Eating oily fish at least twice a week offers substantial benefits for the cardiovascular system, according to research studies presented at a recent European medical meeting. Oily fish – salmon, mackerel, herring, trout and sardines –  are rich in omega-3 fatty acids and other important nutrients. Omega-3 fatty acids have been shown to be anti-inflammatory (reducing the risk of atherosclerosis) and anti-arrhythmic, reducing the risk of heart attack. Researchers reported that fish oil supplements – especially pharmaceutical grade formulas – can also provide cardiovascular benefits, especially for people who do not like eating fish. 

In a finding that could lead to new treatments for raw and processed meats and food preparation surfaces, U.S. researchers show that the garlic compound diallyl sulfide is 100 times more effective than two current antibiotics at fighting the most common bacterial cause of intestinal illness globally. Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated with Campylobacter jejuni bacteria via surfaces or utensils used to prepare poultry. The bacteria can cause diarrhea, cramping, abdominal pain and fever. It is also responsible for nearly a third of the cases of Guillain-Barré syndrome, a rare paralyzing disorder.

Higher intake of foods rich in resistant starch, such as beans and other legumes, corn, lentils, and peas, can lower the risk of developing bowel cancer, according to research by Australia's CSIRO Food Futures Flagship. This kind of diet can help address the "Australian paradox," a term that nutritionist David Topping uses to refer to the fact that bowel cancer is the second most common cancer in the country despite Australians' consumption of more dietary fiber than by people in other Western countries.

The Chicago Tribune reports that the ancient grain millet -- used mainly these days as feed for birds, poultry and cattle -- is making a comeback as a human food, thanks to research confirming that the gluten-free grain is rich in vitamins and offers cholesterol-lowering benefits. Easy to prepare as a main or side dish, millet can be used in casseroles, breads, stews and soups.

Health-conscious consumers have not missed the news that cereal brand Kashi, which is marketed as all-natural and healthy, actually contains genetically modified soy. And some samples tested positive for carcinogenic pesticides. Some natural foods stores have removed Kashi products from their shelves, and Kashi’s Facebook page has been bombarded with criticism and comments from angry and disappointed consumers. Kashi said it is working with the North America’s Non-GMO Project to get more of its products – currently there are seven – certified as non-GMO.

Cargill and Horizon Milling will display some healthier food prototypes at a Canadian Bakery Showcase in the first week of May in Toronto. Company representatives will also be on hand to discuss the wheat market and “solutions available to manage commodity driven risk”. Prototype foods on display will include: a lower sodium chocolate cookie made with the SaltWise sodium reduction system, a breakfast cookie made with Iliggo-Fiber inulin fiber, and a shelf stable vanilla cookie made with an omega-3 shortening. Products with cleaner labels will also be featured, including unfrosted layer cakes made with a cake base that used no artificial colors, flavors or preservatives.

A company with the cheeky, attention-grabbing name Holy Crap has developed a healthy cereal based on organic chia seeds and other nutritious ingredients. Because of chia’s ability to absorb liquids and expand in volume, two tablespoons of the cereal – which also contains hulled hemp hearts, organic buckwheat, organic cranberries, etc. – mixed with milk are very filling. According to food writer Doug Cook, Holy Crap cereal is kosher, all-natural, vegan, and gluten-, lactose-, salt-, wheat-, and nut-free. Chia and hemp seeds are low in sugar and rich in protein, omega-6 and plant-based omega-3 fats, fiber, potassium, magnesium, and thiamine (vitamin B1). However, Cook advises that the cereal could be made easily and cheaply at home.

Postsecondary culinary arts students in Saskatchewan who created a tasty pasta formula made with locally-grown pulses won first prize in a regional food product development contest. The judges said the pasta – made with lentils, peas, chickpeas and beans – was not only gluten-free but tasted delicious. For the contest, students were challenged to come up with food products using whole pulses, pulse flours or pulse fractions. Other ideas competing in the contest included hummus made with lentil and bean flour and a bakery mix based on pulses.

