In the bakery aisles, calorie-controlled packages remained popular, while snacks became fortified and allergen issues emerged.

Attendees of Prepared Foodsí 2008 R&D Seminar-EAST learned about available options, including protein and calcium fortifiers, polydextrose, polyols, coloring ingredients and flavoring systems.

Kraft is the most prominent 100-calorie pack manufacturer, with more than 30 varieties marketed under its Nabisco brand. 

When involving children in sensory and consumer-based tests, understand their limitations when designing the experiments, selecting the methods of research and analyzing data.

Interest in reduced-sugar products is driven by concerns ranging from obesity to diabetes; however, the formulation of such products presents challenges.

Fat-free or just reduced-fat? Low-glycemic index or enhanced satiety? When it comes to developing products for the weight management market, the myriad of formulation objectives abounds. Both consumer interests and ingredient challenges impact a new product’s final formulation.

The functional food and beverage market is entering a critical era, as new product innovation capitalizes on key market drivers.

The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.

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.

Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks.