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July/August 2014 Issue
Last Updated Tuesday, September 2 2014
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Search Results for 'Healthy Snacks'

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Published August 28, 2014
Snack foods eaten at main meals will grow approximately 5% over the next five years, according to an NPD report. Read More »
Snacking Shift: A Look at Consumer Snacking Trends
By Lisa Olivo, Associate Editor
Published June 12, 2014
The evolving definition of ‘snacking’ is shaking up the food industry. Read More »
Snacks & Bars: Bridges to Better Health
By Sean Moloughney, Editor
Published January 2, 2014
Companies that can match simplicity with functionality may gain an edge in this popular category. Read More »
Published September 26, 2013
Most decisive factors in choosing a healthy snack were taste (66%), low in sugar (37%) and high in protein (35%). Read More »
Published September 17, 2013
Healthy-ingredient snacks commonly carry non-GMO or organic labeling. Read More »
KIND Launches Gluten-Free Healthy Grains Bars
Published July 19, 2013
KIND Healthy Snacks, New York, NY, has entered a new category of snacks with KIND Healthy Grains Bars, a line of chewy with a crunch granola bars made from five super grains mixed with tasty ingredients like pumpkin seeds, toasted coconut flakes, dar… Read More »
Foods of Our Times: Nutritional Bars & Snacks
By Danielle Winston, Contributing Writer
Published January 1, 2013
On-the-go consumers seek wholesome, tasty treats with fewer ingredients and greater health benefits. Read More »
By Joanna Cosgrove
Published November 13, 2009
University of Scranton researcher evaluates the polyphenol content of snack foods. Read More »
Published July 1, 2009
London, U.K.-based New Nutrition Business has released a new report titled “Healthy Snacks and Beverages for Kids,” which provides practical insights and a checklist for new product development, illustrated by 10 detailed case studies. Th… Read More »
Digestive Health for Aging Consumers
By Diana Cowland, Senior Health & Wellness Analyst, Euromonitor International
Published February 3, 2014
Incorporating ingredients like fiber, probiotics and prunes into products regularly consumed by aging consumers could benefit this under-catered for population. Read More »
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