From grains to gums to sweeteners, fiber comes in many shapes and sizes that offer prebiotic benefits, satiety and reduced risk of coronary heart disease among other enrichments. Discriminating against any one could prevent future formulations of a fiber-enriched panacea.

What is Real Profit?We have to choose between a global market driven only by calculations of short-term profit, and one which has a human face. ~Kofi Annan My personal mantra

In the past, low-sugar varieties of jams and jellies usually were created using high levels of gums or starches that often were not fruit-derived. These ingredients, at times, had a

A gritty texture is not expected in milk, so it also is not expected in a yogurt smoothie, soymilk or other milk replacement. Nevertheless, when consumers replace milk, they still

The “2006 Prepared Foods' R&D Trends Survey: New Flavoring Systems” showcases the rich pageant of preferred technologies, cuisines and flavors that are sashaying down the catwalk of America's palate.

Consumers continue to seek products positioned with natural ingredients. “According to Mintel International's Global New Products Database (GNPD), more manufacturers are using natural colors in their foods,” says David Stonecipher,

Ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins can efficiently fill the nation's fiber gap.

From gums to starches, fat replacers help recoup the functionality lost in reduced- and low-fat products.

While some manufacturers are trying to figure out which fats and oils are best used as replacements for trans-fatty acids, others are hoping to boost their nutritional profilewith DHA or DAG. Either way, the fats have people talking.

When trying to raise the flavor bar, many food formulators find themselves worried about their product's nutritional profile. Sodium confers great taste, but is an issue in products that will display a reduced-sodium label. Manufacturers may not know that lactic yeast extracts can create a heightened flavor experience.