Pressure mounting for manufacturers to include efficacious ingredient amounts in their foods and beverages
Feb. 1, 2010 12:00pm
Fish oil in our peanut butter. Probiotics in our cereal bars. Lutein and glucosamine in our water. Thanks to strides in technology and product formulation, which have allowed for better-tasting functional ingredients with a longer shelf life, the offerings in the functional food and beverage category continue to expand. In fact, Mintel reports that 770 new U.S. products were launched in 2009 alone.
But just how “functional” are these products? It's a question being asked with urgency by many in...
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