How will the new products fare in the market? That depends on how the science behind them stacks up. Here’s a look at the latest crop of ingredients to keep an eye on in 2006.
Two years ago, nutrition bar manufacturers launched a record number of low-carbohydrate products. The low-carb era was glorious—but brief—imploding shortly after it began. Now, some nutrition bar companies are pinning their hopes on a different concept: the glycemic index.
With obesity and overweight problems reaching epidemic proportions worldwide, the good news is that more and more consumers are choosing foods that promote wellness. They want to feel good, vibrant, and invigorated throughout their lives. At the same time, they don’t want to give up flavor and texture, which raises the challenge of developing food products that fit into an active, health-oriented life style.
The dietary supplement industry is on an upward curve, spurred by more university research and scientific partnerships linking together U.S. and international developers, suppliers, and research centers. One result of this positive trajectory is that raw-material suppliers are now refining and introducing compounds backed by science that address the issues that matter most to consumers: cardiovascular health, antioxidant and immune support, healthy glucose levels, smooth digestion, weight control, energy and stress reduction, and detoxification.
Inspired by the popular but controversial Atkins and South Beach low-carb eating regimens, consumers have turned to low-carb products in record numbers.
Consumers and food companies understand that dietary fiber provides a healthy, sustained glycemic response to glucose spikes.