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Nutra Solutions
January 1, 2005 |
Weight Loss Ingredient Files Claim with FDA The filing allows Lipid Nutrition to claim specific health benefits like reduction of body fat for its conjugated linoleic acid (CLA) isomers.   |
Prepared Foods
February 1, 2005
Marcia A. Wade |
Retro Reductions As low-carb diets take a dip in popularity, reduced-fat and reduced-calorie products are making a comeback. And many of the ingredients that made low-carb possible also can assist in the formulation of low-fat and low-calorie products. |
Prepared Foods
February 1, 2005
Marcia Mogelonsky |
New Product Trends Category Analysis: Advancing Vegetarianism Sales of vegetarian foods continue to increase, and not just to vegetarians. Consumers who are trying to better their diets, take a "break" from meat products or like the taste of good-quality vegetarian foods are part of the new vegetarian audience. But taste is the still main driver. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
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. |
Prepared Foods
February 1, 2005
Richard F. Stier |
Ingredient Challenges: Emulsifiers Offer Options Emulsifiers, an integral part of food manufacturing and product development, are used in a wide range of products and processes. But the type of emulsifier selected demands careful consideration because it can impact product clarity, stability and texture. |
Prepared Foods
February 1, 2005
Marcia A. Wade |
Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application. |
Prepared Foods
February 1, 2005
Lauren Swann |
Ingredient Challenges: Nutrient Density Index The Nutrient Density Index ranks foods by nutritional value, offering a refreshing twist: it puts maximum nutrients per calorie center stage instead of holding a continuous spotlight on calories, carbs or fat control for weight management. |
Prepared Foods
February 1, 2005 |
Hitting the Shelves Breakfast cereal in a cup that fits into car cup holders... Two new coffees in self-heating cans... Peanut butter packaged like margarine... etc. |
Prepared Foods
February 1, 2005 |
MarketWatch New "musical" flavor for Spam... Companies continue to bring low-carb offerings to market... Juices have joined the low-carb frenzy... Journal of Nutrition reports that portion size of food products "may be responsible for the epidemic of overweight and obesity"... |
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