Ingredients Affecting Health and Wellness: Innovations and Trends to Watch in 2007

Table of Contents

Chapter 1 Executive Summary

• Scope
• Factors Influencing the Food Ingredients Market
• Maintaining The Momentum
  • Happy, Healthy Whole Grains
  • Trans Fats on the Outs
  • Omega-3, the Next Low-Carb?
  • Antioxidants Remain Strong
  • Organic Limited Only by Supply
• Moving Beyond
  • Cutting the Salt
  • Bounty in Boomer Food
  • Sweetners and the Diabetic Population
  • Virtues of Fiber
  • A Future for the GI Index?

Chapter 2 Factors Influencing the Food Ingredients Market

• Health and Wellness Focus Continues to Dominate
  • Obesity Drives Dietary Approaches
  • Consumer Understanding Drives Product Selection
• Changing Demographics
  • The Boomers, Yet Again
  • Changing Ethnic Patterns a Factor
• Regulatory Impact
• Heightened Food Safety Awareness
• Blurring of Retail Channels

Chapter 3 Maintaining the Momentum

• Whole Grains Mature
• Table 3-1 Household Use of White, Whole Wheat, and Multigrain Bread (2004 - 2006)
• New FDA Guidance on Whole Grain Definition
• White Whole Wheat
• Specialty Grains and Exotic Pseudograins
• Table 3-2 Whole Grain Sources and Product Introductions, No. of Reports (2004 - 2006)
• Gluten-Free Continues to Grow
  • Hidden Gluten-Containing Ingredients
  • If Wheat' s Out, What' s In? Technical Challenges
• Playing Catch-Up with Trans-Free Fats
  • Foodservice Under Fire
  • Technical Challenges and Available Alternatives
  • Table 3-3 Fatty Acid Composition of Select Vegetable Oils, %
  • Sunflower Oil
  • High Oleic Canola Oil
  • Modified Soybean Oil
  • Palm Oil
• Omega-3 Now A Household Term
  • Origins and Health Benefits of Omega-3
  • Recommendations, Claims, and Consumer Understanding
  • Dietary Recommendations
  • FDA Allowed Claims
  • Table 3-4 Foods Qualifying for “High” Source of Omega-3 Content Claims per RACC
  • Consumer Attitudes and Behavior about Fish and Omega-3
  • Growing Array of Products Flagging Omega-3
  • Specific Fatty Acids
  • Technical and Manufacturing Challenges
  • Microencapsulation
  • Omega-3 Ingredients
  • Fish Sources of Omega-3 Oils
  • Non-Fish Sources of DHA and EPA
• Antioxidants - A Growing Threat to Free Radicals
  • Antioxidant Functionality, Sources, and Health Benefits
  • Table 3-5 Food Sources and Potential Health Benefits of Select Phytochemicals
  • Flavonoid Pigments
  • Table 3-6 Flavonoid Content of Select Foods
  • Dark Chocolate the Antioxidant Star
  • Pomegranate - and Other Good Fruit Sources
  • Carotenoids
  • Beta-carotene
  • Lycopene
  • Lutein and Zeaxanthin
  • Resveratrol
  • Vitamin C and Vitamin E
  • Selenium
  • Table 3-7 Food Sources and Potential Health Benefits of Select Vitamin & Mineral Antioxidants
  • Antioxidant Marketing Approaches
  • Consumer Awareness and Attitudes
  • Antioxidant Ingredients
• Natural and Organic - Full Steam Ahead?
  • The Organic Food Challenge
  • Organic Food and Beverage Definition and USDA Certification
  • Organic Consumers
  • Organic Production
  • Table 3-8 Select Certified Organic Crops - % of U.S. Total (2005)
  • Table 3-9 Select Certified Organic Livestock and Poultry - % of U.S. Total (2005)
  • Basic Ingredients & Commodity Supply Challenges
  • Table 3-10 % Change Organic Crop Acreage, Livestock, and Poultry Animals (1992 - 2005)
  • Formulation Challenges: Implications for Processed Food Manufacturers
  • Thinking Long Term
  • The Natural Food Challenge
  • Marketplace Growth - Organic and Natural Food and Beverages

