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

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‘Natural’ label to gain momentum in 2008

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

01/04/2008

Wellness Foods: Healthy Beverages offer Health in a Can

Consumers are guzzling antioxidants, fruits and vegetables and other good-for-you ingredients – but formulation hurdles remain.

01/27/2010

Vitamin D Deficiency Makes a Comeback

Vitamin D deficiency, thought to be a thing of the past, is coming back.

11/01/2005

Vitamin C's Comeback

Nobel Prize-winning chemist Linus Pauling started a vitamin C revolution, promoting it as a panacea for cancer, heart disease and just about anything that ailed you. Then he died. OK, he was 93, but vitamin C's star quickly faded. Suddenly it's on the brink of a comeback.

12/07/2006

Understanding the Complex Relationship Between Nutrition, Immunity and Obesity

The relationship between diet and the immune system is highly complex. Yet there is solid science behind eating the right foods to help support immune function.

12/12/2013

U.S. Consumers Need Not Go Far for Superfruit Ingredients

Indigenous North American cherries and blueberries wield the same powerful antioxidants and nutritional strengths as exotic superfruits.

06/04/2012

Trendy Fruits, Nuts, And Vegetables

From heirloom potatoes and tomatoes to near-superfruits cranberries and blueberries, consumers are nuts about nature’s health benefits.

03/31/2008

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

Top Selling New Food Products of 2008

The new "kids" on the block: top-selling new products of 2008 focused on convenience, steaming technologies, full flavor and fewer calories, according to IRI’s annual list of Pacesetters.

04/29/2009

Top 6 Food Processing Trends

Anticipating and acting on trends can make or break a company. It pays to know which ones are still in the game and which are emerging.

07/10/2006

Toops' Scoops: Kicking the Pyramid Into Oblivion

Just as MyPlate begins to get traction, a controversy begins.

10/18/2011

The World of Botanical Ingredients Still Largely Untapped

The number of plant-derived chemicals that could yield health benefits is vast and largely undiscovered.

01/02/2013

The Promise of Conjugated Linoleic Acid

The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

09/06/2005

The New Look of Fiber

Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.

09/06/2011

The Flavor Pairings Of 2008

McCormick’s annual Flavor Forecast this year looks at the flavor pairings that will influence what we eat.

03/12/2008

The Condemnation of Carbohydrates: A Food Manufacturers Guide to Understanding Diabetes

The commonly held notion that sugar intake equals diabetes is a kind of unofficial dogma. But like many dogmas, this one falls apart upon closer examination.

07/30/2013

The 400-pound Guarana in the Room

Natural caffeine is abundant in our modern, high-energy society. The sun never sets on the Starbuck’s empire. And talk about teas, once we discovered antioxidants and EGCG, variety in the tea market went through the roof.

09/06/2006

Thai Food Grows in Popularity

What is there to not attract people to Thai? The typical Thai dish balances all flavor elements; sweet, astringent, salty, piquant, tart and uomi (meaty); with a surprising lightness and delicacy that makes for a whole greater than the sum of its parts.

04/19/2005

Tart Cherries Contain Potent Antioxidants

Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of nature’s anti-inflammatory foods.

05/01/2006

Survey Finds 54 Percent of Consumers Trying to Get More Protein in their Diets

The survey, conducted by the U.S. Dairy Export Council, notes the figure is up over 2010's numbers.

10/31/2011