 |
FOOD TECHNOLOGY INTELLIGENCE INC. |
||||||||||||||
NEWLY REVISED FTI REPORT R-06: ADVANCES IN NUTRITIONAL AND
Continuing consumer interest in eating healthier, more nutritious foods is spurring the food industry to develop better-tasting, lower-fat products and fortified foods. While the concepts of fat reduction and nutrition are not new, in recent years consumers have become more aware of the role that nutrition plays in preventing disease. They’ve also become more label-conscious. Nutrition education and the movement toward preventative health care are resulting in an increasingly sophisticated and highly selective consumer. Some baby boomers are well into their 50s and are developing specialized product needs. In addition, current grade schoolers, the consumers to be, are being taught more about nutritional needs. As they age, their purchase preferences will differ radically from those of today’s consumers, including their perceptions of consumer products currently considered healthy. Food Technology Intelligence, Inc., publisher of the international newsletter Emerging Food R&D Report, has just published an updated, revised report analyzing several new developments in nutritional and fat-reduction research such as those listed above. This report gives you a first-hand look at new products and processes, and at potential products and processes, that will lead to more nutritious and lower-fat foods with improved taste. Some of the projects discussed in the report are under development and have commercial potential. In some cases, researchers have completed development and are looking to license their technology or collaborate in other ways to reach commercialization. In addition, some recently introduced products are reviewed in this report, and in some cases companies are looking for partners to help expand applications and markets. The Challenge Food product developers are faced with this challenge: consumers are demanding more nutritious products and expect them to taste great, function correctly and look appetizing. They have sent a strong message that they aren’t willing to trade off any of their most desired food attributes. Moreover, they are expecting more from their favorite brands. When consumer food companies launch healthier products that do not exceed these higher consumer hurdles, they should accept the responsibility for developing better-tasting, more functional and healthier foods. Success will result from developing technologies that respond to new and growing consumer demands for healthier and better-tasting foods. Advances in Nutritional and Fat Reduction Technologies gives you the opportunity to examine a variety of technologies emanating from universities, companies and government research laboratories worldwide that will help your company remain competitive in this area and possibly gain ground against competitors. Keep this in mind: innovative products sometimes are developed from technology cultivated outside your company. Learn about several developments, including:
Advances in Nutritional and Fat Reduction Technologies reviews significant developments in the field, discussing potential applications and the status of development, so that you’ll also learn how to take advantage of these new technologies through licensing or other collaborations. Contact information is provided for key researchers. This report will help you track new nutritional and fat-reduction developments and contact experts with whom you can collaborate on innovative research. Order Advances in Nutritional and Fat Reduction Technologies and tap into innovations that will help you meet your product development goals.
TABLE OF CONTENTS 1. Executive Summary
2. General Nutrition
3. Carotene and Carotenoids
4. Phytochemicals and Antioxidants
5. Dairy Products
6. Soy
7. Probiotics and Prebiotics
8. Bacteria
9. Salt Substitutes
10. Grains and Crops
11. Triglycerides
12. Volatile Compounds
13. Dietary Fat
|
|||||||||||||||