Can potatoes be the next functional food? Or a source of novel bioactive ingredients? New research and product development suggests that there is more to the common spud than French fries!
MGP Ingredients Inc. has published a new, comprehensive booklet detailing recent clinical studies on the physiological benefits, as well as functional qualities, of Fibersym® RW, the company’s unique, resistant wheat starch, in bakery and other flour-based food formulations.
The market for probiotics is growing in response to impressive consumer interest. According to Business Insights, the U.S. market grew 8.7% between 2003-2008 to $5 billion, and it is expected to grow at 5% through 2013 to a value of $6.4 billion.
Plant and herb extracts have long been used to enhance the healthfulness, color, and even taste and flavor of foods, beverages and supplements. With an often “natural” positioning, their popularity is assured.
Satiereal® is a new patent-pending, clinically proven satiety ingredient from PL Thomas derived from saffron. The satiated feeling induced by Satiereal is said to encourage weight loss, while “eliminating frustration.”
Research indicates that ß-glucans derived from oats, yeast and mushrooms play a positive role in modulating the immune system in athletes, allergy sufferers, and those who frequently contract colds and the flu. Strengthening the immune system can have significant impact on overall well-being, mood, and performance.
The steady demand for weight-loss products has spread to include a wide range of food and beverage products. Many weight-loss products have moved towards claims with a focus on satiety, appetite suppression and thermogenesis. Novel methods in weight-loss claims require companies to make sure they have proper substantiation, however.
A recent BENEO research study about functional beverages shows that consumers, no matter their nationality, expect prolonged and balanced energy, as well as mental performance enhancement from their functional beverages.
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