Editor David Feder makes ingredient trend predictions for 2008.
By David Feder, R.D.
Dec 10, 2007
Being a magazine devoted to nutraceutical trends, we’re
always in prognostication mode. We approach trends the way a
Le Mans racer drives: An upcoming curve isn’t the point of
reference, the horizon beyond it is.
In previous columns Ive written about the persistence of certain health and nutrition myths, especially the salt and sodium one, that healthy adults are at risk of developing high blood pressure based on salt intake. But there are others.
Do the terms "organic" and "healthy" lose their meaning when they're applied to every food and beverage product? Theres danger in blurring lines between what is organic or healthy and what is merely marketed as such.
Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to incorporate functional ingredients into the food chain.
The Natural Products Expo East, held last month in Baltimore, showcased thousands of new products for health and wellness as usual. But there were also some interesting trends worth taking note of. Sustainable and Free-Trade are making aggressive inroads, cherries are back, and editor David Feder admits he was wrong about the popularity of açai.
The boom in demand for organic foods and ingredients threatens to outpace supply. Yet some companies are coming under fire for allegedly fudging what is truly organic. The question is, do the cows have to be happy for the milk to be organic?
Soy recently got its turn under the hot lamp of media accusation for crimes committed in the name of health. Research purportedly linking soy to cancer has been splattering the pages of popular media with its tofu gore. As always, the truth is more benign pun intended than the columnists would have us believe.
If a calorie is consumed in the forest and no one is there to count it, will it still show up on your waistline? We analyze the IFIC Food and Health Surveys disturbing finding that 43 percent of consumers refuse to even think about keeping track of their caloric intake.
"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 its expert versus expert, everyone gets short-changed.
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.
The phrase "glycemic index" - GI - is being tossed about a lot in wellness foods circle lately. We heard a lot about the glycemic index within the patois of the low-carb diet craze. Most of what was said and written about GI was in the form of misguided, misunderstood or deliberately misdirected information.
Wellness Foods exists to be of service to our readers. The same holds true for the Food Processing website and our e-newsletters. But is that message getting through? Editor David Feder tells why he sometimes feels like Rodney Dangerfield.