Editorials provide a platform to voice controversial opinions, but care must be taken. Written words can be misinterpreted, and powerful constituencies offended. However, what I’m about to say is very
Prepared Foods 2007 R&D Trends Survey: Functional Foods looks at emerging nutritional ingredient trends in health foods, beverages and nutraceuticals with a special focus on energy products and GRAS ingredients.
Consumers want
natural, great-tasting, convenient and healthy foods with zero safety risk for
little cost. Providing food with all these characteristics is more difficult
than achieving all three goals often displayed on posters in R&D labs:
“Cheap, Fast, Good…choose two.”
As the success of probiotics grows in the North
American market, competition increases. The use of prebiotic fibers is also
expanding, but research points to how much we still need to learn in order to
maximize their use.
Claudia D. O'Donnell Chief Editor pfeditors@bnpmedia.comAs I left for my first Natural Products Expo West over a decade ago, my boss at the time advised me to “keep an open
As
my high school history teacher father once told me, “If you find yourself in
the majority, it’s time to consider switching sides.” I am not advocating
increased trans fat use (with a possible exception below); however, the trans
fat issue has brought an onslaught of press portraying food companies as
unresponsive to both consumers and scientific evidence. I find this beyond
irritating. Permit me a few “editorial” comments.
Obesity concerns can be found in virtually all corners of the world, and manufacturers have been hard-pressed to find answers that meet the demands of consumers. This analysis of Prepared Foods’ exclusive survey “R&D Trends: Weight Control Formulations” explores the ingredients, strategies and innovations companies are using to lure obesity-conscious consumers.