2010 Journal Citations:

 Berry, D. “Still-beverage surge.” (March 2010) Food Product Design. (20) 3:38-47.         

As criticism mounts concerning sodas and sugared drinks, substantial investments have been made into the still-beverage market. This article discusses functional ingredients, flavors, and low-/no-calorie option.

Dziuk O’Donnell, Claudia. “Nutritional product opportunities.” (March 2010) Nutra Solutions insert in Prepared Foods. (179) 3: NS3-NS13 (Insert begins on p. 102).

Overview of the product market for functional foods, including regulatory constraints, areas for growth, and ingredient trends. In the 13 weeks ending Dec. 16, 2009, the following sales growth occurred in products claiming: 'a good source of protein' (22.2%), omega-3 fatty acids (25.3%), antioxidants (18.8%), and fiber (12%). "The total global market for functional foods will have a compounded annual growth rate of 7% through 2010, to reach almost $200 billion that year." Discusses health claims by company, with the following percent of new product launches containing health positioning: Nestle (64%), Kraft (50%), and Unilever (46%). Includes the following charts: Linking Ingredients and Health Conditions; Recovering Mainstream Sales.

Feder, David. “Health in a can (or a bottle).” (February 2010) Wellness Foods insert in Food Processing. (71) 2: WF3-WF6 (Insert begins on p. 28).

This article discusses formulation challenges for functional beverages, including good-for-you ingredients of antioxidants, fruits & vegetables. The major challenges include getting the proper dosage while "ingredients must be soluble, stable in solution, and nit negatively affect flavor."

Frederick, Kelly; Kuhn, Mary Ellen; & Tarver, Toni. “New insights into food & health.” (May 2010) Food Technology. (64) 44-49.

Summary of Food Technology's Wellness 10 Conference held in Chicago in the spring of 2010.  Presentations included: new product development, mother's food preferences, digestive health, healthy fats, DHA and cognition, weight management, and children's nutrition. The power of proper nutrition on health is becoming a common attitude, with 86% of consumers seeing a definite link between the two. Yet opinion and practice are not necessarily the same. While consumers are better informed about nutrition, many are not making smarter food decisions. Speaker Mark Payne suggests that the most beneficial action companies can take is to develop tasty products that happen to be healthy. He defines this as the "pleasure principle." When shopping for food for their kids, mothers placed a premium on clean labels and all-natural product claims. Digestive health is also a growing trend, with 81% Americans believing that diet can affect digestive health. In 2009, 72% of consumers associated probiotics with digestive health. The global weight loss market is forecast to be worth $586.3 million by 2014. Discusses suggested improvements to the School Lunch Program. Includes the following charts: Minimally processed food preferences (2006-2009);Evolving recommendations regarding fat consumption in Dietary Guidelines for Americans; Consumer knowledge of recommended calorie intake.

German, Bruce; Lebrilla, Carlito; Mills, David. “Milk’s emerging health ingredients.” (May 2010) Nutra Solutions Insert in Prepared Foods. (179) 5: NS3-NS8 (Insert begins on p. 50).

Scientists are devoting significant study to the health benefits in mother's milk, examining each component and their function. The bioactive functions influence infant growth, development, immune system, and protects against toxins and pathogenic diseases. Of particular interest is the relationship between milk oligosaccharides and Bifdobacteria, which may act as a 'prebiotic' to develop the infant's microbial content. Includes a side bar on conjugated linoleic acids (CLA) and whey proteins. Charts include: Selective Growth of Infant Gut Bacteria & Symbiotic Evolution.

“Gut health still a growing market niche.” (May 2010) Food Processing. (71) 5:16.

Though digestive health products have grown significantly in the past five years, the U.S. markets still lag behind Asia and Europe. The global digestive health category is a $10 billion a year industry, with dairy accounting for 40% of it. The bakery and cereal category are increasing activity in the gut/digestive health market.

“Health & wellness trends.” (March 2010) Food Technology. (64) 3:82.

Functional food sales account for about 5% of all markets, ranging from $20-30 billion in sales. Beverages and dairy functional products account for 60% of the total market. With 90% of consumers believing in foods that go beyond basic nutrition, the estimates of annual growth of functional foods range from 8-20%. Includes statistics on consumers' diets and weight maintenance activities.

Heyl-Rushmer, Molly. “RTE cereals and health bars.” (March 2010) Prepared Foods. (179) 3:79-84.

Overview of new product launches in the baked goods category, including in-store bakery (ISB) sales, breakfasts, private label, and healthier-for-you products. In-store bakeries appeal to more affluent shoppers, and show strong growth in the bakery breakfast category. ISB breakfast sales have increased 9% from 2007-2009 to $2.2 billion. This represents 21.4% of ISB sales. The "natural" bread category has seen extraordinary growth, increasing 25% to $ 251 million from 2007-2009. "Natural" bagels, English muffins, and crumpets grew 31% to 19 million (2007-2009). "Competition between in-store bakeries and the shelf-stable bakery aisle has been tilting in favor of ISBs, as consumers consider 'freshness' to be an important attribute." However, at the end of 2009 Mintel found that 34% of consumers are buying ISB products less than before the recession. As for expectations when the economy picks up, Mintel believes the baked goods market will only see an annual move between 1-3%. Includes a sidebar on global trends in baked goods.

Koski, Shannon. “Protein-based functional beverages.” (April 2010) Prepared Foods. (179) 4:15-18.

According to Mintel, 38% of consumers believe that functional beverages can "make up for a less-than-healthy diet." The functional beverage market has reached $8.6 billion, with a forecasted growth of 19% by 2014. Protein is among the top five ingredients consumers link to health. Discusses special demographics for protein-based functional beverages, including young, active women and baby boomers.

Kuntz, Lynn. “Concentrating on whey protein isolate.” (March 2010) Food Product Design. (20) 3:18-20.                

Whey protein isolate (WPI) is being utilized as a functional ingredient due to its high nutritional value and its applications in a wide range of food products. This article discusses WPI formulation challenges, nutritional profile and composition.

Martin, Timothy W., and Brat, Ilian.  "The new nutritionist: your grocer." (2010, July 27).  The Wall Street Journal (256) 22: D1, D6.

According to data obtained from the Nutrition Business Journal, sales of natural and organic food were $31.9 billion in 2009, an increase of 72 percent over five years. During the same time period, sales of functional foods increased 44% to 37.3 billion. The increase of sales in these areas have led to many supermarket chains to develope ways to educate consumers on healthier food choices. Kroger Company is using system called NuVal, that ranks food items from 1 to 100 as to how nutritious the item is. Other grocers that have joined Kroger in using the NuVal system include Hy-Vee, Price Chopper Supermarkets, Meijer, Inc., and Giant Eagle. Another way of helping consumer make healthier choices is some supermarkets have started hiring registered dietitians or by giving customers coupons from "loyalty-card data".

Milo Ohr, Linda. “Focusing on eye health.” (February 2010) Food Technology. (64) 2:61-64.

As more Americans are struggling with eye diseases, the health food market is seeking innovative new products to prevent/alleviate these problems. Common eye diseases in people over 40 include: age-related macular degeneration, cataracts, glaucoma, and diabetic retinopathy. Ingredients with eye health benefits include antioxidants, omega-3 fatty acids, and botanicals.

Milo Ohr, Linda. “From beans to nuts.” (April 2010) Food Technology. (64) 4:61-66.

Nuts and legumes have a range of health benefits, including a reduced risk of heart disease, weight management, and diabetes risk factors. Discusses specific functional benefits for the following ingredients: almonds, hazelnuts, Macadamia nuts, pistachios, walnuts, peanuts, pulses, and soybeans.

