Fiber

Food manufacturers are increasingly capitalizing on health-and-wellness market drivers by adding the nutritious components of select foods to commonly eaten items—such as adding tea extracts to soda, probiotics in salsa, and omega-3s in a wide range of foods like orange juice and bread. And new fortification opportunities along these lines, such as adding microencapsulated, antioxidant-rich ingredients derived from cherries, blueberries ...

You’ll never look at a cave painting and see an ad for cholesterol lowering drugs. There are also no ads for the yummy, yet less-than-healthy foods that dominate the modern diet. Advances in the technology of food have yielded countless alternatives to the grasses, roots, nuts, berries and meat gathered by hand, prepared simply and eaten whole. Today, consumers do ...

Most of us work hard to resist the enticing world of gummies, nougats, fondants, chocolates, hard candy, caramels and gum. But, with some of the current confectionery trends, people of all ages can indulge without guilt. Consumers are becoming more health-conscious, and the confectionery industry is responding by replacing or removing some aspects that concern consumers, and adding new, beneficial ...

The penchant for packing nutrition into fluids is a decidedly 21st century phenomenon—consumers are no longer satisfied with a little vitamin C in their soda, or calcium-fortified orange juice. “Consumers today are looking for beverages fortified with ingredients that are meaningful to health and can offer nutritional solutions for brain health, heart health, immunity, and other major concerns,” says Bruce ...

Bread in its many forms and flavors has become a staple in countless cultures. It is believed that as far back as 15,000 B.C., nomadic hunter-gatherers discovered wheat was edible. Moistened grain meal formed pastes that, when “cooked” on heated rocks, yielded the first flatbreads. It was the Egyptians who first isolated yeast cultures to make breads rise. From Egypt ...