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the belief ‘an apple a day keeps your doctor away’ seems passé as indians now seem to be eating a lot more than just apples to stay healthy! a recent consumer insight report published by datamonitor states that the health and wellness wave is going to be a forerunner in shaping the indian fmcg industry in the years to come. according to datamonitor estimates, in 2009, the packaged food and beverages market in india was worth approximately $21.

consumers in the us are increasingly turning to soy as a healthy choice as they constantly change their eating habits to improve nutrition, according to a study from the united soybean board. soy is popular for its potential health benefits and versatility and 85 percent of consumers view soy as healthy, the survey showed. this is an increase of 26 percentage points compared to 1997.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

food marketers are vying harder than ever for your shopping dollar. they use any of 14,000 additives to make their products last longer, taste fresher or seem more appealing. the health effects of these compounds, especially in combination, are only gradually becoming apparent.read all the details in our four part series highlighting the worst compounds typically added to the food supply.butylated hydroxyanisole (bha)this is a petroleum-derived antioxidant used to prevent oil-containing foods from becoming rancid.

food and beverage behemoth pepsico pledges to cut fat, salt and sugar across key global brands over the next ten years as demand for health-positioned products gains momentum and the frito-lay maker underlines wellness to deliver long-term growth. the us firm - that claims 19 'billion dollar' food and beverage brands - announced on monday a 25 per cent fall in average salt levels by 2015.

beverages and ready-to-eat soups are prime candidates as carriers of added beta-glucan so long as manufacturers maintain sensory properties, according to a new book. scientist marika lyly has expanded research she published in a paper last year into a new book describing how companies can meet the demand for added dietary fibre in functional foods, while producing a viable commercial product.

a public consultation to change or eliminate regulations on food labelling, including the methods of processing and packaging used by manufacturers, has been launched in the us by the three federal agencies responsible for regulating the standards. the proposed changesare in response to recent technological advances in the food industry and would also bring the usstandards into harmony with international standards, the agencies said in issuing an 85-pagedocument outlining the consultation process.

the current pace of life demands speedy solutions from the food industry. the ready meals market in western europe, one of the strongest performing areas of the food sector worth €7.3 billion in 2001, is set to grow to €8.7 billion by 2006. a new consumer insight programme, the result of consumer surveys, focus groups and interviews from market analysts datamonitor, presents ten key consumer insights for ready meal, prepared pizza and meal kit players.

us manufacturer and marketer of health ingredients nurture has launched an oat-based ingredient that its claims could enable manufacturers to make a food and drug administration heart health claim on their foods, beverages and supplements. oatvantage is a concentrated soluble oat fibre that "contains 50 per cent beta-glucan by weight - the highest level of concentration available," said h.