Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.
Research is looking into how certain foods, such as almonds and cranberries, and key components, including extracts, yeast-derived compounds, and pre- and probiotics, help immunity
The precise mechanisms of what makes people full are still being studied. Satiety is affected by nutrients in a food, as well as physical and emotional markers.
Processors to retailers have nutritional labeling programs to educate consumers. One new program has been created by a unique collation of industry, academia, advocacy groups and government liaisons.
This year-in-review summary of the latest in the nutraceuticals category examines nutrient-added products, the growth of satiety, and emerging trends in nutrition.
Making nutrient content, health and structure-function claims helps educate consumers and differentiate products. What is the difference, how can they be obtained, and where can they be used?
This reference, segmented into various health conditions, updates readers on both recently published ingredient health research in peer-reviewed journals and on commercially available ingredients for use in nutritional products and functional foods.
Beta-alanine, amino acids, starch, antioxidants, L-carnitine, fenugreek, L-theanine, phosphatidylserine and others are available to make formulas targeted to serious and competitive athletes.
Todayís youth-driven culture has spurred consumers to learn more about the role antioxidants, vitamins and other substances have on keeping the youthful appearance of skin.
Marketing products for digestive maladies can be difficult, when the public is still becoming educated on the subject. Ingredients such as soluble and insoluble fiber, prebiotics and probiotics and resistant starches can be incorporated into foods to help the more than 70 million Americans with bowel disorders.
Diabetes is a disease best managed by diet and exercise. Items such as the glycemic index, fiber, slowly digestible carbohydrates, omega-3s and good nutrition are tools that consumers can use to manage or prevent ìMetabolic Syndromeî and type 2 diabetes.
New research offers ingredient insights into commercial opportunities for the design of nutritionals. Proanthocyanidins in cacao for diabetes; resveratrol, almonds and conjugated linoleic acid for weight management; prebiotics for bone health and omega-3s for eye and cognitive health are just some of the topics covered.
Although vitamin D and calcium are the mainstay ingredients for osteoporosis prevention, studies show formulators would be wise to also consider vitamin K2, phosphorous, magnesium, prebiotics and soy.
The marketplace is increasingly populated with a wide range of branded ingredients formulated into supplements and foods. While it can be a smart marketing strategy, crucial factors such as partnership characteristics and distribution channels require careful consideration.
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