Milo Ohr, Linda. “Health benefits of probiotics and prebiotics.” (March 2010) Food Technology. (64) 3:59-64.       

The total global probiotic and prebiotic market has reached $15.4 billion in 2008, which represents a 12.5% increase over 2007. Discusses digestive health, mineral absorption, cancer, weight management, and immunity.

Molyneaux, Maryellen. “Personal ROI on functional foods.” (April 2010) Food Product Design. (20) 4:18.

Describes the idea of personal return on investment (ROI), with consumers considering a product’s fair trade, sustainability, and functional benefits above flat cost analysis. 75% of consumers believe that corporations have responsibilities to the environment and society. "Despite the economic recession, U.S. fair trade sales grew 10% in 2008, to $1.06 billion."

Sloan, A. Elizabeth. “Top 10 functional food trends.” (April 2010) Food Technology. (64) 4:22-41.

With 46% of consumers very concerned about nutrition, health positioning is a dominant factor in the success of a new product launch. Functional foods outpace overall industry growth by 1.6%, with U.S. sales reaching $37.4 billion in 2009 (a 2.7% annual increase). Includes the following functional category breakdown: beverages - $21.6 billion, up 3%; breads/grains - $6.7 billion, up 3%; snack food - $2.7 billion, up 2%; dairy - $1.8 billion, up 2%; packaged/prepared foods - $4.4 billion, up 1%. Reasons for purchasing functional foods include: supplementing diet (58%), digestive health (36%), weight loss (36%), specific health issue (35%), energy boost (24%), mental focus (17%), eliminate stress (17%). Provides an overview of the following top functional food trends: low to no fat/calories/sodium; natural; healthy snacks; age-related issues; no chemical/additives/preservatives; child obesity; disease prevention; beverages, economical offerings, and foodservice. Includes a chart entitled "2009 Food and Beverage New Product Pacesetters- Top 15 Benefits."

2009 Journal Citations:

Adams, Casey. “A new era for nutraceuticals in cardiovascular disease prevention.” (November 2009) Nutraceuticals World. (12) 9:42-51.

According to the American Heart Association (AHA) 80 million Americans (one-third) have cardiovascular disease. The heart-healthy foods category is expected to reach $8 billion in the U.S. and Europe by 2010. Nutraceuticals can prevent and reverse vascular disease through the following three methods: reducing circulating LDL-cholesterol, reducing oxidation, and reducing artery plaque through fiberinolytic activity. This article discusses polymethoxylated flavones (PMFs), super fibers, fats, soy, tocotrienols, vitamin D, pantethine, garlic, and fibrinolytic enzymes.

“All aglow.” (January 2009) Prepared Foods. (178) 1:15.

Functional foods claiming to offer beauty benefits are on the rise, and expanding beyond the beverage segment into cereals, yogurts and soups. Profiles Nestlé’s new beverage line Glowelle, formulated with antioxidants, vitamins, tea, botanicals and fruit extracts. Includes a chart of food/beverage products with beauty benefits (global, 2005-2008).

“Anti-aging claims on snacks.” (February 2009) Prepared Foods. (178) 2:10.

Profile of Regeneration USA's Anit-Aging Whole Food Bar, which contains DMAE (dimethylaminoethanol), C-ester, alpha lipoic acid, antioxidants, and omegas -3, -6 and -9.

Backas, Nancy. “Brimming opportunities for nutraceutical beverages.” (February 2009) Food Product Design. (19) 2:50-68.

In 2007, nutraceutical beverage sales reached $10 billion in the U.S. Popular functional beverages include energy drinks, vitamin and mineral fortified products, and sports performance drinks. Other popular ingredients include antioxidants, polyphenol, green teas, berries, and herbs. The emerging beverage trends are as follows: brain health, heart health, immunity, and beauty-enhancing. Discusses formulation challenges such as solubility and stability.

Beck, Melinda. “The fine print: What’s really in a lot of ‘healthy’ foods.” (May 5, 2009) Wall Street Journal. (253) 104:D1.

This article uncovers some of the myths of the "healthier-for-you" foods that have been hitting the market, revealing that while not harmful, may not be as healthful as they portray themselves. Discusses enhanced chicken (pumped with broth or water and salt), salt substitutes, artificial sweeteners, trans fat, wheat bread, fiber, yogurt, super water, and omega-3s.

Berry, Donna. “Powerful performers.” (April 2009) Food Product Design. (19) 4:32-50.

Overview of developments in the sports and energy drink categories, which are expanding beyond their originally targeted audience into new consumer segments. The article provides a discussion of the following ingredients, with their nutritional and formulation benefits included: whey protein, soy proteins, egg protein, maltodextrins, isomaltulose, ribose, MCTs, CLA, l-carnitine, creatine, trimethylglycine (TMG), micronutrients, and antioxidants.

Berry, Donna. “Stepping up to women’s bars.” (August 2009) Functional Foods Annual Supplement for Food Product Design. (19) 8:20-23.

Health-conscious women are a key consumer group for cereal bars, either as meal replacements or snacking options. Manufacturers can add nutrients important to women's health, such as calcium, magnesium, zinc, and iron. Whey and soy protein are important ingredients in bar formulation, offering benefits such as body-toning, muscle-building, and increasing bone density. Protein and natural resistant starch are high satiety ingredients, helping women feel fuller with fewer calories. Discusses the formulation challenges to adding these functional ingredients to nutrition bars.

Chaudhari, Ram. “Targeting functional-food trends.” (August 2009) Functional Foods Annual Supplement to Food Product Design. (19) 8:3-5.

As functional foods continue to experience remarkable growth, this article attempts to narrow down to most promising trends. These include: enhancing cognitive functions, immunity, digestive health, nutritional skincare products, sports-centered, and energy-boosting. When developing functional foods, major formulation challenges include temperature, moisture, pH, oxygen, bioactivity, interaction, stability and retention.

Fedar, David. “Beverages for better bones.” (August 2009) Functional Foods Annual Supplement in Food Product Design. (19) 8: 10-13.

The number of Americans who fail to meet the recommended levels of calcium is staggering, with 90% of women’s and over 60% of men’s diets lacking in this vital nutrient. This article discusses utilizing vitamin D and calcium in beverages, offering tips to overcome formulation challenges, such as solubility, flavor, bioavailability, mineral content, costs, natural image, and stability. Other ingredients that improve bone health include phosphorous, magnesium, genistein, epigallocatechin gallate (EGCG), and vitamin K.

Feder, David. “Building a healthier beverage.” (April 2009) Wellness Foods Insert in Food Processing. (70) 4: WF 3-WF 6 (Insert begins p. 24).

Discusses innovation in the functional beverage market, a category that is relying more and more heavily on science. While superfruits are a popular addition to good-for-you drinks, manufacturers can face difficulties in the supply chain including high transport costs. Discusses formulation challenges, especially masking the unpleasant taste of protein and vitamin supplements.

Fedar, David. “How to build a healthy breakfast.” (August 2009) Wellness Foods Insert in Food Processing. (70) 8: WF2-WF8 (Insert begins on p. 36).

