Eggs' Role in Healthy, Popular New Products
The versatility of eggs, a wholesome ingredient that provides a wide range of benefits in product formualtions, has led to their use in a variety of new products, from indulgent foods to sports enhancement products.
Website: www.aeb.org
Contact: Elisa D'Amiico-Maloberti
email: emaloberti@aeb.org
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Antioxidant Products: Nutritional Science and Marketplace Opportunities
Antioxidants are gaining prominence in a multitude of products. While most consumers know antioxidants are “good for them,” which ingredients are beneficial and why remain a mystery. New classification systems, further research into antioxidant properties and the ability to make claims will help inform the public.
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The Truth About Omega 3: Get all the health benefits of EPA and DHA from fish oil…the best source of Omega-3!
Health researchers have shown increased interest in Omega-3 for decades.First, the dietary supplement industry and, now, the food industries have caught on to the idea that food products containing Omega-3 are a significant marketplace opportunity.
Sponsored by:
Ilucas@ocean-nutrition.com
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New Products Trends: The New Egg in Town
The retail packaged foods and beverage industry is roughly a half trillion dollar business. To succeed in this very competitive arena, food companies must develop and market products that appeal to today’s consumers.
Sponsored by:
joannecivy@aol.com
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Courting Flavor
American consumers are seeking novel flavors and tastes. Manufacturers are responding with interpretations of well-known dishes and new creations. Prepared Foods’ exclusive flavor survey examines the trends expected to impact formulators and manufacturers the most.
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Kids’ Snack Attack
Kids are notorious snackers. Marketing to kids, rising childhood obesity rates and on-the-go lifestyles challenge manufacturers to develop and promote products that satisfy both kids and parents.
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A Grainy Picture
As the outlook for cereal bar growth blurs, the future hinges on hitting ample target markets with relevant, multi-dimensional products.
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Turning the Tide
The trend toward increased obesity may be reversing itself, although challenges remain. Prepared Foods’ “R&D Trends: Weight Control Formulations” survey looks at manufacturers’ attitudes toward product positioning and ingredients for weight control.
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Soy-based Food and Drink
Despite lagging sales and lack of FDA approval for health claims, the soy industry is far from giving up. Recent innovations promise to revitalize and reinvigorate consumers’ interest in soy-based products.
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Confronting Confectionery
Chocolate lovers are certainly not afraid of the dark, and sour flavors are driving sales of confections for adults and children. The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations.
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Natural, Any Way You Slice It
Responding to foodservice consumers’ demands for a wider selection of natural items, Hormel Foods implemented a new technology to present a natural line of sliced meats and, in the process, displayed the teamwork and innovativeness that were key to its 2006 Spirit of Innovation Award—Foodservice.
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Claiming a Function
Foods with functional benefits have emerged as a key market for manufacturers in recent years, as timestruggling yet health-conscious consumers seek a quick, convenient means to maintain their overall health. Functional foods would seem to fit the bill perfectly; however, manufacturers be warned: consumers may not embrace claim-touting new products.
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Sporting News
A growing number of American consumers are pursuing active lifestyles, participating in sports and receptive to foods and drinks that help them get the most out of their physical regimen. However, their attitudes to these foods and beverages are as different as their motivations for physical activity.
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Sweetening the Pot
Using the right sweetener or combination of sweeteners is key in product success. Potency is affected by other sweeteners and factors such as temperature, viscosity, pH and the medium the sweetener is used in.
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