Food industry giants such as Cargill, Pepsico, Tate & Lyle, Imperial Chemical Industries and Sara Lee are moving quickly to reformulate and develop products that are lower in fat, higher in omega-3 fatty acids and fiber, or that simply digest more slowly, all with the help of food technologies. Critics suggest that nutrients should come from their original food sources, but industry sources insist a pragmatic approach factors in consumer taste and convenience factors.

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