Culinology -- June 2014 - (Page 22)

FUNCTIONAL foods C onsumer demand for healthier products has product developers experimenting with a variety of ingredients to develop prepared foods that deliver more than basic nutrition, in other words "functional foods." Functional foods are defined as products that may provide benefits beyond basic nutrition and consist of a variety of food components that potentially may reduce disease and promote health. "Even though we have known about the link between health and micronutrients for more than 100 years, many consumers are not meeting dietary intake recommendations," said Caroline Brons, director of marketing, DSM Nutritional Products, Parsippany, NJ "Prepared foods manufacturers can play a significant role in bridging this nutrient gap." Chip Milam, a physician and co-founder of Los Angeles-based Doc's Nutrilicious Functional food Adding benefits and value to mainstream products 22 | Culinology | JUNE 2014

Table of Contents for the Digital Edition of Culinology -- June 2014

Culinology -- June 2014
Table of Contents
President's Letter - Defining the future of food: How cool is that?
Emerging Trends - Consumers considering healthfulness, survey finds
Consumers confused about protein consumption
Free-from foods moving into the mainstream
Flavor Trends - Middle Eastern cuisine is emerging
Functional Food Applications
Member Profile - Taking Care of Business
Health and Wellness - The Art of Reduction
Industry Events - Images from the RCA
Petits Fours - Restaurants winging it with chicken
Spreads segment getting HOT
Organic food sales top $32 billion in 2013
Upcoming Events/Ad Index

Culinology -- June 2014

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