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Prepared Foods March 14, 2006	Grain Power Introductions in the baked goods category in 2005 were quite different than what has been seen in the past, almost fully attributable to the inclusion of new whole-grain introductions and whole-grain extensions.
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
Prepared Foods March 14, 2006 William A. Roberts, Jr.	Wholly Cereal! New dietary guidelines boost cereal introductions... Hershey leaps into snack and energy bar segment... U.K. introductions show the U.S. functional bar sector has room to grow... etc.
Delicious Living January 2005 Sharon Palmer	What's Wrong with Trans Fats? Ubiquitous in processed foods, trans fats increase heart-disease risk and may contribute to diabetes, stroke, and cancer. Here are major sources and how to recognize it on labels.
Prepared Foods March 1, 2005 Christy Brinnehl	On a "Roll" Quite a few common trends reigned in the baked good category in 2004. Health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring and indulgent choices were at the top of the list.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Food Processing September 2008 Diane Toops	Trends: Consumers Turning to Healthier Bread Consumers are turning to healthier breads so long as the price is right.
AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
Prepared Foods May 1, 2006 William A. Roberts, Jr.	Half-baked Dessert mixes faced a difficult environment in recent years, as competition from bakeries and low-carb dieting took their toll. However, a focus on premium positioning may help bring the category back.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Prepared Foods March 15, 2006 William A. Roberts, Jr.	The Joy of Snacks Low-sodium offerings begin to trickle onto store shelves... Companies launching smaller-sized, often reformulated versions of long-time favorites... Kraft adds more pistachios, less sodium to Planters NUT-trition Heart Healthy Nut Mix... etc.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Prepared Foods February 4, 2006 Pamela Daniels	The New Snack Pack Manufacturers are responding a demand for healthful snack choices with revamped versions of familiar items and stronger promotions behind healthful options.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Food Processing March 2007	Rollout: March's best new products Chocolate cereal from Quaker Oats... Mediterranean blend of I Can't Believe It's Not Butter... A smoother 100 percent wheat bread from Sara Lee... Dark chocolate Altoids mints... Gourmet Pringles crisps... Zero trans fat shortening from Crisco...
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
Food Processing June 2006 Dave Fusaro	Editor's Plate: Healthier products abound at this year's FMI show The Food Marketing Institute show proved that food processors are trying their best to formulate with the Dietary Guidelines in mind.
Food Processing August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
Science News April 10, 2004 Edna Francisco	Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems.
Prepared Foods March 7, 2007	Praising Trans Fats Distorting food issues can lead to bad food policy or consumers making poor choices.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
AskMen.com Adrienne Turner	7 Desserts You Shouldn't be Eating The worst desserts you can eat if you're trying to lose your gut -- and some healthier alternatives.
Food Processing October 2007	Ingredient Round-Up: Fat replacers Fat replaces in low- and zero-trans fat varieties, butter flavors, dairy replacers.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Food Processing January 2010 Diane Toops	Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them.
Food Processing March 2007 David Joy	Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
Food Processing September 2007 Ashman & Beckley	Product Spotlight: A decadent rice cake Quaker takes the health halo of rice cakes, adds other grains, then drizzles it with chocolate to create Mini Delights.
Science News July 19, 2003 Janet Raloff	No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more.
Food Processing October 2008 Mark Anthony	Ingredients for Healthy Indulgence The smart strategy for processors intent on tapping the healthy indulgence market is to focus on the ingredients consumers equate with indulgence, yet deliver healthy profiles to the foods and beverages they enhance.
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
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.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
Health June 2005 Lia Huber	5 Diet Myths Debunked You watch the sweets and never super-size. But you still may be falling prey to some common diet myths. Here's how you can outwit them.
Prepared Foods February 4, 2006 Marcia A. Wade	Loose Lipids While every oil has its "strengths and weaknesses," what matters most is how a particular type of oil affects the Nutrition Facts panel.
Prepared Foods March 7, 2007 Anju Holay	New Products Annual -- Cereals & Health Bars While breakfast is "in," cereal bars are a popular alternative.
Nutrition Action Healthletter December 2001 Jane Hurley	Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them...
AskMen.com Simon McNeil	Lose The Fat Generally, fat consumption is the most important component that needs monitoring in a diet designed for weight loss. But many say that the amount of calories is the most important measurement. The truth is, the ideal is to monitor both. Here are some guidelines.
Nutrition Action Healthletter June 1999 Margo Wootan	Special Feature - Trans Fat Here's a guide to dodging the trans fat that restaurants throw at you. The numbers come from our analyses of typical restaurant foods over the last five years...