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Prepared Foods January 2008 Claudia O'Donnell	Rummaging Through Trends Trade shows, industry newsletters and consumer periodicals offer interesting insight on trends.
Food Processing June 2007	Forever young Challenging traditional ideas of aging, boomers are at the leading edge of many important health and wellness trends.
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.
Food Processing January 2007 David Joy	FDA considers functional foods There is no formal regulatory definition associated with the term "functional foods," but the FDA is soliciting information and comments on whether or not these foods should be regulated more strictly.
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.
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.
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.
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.
Prepared Foods September 1, 2006 William A. Roberts, Jr.	Claiming a Function Functional foods can claim preventative health benefits, but be careful to not infer a cure-all food.
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."
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.
Nutra Solutions May 1, 2006 Julia Gallo-Torres	R&D Applications: Live Long, and Healthy Enzymotec, provides bio-functional ingredients that can be used in infant foods, functional foods, clinical nutrition and dietary supplements.
Food Engineering January 1, 2007	Regulatory Watch After receiving comments from industry and consumer groups, FDA will decide whether there should be a regulatory definition of functional foods, and if so, what it should be.
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."
Nutra Solutions October 10, 2007 Ginny Bank	Products: Condition-specific Blends Condition-specific supplements may be the fastest-growing segment in the nutritional supplement market, but functional foods geared towards a specific therapeutic benefit are growing at an even a faster rate.
Science News April 2, 2005 Janet Raloff	Improving Prospects for Functional Foods The Institute of Food Technologists (IFT) reports the nutraceutical industry faces major roadblocks to expansion unless the federal government institutes new regulations to streamline the FDA's evaluation of candidates for this novel class of products.
Delicious Living Thea Deley	The FDA Rules: The Function in Foods If your morning glass of orange juice contained calcium, or your lunchtime salad dressing boasted vitamin E, or perhaps your midafternoon snack bar supplied ginseng, you ingested nutraceuticals today. Surprised?
Food Processing September 2007	Toops Scoops: Health and wellness take center stage Heard at the IFT Show: Wellness is no longer about reducing risk factors, but about bringing about a better quality of life.
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.
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.
Prepared Foods November 1, 2005 Claudia D. O'Donnell	Pig in the Python Baby Boomers continue to impact America's eating habits, including restaurant patronage.
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 2008 Diane Toops	Health is the New Wealth Tap into trends to better communicate with consumers.
Food Processing January 2013 Mark Anthony	Flavor and Ingredient Trends for 2013 Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.
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.
Food Processing August 2010 Fusaro & Toops	Food Processors Welcome A Gush of Omega Oils Market reports and news at the IFT expo show a flood of interest in omega-3 oils.
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.
Nutrition Action Healthletter April 1999 Beth Brophy & David Schardt	Functional Foods ...What's wrong with adding vitamins, fiber, herbs, and extracts to foods that ordinarily don't contain them?...
Food Processing September 2011 Diane Toops	IFIC Survey Zeros In On Consumer Perception Of Health And Wellness The seventh annual 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey shows 87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits.
Prepared Foods December 1, 2005	In the Spirit of Innovation It is imperative that manufacturers are diligent about marketing holistic ingredients accurately and within the context of their product's purpose.
Prepared Foods May 1, 2005 William A. Roberts, Jr.	Function Takes Form In this health-oriented era where the consumer is looking for a quick fix, the functional food category has a great deal of potential. Yet, much of that potential remains unrealized.
Food Processing July 2009 Toops & Fusaro	IFT 2009 Show Recap: Stevia, Recession and Innovation In a difficult year, new ingredients and technologies still manage to shine in Food Technologists' annual show.
American Journal of Nursing December 2011 Benton et al.	Sarcopenic Obesity: Strategies for Management Nurses should be knowledgeable about this condition and its management and routinely educate older patients on the benefits of resistance training and dietary protein to prevent or reverse sarcopenia and sarcopenic obesity.
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.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
Managed Care October 2005 Sharon Baker	Cover Dietary Supplements? Some Plans Say Yes As we learn which dietary supplements are truly beneficial, is limited coverage of specific products in the works?
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.
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
Food Processing December 2007	Trends from New Consumer Research Survey reveals that Americans' familiarity with foods that can provide benefits beyond basic nutrition is at an all-time high.
Nutra Solutions May 1, 2006 Kerry Hughes	From Organic and Natural to Fair Trade Foods produced with ethical considerations in mind, such as fair trade products, are on a fast growth track.
Food Processing December 2008	The Year of Stevia Few new ingredients have stirred as much interest as the various extracts of the Paraguayan stevia plant.
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.
Prepared Foods March 1, 2005 Claudia O'Donnell	Cliff Notes A brief review of the trends in packaged consumer foods and supplements, as seen by some keen industry observers.
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.
Food Processing February 2010 Diane Toops	Have Food Processors Found the Holy Grail of Sweeteners? Will alternative sweetener stevia live up to its promise to consumers?
Food Processing January 2012 Diane Toops	2012 Food Industry Outlook: A Taste of Things To Come Healthier foods, more nutraceuticals, greener everything and other challenges and consumer trends for the new year.
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 August 2007 Barbara Katz	Focus On: Generation Y In response to stress and packed lives, Gen Y has two key emerging areas of nutritional interest: energy and immunity.
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.
Prepared Foods August 2007 William A. Roberts, Jr.	Complex Function When it comes to functional foods and beverages, consumers are both skeptical and confused.