The two driving trends of the breakfast category are: increased functional properties and less processing/less ingredients/more organic. Includes interview with Kent Spalding, director of marketing of Weetabix North America/Barbara's Bakery, who believes these trends can be incorporated together in new product development with natural nutraceuticals. "National Starch states that sales of cereals with nutritional benefit claims, such as added fiber, heart health, satiety, formulated for men/women, increased by more than 13 percent in 2007- double the growth of the cereal category as a whole." Discusses 'better-for-you grains, such as kamut, quinoa, amaranth, buckwheat, teff and sorghum. Most of these grains have the added benefit of being gluten-free, a category which since 2004 has achieved an annual growth rate of 28%. Gluten-free sales in 2008 reached $1.56 billion. Discusses the natural zero-calorie sweetener Stevia and its potential to cut the sugar content in cereals from 25-40%. Packaging efficiencies such as biodegradable, non-GMO bioplastics and smaller packaging are expected to gain popularity.

Fitzgerald, Christina. “Cracking the health benefits of nuts.” (August 2009) Functional Foods Annual Supplement for Food Product Design (19) 8:14-19.

Nuts are rich in heart-healthy fats, vitamins, minerals and antioxidants and may reduce the risk of heart disease, conditions related to oxidative stress, and improve weight maintenance. Includes a nutritional profile of the following nuts: almonds, peanuts, walnuts, hazelnuts and pistachios.

Fitzgerald, Christina. “The skinny on food and cholesterol.” (September 2009) Food Product Design. (19) 9:66-76.

Overview of the research on cholesterol, diet and heart disease. The scientific community now makes a distinction between good and bad fats. Discusses heart healthy ingredients such as phytosterols, soy, nuts, fiber, cocoa and more. Includes a chart entitled "Daily Intake Needed to Lower Lipid" which includes pectin, gums, bean/legumes, dry oat bran, oatmeal, and psyllium. Includes FDA's approved heart health claims.

“Food for thought: Ingredients consumers add to their diets.” (December 2009) Food Processing. (70) 12:11.

Chart of top ingredients consumers add to their diets, including: fiber (70%), calcium (68%), protein (61%), whole grains (59%), olive oil (55%), antioxidants (50%), and omega-3s (41%). Information provided by Hartman Group "2007 Wellness Lifestyle Insights Survey."

Foster, R.J. “Designing for digestion.” (July 2009) Food Product Design. (19) 7:52-62.

Nearly one in four Americans suffer from functional gastrointestinal (GI) problems, including irritable bowel syndrome (IBS), dyspepsia, chronic diarrhea, and constipation. Consumers are looking for digestive-friendly foods, embracing functional ingredients, like probiotics and prebiotics. Includes an analysis of fiber types and functional properties. Research suggests herbs like mints can relieve cramps, indigestion, diarrhea, and IBS. Certain fruits have enzymes that aid digestive health, including pineapple and papaya.

Foster, R.J. “Prebiotics promote gut instincts.” (June 2009) Food Product Design. (19) 6:18-21.

Prebiotics provide nourishment to probiotics, the intestinal flora which improves gut health. Prebiotics are fibers which have "resistance to digestion and absorption in the gastrointestinal track, fermentability by gastrointestinal microflora, and stimulation of growth or activity of one or more beneficial intestinal bacteria." Examples discussed include: polydextrose, fructooligosaccharides, chicory inulin, larch arabinigalactans (LAG), galacto-oligosaccharide (GOS) and soluble corn fiber.

Frederick, Kelly. “Booster shots for energy and health.” (September 2009) Food Technology. (63) 9:26-34.

As people move away from carbonated soft drinks, functional shot style drinks are one of the products taking their place. In 2008, 221 shot beverage product launches hit the market. The following health concerns are often targeted by these beverages, including cholesterol reduction, weight management, energy, bone health, immunity, digestive health, and enhances cognition. In 2008, energy shots in the U.S. reached $67 million. While probiotics have been slower to gain acceptance in the U.S. than elsewhere, 65% of American consumers surveyed report that they are at least somewhat interested in probiotics. Includes chart of the "Energy Shot Drinks Market 2007-10."

Gallagher, J. & Barmann, K. “Working with functional ingredients.” (September/October 2009) Cereal Foods World. (54) 5: 210-212.

In 2008, the functional foods and beverage market reached $31 million, with demand continuing to rise. Discusses the factors driving the market and top trends in functional foods. Functional ingredients such as vitamins and proteins offer substantial formulation challenges. Article discusses modification, masking and blocking, and encapsulation for flavor challenges. Also includes: five tasting tips, functional ingredient definition, and considerations when flavoring functional foods. Includes chart entitled "Using characterizing flavors to address a flavor challenge."

Hazen, Cindy. “Customized bar fortification.” (March 2009) Food Product Design. (19) 3:60-74.

Discusses the technical aspects of bar fortification, including vitamins, minerals, probiotics, prebiotics, fiber and CLA. "Blending, testing and processing techniques can make the difference between producing a reliable, high-quality, homogeneous, shelf-stable nutrient premix and an inferior one that may cause poor consumer confidence, potential regulatory issues, or recall situations." Discusses conjugated linoleic acid (CLA) role in weight management, by reducing body fat and increasing lean muscle.

“Healthy endeavors, from pre- to probiotics.” (May 2009) Prepared Foods. (178) 5:89-100.

Overview of Prepared Foods' R&D Applications Seminar series devoted to prebiotics, probiotics and dietary fiber. The following seminars are discussed: "Benefits and Applications of Larch Arabinogalactan Prebiotic Fiber" by Bryan Rodriguez; "Pre- and Probiotics for Digestive and Immune Health in Beverages" by Drew Wunderly; The Cultured History of Yogurt" by Marie Cummings; "Improving Bone Health with Process Cheese Products and Spreads, Using a Unique Calcium Source" by Christina Munteanu; and "Probiotics for Frozen Dessert Applications" by John Hopkinson.

Holligan, Meredith. “Achieving beauty, affordably.” (July 2009) Prepared Foods. (178)                 7:12.

Profile of Kraft Foods' Crystal Light Skin Essentials Powdered Drink Mix, which contains antioxidant vitamins A, C, E and plant extracts.

Hollihan, Meredith. “Ailment-specific targeting.” (June 2009) Prepared Foods. (178) 6:10.

Profile of HydroOne's line of Rev beverages, which claim to improve certain health issues. Varieties include: F Diabetic Nutrition Beverage, A Arthritis Nutritional Beverage; O Osteoarthritis Nutritional Beverage; and K Kidney Health Beverage.

Hollihan, Meredith. “The nerve of them.” (July 2009) Prepared Foods. (178) 7:13.

The new trend in functional foods is brain and nervous system support, including ingredients such as antioxidants, DHA, choline, and vitamins B12, C and E. Teas and milk make claims about cognitive function. From 2006 to 208, 70% of the top functional food launches made claims regarding brain health. Include chart entitled "What Nerve: global incidence of food and beverage products with brain and nervous system health functionality (2005-2008)."

Howe, Sandra. “Healthy habits start early.” (October 2009) Nutraceuticals World. (12) 8:42-48.

Overview of the neutraceutical market for children, with 2008 functional food sales reaching $8 billion and supplement sales reaching $1 billion. The rapid growth of childhood obesity has altered parent's food priorities. Includes an overview of the survey, 'The Mom study: conducted by Just Kid Inc., and the NBJ study "Health Kids' Market Report."  "Nutrients such as calcium, fiber, potassium and vitamin E need to be included in children's foods- and this is a possible role for functional foods."

Hudson, Ewa. “Dual duties.” (July/August/September 2009) Baking & Snack International. (5) 3:20-21.

Cognitive health can be improved with many ingredients that also improve heart-health, creating two powerful health benefit claims for your baked good product. Includes statistics on the functional baked goods market, specifically: digestive health, heart-health, fiber. Discusses how to cut fat and salt in baked goods to achieve a healthier profile. "Global value sales of bakery products marketed as reduced fat grew from US$1.6 billion in 2002 to US$2.6 billion in 2007." In 2007,   reduced sodium products reached $1.4 billion. Includes "supergrains" suggestions, such as chia seeds, oats, linseeds, and amaranth.

