Baking: Formulating with Nutraceuticals
D. Busken. Oak State Products, Wenona, IL. Cereal Foods World 53(6):324-325.
This column discusses the challenges facing formulators, including “What can we put into the product to make it better for the consumer?” and, furthermore, “How do we do that while keeping the consumer safe and, all the while, remaining friends with the FDA?” The article suggests that the benefits, effects, claims, and functionality of nutraceuticals must be researched. The author goes on to present popular nutraceuticals on the market today, including Omega-3s, prebiotics, probiotics, antioxidants, and others. The author concludes that while there may be many benefits to the inclusion of nutraceuticals, one must carefully research the effects of the products on consumers.