Low-calorie and low-cholesterol snacks regained some popularity in 2005, as consumers embraced their respective weight-loss and health benefits. However, low-sodium offerings also began to trickle onto store shelves and could well be a sign of things to come. Trader Joe's Vegetable Root Chips, for instance, promised a “gourmet snacking experience” with 35mg of sodium and no cholesterol per serving.

One of the disadvantages of convenience foods is a higher proportion of salt for flavor enhancement, but a high-salt diet contributes to hypertension, heart disease and stroke. Now, Bell Flavors & Fragrances introduces a Natural Flavor Enhancer that can replace up to 40% of the salt in food applications, without the attendant flavor loss.

If ever there was any doubt of yogurt’s mainstream appeal, it certainly was laid to rest this year, as the delectable could be found seemingly everywhere—fortified, as an indulgence, drinkable, etc. The Dannon Co. started the ball rolling in March with Dannon la Crème Rich and Creamy with Chocolate Pieces, described as “the perfect dessert combining the wholesomeness of yogurt with the decadence of chocolate.”

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, as well as whole-grain extensions, from manufacturers big and small. Whole grains also opened the doors for more sophisticated positioning, such as heart health, but left little room for introductions that focused on “low in…” positioning, such as low-fat and low-sugar.

Despite remaining popular among the consuming public, coffee introductions slipped slightly from 2004, but new offerings did delve into innovative territory. Slowly, functionality and health emerged as a trend in this sector. Applied Food Sciences introduced Caffé Sanora.

The fallout from the revised dietary guidelines continues to be seen even now, nearly a year after their publication. While it may be early to judge just how much consumers have taken the recommendations to heart, manufacturers have proactively offered new options, particularly in the area of whole grains.

Cereal introductions received quite a boost this year, thanks in no small part to new dietary guidelines. Americans had been failing to get adequate amounts of whole grains in their diet prior to the new rules, which set the bar even higher.

Last year, I wrote an editorial titled “Cliff Notes” summarizing the year's trends in 350 words. Although written partly tongue-in-cheek, I received more calls on that column than any other

Prepared Foods' R&D Applications Seminars offer tips on how to obtain optimal viscosity, taste, flavor and nutritional profile for successful beverages.

Prepared Foods' R&D Conference featured omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestling with new product concepts.