Hudson, Ewa. “Trends in probiotics and prebiotics.” (September 2009) Food Product Design. (19) 9:18.

Euromonitor reports that global sale of probiotic products in 2008 reached $20 billion. Other potential markets include cottage cheese, gum, mints and snack bars. Discusses product launches and demographics.

Johannes, Laura. “Bug crazy: Assessing the benefits of probiotics.” (January 13, 2009) Wall Street Journal. (253) 9.

As 2008 witnessed the introduction of 231 new probiotic products, nutritionists warn that not all probiotic products deliver the health benefits they claim. Only 15 to 20 clinical trials have been completed in probiotic research, and certain product claims are unsubstantiated. The types of probiotics vary significantly. Includes a chart of the microorganisms that have been shown to boost health in scientific studies.

Kuntz, Lynn. “A D-lightful vitamin.” (October 2009) Food Product Design. (19) 10:24-26.

Nearly 70% of U.S. children have low levels of vitamin D, according to a study at Albert Einstein College Of Medicine. In fact, the USDA Agriculture Research Service believes that the overwhelming majority of Americans do not receive adequate amounts of vitamin D. Provides an overview of the sources of vitamin D, including a list of FDA approved ingredients for fortification.

Kuntz, Lynn. “Probiotics’ digestive promise.” (August 2009) ) Functional Foods Annual Supplement for Food Product Design. (19) 8:26.

Brief overview of the current research on probiotics, which suggest these microorganisms may improve digestive health issues such as constipation, diarrhea, ulcers, irritable bowel syndrome, inflammatory bowel disease and lactose intolerance.

Mellentin, Julian. “A bright future for functional foods.” (November 2009) Nutraceuticals World. (12) 9:34-40.

Consumers are coming to believe in the functional health benefits derived from natural foods. New research is exploring the health benefits from fruit extracts, including digestive health and immunity, energy, inflammation, and sports recovery. Discusses 5 advantages of adding fiber to products, including: acceptability, common deficiency, credibility, easy formulation, and perceivable results. Includes overview of the following sub-categories: digestive health, fiber, probiotics, bone/ joint health, and beauty products. This article suggests focusing on being an "expert brand," concentrating on one simple benefit. Includes a sidebar entitled "Europe's Health Claim Regime to Bring Innovation to an End?" as Europe adopts a new and restrictive health claims system.

Molina, P. “Unearthing development opportunities within the cereal category.” (November/December 2009) Cereal Foods World. (54) 6:156-259.

In the U.S. cold cereal sales have reached $6 billion and is the third largest dry grocery category. Sales have a 1.2% compound annual growth rate (CAGR), yet pound consumption has declined an average of 1.1% over the past four years. The top factors in cereal selection include: good flavor (38%), healthfulness (22%), and wholesomeness (6%). Includes the following charts: Cold cereal consumption trends in dollars and pounds (2005-2009); Sampling of the largest key health and wellness claims across categories (% of change at 1 and 4 years ago); Healthy eating claims (2004-2008) including gluten-free, hormone/antibiotic free, antioxidants, omega claims, and probiotics; Most important cereal selection factors; Most important cereal health benefits; and cereal segment opportunity plot.

Nachay, Karen. “Increasing probiotics survival.” (April 2009) Food Technology. (63) 4:12.

Victoria University's researchers have conducted a study of probiotic survival, measuring the effects of coating materials on the bile and acid tolerance of various probiotics. The coating materials included alginate, guar gum, and carrageenan gum. The study concluded that these covering methods did help protect the probiotics from the harsh environment of the GI tract.

“Nutrition industry grew almost 9% in 2008.” (September 2009) Nutraceuticals World. (12) 7:14.

According to the Nutrition Business Journal, the U.S. nutrition industry grew 9% in 2008, reaching $101 billion. Dietary supplements grew 6%.

O'Donnell, Claudia Dziuk. “Functional foods’ SWOT.” (September 2009) Prepared Foods. (178) 9:9.

Discusses the analysis tool of SWOT- or Strengths, Weaknesses, Opportunities and Threats which "evaluates a company's favorable and unfavorable, internal and external factors that may impact a project or venture."  This editorial uses SWOT to evaluate the functional foods market.

Ohr, Linda Milo. “Following functional oils.” (February 2009) Food Technology. (63) 2:65-68.

Consumers are beginning to understand the health benefits of certain fats, which can include heart health, diabetes, weight management, and skin health. This article provides the health profile of the following oils: borage oil, canola oil, fish oil, flaxseed oil, hemp oil, olive oil, rice bran oil, soybean oil, and sunflower oil.

Ohr, Linda Milo. “Functional fat fighters.” (October 2009) Food Technology. (63) 10:59-66.

Overview of ingredients beneficial in weight management, including the supporting scientific studies. Includes the following ingredients: almonds, chromium, conjugated linoleic acid (CLA), pine nut oil, oat and palm oil, fiber, red pepper extract, white bean extract, Asian fruit extract, prickly pear cactus fruit, green coffee bean extract, why protein, egg protein, soy protein, and pulses.

Ohr, Linda Milo. “Functional fruit baskets.” (April 2009) Food Technology. (63) 4:75-79.

Discusses recent research which links fruits to various health benefits, including: acai, apples, bilberry, blueberries, cherries, coconut, cranberry, grapes, kiwi, plums, pomegranate, and strawberries.

Ohr, Linda Milo. “Healthful achievements in Anaheim.” (August 2009) Food Technology. (63) 8:91-96.

Profile of new ingredient innovations for health-conscious consumers at the Institute of Food Technologists' Food Expo held on June 6-9 in Anaheim, CA. Discusses weight management, satiety, dietary fiber, grains, digestive health, cognitive health, eye health, cocoa, joint and bone health, heart health, beauty functional foods, and nutritional fats.

Ohr, Linda Milo. “Matters of the heart.” (June 2009) Food Technology. (63) 6:123-130.

Overview of the latest research and developments in heart-healthy ingredients, including: soy protein, fatty acids, nuts, barley, phytosterols, chocolate, milk-derived peptide, vitamin K, carnitine, and hemp seed.

Richman, Alan. “Trust your gut.” (October 2009) Nutraceuticals World. (12) 8:50-63.

Nearly 33 million Americans suffer with gastric distress, with 3.6 million cases resulting in hospitalization and 200,000 deaths. Includes statistics on IBS, indigestion, GERD symptoms, heartburn, and recurrent constipation. Nearly four in ten function food items carry a digestive health claim. "$698 million in North American sales of probiotics during 2006, and projected growth to almost $2 billion by 2013, a compound growth rate of nearly 14%. (Frost & Sullivan)" Also discusses the role of enzymes and fiber in gut health.

Roberts, William. “Cereal bars target health and convenience.” (September 2009) Prepared Foods. (178) 9:15-21.

Overview of the cereal bar category. Healthy cereal bar options include reduced calorie, fat or carbohydrates with more functional and fortified products being introduced. Includes a chart entitled "Cereal Bar Claims (2005-2009)." Mintel reports the following consumer perceptions of cereal bars: 59% as meal replacement; 75% as snack option; 42% for nutritional content; and 18% before exercising.

Sloan, A. Elizabeth. “Getting ahead of the curve: Kids and heart health.” (October 2009) Nutraceuticals World. (12) 8:16-17.

