• Hidden Gluten-Containing Ingredients
• If Wheat’s Out, What’s In? Technical Challenges

• 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

• 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

• 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

• 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