October 2007 Issue
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.
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.
Nutraceutical beverages are extending beyond helping us feel better to helping us look better, too.
One of the hottest trends is designing and marketing foods and beverages promising quick fixes to our energy- and health-deprived society.
October/Novembers's nutraceutical ingredient profiles include a monosaccharide sugar, a microencapsulated caffeine, antioxidant green tea extracts and a liquid antioxidant.
This month's On the Shelf features a product review of gluten-free Better Bites sweet soy snacks, and information on natural salmon franks, tuna filets, and all-natural premium sweetened iced teas.
What's happening in the world of nutrition and health.
Potassium compounds have a history of functionality, such as acting as a buffer or maintaining moisture in protein foods. But the mineral is also needed for critical body functions.
Recently I've become acutely aware of the growing number of food products on the market labeled as "gluten free."