Eco-friendly foods – consumers want to know more about their food – where it was grown, what ingredients it contains, how it was packaged and the footprint its production left on the earth. Locally grown foods that support a healthier environment and a healthier lifestyle will be hot!

Local, natural and fresh foods – you’ll likely see more farmers markets and community co-ops, as well as more locally grown foods in mainstream grocery stores.

Concern about food safety – “Consumers are demanding safe food for us and our pets, and want the government to update the food safety system so we can have confidence that our food supply is safe,” says American Dietetic Association spokeswoman Jeannie Moloo, Ph.D., RD

Higher prices – food prices are expected to continue rising which may push consumers out of the fresh produce section into the freezer or canned food aisles to re-evaluate other options that can be just as nutritious.

Prebiotics and Probiotics – Consumers are learning that adding “friendly” bacteria to foods can help with digestion.

Whole grains – Shoppers will continue to opt for more healthy whole grains, including exotic types. Look for amaranth, quinoa, teff, millet and Kamut to go mainstream.

Simple ingredients and clearer labels – look for more informative and clearer labels and foods with just a handful of simple ingredients.

Emphasis on lowering salt – The American Medical Association has urged food manufacturers to lower the sodium in processed foods. Companies are working toward keeping the same flavor profile with less sodium.

Alternative sweeteners – Alternative natural sweeteners like ultrasweet stevia and zero-calorie erythritol will replace high-fructose corn syrup and artificial sweeteners in more beverages and foods.

Bottled water backlash – bottled water remains popular but growing awareness of the impact all those empty plastic bottles have on the environment coupled with the fact that many brands of bottled water are nothing more than purified tap water is expected to make this option less appealing.
 

Researchers from the University of Hong Kong and Rutgers University investigated the potential of the extracts of apple, elderberry, grape seed and pineapple to inhibit the formation of HAs in beef patties. The study showed the extracts from apple and grape seed performed most effectively, both by reducing the total HA formation by about 70 percent, relative to the control, and in terms of individual HAs.

In terms of the active components of the fruit extracts, the researchers report that the proanthocyanidins, phloridzin and chlorogenic acid reduced the formation of HAs. "Proanthocyanidins were identified as the dominant inhibitors because they were strongly active against HA formation in both the PhIP and MeIQx model systems," report the researchers.

Inhibiting the formation of genotoxic compounds in fried beef patties shows the potential of these natural ingredients for processed foods, according to the study. Recent studies have reported ”all-natural" as being the most frequent "positive" new product category. In 2004, the National Marketing Institute reported that 63 percent of consumers have a preference for natural foods and beverages. Food sales in natural product stores reached a reported $11.4 billion in 2003.

The study concluded that the identification of dominant inhibitors would facilitate selective concentration in favor of these phytochemicals during preparation of natural extracts intended for use in meat preparation and cooking.
 

Lead researcher Nicolas Godinot told FoodNavigator.com that most existing reduced-fat products on the market today use reformulations that primarily focus on mimicking the textural characteristics, rather than flavor characteristics of full-fat products. “However, flavor characteristics are important in the sensory perception of reduced-fat products,” said Dr. Godinot. “Some flavor components (released aroma compounds) of reduced-fat products are initially perceived strongly, yet dissipate quickly, whereas the flavor intensity of full-fat products gradually builds up and persists for a longer time.”

One of the challenges of food formulators seeking to make healthier products for consumers is that reduced fat can impair taste – and poor taste is enough to turn consumers off. “The work of NRC created a simple formulation system, but with a very specific ability to form self-assembly structures, to correct for the flavor imbalance usually present in reduced-fat products,” said Dr. Godinot.

The researchers say the study demonstrated that a formulation containing a self-assembly structure can specifically delay the release of the aroma compounds affected by the reduction of fat. The next research step is to validate this concept with sensory and consumer studies in more complex products such as sauces, spreads, ice creams, etc.

Organic and locally grown foods will be increasingly important in 2008 along with functional beverages. Key factors affecting flavors and ingredients for foodservice and retail include continued higher energy prices, global warming and consumer interest in “going green.”

Marketers need to listen to consumer demand, view the trends and anticipate the needs of the future, which could include healthy indulgences and ethnic American foods, according to the report which is available at www.packagedfacts.com.