Yo-Fast 20, a range of yogurt cultures from Chr. Hansen, provides yogurt with very mild flavor and minimal post-acidification. Its high-texturing properties make it possible to reduce or even replace stabilizers or gelling agents.
An August 2002 U.S. patent issued to Innovative Foods Inc. provides a method of infusing nutrients such as vitamins, phytochemicals, herbal extracts and medicinals into fruits, vegetables and other underutilized food products.
A novel iron fortifier, a ferric pyrophosphate compound called SunActive Fe™, received the NutrAward for Best New Product at this year's Nutracon/Natural Products Expo, as well as Most Innovative Food Ingredient Award at Food Ingredients Europe.
Some attribute the phenomenon of the "French Paradox" to consumption of red wine at least to a certain degree. Although the French consume a diet high in saturated fatty acids, have high cholesterol levels, high blood pressure, and smoking rates similar to other countries, their incidence of death due to coronary heart disease is relatively low.
With numerous health benefits supported by strong scientific evidence, flax lignans have much to offer manufacturers targeting specific categories of wellness seekers, including consumers in the fast-growing men's health category.
Consumer awareness of eye-health, along with landmark research supporting supplementation benefits, gives direction for nutritional products companies.
A Nutrition Business Journal report titled "Consumer Research in the Nutrition Industry II," concludes consumers are ill-informed about nutritional science, brands and regulations, making them easy prey for misconceptions and misinformation.
The interest in foods with healthful properties has increased the need for food formulators to offer additional benefits in the foods and beverages they manufacture.
Health-conscious consumers—and manufacturers and marketers of nutritional products—are becoming more familiar with the health benefits of "good fat." A primer on nutritional fats and oils—from omega-3 fatty acids to chia seed oil—is provided.