Weight Loss, Diet and Fitness Program

Food industry companies have their R&D departments working at full speed to develop new products where such buzz words as “fat-reduced”, “low cholesterol”, “pro biotic” and “vitamin-” or “minerals-reinforced” help to explain the research efforts.
The dividing line between food and medicinal products is becoming increasing blurred.

As such, products such as spreadable fats are touted to bring down the risk of circulatory diseases; pea soup with St.John’s wort (Hypericum perforatum) is trumpeted as “lifting the consumer’s mood”; while chewing gum with phosphatidyserin (PS) is praised for it’s chemical compound’s reputed ability to strengthen the brain’s power of concentration.

Functional foods claimed to deliver that certain extra benefit to human health can, in fact, be found in practically all varieties food.
Acting as a pioneer, Nestle broke the ground for the first functional foods market segment several years ago, with it’s pro biotic LC1 yogurt brand winning significant market share in just a short time.

On a worldwide basis, the functional foods market holds impressive growth potential. It’s volume is estimated at approximately 5 to 10 per cent of what the total global nutrients and foodstuffs market. At present, milk products still represent the vast majority of foodstuffs promising “fitness, health and well-being”. However, there are signals from other product groups that they are set to claim their share of this already established market place.

The meat category, having embraced the general trend towards healthy foods, is seeing more and more companies, putting out dietetic or calorie-reduced meat products, including those specifically targeted at senior citizens, which is a constantly growing segment in many countries population.
A great number of these products stress the use of iodized salt, pro biotic cultures in uncooked sausage varieties, or Omega-3 fatty acids.
Ever since the Intermediate food industry exhibition held in Dusseldorf germany, last year, ransoms-based preparations have been showing up and more often in the meat industry’s overall range of products. Botanically speaking, ransoms (also known as ramps, wild leek, or wild garlic) is a sprig herb and, as “wild garlic” meats, hams and bratwurst-style fried sausages