European breakfast cereals go luxurious; Kellogg adds variety with fruit; trail mix gets even healthier; the flavors of 2006; tomato juice goes RTD; soybean oil with lower linolenic acid.

Ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins can efficiently fill the nation's fiber gap.

From gums to starches, fat replacers help recoup the functionality lost in reduced- and low-fat products.

The Prepared Foods' 2005 R&D Conference made special mention of the foundations of formulating with dairy ingredients in the context of polyols, emulsifiers and natural cheese flavors.

Taking a drink with dinner...and lunch...and other times, too; getting Big Brother to help keep children's cafeteria purchases in line.

Soymilk adds a touch of omega-3; the shape of things to come in bagels; manufacturers tackle the concerns about bottled waters; the military using chewing gum to fight a new enemy.

As the nation sees more diversity in its population, foods also are taking on the flavor of the changing landscape.

Over 10% of females under the age of 25 claims to occasionally eat vegan, says one source. Exploring vegan baked desserts highlights one potential market.

Salad dressings and salads have evolved significantly over the past couple of years. What historically had been regarded as an accompaniment to a meal now has become a more mainstream food. This can be attributed to the demand for healthier, less-fattening foods, convenience, widespread availability and more variety in salad products.

According to The NPD Group's annual Food for Thought survey, nearly half of American consumers spend 30 minutes or less preparing dinner. This statistic indicates the need for (and the rapid growth of) the convenience meals, soups, sides, and processed meats categories.