Chapter 4 Shaking the Salt Habit

• Sodium - A Growing Global Health Concern
• Marketing Approaches to Sodium Reduction
• Technical Challenges of Reducing Sodium and Replacing Salt Taste
• Table 4-1 Ingredient Sources of Dietary Sodium
• Ingredients to Boost Salty Taste in 2007
• Table 4-2 Ingredient Approaches to Boosting Salty Taste
• Flavors and Flavor Enhancers
• Masking Agents and Taste Modifiers
• Peptide Technology
• Potassium Chloride and Salt Blends
• Sea Salt with Less Sodium
• Spices, Seasonings, and Herbs
• Taste Receptor Technology
• Yeast Extracts
• Retail Salt Substitutes
• Marketplace Products with Less Sodium
• Potassium - The Antidote for Excess Dietary Sodium?

Chapter 5 Emerging Boomer Issues Deserve More Attention

• Seeing Clearly - Fighting Macular Degeneration
• Lovin' Lutein
• Table 5-1 Good Food Sources of Lutein and Zeaxanthin (mg per 1 cup serving)
• Alzheimer' s - The Disease Boomers Want to Forget
• Omega-3
• Tea and EGCG
• Beta Carotene
• Resveratrol
• Vitamin E
• Turmeric
• Staying Limber - Reducing the Joint Pain of Arthritis
• Table 5-2 Food Ingredients with Potential Benefits for Arthritis Sufferers
• Glucosamine and Chondroitin
• Pomegranate
• EPA
• Turmeric

Chapter 6 Carbohydrates and Sweetness Post Low-Carb

• So Long, Sugar
  • Table 6-1 Sources of Added Caloric Sweeteners
• New Product Introduction Trends
• Sugar-reduction Labels with Staying Power
• Sugar Removal Poses Challenges
• Use of High Intensity Sweeteners and Sugar Alcohols
  • Table 6-3 Product Launches Containing Select HIS and Polyols, No., % (2004 - 2006)
  • Table 6-4 Self Reported Household Use of Retail Sugar Substitutes (2004 - 2006)
• Technical Challenges of Sugar Replacement
• High Fructose Corn Syrup - Innocent Victim or Demon?
• Fabulous Fiber
  • Table 6-5 Summary of FDA Approved Claims Related to Fiber
• Total Dietary Fiber and Product Positioning
• Grain Sources Associated with Fiber Claims
  • Table 6-6 Grains Used For High Fiber Positioning, No. & % (2004 - 2006)
• Other Ingredients to Boost Total Dietary Fiber
• Cellulose, Bamboo, and Cottonseed Fiber
• Resistant Starch
• Inulin, Oligofructose, and Polydextrose
• Soluble Fiber - Barley Claims Now Allowed
• Carbohydrates and The Glycemic Index
• The Debate Surrounding Low Glycemic Index
• Benefits to Leverage - Without Having to Mention Glycemic Index
• Claims and Positioning of Market Products based on GI
  • Table 6-7 Claims and Positioning of New Products Associated with Reduced GI (2006)
• Categorization of Foods by Glycemic Index
• Glycemic Index Values for Carbohydrate Related Ingredients
• Traditional Lower GI Carbohydrates
  • Whole Grains and Fiber
  • Fructose
  • Lactose
  • Whey
  • Skim Milk
• Slowly Digestible Carbohydrate Ingredients
• Non Digestible Carbohydrates (or nearly so)
  • Resistant Starch
  • Inulin and Fructooligosaccharides (FOS)
  • Polydextrose
• Other Ingredients to Support Benefits Associated with Reduced GI
  • Protein
  • Fat
  • Chromium
• High Intensity Sweeteners (HIS)
• Sugar Alcohols
• The Scientific Basis of Glycemic Index
  • Glycemic Index Definition and Measurement
  • Factors Influencing Glycemic Response
  • The Insulin Connection

Appendix A

• The National List of Allowed & Prohibited Substances of the National Organic Program (NOP)

Appendix B

• FDA Definitions for Sodium Content of Food
• Sodium Content Requirement for “Healthy” Foods
• FDA Sodium Label Claims

Appendix C

• FDA Definitions for Sugar Content Claims of Food