"The effectiveness of conjugated linoleic acid (CLA) as a weight-loss nutraceutical continues to be debatable, suggesting that there may be value in exploring the physiological effects of the lesser-known isomers.
"The effectiveness of conjugated linoleic acid (CLA) as a weight-loss nutraceutical continues to be debatable, suggesting that there may be value in exploring the physiological effects of the lesser-known isomers.
Immunity has emerged as a prime interest among consumers. At a recent show, one supplier presented tasty beverages, berry-flavored chews and menthol-flavored lozenges to demonstrate the utility and functionality of its immune health ingredient.
As marketers of conventional foods, functional foods and dietary supplements pore over data looking for new product opportunities that answer consumer needs, foods and beverages that address health issues, often specific health conditions, come to the forefront.
Prepared Foods gathered a panel of experts from around the food industry to explore health and wellness, new product initiatives and prospects for the future.
Per an article in the Journal of Food Science, University of Arkansas researchers found 59% of survey respondents at least occasionally purchased organic chicken.
Few food issues have attracted as much recent attention as high fructose corn syrup (HFCS). From the Corn Refiners Association to mommy bloggers, everyone seems to take a strong position on the issue, and the pendulum seems to be swinging away from high fructose corn syrup.
For a number of products in need of a sweetener, it seems like everything old is becoming new again, particularly in beverages. Just this summer, Dr Pepper launched a limited run of its signature beverage "made with real sugar," and Dr Pepper Snapple Group was mulling sugar-sweetened versions of others in its stable, including Canada Dry, 7-Up and A&W Root Beer.
Structure/function statements describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans. They may also characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function.
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