Researchers in New Mexico are developing a technology to economically extract oil and process flour from pecans, but it will be awhile before any commercial products reach the market. The current way to process pecans produces oil but also a fatty meal that is not shelf-stable. The new propane-based process extracts oil that does not have to be filtered, and leaves behind a de-fatted, gluten-free flour that will not turn rancid. Consumers taste-tested the oil against olive oil, and sampled cookies and breads made from pecan flour, and were pleased with the results. Unfortunately, the initial investment in a processing facility is prohibitive. And pecan growers lack an economic incentive: they are already making a lot of money just selling pecans.

The baking and selling of breads in Chicago restaurants – offered in various shapes and sizes with tasty exotic and ethnic ingredients – has caught the attention of bread lovers and perhaps heralds  a new direction for bread marketing. The dining editor of the Chicago Sun-Times Magazine describes a handful of the restaurants and their offerings: Balena, for example, sells a $5 breadbasket with four kinds of homemade breads, as well as  spreads such as garlicky bagna cauda. She also passes along some tips from experienced bakers on how to pull off the sometimes “intimidating” task of bread baking at home.

Convenience and speed are more important than cost to today’s busy breakfast buyers, according to reports from market researchers. NPD Group says those are the key factors driving the growth of the breakfast boom among fast food outlets, where 80 percent of morning meals are purchased. The hook for fast food breakfast buyers seems to be the quality of the morning coffee: researcher Technomic says a full third of coffee-drinking consumers remain loyal to the brand or the restaurant for that reason. Starbucks, Dunkin’ Donuts, Taco Bell, and even Chick-fil-A have all bolstered their breakfast menus to ride the convenience-at-any-price wave.

Wedding cakes continue to be big business, but today’s “completely different” brides seem to be looking for alternatives to traditionally designed and flavored white cakes, according to a survey of retail bakeries by Modern Baking. Brides are turning to brighter colors, new designs that may link elements of the wedding dress to the cake; greater use of fondant as an alternative to buttercream; “bling” (crystal ribbons or crystal brooches); monograms; ribbon banding around the tiers; and even cupcakes decorated with flowers in lieu of an expensive cake.

Data gathered by the Nielsen Perishables Group for late January 2012 show that muffin sales have grown 14 percent in U.S. in-store bakery departments since 2007. More than half of the category’s dollar share (53.1 percent) comes from regular muffins. Gourmet/jumbo muffins accounted for 31.9 percent of sales, mini muffins 13.8 percent and muffin tops/crowns 1.1 percent. Sales faltered during the holiday season of 2011, mainly due to bake-at-home and leftover holiday treats. The highest average sales occurred during September/October, due to back-to-school promotions.

Food writer Joy Manning reports that baking crackers at home is not only easy, it saves money and is a feel-good project that will impress friends. But the article, based on interviews with cookbook author Alana Chernila, also uncovers a deeper trend: making homemade versions of familiar commercial snacks, such as Wheat Thins and Cheez-its. She began baking her snacks as a way to economize, but found her family liked her versions better and they had several advantages: no artificial coloring, preservatives, or high-fructose corn syrup. She also makes yogurt with real fruit and serves it up in reusable glass jars.

Baking writer Annie Overboe decided to test whether a fiber-rich whole wheat flour would work well in a baked dessert. Her experiments with King Arthur unbleached white whole wheat flour – milled from white wheat kernels and available to home bakers – proved to be a success. Substituting white whole wheat for half of the all-purpose flour in the recipe, she baked ripe banana cake and shared it with friends. No one detected the  whole wheat flour in the dessert, which was served without frosting, glaze or sugar dusting. Her conclusion? “Whole wheat flour is not just for bread anymore.”

A report from Global Industry Analytics finds that a growing consumer preference for conveniently portioned, easy-to-eat bakery products will push the global bakery products to $447 billion this year. Donuts, specialty breads, pizza and gourmet baked goods are among the hottest products. The new trend in eating patterns is driven by lifestyle and economic factors. Consumers are busier than ever and have more disposable income. That has led to an increased demand for snacks like pita sandwiches and wraps, and products that are re-sealable, single portion and mini sizes. Also presenting opportunities to bakery products makers: a lucrative teen market and an increase in individuals older than 60.

