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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Nutraceutical-Enhanced Alcoholic Beverages Gaining Popularity

The idea of “better-for-you booze” might seem like an oxymoron, but brewers and distillers are toasting the emerging market for nutraceutical-enhanced alcoholic beverages.

08/07/2008

Nordic Food Expected to Gain Popularity in 2012

Marian Salzmanm predicts Nordic food will gain huge ground on our very own shores and beyond this year in part because of countries imposing 'fat tax fees.'

01/12/2012

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

New Proteins Offer Nutritional And Functional Benefits

A growing demand for sources of protein offers food processors new product opportunities.

01/30/2014

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

New Iron Formulations Make Iron-Rich Foods Easier

New formulations for iron are making it easier for processors to include the vital metal in beverages and foods.

04/05/2008

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

New Ingredient Profiles - January/February 2008

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

02/11/2008

New Frontiers for Heart Healthy Ingredients

While the key ingredients, such as oat bran and antioxidants, are vital, new ingredients have been gaining ground in the battle to keep our tickers ticking longer and better.

12/05/2012

New Food Bars Designed To Put Health In The Palm Of Your Hand

No longer styled just for candy, food bars are making it easier to have a healthy snack on the go.

10/20/2008

Nanoparticle Improves Absorption of Antioxidants

Nanoparticle prevents antioxidants from being destroyed by digestive acids and enzymes

11/05/2008

Multipurpose Taurine Works Alone

The powerful amino acid taurine doesn’t hang around building proteins.

12/06/2005

More Choices on Restaurant Menus in 2008

More choices on restaurant menus means more choices on the dinner table

06/25/2008

Microwave Popcorn Increasingly Popular

The popularity of microwave popcorn just keeps growing.

05/23/2006

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

Macronutrients and Micronutrients Offer Key Ingredients to Brain Health

For optimum growth, development and maturation, the brain requires adequate protein, essential fatty acids and a variety of micronutrients, not to mention the glucose that serves as fuel.

02/05/2013

Low-Carb Diets and Bone Health

Mark Anthony, Ph.D., joins the Wellness Foods family as a contributing editor with the monthly column, "Nutrition Beyond the Trends." This month: the relationship between protein consumption and bone health.

02/28/2005

Lignans A Valuable Component of Flax

We’ve been putting flax on our cereal as a plant source of highly valuable omega-3 fatty acids, but look for the word lignan to begin popping up on labels of foods with added flax, much as isoflavones became the reason for our expanded appetite for soy products.

06/05/2008

Jamba Juice Ready-To-Drink Beverages

04/07/2008

Is it Possible to Make Healthier Foods Kids Will Eat?

It can be done. Ingredient substitutions exist that can remove fat and calories and insert fiber and whole grains – tastefully.

10/10/2013