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Home » Topics » Ingredients » Fruits, Vegetables & Nuts

Fruits, Vegetables & Nuts
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Hitting the Shelves: Healthier Snacking -- October 2009

October 1, 2009
It is not breaking news that people are concerned with eating healthy and staying in shape.
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Hitting the Shelves: Natural, Local Superfruits -- October 2009

October 1, 2009
Another popular trend in the health arena is Superfruits. Although products that emphasize the use of Superfruits are well-established in the market, 
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Hitting the Shelves: Global Trends -- September 2009

September 24, 2009
Global Trends Superfruits have gained notoriety in recent years, due to their high antioxidant content and disease-fighting capabilities. Usually consumed through juices or other natural beverages, Superfruits have recently
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Hitting the Shelves: Health Nuts -- September 2009

September 24, 2009
Nut chips are a non-traditional way to consume nuts, as well as a healthy option for those who enjoy snacking.
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Article: Banking on Ingredients for Baked Goods -- August 2009

August 1, 2009
Formulation tactics for healthier baked goods--from fiber addition to reduced sodium contents--were provided by speakers at Prepared Foodsí R&D Application Seminars.
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Hitting the Shelves: Gelatin Grows Up -- August 2009

August 1, 2009
Kraft Foods extended its Jell-O brand’s sugar-free range with three new antioxidant-rich flavorings: Açaí, Raspberry Goji and Wolfberry. Kraft capitalizes on the thriving Superfruit trend in a very clear attempt
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Article: No Longer on the Sidelines -- July 2009

July 1, 2009
The side dish category continues to thrive, due in part to the interest in ancient grains and healthy, yet convenient consumer trends.
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Hitting the Shelves: The Nerve of Them -- July 2009

July 1, 2009
Functionality is certainly not new to the consumer packaged goods industry. Over the past few years, an increased number of products have launched on a functional platform to address a
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R&D: Fruit and Vegetable Inclusions-- July 2009

July 1, 2009
If more people had access to fresh fruits and vegetables, they might be more apt to meet the USDA’s daily fruit and vegetable recommendation of consuming 7-9 servings.

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Article: On the National Menu -- July 2009

July 1, 2009
Experimental ice cream flavors; the lost art of baking cakes; and rhubarb's back.
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