According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans.
Nutraceutical companies respond to CVD with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients.
The Prepared Foods’ 2005 R&D Trends Survey: Functional Foods and Beverages highlights the ingredient trends, marketing and regulatory factors that produce healthful benefits and product success.
The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
RSS