Plant sterols are fat-like substances that occur naturally in many
vegetables and fruits. They have been found to have the ability to
lower LDL, or “bad” cholesterol, while not affecting the levels of the
HDL or “good” cholesterol in the body.
Women have many health issues they wish to address, such as heart health, hormone replacement therapy, increasing fiber consumption and bone loss. Food ingredients such as soy, isoflavones, calcium and vitamins help fit the bill.
The diet du jour has changed often as of late, but science has shed light on the Portfolio Eating Plan, which challenges current thoughts on nutritive and supplemental dietary ingredients and recommends antioxidants, omega-3s, soluble fiber, almonds and other ingredients.
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
Nutraceutical companies respond to CVD with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients.
The Prepared Foods’ 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
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