Breakfast and snack bars need to provide more than hunger relief, industry experts say. They have to provide nutritional benefits, great taste and portability. These days, consumers of food bars are looking for gluten-free and organic options, low sugar content, and fiber. Other food bar merchandising and marketing trends? Unbaked “raw” bars whose enzyme content is intact, boxes of bars rather than individually wrapped bars, reclosable packaging, placement of bars alongside milk or juice in grocery stores to offer a breakfast solution, one-for-one marketing, and social media marketing.

A dietary supplement industry trade group has issued a statement disputing the findings of a recent study that said there wasn’t enough evidence that omega-3 fatty acid supplements improve cardiovascular health in heart patients. The Natural Products Association (NPA) pointed to a “wealth of evidence” from epidemiological and observational studies showing that omega-3 fatty acids are beneficial for heart disease. According to the NPA, two studies in particular – the GISSI-Prevenzione trial and the Japan EPA Lipid Intervention study – showed that omega-3 supplements reduced the risk of death, nonfatal myocardial infarction and nonfatal stroke.

Natural products company ChromaDex Corp. was awarded a U.S. patent for the  proprietary antioxidant polyphenol pterostilbene, an ingredient in its nutraceutical product line. According to the company, pterostilbene has shown “great promise” for supporting cardiovascular health, cognitive function and anti-aging. The patent covers several claims for pterostilbene, including the lowering of fat levels in the blood and either treating or reducing the risk of dyslipidemias (high blood cholesterol). The company’s proprietary pterostilbene brand (pTeroPure) is a key ingredient in BluScience, ChromaDex's line of dietary supplements.

The high-end Southern California bakery known as Let Them Eat Cake may be successfully bucking current consumer trends in breakfast eating. Though it specializes in premium wedding cakes, the store also offers fairly decadent breakfasts that don’t seem to be targeted at busy breakfast buyers looking for quick, convenient, healthy morning meals. Instead, the bakery’s menu includes a sumptuous selection of scones, muffins and sandwiches that scarcely qualify as healthy. The breakfast sandwich, for example, consists of a big cake-like buttermilk biscuit packed with eggs, pepper jack cheese, and a choice of Canadian or regular  bacon. “The sweet, moist biscuit is almost indistinguishable from cake, making the sandwich truly decadent,” says food writer Claudia Koerner.

Packaged Facts reports that food bars – including cereal/granola bars and energy/nutrition bars – have been posting double-digit sales growth rates in both mass market and natural food channels. Retail sales in the U.S. reached $5.7 billion in 2011, thanks to more sophisticated marketing and innovation in formulations and formats. Food trends driving the success of food bars include a blurring of meals and snacks, an emphasis on portion control, and “increasingly informal, spur-of-the-moment, and customized eating,” according to the market researcher. A key market trend is the decreased distinction between cereal/granola bars and energy/nutrition bars.

People normally think of fruits and vegetables as the richest sources of the antioxidants known as polyphenols, but a recent study reports that whole-grain popcorn is an even richer source. A serving of popcorn – the only snack that is 100 percent unprocessed whole grain – packs 300 mg of polyphenols, compared to 114 mg per serving of sweet corn and 160 mg per serving of all fruits. The hulls of popcorn have the highest concentrations of polyphenols and fiber. But the researchers cautioned that though popcorn is nutritious, adding butter, salt and other high-calorie flavorings can turn the snack into a nutritional nightmare. They recommended eating air-popped popcorn for the lowest calorie count. Microwave popcorn and popcorn popped in oil both have twice as many calories as air-popped.

Cargill’s Truvia brand has launched a low-calorie stevia/sugar blend for use in baking. According to the company, Truvia Baking Blend bakes and browns like sugar, but has 75 percent fewer calories per serving than sugar. For baking recipes, sugar amounts can be replaced with half as much Truvia. A 1.5 pound, $6.99 bag of Truvia Baking Blend has the equivalent sweetness of three pounds of sugar (about seven cups). Half a cup of Truvia Baking Blend has 190 calories and provides the same sweetness as a cup of sugar with 760 calories.

