At the SupplySide East International Trade Show and Conference, Cargill showcased a variety of food product concepts, including OptaFlex[tm] chondroitin sports gel dietary supplement, as well as a chai tea

A prebiotic mineral formulation, CalciLife, now can be found in a soluble form for use in a wider selection of foods and beverages.

A healthy, flaxseed-based, low-net-carb pizza crust technology was introduced to convention goers at Natural Products Expo West (March 4-6, Anaheim, Calif.).

An all-natural, highly concentrated source of oat bran, OatVantage[tm], is now available from Nurture Inc. (Devon, Pa.). The ingredient provides a option to help supply the amount of oat bran soluble fiber recommended to lower cholesterol levels and reduce heart disease risk

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.

The food industry and the government are both under fire for the fattening of America. Some groups are laying the obesity epidemic and the potential for chronic health issues at the feet of the food processing and fast food industries.

 The phenomenal success of low-carb products in 2003 left little doubt among food companies that the low-carb era may be here for a while. 

The National Osteoporosis Foundation (Washington) reports that, “Osteoporosis is a major public health threat for an estimated 44 million Americans. In the U.S. today, 10 million individuals (8 million women, 2 million men) are estimated to already have the disease.”

A backlash against Ephedra has spawned a new arsenal of weight control ingredients winding their way into foods and supplements. New scientific evidence makes a case for some, while others continue to be controversial.

Immune-enhancing ingredients, such as probiotics, dairy peptides, vitamins, minerals and botanicals, are gaining increasing recognition.