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The article discusses how consumers' health consciousness has forced food manufacturers to include natural sweeteners as sugar replacements in their products. Stevia has reportedly become a popular sweeteners, with its variants from Cargill Inc. including Truvia, ViaTech, and EverSweet. Monk fruit is reportedly being used as a natural sweetener for sugar reduction.

The article evaluates food products including protein-powered ingredients from PURIS, pea protein meat analog Vegotein MA from Axiom Foods and Truly Grass Fed whey protein from Glanbia Nutritionals.

The article focuses on several anti-inflammatory ingredients including omega-3 fatty acids, polyphenols and antioxidants in the food industry. Topics discussed include anti-inflammatory effects of curcumin in the body; anthocyanins in tart cherries helping in alleviating inflammation; omega-3 fatty acids from eicosapentaenoic acid, docosahexaenoic acid and fish oil inhibits inflammation; and almonds is beneficial for heart health.

The article offers updates related to functional foods for children in the U.S. It highlights the yeast-based ingredient EpiCor from Embria Health Sciences LLC, which enhances the immune system of children. It states that Martek Biosciences Corp. has developed Life'sDHA, which improves brain function. It mentions that ICL Performance Products LP has launched Mag-nificent which improves the absorption of calcium and phosphorus strengthening the bones and teeth.

The article provides overview of some research which proves the significance of fruits for healthy diet. It is stated that two glasses of apple juice can provide further evidence linking nutritional and genetic risk factor for age-related neurodegeneration. It is revealed that bilberry extracts may have health benefits due to its antioxidant activity. Another research showed that blueberries are effective at reversion age-related deficits in memory.

The article offers a look at prototypes and ingredients showcased at the 2007 IFT Food Expo, which aimed to address various health concerns. Biothera introduced Wellmune WGP, a natural, GRAS-recognized ingredient clinically proven to enhance key immune responses. An energy smoothie from Cargill Inc. contained CoroWise™ plant sterols, Viable™ probiotic cultures and Xtend™ sucromalt for balanced energy. Wright Group showcased a variety of food products that contained omega-3 fatty acid ingredients.

Presents the opinions and outlook on a wide range of issues in food-related issues of 500 top-level executives at food and beverage companies. Expectations for year 2000; Top three categories indicated as offering the greatest growth potential; How the functional foods category takes the advantages of food nutrition a step further.

Offers a look at the low-fat meat processed products from two food companies in the United States. Description of the snack food called Totem Candy Alaskan Salmon Jerky in Smoked & Peppered flavor manufactured by Alaskan Dried Foods company; Information on the processed meats category of the Louis Rich Carving Board Chicken Breast Strips manufactured by Kraft Food's Oscar Mayer Foods division; How phosphates retain flavor, moisture and color in processed meats.

The article focuses on the food products that offer heart-health benefits that have been introduced in the U.S. The OatVantage is an oat bran concentrate that is a soluble fiber high in oat beta-glucan manufactured by GTC Nutrition. A partnership has been entered into by Nautilus Mineral Waters of America Inc. with the Growth Capital Group and Xetex Beverage to launch the Heart Healthy Water, a mineralized water made from calcium-3-phytosterol.

Reports on the results of a survey on important ingredients in developing food products in the United States. Organic and all natural ingredients; Flavoring systems for ethnic products; Soy protein.

Discusses how biotech continues to bear fruit with enhanced crops, healthier oils and useful enzymes for food processing despite the setbacks in Europe. Benefits of biotechnology; Options in oil selection offered by biotechnology; Role of biotechnology in the development of dairy flavors and enzymes. INSET: Biotech Brekthroughs to Come.

Discusses viable outsourcing options available to food processors. Ingredient suppliers that provide formula development assistance; Ingredient laboratories; Equipment suppliers that provide scale-up assistance and trouble-shooting; Enlistment of the help of consultants.

The article focuses on aspects of weight management to be addressed at the 2007 Annual Meeting and Food Expo of the Institute of Food Technologists which will be held in Chicago, Illinois. A symposium will explore the macronutrient approaches to weight management. The annual Almond Innovations Student Contest will be featured at the event. GTC Nutrition will offer ice cream toppings that attendees can sample.

Discusses research on the health benefits of grape seed extract. Information on the generally recognized as safe (GRAS)-approved form of grape extract; Food products where grape seed extracts can be applied; Characteristics of grape seed extract.

Focuses on the health benefits of the amino acid L-theanine. How L-theanine induces relaxation; Efforts of food scientists in in Japan for the production of L-theanine; Use of L-theanine in food products in Japan.

Deals with the use of transglutaminase (TG) enzyme in creating food products and food ingredients. Role of TG in joining two different food proteins; Use of TG in restructuring foods; Effect of TG on yogurt; Uses of TG approved by the United States Department of Agriculture.

Features the Paselli Easy-Gel, an instant modified potato starch developed by AVEBE America Inc. Combination of starch functionalities with the capacity to form a gel; Cost savings of the Paselli Easy-Gel; Capacity for variety of textures and consistencies; Applications for the starch in the food industry.