A unique agricultural partnership between soybean farmers, researchers, seed companies, oil processors and food companies has been formed in order to monitor consumer demands.

The confluence of an aging U.S. population, an increasing focus on staying active later in life, and a growing public awareness of the rising cost of healthcare offer unparalleled opportunities to energize the market for nutritionally enhanced beverages.

Research is growing on how ingredients, from choline and omega-3s to theanine and chocolate components, can sharpen mental acuity and/or modulate mood.

Lipid and lipid components provide sensory, nutritional and functional aspects to foods and beverages. Emerging information on changing technologies, uses and health benefits of this macronutrient is provided.

Fat's effects on taste go deeper than thought.

Attendees of Prepared Foods 2009 R&D Applications Seminars-East heard information on ingredients, such as lycopene, pomegranate extract, collagen, lutein, beta-carotene and polyphenols, which help protect skin from sun damage, water loss, oxidative stress and other damaging environmental factors.

There is a large gap between recommended and actual intakes of omega-3 fatty acids. Most dietetic associations, such as The Dieticians of Canada and the American Dietetics Association, recommend some

Manufacturers weigh in on upcoming ingredient and formulations trends, from dietary fiber to green tea extracts, low-fat to satiety-enhancing foods.

Manufacturers weigh in on upcoming ingredient and formulations trends, from dietary fiber to green tea extracts, low-fat to satiety-enhancing foods.