disease, stroke and infectious diseases have decreased significantly -- but the same cannot be said of cancer.
Food Processing March 2012 Mark Anthony	Understanding Soluble Fibers and Insoluble Fibers Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
Prepared Foods February 2, 2007	Prebiotics to Projects -- February 2007 Developing flavored cheeses for children, integrating prebiotics in products and making the product development process more efficient were just a few of the topics at a recent R&D applications seminar.
Food Processing July 2007 Mark Anthony	Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond.
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.
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.
Food Processing June 2013 Mark Anthony	Many New Botanicals Being Explored For Their Potential In Helping To Maintain Gut Health As Americans pursue healthier versions of foods, new botanicals and new applications for old botanicals are continuously being explored.
AskMen.com Anthony Yeung	Yogurt Benefits By now, I'm sure you've already heard of the many health benefits associated with yogurt.
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.
Food Processing November 2011 Diane Toops	IDDBA Report Finds Health-Conscious Consumers Move To Dairy Aisle An expanding array of good-for-you products is pulling health-conscious customers into the dairy department, according to the Madison, Wis.-based International Dairy-Deli-Bakery Association.
Prepared Foods May 4, 2007	Abstracts Fair trade certification... Banish bitterness in meat and poultry... New summer soy coolers... Blackberry flavor blasts... New findings on supplements and colon cancer;... etc.
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 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.
AskMen.com Sabrina Rogers	The Benefits Of Nutraceuticals What they are, why they've been blurring the traditional line between food and medicine, and how you can do better at your supermarket's produce counter.
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."