GMA in the news: Food companies expand selection of nutritionally-enhanced "phoods"

06/28/2004 | Washington Post, The

Morton Salt became the first functional food, or "phood," when it added iodine to its salt in 1924, and now Kraft says half of its 75 new products have a "health and wellness" focus. Consumers appear to be becoming more comfortable with enhanced foods such as SunSweet juice with added lutein and Kellogg's cereal with added soy protein. "There's a lot of research and development going on into what kinds of products people want, what kind of products can we produce to meet the demand -- that taste good and will be successful in the marketplace -- and how do we communicate the benefits," said Michael E. Diegel of the Grocery Manufacturers of America.

View Full Article in:

Washington Post, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations