Developing “Truly Healthy” Foods Is A Key Industry Challenge Over Next Five Years

A panel of food industry experts says the biggest challenge for food companies in developing healthful products over the next five years is making sure they are “truly healthy,” while keeping them simple and natural. Several problems inherent in these goals include maintaining superior taste, functional benefits, the ”inherent goodness” of ingredients and appropriate portion sizes while reducing sodium, fat and high fructose corn syrup levels. Key trends in the food industry include: growing consumer aversion to processed foods; interest in foods whose ingredients offer health benefits (vitamins, minerals, fiber, omega-3s, etc.); battling obesity through development of thermogenic foods, portion control products, low-glycemic index foods and resistant starches. Also, look for increased interest in foods that offer greater functionality: lowering bad cholesterol, improving digestion, regulating insulin, etc.