There has never been a better time to explore the delectable attributes of chocolate.

As the U.S. population ages, joint pain and fatigue are growing problems that consumers face.

Sessions at Prepared Foods’ 2007 R&D Applications Seminar-Chicago reviewed emerging nutraceuticals, a novel co-extruded fiber and reduced-sugar ingredient tools--including a focus on reduced-sugar “grained” mints.

Promising baby food; seasonal beers; companies becoming pro-antioxidant; diet a four-letter word; caffeine capitals; and beverages get big blame.

Antioxidants are gaining prominence in a multitude of products. While most consumers know antioxidants are “good for them,” which ingredients are beneficial and why remain a mystery.  New classification systems, further research into antioxidant  properties and the ability to make claims will help inform the public.

With functions across a range of products, citric and lactic acids can be found in meals, confectionery and snacks, assisting in microbial control or serving as an antioxidant. In addition, citric acid can benefit confectionery products, preventing browning and inversion of sucrose.