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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.
Prepared Foods March 1, 2005 Christy Brinnehl	Raising the "Bar" Ready-to-eat cereal trends: Multiple health claims... On-the-go convenience packaging... Real fruit bits... More product intros targeting children... Category crossovers... Functionality goes global... etc.
Prepared Foods March 11, 2007 David Lockwood	New Products Annual -- Meals/Side Dishes/Soups Plagued by weak new product introductions in the U.S. product food sectors, the top three subcategories were especially stalled.
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.
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 April 2012 Diane Toops	Snacking Could Be The Future Of Eating Facing stagnant growth in their base grocery business, packaged-food companies are increasingly turning to snacks as an avenue for growth.
BusinessWeek November 18, 2010	The Food Lobby Fights Back How food and drink companies responded to a federal advisory panel's recommendations on new dietary guidelines.
Prepared Foods July 1, 2005	Editorial: Brand You[tm] While employees usually understand that it takes investment to build or even just maintain a brand's equity, those same people may not apply brand management principles to their own professional image.
Food Engineering May 2, 2007	Regulatory Watch: Junk-Food Kid Junkies? Another study warning that children see too many junk food ads may provide fodder for health advocates who support increased regulations on how food is marketed to kids.
Prepared Foods May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.
Prepared Foods November 1, 2006	2006 Foodservice Annual An overview of the latest trends and happenings among foods and beverages appearing on the nation's menus.
Food Processing July 2011 Diane Toops	NCA 2011 Candy and Snacks Expo: Happy Days Are Here Again In candy and snacks, Americans are more interested in what they are eating, and are looking for new flavors to satisfy complex palates.
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.
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.
Prepared Foods May 6, 2007 William A. Roberts, Jr.	Courting Flavor Here are some of the flavor trends expected to impact formulators and manufacturers the most.
Food Processing August 2011 Toops & Fusaro	2011 IFT Food Expo Proved Fulfilling Despite fewer visitors, the Institute of Food Technologists' June show in New Orleans satisfied attendees and exhibitors.
Food Processing July 2008	Ingredient Round Up: Gums, hydrocolloids, and emulsifiers July's Ingredient Round Up sticks to it. Also features additional online content.
Nutrition Action Healthletter November 1999 Ingrid VanTuinen	The Best and Worst Breakfasts We examined popular breakfast items from fast-food chains, sit-down restaurants, and supermarkets. The results should sound a wake-up call...
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
Prepared Foods March 15, 2006 Christy Brinnehl	Mixing it Up In 2005, salad and dressing manufacturers began to eliminate additives and preservatives, and introduce flavors popular in the food service 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 October 2007	Article: Hitting the Shelves Pop-Tarts Splitz Toaster Pastries... P&G's reduced-fat potato crisps... Green Giant Healthy Vision Vegetable Mix... Target's premium dark chocolate... etc.
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 April 8, 2007	Hitting the Shelves - April 2007 Flavor sprays... Peanut butter & jelly gourmet bar... New Sun Chips flavor... Global trends... etc.
Prepared Foods March 7, 2007 David Lockwood	New Products Annual -- Baked Goods Trans fat and whole grains were the focus in 2006.
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.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
Prepared Foods June 1, 2005	Setting Sales Beverages account for six of the top 10 best-selling new products this year, addressing several trends -- with "multi-tasking" a common theme among the most popular debuts. But, overall, sales of new products appear to be heading south.
Food Processing October 2012 Jeanne Turner	Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.
Food Processing April 2007	Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc.
Prepared Foods November 1, 2006	Showcase: Foodservice Ingredients Ingredients to assist food manufacturers' R&D personnel develop restaurant-quality foods.
Food Processing August 2011 Diane Toops	Breakfast Trends: New Ingredients Help Wake America Up Substitute new ingredients to make 'the most important meal' even healthier.
Food Processing April 2009 Mark Anthony	Mainstreaming Hispanic Flavors As an ethnic group, Hispanics are approaching 25 percent of the population; their influence on flavors and food product development is even bigger.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Food Processing March 2012 Elaine Kolish	Changes in Food Advertising to Kids Five years of industry self-regulation result in remarkable progress, says Better Business Bureau.
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 October 2008	New Food Bars Designed To Put Health In The Palm Of Your Hand No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
Food Processing January 2009 Diane Toops	Weighty Issues Surround Healthy Food Choices Consumers feel increasingly good about their health, but a disconnect with caloric intake continues.
Prepared Foods June 2, 2006	A Meeting of Demands Consumer interest in nutrition and weight-management items should be of no shock, considering the levels of obesity and overweight in the country.
Prepared Foods June 2, 2006	Marketwatch Waterworld... Nutty-ness... So Smoothie... Soda Jerked...
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
Prepared Foods February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
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.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
Prepared Foods April 11, 2007	Abstracts - April 2007 A chocoholic's dream... It' easy to increase iron... Naturally sweet... Clean-label starches... Website seeks innovative food scientists... Widely functional fibers... Nurturing bacteria... Easy fiber... All about gelatin... etc.
Food Processing August 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Prepared Foods July 1, 2005 Marcia Mogelonsky	Conveniently Organic As organic food products become ever more convenient and perceived health benefits persevere, consumers likely will continue to embrace the category's offerings.
Food Engineering May 1, 2005	Regulatory Watch FDA seeks public comment on proposals to improve nutrition labels on packaged and processed food... International Dairy Foods Association is helping cheese manufacturers meet trans fat labeling deadline... etc.