This article discusses the rising incidence of children and heart health risk factors. "One in eight children already have two or more risk factors for cardiovascular disease (CVD), 10% of teens have high cholesterol, and the incidence of high blood pressure (HBP) in children has nearly tripled over the past decade." Discusses how the functional foods and beverages market may help to lower the risks for U.S. youths. Includes a chart  "TrendSence: Kids & Heart Health Trends (2000-2009)" which tracks children's heart disease, cholesterol and blood pressure (Sloan Trends).

Sloan, A. Elizabeth. “Importing ideas from around the world.” (October 2009) Food Technology. (63) 10:20-32.

This article analyzes global food purchasing behavior, identifying the leading trends, and reviews their potential incorporation into U.S. markets. This analysis gathered data through Innova's Food & Beverage Database. According to a Nielson study, the top food drivers include taste, price, health, convenience, and private label. Another popular trend is the "better-for-you" which includes the following concepts: no additives/preservatives, non-allergenic, natural, gluten-free, low-fat, low-sodium and no trans fat. Other global trends include: high fiber, superfruits, fortification of cheeses, 100-calorie servings, natural beverage claims, and fair trade. "The global nutraceutical market was estimated at $124 billion in 2008 and is expected to reach nearly $177 billion by 2013 (BCC Research, 2009)." The most important functional claims include: digestive/gut, heart health, energy/alertness, oral health, weight management, and immune health. Includes a chart of functional claims in new products launched globally, January 2007 to June 2009 (Innova Market Insights). Also includes chart of trends in flavors/cuisines of new products launched globally in 2007 and 2008.

Sloan, A. Elizabeth. ‘Up-and-coming markets.” (September 2009) Nutraceuticals World. (12) 7:36-48.

Despite the recession, the functional food and supplement market has continued to grow. According to Packaged Facts, U.S. functional food and beverages made $30 billion in 2008. This article discusses: healthcare spending; 'better-for-you' foods; consumer attitudes; functional foods; condition-specific nutrition; circulation; stroke and artery health; women's health needs; body fat, toning and anti-aging; satiety; and vitality. Includes the following charts: Top 10 Healthcare Categories (2007-2008); Product Introductions (2007-2009); Importance of Ingredients When Checking the Nutrition Facts Label (2009); U.S. Better-for-you Claims (2007-2009); Percent of U.S. Consumers Who Have Purchased Food or Beverage Products in the Last 12 Months Because of Specific Nutritional Content (2009); Top U.S. Claims - New Product Intros (2008-2009); Omega-3 Health Linkages (2000-2009); Percent of Consumers Who Have Purchased Food or Beverage Products in the Last 12 Months Because of Their Nutritional Benefits in Relation to Specific Health Conditions or Concerns, By Gender (2009).

Spano, Marie. “Proteins and satiety.” (September 2009) Food Product Design. (19) 9:19-22.

Accumulating research shows that, when compared to other food types, protein produces the greatest satiety levels. Soy protein may be incorporated into products such as bars, drinks, cereals, breads, and bakery products. Discusses milk-based protein, whey protein, and soy protein.

Stephens, Gregory. “The anti-aging market.” (September 2009) Nutraceuticals World. (12) 7:22-24.

With 76 million Baby Boomers in the U.S., functional products that ease this demographics age-related concerns have substantial market potential. Over half of the population believes that nutrition affects appearance. Includes a chart of major health issues, with percentage of population actively managing and those concerning with preventing the following health issues: obesity/overweight. heart problems, arthritis/joint pain, acid reflux/heartburn, lack of energy, vision/eye health problems, and diabetes. Also includes chart "Consumers concerns with stress & lack of sleep/energy."

Stephens, Gregory. “The anti-aging market.” (September 2009) Nutraceuticals World. (12) 7:22-24.

With 76 million Baby Boomers in the U.S., functional products that ease this demographics age-related concerns have substantial market potential. Over half of the population believes that nutrition affects appearance. Includes a chart of major health issues, with percentage of population actively managing and those concerning with preventing the following health issues: obesity/overweight. heart problems, arthritis/joint pain, acid reflux/heartburn, lack of energy, vision/eye health problems, and diabetes. Also includes chart "Consumers concerns with stress & lack of sleep/energy."

Stephens, Gregory. “The future of functional foods is near.” (November 2009) Nutraceuticals World. (12) 9:22-23.

Despite the economic recession, consumers continue to show high interest in functional foods. A NMI Health and Wellness Trends Survey found that 25% of Americans believe that functional foods and beverages can be used in place of some medicines. Includes a chart of fortified foods/beverages & functional foods/beverages (1999-2008). Also includes a chart of consumer attitudes concerning functional food, tracking importance, barriers, and believability.

Toops, Diane. “No health care debate over food.” (October 2009) Food Processing. (70) 10:66.

Consumer attitudes on the potential health benefits of foods is increasing, with 89% believing that "certain foods have benefits that go beyond basic nutrition and may reduce the risk of disease and other health concerns." Provides an overview of the 2009 IFIC Functional Foods/Foods for Health Consumer Trending Survey. Most consumers believe that they have control over their health, mostly through diet decisions. Survey respondents reported making food choices for: over-all health (56%), heart health benefit (55%), and a healthy-weight (52%). Includes a chart of American's Top Health Concerns.

Wallace, Taylor. “Unlocking the benefits of cocoa flavanols.” (October 2009) Food Technology. (63) 10: 34-41.

Research suggest that foods with high levels of flavanols, such as cocoa powder, grape seed, tea, wine, apples and cranberries, may have significant health benefits. Cocoa powder flavanols may have the following health benefits: reduce hypertension, provide vascular protection, improve blood pressure function in people suffering from diabetes, decrease tissue inflammation, and improved blood flow. Minimally processed cocoa powders and flavanol-rich extracts have great potential in the functional foods market. However, creating products is a challenge as flavanols are affected by processing conditions, such as pH temperature treatments/fluctuations. Discusses regulatory aspects of flavanols and suggests future research projects. Includes the following charts: Cocoa flavanols and diabetes; Flavonoid intake and risk of coronary heart disease mortality; Processing and flavanol loss.

2008 Journal Citations:

Anthony, Mark. “Fit not fat.” (October 2008) Wellness Foods Insert in Food Processing. (69) 10: 6-10 (insert begins on page 32).

In an effort to combat obesity rates, food processors are seeking to produce foods that are nutrient dense, increase satiety, and increase fiber. Includes list of top ten functional food trends in the U.S.

Anthony, Mark. “Hot ingredients.” (December 2008) ) Wellness Foods Insert in Food Processing. (69) 12:W17-W19 (insert begins on page 29).

Ingredients that have scientific research backing their health claims have the greatest potential for growth in the current markets. "Hot" ingredients include: vitamin K, fiber, resistant starch, soy, folic acid, phytochemicals, and antioxidants. "Functional ingredients for health are moving in two directions: a widening application of individual nutraceuticals and an increase in 'condition marketing.'"  Includes an in-depth look at Stevia, a natural no-calorie sweetener that recently received GRAS status from the FDA.

Antony, Mark. “Resetting the bars.” (October 2008) Wellness Foods Insert in Food Processing. (69) 20: 18 (insert begins on page 32).                

Candy bars are adapting to fit the consumer demand for healthier food, with many trying to add functional health benefits. This article profiles bars that emphasize organic, probiotic, flax, all-natural, whole-grain, and fruit/veggie filled.

Baroke, Simone. “Global Functional Food Trends.” (August 2008) Food Product Design: Functional Foods Annual Supplement. 3-6.

The U.S. functional food market looks abroad for most of its inspirations, with Japan and Finland leading the innovations. Dairy leads the fortified markets globally, with probiotics and prebiotics breaking into the mainstream. Two profitable trends globally include functional soft drinks and functional chocolate, both of which appeal to broad demographics.

