February 2007 Issue

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Articles

  • The Four Bs of Nutraceuticals

    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.

  • Food Allergen Update

    At the end of 2006, FDA issued Edition 4 of its Food Allergen Guidance for Industry.

  • Botanicals Increasingly Interesting to Food Industry

    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.

  • On the Shelf February 2007

    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.

  • Meeting Challenges

    Chuck Marble, executive vice president, North America, Weetabix Food Co./Barbara's Bakery talks about meeting future challenges of healthy food innovation.

  • Heart Health Through Added Ingredients

    Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It’s also about adding ingredients, such as omega3s, fiber, antioxidants, CoQ-10 and phytosterols.