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Prepared Foods February 2, 2007 Marcia Mogelonsky |
Soy-based Food and Drink Despite lagging sales and lack of FDA approval for health claims, the soy industry is far from giving up. Recent innovations promise to revitalize and reinvigorate consumers' interest in soy-based products.  |
Food Processing February 2011 Mark Anthony |
Wellness Food Trends: Focus on Soy Is soy a genuine health miracle or a health hazard as the soy police would have us believe?  |
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.  |
BusinessWeek March 10, 2011 Matthew Boyle |
Soy Takes Its Place at America's Dinner Table Food companies hope to profit from new federal diet guidelines.  |
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.  |
AskMen.com Lars Dufke |
The Health Benefits Of Soy As it turns out, soy may be the single most beneficial food product, promising the healthy maintenance of the heart, bones, prostate, and immune system.  |
Nutra Solutions March 5, 2005 Amanda Archibald |
Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.  |
Food Processing April 2007 Lee Stiffler-Meyer |
Just How Good is Dairy? Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?  |
Food Processing June 2006 Shelke & Messina |
Menopause's Nutrition Equation Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.  |
Prepared Foods August 2007 William A. Roberts, Jr. |
Complex Function When it comes to functional foods and beverages, consumers are both skeptical and confused.  |
Nutra Solutions April 1, 2005 Marcia A. Wade |
The Function Junction The Prepared Foods' 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.  |
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.  |
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.  |
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.  |
Prepared Foods April 8, 2007 Tom Zind |
Grainy Picture - April 2007 Few packaged food innovations have proven as inspired in recent years as cereal bars. But the category's torrid growth pace may be slowing.  |
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.  |
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.  |
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, 2005 Graham Keen |
Soy Protein and Sterols ADM provides ingredient offerings based on soy protein and sterols, which can help reduce the risk of heart disease as part of a diet low in saturated fat and cholesterol.  |
Food Processing October 2010 |
On-The-Go Consumers Craving Energy Bars and Beverages Time-starved consumers are replacing a meal or a less nutritious snack with hand-held protein, fruits and vegetables.  |
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.  |
Nutra Solutions March 15, 2006 Marcia A. Wade |
Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.  |
Prepared Foods July 1, 2006 |
Sporting News With a number of Americans taking up extreme physical challenges, Gatorade is among the companies catering to these endurance athletes, actually incorporating the term in its Endurance Formula product.  |
Food Processing March 2005 Diane Toops |
Category Report: Hitting all the bars Breakfast/cereal/snack bars are ideal for on-the-go consumers; they provide variety and mesh well with the new Dietary Guidelines.  |
AskMen.com Shannon Clark |
Soy And Fertility What's the truth about soy and male fertility? Here is what you need to know.  |
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.  |
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.  |
Food Processing December 2010 Diane Toops |
Wellness Food Trends: Healthier Foods for the Heart Foods can be a solution (though carefully worded) for the leading cause of death.  |
Food Processing February 2007 Mark Anthony |
2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.  |
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...  |
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 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 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 December 2011 Diane Toops |
Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.  |
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 October 2006 |
Toops Scoops: From antioxidants to omegas ACNielsen US, Schaumburg, Ill., for the first time has tracked consumer purchase behavior on health and wellness products across all categories. The results are an important tool for trend watchers, marketers and product developers.  |
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 February 2008 Nancy Chapman |
Expert Opinion: Soy Update After examining a surge of negative soy reports, experts are finding they don't add up.  |
Prepared Foods August 14, 2006 Marcia A. Wade |
Protein Proposals American adults should get 10% to 35% of their calories from protein. Here are a few ways they can do that.  |
Prepared Foods May 1, 2005 Marcia A. Wade |
"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout.  |
Nutrition Action Healthletter December 2000 |
Bar Exam: Energy Bars Flunk The word "energy" on any label simply means that the food supplies calories, not that eating it will make you more energetic. Eating healthy, whole foods like fruits and vegetables beats eating energy bars because foods contain phytochemicals and other constituents that aren't added to bars...  |
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.  |
Prepared Foods May 6, 2007 Marcia Mogelonsky |
Organic Beverages Consumer concerns about food integrity, government organic standards and the availability of organics in mainstream channels are helping to fuel an organic product expansion.  |
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 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.  |
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.  |
Food Processing June 2005 Diane Toops |
Category Report: How big a category is wellness? Health and wellness industry sales in 2004 totaled $68 billion. And while organic and low-sugar products are soaring in sales, don't yet count out the low-carb craze.  |
Food Processing December 2008 David Feder |
Wellness Foods: Products to Watch in 2009 Developing products with multiple health benefits is on trend -- but don't overwhelm.  |
Food Processing February 2008 Jennifer LeClaire |
Women take Heart Heart disease kills several million women each year, but food processors are targeting it in a campaign to enhance women's heart health.  |
Nutra Solutions September 1, 2005 |
Soy Beneficial The Solae company has a 40+ year history supporting nutrition research centered on discovering the health benefits of soy-based ingredients.  |