Bone, Daniel & McCrorie, Vicky. “Fantastic future for functional foods.” (April 2008) Prepared Foods. (177) 4:70-81. 

Consumers have embraced the concept that food and nutrition are the leading factors of their health, which affords functional foods a substantial opportunity to move into the mainstream. Since 2007 the functional foods market has exceeded $27 billion. Also known as nutraceuticals, functional foods claim health benefits beyond basic nutrition function. This emphasis on preventative care may be related to the high costs and the overall dissatisfaction with the health care system. The current consumer attitude is that they are willing to pay for premium products that offer health benefits while still expecting great taste. Includes a chart entitled "Managing Health Through Diet" which outlines the drivers and inhibitors of functional food consumption. Another chart, "Better Food and Beverage Choices" shows the progression from everyday food, to nutritious food, health food, functional food, nutrition supplements, to medicine/drugs, illustrating the progressive purpose of each group.

Busken, David. “Formulating with nutraceuticals.” (November /December 2008) Cereal Foods World. (53) 6:324-325.

The authors discusses analysis of the problem, data collection, dimensional analysis of experimental data, analysis of fraction filled data, analysis of residence time distribution data, and designing for simultaneous residence time and residence requirements.

“Canned goodness.” (April 2008) Prepared Foods. (68) 2:10.

Del Monte Healthy Kids Enriched Peaches/Fruit Coctail help parents keep their kids' diet balanced, as these canned fruits are enriched with vitamins A, C, and calcium. “This could be the start of the functional food trend hitting canned fruits and vegetables.”

“Cap releases vitamins.” (April 2008). Food Technology. (62) 4:16.

The Rising Beverage Company has created "Activiate" a function beverage that has a unique cap, which when turned, releases functional ingredients into the liquid. This system preserves the potency of the vitamins, minerals, and antioxidants.

Decker, Kimberly. “21^st century functional beverage formulation.” (August 2008) Food Product Design: Functional Foods Annual Supplement. 20-25.

While the market for functional beverages is continually expanding, manufacturers face substantial formulation issues in terms of quality and stability. This article discusses the specific formulation issues of fortifying a product with whey protein, fiber, omega-3 fatty acid, and photosterols.

Decker, Kimberly. “It’s alive!” (June 2008) Food Product Design. (18) 6:76-93.

The enormous success of probiotics and prebiotics as new product introduction lies in the efforts that manufactures took in informing the public about the health benefits to the digestive and immune system that these bacteria offer. While the FDA has not yet awarded any heath claim status to probiotics, substantial research makes a compelling case for their inclusion in the modern diet. The article includes the basics of formulating products with probiotics.

Esquivel, Teresa. “The selenium balancing act.” (August 2008) Food Product Design: Functional Foods Annual Supplement. 36.

Recent research has discovered a promising relationship between prostate cancer risk reduction and selenium, a trace mineral found in organ meats, seafood, and unrefined grains and nuts. Selenium is a new addition to the functional foods market, and some regulatory uncertainty exists. This is exacerbated by the fact that excess selenium can cause "selenosis, a condition marked by gastrointestinal upsets, hair loss, white blotchy nails, garlic breath, fatigue, irritability, and mild nerve damage."

“Functional foods.” (July 2008) Prepared Foods. (177) 6:11.

The digestive health segment of functional foods is growing tremendously, leading the category globally. "Technological advancements that have made ingredients such as prebiotics and probiotics viable outside of the refrigerator have helped drive this growth in the U.S." Includes the following chart: Reader's Digestive: Top 10 U.S. Digestive Health Sub-Categories (by Number of New Product Introductions) in 2005-2008.

“Functionally Healthy.” (April 2008) Prepared Foods. (177) 4:31.

The U.S., Western Europe and Asia have witnessed impressive growth rates of functional foods, yet consumer skepticism is growing. "Consumers are opting to avoid "artificial" ingredients in favor of naturally healthy diets to boost wellness levels." Includes the following chart: "Growing Pains: U.S., Europe, and Asia-Pacific Functional Food Market (in Billions), 2007-2012."

Kuntz, Lynn A. “A natural-and function- progression.” (October 2008) Food Product Design. (18) 10:14.

Despite the growing concern about the economy, research shows that demand for healthy/functional food remains high. Quotes estimates from a report Natural and Organic Food and Beverage Trends in the U.S. which states that "2008 sales of natural and organic food and beverages will reach $32.9 billion, providing 67.6% market growth between 2005 to 2008, with a compounded annual growth of 18.8%."

“Less-foreign function.” (September 2008) Prepared Foods. (177) 9:11.

Consumers are more familiar with the concept of functional foods, and have shown a willingness to incorporate them into their diets. Positioning remains one of the largest challenges in the functional foods category. Includes statistics: All Systems Functional, functional food and beverage claims, U.S. number of new products (2005-2008).

Nachay, Karen. “Fortitech names African distributer.” (March 2008) Food Technology. (62) 3:13.

Fortitech Inc. is increasing their presence in the African market in the area of functional food and beverages. In response to this decision, they have partnered with AB Mauri to distribute their products.

“Nutritional needs nurture ingredient use.”  (January 2008) Prepared Foods. (177)1:123-135.

The 2007 Prepared Foods R&D Applications Seminar held in Chicago included presentations on "emerging nutraceuticals, a novel co-extruded fiber and reduced-sugar ingredient tools." Some of the most popular neutraceutical trends include: vitamin K, grape seed extract, melon extract and gliadin, co-enzyme Q10, pomegranate extract, açai extract, and green tea extract. Includes a section on dietary fiber in grain products, co-extruded acacia soluble and wheat insoluble fibers, and omega-3 fatty acids for women and children.

Ohr, Linda Mila. “The joint are jumpin’.” (March 2008) Food Technology. (62) 3:61-64.

Arthritis affects 46 million Americans, with a projected increase of 67 million people by 2030. Functional foods and supplements have a large potential market, with the following ingredients as potential alleviator of joint pain: glucosamine, chondroitin, methylsulfonylmethane (MSM), collagen, keratin, milk proteins, botanicals, and plant extracts.

O'Neill, J. “The lifelong benefits of inulin and oligofructose.’ (March/April 2008) Cereal Foods World. (53) 2:65-68.

The health benefits to inulin and oligofructose vary across a person's lifespan. Supplementation has the following age/health benefit relationship: infancy, aids bowel function and immunity; adolescents, bone health and weight maintenance; adulthood, digestive and intestinal health. "As prebiotics, inulin and oligofructose have been shown by sound research to offer numerous nutritional and health benefits."

Peckenpaugh, Douglas. “Navigating the nutraceutical pet food seas.” (August 2008) Food Product Design: Functional Foods Annual Supplement. 14-19.

In 2012, the pet food supplements and nutraceuticals sales are expected to exceed $1.7 billion. Though there is no official regulation for pet nutraceuticals, the following is a list of approved ingredients: collagen, essential fatty acids, fruits and vegetables, green-lipped mussel, inulin, and taurine.

Petty, Holly. “Confectionery fortification.” (November 2008) Manufacturing Confectioner. (88) 11:59-67.

Projected to reach sales of $36.6 billion by 2012, functional foods industry has a growth rate of 6.1%. Confections sales account for 8% of the functional foods category in the U.S.  Discuses nutrient premixes, condition-specific categories, fortification claims, and FDA classifications of functional confectionery. Includes the following charts: functional food and drink market (2002,2007,2012), overage recommendations, principle vitamin-vitamin interactions, and suggested nutritional ingredients with scientifically based efficacy.

