February 2007 Issue
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.
At the end of 2006, FDA issued Edition 4 of its Food Allergen Guidance for Industry.
Rooibos is a hit among health-conscious consumers in the U.S., mostly because of its high level of antioxidants, low level of tannins and lack of caffeine.
Botanicals -- nutraceutical ingredients from herbs, seeds, and fruits -- are increasingly interesting to the food industry serving health-conscious consumers demanding nutritive-value added food items.
Wellness Foods announces the winners of its fourth annual Readers Choice Awards for the best suppliers of nutritional ingredients.
What's happening in the world of nutrition and health.
February's nutraceutical ingredient profiles inlcude aleurone, protective anitoxidant ingredients, botantical extracts, all-natural preservatives and water-soluable phytosterols.
February's On the Shelf features a product review of T Bar Green Tea Nutrition Bars, and information on FlaxPlus Pumpkin Raisin Crunch, Kashi Toasted Graham and Vanilla Vive cereal, and teas from The Republic of Tea and Snapple.
Chuck Marble, executive vice president, North America, Weetabix Food Co./Barbara's Bakery talks about meeting future challenges of healthy food innovation.
Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. Its also about adding ingredients, such as omega3s, fiber, antioxidants, CoQ-10 and phytosterols.