With obesity on the rise, consumers increasingly recognize that sugar contributes a high level of calories in relation to its volume. However, formulating foods and beverages that are reduced in sugar remains a challenge, since consumers often won’t compromise on the taste attributes they expect.
Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.
North Americans try to consume more fiber. In fact, 72% of the 1,000+ people surveyed in 2011’s International Food Information Council’s (IFIC) “Food and Health Survey” say so.
A unique agricultural partnership between soybean farmers, researchers, seed companies, oil processors and food companies has been formed in order to monitor consumer demands.
The growing interest in healthy food products, as well as gluten-free applications, has paved the way for the introduction by California-based Marroquin Organic International of several high-quality pea ingredients.
Sodium reduction will be a hot topic for 2010. Media, as well as consumers, will be asking food companies, “What are you doing to lower salt in foods?”
Since cardiovascular disease risk increases with age, concern over the impending financial burden of this health condition has led to increased interest in diets and heart-healthy ingredients, as well as