Prang, Greg. “The consumer take on functional foods.” (August 2008) Food Product Design. (18) 8:20.

There is a disconnect between the general consumer's idea of functional foods, and the food industry. The drive for naturally occurring health benefits is strong, with consumers skeptical of functional benefits created in a laboratory. "If the ingredients make sense to the consumers, the product is more readily accepted than one that raises questions about whether a product is a chemical or pharmaceutical or has been enhanced in any other way that seems unnatural."

Shelke, Kantha. “Abuzz with energy drinks.” (October 2008) Wellness Foods Insert in Food Processing. (69) 10: 16-17 (insert begins on p. 32).

Energy drinks sales are expected to reach $10 billion by 2010. Ingredients that help with fatigue are B vitamins, taurine, caffeine, guarana and exotic sugars. Some important features in new product development include products perceived as "safe, healthier, natural, organic and without the dreadful crash."

Shelke, Kantha. “Balance for boomers.” (August 2008) Wellness Foods Insert in Food Processing. (69) 8: 6-9 (insert begins on p. 32).

As the baby boomer generation becomes increasingly concerned with preventing the negative effects of aging, food manufacturers are marketing nutritious and functional products to this powerful demographic.  With one in four Americans being boomers (aged 45-62), this demographic has a purchasing power that exceeds $2 trillion. Thus, understanding the cares and preferences of this group is a priority for the food industry. Heart health, arthritis, osteoporosis, joint issues, digestive and immune health are primary concerns. Functional foods and beverages are becoming increasingly popular among boomers. Lists ingredients with a high flavor profile and nutraceutical properties, including: turmeric, cinnamon, cumin, garlic, dill, oregano, peppermint, rosemary, sage and thyme. While this group is concerned with youth and vitality-enhancing products, advice to marketers, "Never call a boomer or any adult by a term that has an age-related connotation."

Sloan, A, Elizabeth. “Top 10 functional food trends. (April 2008) Food Technology. (62) 4:25-44.

The common thread with all of the emerging food trends is an emphasis on health, as consumers are seeking the specific health benefits of functional foods. The top ten functional food trends are as follows: healthy family sized convenience meals, naturally acquired nutrients, weight maintenance products rather than diet, health condition specific foods, preventative health, "green" products, portion-controlled snacks, food allergy or sensitivity, energy boost products, and convenient store health selections. Includes chart entitled "Benefits offered by top 10 new food and beverage brands, 'Pacesetters,' introduced February 2006-January 2007," which quotes the following: new or unique varieties (73%), new or unique recipes (47%), added nutrients (28%), and reduced calorie (28%).

Stephens, G. “Baby Boomers and the role of nutraceutical ingredients.” (November/December 2008). Cereal Foods World. (53) 6:306-307.

Overview of the research conducted by the Natural Marketing Institute (NMI) examining the relationship between the baby boomer generation and nutraceutical ingredients. Examines usage and avoidance trends, whole grains and fiber, glycemic index, sugar, food purity, and environmental and social concerns. Includes the following charts: Nutrients Boomers feel are deficient in their diet, Sweeteners used by Boomers on a regular basis, and Nutritional issues of concern to Boomers today- versus 20 years ago.

Swann, Lauren. “Functional fit for diabetes.” (April 2008) Prepared Foods. (177) 3:NS3.

The American Diabetes Association (ADA) sponsored the 2007 Food and Nutrition Conference and Expo, which highlighted "the glycemic index, fiber, slowly digestible carbohydrates and good nutrition tools that consumers can manage type 2 diabetes or prevent the condition." Profiles the Glucerna brand Cereal made by Abbott Nutrition, which helps minimize blood sugar spikes. Weight control is another critical issue to diabetes management, and the expo featured DiabetiTrim. "John Hopkins Bloomberg School of Public Health, researchers found that the vast majority of patients (91% of males and 72% of females) lost more than 40 lbs. with the formula made for DiabetiTrim." Low-glycemic diets were more advantageous to Diabetics than low-fat diets (As cited in a study in the May 16, 2007, Journal of the American Medical Association).

Teuscher, Heather. “Keeping candy current.” (August 2008) Food Product Design. (18) 8:43-48.

Candy manufacturers are meeting the current health food trend head on by decreasing the bad-for- you factors and adding other health benefits. The article discusses ingredient and formulation ideas for no-/reduced-sugar treats, which still maintains the candy’s sweet sensory appeal. Fortification opens whole new doors for the candy industry, combining a daily treat with a nutraceutical ingredient. Discusses formulation, flavor and shelf-life concerns when functional ingredients are incorporated into a product. The top trends in confectionery sales are as follows: dark chocolate, sugar-free gum, premium chocolate, licorice, and chewy candy.

Tiwari, Rashmi. “The hurdles of using nanodelivery vehicles for nutraceuticals.” (May/June 2008) Cereal Foods World. (53) 3:152-154.

Functional foods have edged into the main stream markets, providing specific health and medical benefits to a consumer base which is increasingly concerned with preventative care. "The current market for functional foods in the United States alone was estimated to be worth $23 billion in 2003, and it is projected to exceed $40 billion in 2008." Due to their biological, physical, and chemical properties, nutraceuticals are not very stable. This article discusses the bioavailability of nutraceuticals, and how it is affected by pH and ionic strength. Discusses the need to stabilize products against enzymes, metal  ions, proteins, and lipids.

2007 Journal Citations:

Ohr, Linda. “Energy Booster.” (April 2007) Food Technology (61) 4: 69-73.

Functional Foods, such as energy drinks keep increasing in popularity. This article examines the different ingredients that claim to "boost energy." B vitamins aid in breaking carbohydrates into glucose, one of the main energy sources. Many drinks include botanicals such as ginseng or guarana. D-Ribose is important because of its ability to synthesize DNA, RNA, and ATP. "L-Carnitine transports long-chain fatty acids across the mitochondrial membrane for subsequent fat breakdown and energy production." Taurine, an essential amino acid, and peptides are also important ingredients in many of the new energy drinks.

Ohr, Linda. “A Heart-Healthy Approach.” (May 2007) Food Technology (61) 5:61-64

Cardiovascular disease continues to be a serious concern within our society, with millions of people exhibiting the three symptoms of high cholesterol, high blood pressure, and obesity. This article examines the research being conducted, and the ingredients that may help reduce these problems. Examines the role of fiber, whole-grains, soy, phytosterols, Omena-3, and flavonoids.

2006 Journal Citations:

O’Donnell, Claudia D.  “2006 New Products Annual – Bioactives: Nutritionals at the Tipping Point.”  (March 2006)   Prepared Foods, (175) 3:NS11-NS18.

Antioxidants, probiotics, glucosamine, chondroitin, carotenoids, chromium picolinate and coenzyme Q10 (CoQ10) are all considered bioactive ingredients that are either well established and finding new uses or are gaining interest for addition to food for health and wellness.  Probiotics is the most unusual of the bioactives and has recently gained attention with The Dannon company product Activia that promotes digestive system regulation with probiotics.  Glucosamine and chondroitin are becoming more prominent as people turn to natural alternatives to reduce joint pain.  Carotenoids have been on the radar for quite awhile but lutein and lycopene are of main interest recently.  Chromium picolinate and coenzyme Q10 (CoQ10) are both dietary supplements that are moving into foods.   Chromium picolinate helps control weight and diabetes and CoQ10 has shown to benefit heart disease and to slow Parkinson's disease.   Includes statistics on the number of products containing the aforementioned nutraceuticals, who purchases certain types of health-orientated foods globally, and sales of health supplements.

