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 emulsifying properties of lecithin are utilized in a wide range of products newly introduced into the marketplace. Individual components of lecithin have captured worldwide attention for their health properties.
The human body needs many nutrients to stay healthy and one key component is calcium. Even as research continues to show the importance of this mineral for health, consumers' diets generally provide inadequate amounts.
Omega fatty acids are emerging as high-profile ingredients for use in a variety of foods and beverages—from milk to mayonnaise. These nutritional lipids have several popular sources.