The obesity obsession continues; pet care important as they age along with their owners; the growing organic market reaches indulgent products such as ice cream; GMPs help to control food allergens in manufacturing plants; how states weigh in on weight and the In Box.

After a strong showing in the 2005 Spirit of Innovation Awards, FGF Brands returned in 2006, determined to make its mark and depending upon strong, knowledgeable teams to refine a formulation, scale up and commercialize a product that would require an entirely innovative manufacturing process.

Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products.

How much of an ingredient or nutrient must be added to a product in order to justify its advertising claim? While the answer differs from product to product, there are certain regulatory guideposts that should be followed.

The “2006 Prepared Foods’ R&D Trends Survey: Functional Foods” gives insight into the challenges and solutions to fortification and enrichment by identifying nutrient synergies, quantifying organic aptitude and prioritizing government regulations and consumer education.

Pomegranate’s popularity has been elevated significantly due to its high antioxidant content and related health benefits. Its bright color and versatile sweet, tangy flavor also contribute to its popularity on U.S. restaurant menus.

Serious StuffScience increasingly links dietary components to health enhancements. Most consumers understand this link. This is said so often it has become a cliché. However, even as the functional food

When worlds collide at Reese's; an energy drink gets hot and pure; the 100-calorie trend expands; chocolate with a purpose; finishing a meal; a desserts scorecard; globally, yogurt drinks, cool corners and advancing functional chocolates.

Crackers add a vegetable flavor; a new sports drink promises a sweetener innovation; another green tea emerges, and the flavor expands beyond beverages; the timing of a meal may be tough to change; examining the impact of genetics on the tastes of young people; Americans and the food labels.

Foods with functional benefits have emerged as a key market for manufacturers in recent years, as time-struggling yet health-conscious consumers seek a quick, convenient means to maintain their overall health. Functional foods would seem to fit the bill perfectly; however, manufacturers be warned: consumers may not embrace claim-touting new products.