on 'Wellness Foods'

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  • Ginseng Comeback

    Whatever happened to ginseng? This popular pioneer of functional ingredients was the belle of the good-for-you ball 25 years ago. Ginseng may have faded from the popularity contest point of view, but sales are still strong and it still has a myriad of uses.

    Mark Anthony, Ph.D., Contributing Editor
  • Self-Regulation of Advertising to Children

    Emotions run high when it comes to advertising to kids, but processors have an alphabet soup of tools for enacting voluntary regulations.

    Leslie Krasny, Contributing Editor
  • A Commentary on CSPI's Latest Crusade

    The task of responding to the latest crusade from the Center for Science in the Public Interest (CSPI) has become almost tedious, says writer Radley Balko in this article from He discusses CSPI's lawsuit against Kentucky Fried Chicken and its attacks on Starbucks for its "high-calorie, high-fat" drinks and pastries.

    Radley Balko, Tech Central Station contributor and Cato Institute policy analyst
  • Nutrition's Effect on Menopause

    Today, more than a third of the contemporary woman's life is in menopausal and post-menopausal phases. Not surprisingly, more functional foods are addressing major needs of women.

    Kantha Shelke, Ph.D. and Mark Messina, Ph.D.
  • Organic Foods are Where Innovation and Sales Growth Meet

    A visit to the "Power of Five" conglomeration of food shows in Chicago last month left the distinct impression that organic foods "are where it's at" in terms of innovation and sales growth.

    David Feder, R.D., Editor
  • Science Degrees Can Be Used to Mislead

    "Vitamin E is harmful", "salt is poison", "organic cookies decimate the endangered orangutan habitat" and "the childhood obesity crisis is a red herring made up by the liberal media." These assertions are just a sampling of the flagrant misuses of science degrees by people who should know better. When it’s expert versus expert, everyone gets short-changed.

    David Feder, R.D., Editor
  • The New Diabetes Formulation Paradigm

    The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.

    Kantha Shelke, Ph.D.
  • Liquid Meal Replacements

    The line has blurred between functional beverages and meals in a can, but both have come a long way toward providing more whole - and wholesome - nutrition.

    Kantha Shelke, Ph.D., Contributing Editor
  • More Ammo Brought into Fight Against Diabetes

    Diabetes afflicts an ever-growing percentage of the population. However, creators and manufacturers of foods designed either directly or indirectly to prevent the development of obesity and diabetes, are bringing more and more ammo to the battle every year.

    David Feder, R.D., Editor
  • Gluten-Free Market Rapidly Expanding

    The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast - nearly 15 percent annually, according to the San Francisco-based market research group Spins Inc.

    John K. Ashby
  • Salt Unworthy of Being Demonized

    The Salt Institute justifiably asks “Where’s the outrage?” over the lack of fair play in the science media when salt proves yet again unworthy of being demonized.

    Richard L. Hanneman, Salt Institute
  • FDA Denies Petition on Whole Grain Descriptors

    Currently, hundreds of products are marketed with “whole grain” statements, despite ambiguity concerning the regulatory status of descriptors such as “good” and “excellent” source.

    Leslie T. Krasny, Contributing Editor
  • Pasta Category Redefined with Healthier Options

    Efforts to bring pasta back to consumers with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.

    Kantha Shelke, Ph.D., Contributing Editor
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