Ohr, Linda Milo.  “Joint Health.”  (January 2006)   Food Technology.  (60) 1:57-58, 60.

As the baby-boom generation in America ages, many are on the cusp of retirement; food companies are marketing specific products directly to this large consumer group's needs.  One trend is to create products that promote joint health and reduce joint pain with the inclusion of the nutraceuticals glucosamine, chondroitin sulfate, methylsulfonylmethane, cod liver oil, pomegranate extracts, sulphoraphane, conjugated linoleic acid, and rose hip extract.

Ohr, Linda Milo.  “Proteins Power Up.”  (February 2006)   Food Technology.  (60) 1: 55-56, 58.

Profiles of dairy proteins, soy proteins, egg protein, rice protein, pea protein, wheat protein, gelatin, their nutraceuticals uses and benefits.

Suszkiw, Jan.  “New Oat Boasts More Beta-Glucan for Healthier Hearts.”  (February 2006)  Agricultural Research.  (54) 2:11.

HiFi, a new oat cultivar that is high in beta-glucan, was discovered and bred at North Dakota State University in Fargo, North Dakota. 

2005 Journal Citations:

Barry, Donna.  “Expecting the Unexpected.”  (May 2005) Baking & Snack – Bakers Production Manual (27) 4: 49-52.

Increased awareness and desire for functional ingredients in foods has led to many health improvements in baked goods.  Definition of exactly what functional foods are is given by Institute of Food Technologists experts from a March 2005 report entitled, "Functional Foods: Opportunities and Challenges."  With the growing amount of research and knowledge about functional ingredients that goes beyond the basic minerals, vitamins and fiber, bakers are willing to be creative and use functional ingredients to improve the health aspects of bread.  Arnold Foods was one of the first by creating a line of whole-wheat breads called Arnold Smart & Healthy that includes heart healthy bread with Omega-3 DHA/EPA.  Omega-3 fatty acids are fairly new additions to bread so it is important for bakers to know the differences between the varieties of omega-3 acids and the ways in which they are available to be included as a functional ingredient.  With the slowing of the low-carb craze has come awareness that there are good carbohydrates and there are 'bad' carbohydrates, mainly being a desire for a reduction in sugar content.  As there is good and bad carbs, there is good and bad cholesterol; many consumers are aware of this and know that soy isoflavones are positive ingredients and for bakers are easy to use in baked goods.

Childs, Mike and Wing, Fabian Lee.   “The Year in Print.”  (January/February 2005) Bakers Journal (65) 1:13-14, 117.

Included are articles from different trade journals and scientific publications last year about hot topics in the baking industry.  These include trans fats, low-carbohydrate, protein, fibres (or fibers), convenience, functional foods, and obesity.

Clemens, Roger Dr. PH and Pressman, Peter MD.  “Probiotics and Lessons Learned Vitamin C.”  (January 2005) Food Technology (59) 1:24.

Probably one of the first clinically documented functional foods was limes, oranges, and lemons used to treat scurvy.  Modern science is suggesting that there is more to citrus fruits than just antiscorbutic properties.  Future research will involve at least dosage, mode of action, genetic stability, antimicrobial resistance, health claims, and physical stability.  Research for probiotics sets the standards for understanding functional foods.

Flores, Alfredo.  “Cholesterol-Reducing Flavonoids Found in Citrus Peels.”  (September 2005) Agricultural Research (53) 9:16.

The byproduct of all the orange juice that Florida's citrus industry produces is 100,000's of tons of orange peels.  Usually this is sold to feed producers for minimal profit, but with new research there may be more profitable applications for this byproduct.  Orange oil residues have very high concentrates of polymethoxylated flavones (PMFs) that decrease the formation of low-density cholesterol or LDL, the 'bad' cholesterol.   This finding has led to research the nutraceutical potential of other citrus fruits.

Gelski, Jeff.  “Breaking with Baking Tradition.”  (May 2005) Baking & Snack – Bakers Production Manual (27) 4: 55-56, 58.

While the current research is expanding many bakers knowledge of functional ingredients and ingredients that directly and positively impact health, there are still un-tapped sources that recently are beginning to offer new options and opportunities to bakers.  Plant sterols are common in the European market but are new to the United States yet recently the FDA has approved a health claim for phytosterols (a.k.a. plant sterols) and some applications of sterols are already listed as GRAS.  This opens up a new ingredient for bakers to use in their attempt to create healthier products that appeal to a wide array of consumers.  Phytosterols compete with LDL or 'bad'

Ohr, Linda Milo.  “Nutraceuticals: Riding the Nutraceuticals Wave.”  (August 2005) Food Technology (59) 8: 95-96.

Description of some marine-based nutraceuticals that are currently growing in consumer awareness and their many benefits on human health.  Omega-3 fatty acids; cod liver and salmon liver oils like eicosapentaenoic acid (EPA), DHA, vitamins A and D; sardine and tuna oils; krill oil for its diverse health and emotional benefits; minerals; astaxanthin, a carotenoid; spirulina, an alga; chlorella; and chitosan from shellfish.

Wade, Marcia A.  “The Function Junction.”  (April 2005) Prepared Foods (174) 4: NS2-NS4, NS6, NS8, NS10.

This is the 2005 Research and Development Trends Survey.   The author discusses how functional foods and beverages highlight the ingredient trends, marketing and regulatory factors that make healthful benefits and product success.  Included is a table on ingredients on the rise, a table on the functional challenge

Roberts, William A. Jr.  “Function Follows Form.”  (2004) Prepared Foods (173) 5:21-22, 24, 26.

Included is a table on the total U.S. sales of functional foods from 1999 to 2003 (amounts in millions).  In 2003, sales were $4,603 and in 1999, sales were $3,244.  The author discusses how consumers are interested in functional foods and healthier eating habits but that they are still confused or ignorant on the benefits of functional foods.   Included also is a table on typing class for the sales of functional foods by product type (in millions).  For bakery and cereals, 2003 sales were $2,223 and 2001 sales were $2,224.   Included is a table on the forecasting functional U.S. retail sales of functional foods for 2003-2008 (in millions).  In 2008, sales are projected to reach $6,404. 

Sloan, A. Elizabeth.  “The Top Ten Functional Food Trends 2004.”  (2004) Food Technology (58) 4: 28, 30, 32, 34, 36, 38, 40, 42, 44-48, 50-51.

The top ten functional food trends are: nutrition; counting carbohydrates; healthier kids; serious considerations of the healing power of food; must have ingredients; fizzy, fruity, and flavored; higher powdered alternatives; pace setting restaurants; naturally gourmet; and international learnings.  The author includes the following tables: the top 15 fastest growing categories; snacking frequency by age; different health problems projected growth from 2003-2013 for women; consumers interest in functional ingredients; wellness consumers who would purchase different beverages; interest in vegetarian products; and dairy product entries in Europe.

Steinberg, Brian.  “Food Makers Playing Up Nutrition.”  (2004) The Wall Street Journal (243) 60:B2.

Functional foods are increasing in popularity.  The author discusses some of the new products that are available to reach this new market.  In 2003, 16 percent of new foods that were introduced had claims of being “functional.”

Ward, Robert E., Watzke, Heribert J., Jimenez-Flores, Rafael and German, J. Bruce.  “Bioguided Processing: A Paradigm Change in Food Production.”   (2004) Food Technology (58) 5:44-48.

The authors discuss the challenge to the food industry of creating product lines that meet individual dietary needs and have more personalized nutrition.  They discuss tradition and bioguided processing, milk as a model of processed food, milk fat globular membrane, and bioguided approaches.