Voices: Nutrition Trends

Bakery Trends Go Back to Basics

Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.

By Jill Russell Qualizza, Contributing Editor

Bakery Muffin Tin

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New Sources and Applications for Omega 3 Oils

Omega 3 oils were already simmering as a trend a dozen years ago. Newer sources and applications technology are driving interest in these healthful fats even higher.

09/13/2007

Meeting Functional Health Trends

As the mega-trend toward healthy lifestyles continues to drive consumer products, WILD Flavors, Inc. remains dedicated to producing innovative functional ingredients and applications. WILD's H.I.T.S. --Health Ingredient Technology and Solutions-- Team was created for the sole purpose of researching and promoting health ingredients that add value to food and beverage formulations.

09/25/2007

Cinnamon's Impact on Blood Sugar

One way or another, we all know cinnamon. And the spice (actually, tree bark) enjoys a well-known reputation for health based on popular herbal lore.

10/04/2007

Acerola Features High Antioxidant Levels

Oranges, strawberries and peppers don't come close to the anitoxidant punch a little fruit called acerola does.

11/06/2007

Studies Boost Chocolate's Popularity

Recent studies are giving chocolate a further boost in popularity.

12/10/2007

‘Natural’ label to gain momentum in 2008

Natural, nutraceutical and green lead Innova’s top 10 trends.

01/04/2008

Corn Syrup’s Sticky Situation

High-fructose corn syrup is not bad for you – not that it matters.

01/14/2008

Cupuacu: The Next Great Superfood?

Another South American "superfruit" is caught between hype and possibility.

01/14/2008

Enzymes Enable Longer Bread Shelf Life And More

This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts.

01/16/2008

New Ingredients And Flavors For 2008

2008 will see innovative ingredients and applications to match the increasingly sophisticated tastes and concerns of health-conscious consumers.

01/28/2008

Aloe Catching On In Popularity

Aloe's popularity as a food or beverage ingredient never caught on in the past, but now that's beginning to change.

02/11/2008

New Ingredient Profiles - January/February 2008

These ingredient profiles include a soy neutriceutical, prickly pear cactus extracts and antioxidant-rich berries.

02/11/2008

Gluten-Free A Growing Market

According to research data, even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.

02/12/2008

Orange Juice Pushes Boundaries Of Functional Ingredients

Today’s O.J. is pushing the boundaries of functional ingredients while widening its appeal.

02/21/2008

Interest And Consumption In Cheese Remains Strong

IDDBA report notes trends toward natural, artisanal and local cheeses.

03/03/2008

Trans Fat Solutions Continue To Evolve

The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.

03/03/2008

Food Processors Target Women's Heart Health

Heart disease kills several million women each year, but food processors are targeting it in the campaign to enhance women’s heart health.

03/05/2008

Folic Acid in American Women’s Diets is Declining

An analysis by the USA Rice Federation of new research released this week from the CDC shows that for the first time since the mandatory folic acid fortification of enriched grains such as white rice, flour, breads and cereals in 1998, folate status among women is declining.

03/05/2008

New Promises for Chocolate

Chocolate has been building a deliciously healthy reputation as a result of research into the benefits of its unique phytochemicals.

03/05/2008

Demand For Natural Colors Strong

As consumers scrutinize food labels for artificial ingredients of all kinds, natural colors are growing in number.

03/07/2008