The low-glycemic product movement has made it out of the corners of health food stores to become a widely accepted addition to supermarkets, mass merchandisers and drug stores, where they

Items such as omega-3s, polyols, eggs and choline, as well as low-glycemic index foods, have captured consumer interest with their bent toward healthy, tasty foods. Attendees of Prepared Foods' 2006 R&DSeminar learned about good-for-you ingredients.

Although vitamin D and calcium are the mainstay ingredients for osteoporosis prevention, studies show formulators would be wise to also consider vitamin K2, phosphorous, magnesium, prebiotics and soy.

Phospholipids have an important biological function; they form the membrane of all biological cells.

Another seemingly too-good-to-be-true type of “good fat” has come to the functional food table.

The marketplace is increasingly populated with a wide range of branded ingredients formulated into supplements and foods. While it can be a smart marketing strategy, crucial factors such as partnership characteristics and distribution channels require careful consideration.

A new study finds that most Americans are unaware of key facts concerning healthy bones and also lack important knowledge about health issues related to bone

The nutritional lipids arena continues to be dominated by the omegas. Within the family, product developers are looking at the benefits provided by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from marine sources and those of alpha-linolenic acid (ALA) from plant sources. 

The case for consuming a diet high in fiber long has been established in scientific journals and, consequently, it is an integral part of dietary guidance for Americans. Arguably, however, fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains. The whole grains health claim momentum and affiliated new product launches might suggest that the days of fiber as a single major attraction may be over, fading into a background of whole grains and overall product (ingredient) functionality.

Most know that “low-carb” diets are out. With concerns over a higher risk of damaged arteries and heart attacks that could accompany certain low-carb diets, their popularity has waned so much that Atkins Nutritionals Inc. experienced financial difficulty back in mid-2005.