Americans are getting more of their daily calories today from snacks than they did three decades ago, dietitian Megan Murphy writes. And they eat many more salty snacks (low- and high-fat), candy, nuts, seeds and cereals. Snacking on high-fat desserts like cake has decreased, but snacking on low-fat desserts has increased. However, she notes, snacking doesn’t necessarily have to contribute to the obesity epidemic and can be a healthy part of a weight-loss diet, if certain guidelines are followed: eat low-calorie snacks – 100 to 200 calories – to stave off hunger;  avoid sugary or fatty snacks; choose snacks rich in protein and fiber; carry healthy snacks with you rather than buying junk snacks; and eat smaller meals after snacking during the day. 

Bakery and nutraceutical products maker FACT Corporation says its new line of ready-to-eat brownies, cookies and muffins – based on the concept that nutrition leads to wellness – is “well-timed to fit market demand”. Recent product introduction meetings with major retailers “achieved positive results:” feedback led to some minor changes in the positioning, packaging and marketing support of the Nutrition First line of baked goods, expected to hit store shelves this fall. Bakery and snack channels in the U.S. have been growing steadily year over year, the company notes. Sales of packaged breads and sweet baked goods should reach $20.1 billion by 2014.

Restaurants could reap some major benefits from recently-reported trends in breakfast eating patterns, food writer Sasha Orman reports. A major finding of the NPD Group is that breakfast is no longer a single big-meal occasion, but tends to be spread across two or even three occasions: coffee early, a small meal or snack later, etc. NPD says this new pattern presents new opportunities to entice customers. But to get the most out of the trend, restaurants “have to know what items are selling.” With the trend toward a series of small meals, “lumberjack-sized plates” won’t bolster sales. Restaurants need to think small, versatile, flexible to maximize income.

A California game design and publishing company has developed a game for social/mobile platforms that consists mainly of, well, slicing digital bread and other baked goods. To play the game, “bakers” slice baked goods – bagels, cookies, waffles, challah bread, etc. Each slice earns  points. The game has two modes: Extreme Baking and Pastry School. According to the CEO of Sliced Bread Games – his title at the firm is Chief Baking Officer – Sliced Bread is “a culinary mobile game masterpiece.” A 99¢ version of the Sliced Bread game is available on the iPhone and iPad Touch, and a $1.99 version is available on the iPad.

A report from Transparency Market Research finds that the global market for nutraceuticals – functional foods and beverages as well as dietary supplements – is growing mainly because of strong growth in dietary supplements. Positive growth is expected in the protein and peptides segment of the dietary supplement market, while the non-herbal segment of dietary supplements will have a steady growth rate over the next five years. Omega-3 fatty acid fortified foods of the functional food market are forecasted to have moderate growth during the same period. The North America and Asia Pacific nutraceutical market will have a market share of 39.2 percent and 30.4 percent respectively by 2017.

Market researcher NPD Group reports that only one in five “eating occasions” experienced by Americans before 11:00 a.m. consist of a complete or full breakfast meal. Forty-three percent of breakfast-time occasions consist only of a beverage, such as coffee, but no food. Other such occasions include a small or mini meal (24 percent) or a snack (11 percent). About 38 percent of Americans limit themselves to one morning eating or drinking occasion, but 41 percent consume a small early morning meal and then a late morning beverage. NPD says knowing about morning eating occasions “helps food manufacturers size the morning opportunity …”

Sales of the strong, cheap teas known in the U.K. as builder’s teas are suffering, thanks to the incursion of more exotic varieties, especially green teas, market researcher Mintel reports. English Breakfast tea holds a 70 percent market share in the U.K. – down from 73 percent in 2009 – but sales dropped 1.5 percent between 2010 and 2012. Meanwhile green tea sales grew a “sensational 83 percent,” Mintel says, between 2009 and 2011. The market nearly doubled from £12 million in 2009 to £22 million in 2011. About 12 percent of Brits drink green tea weekly.

A sizeable minority of consumers are put off by the taste, aftertaste, smell or size of fish oil supplements, and are searching for more palatable sources of omega-3 fatty acids, according to a Discovery Research Group survey. Thirty-seven percent of consumers who take multivitamins or other nutritional supplements said they either want to, or currently do, take an omega-3 supplement, but would prefer to take something other than fish oil. Other sources of omega-3 fatty acids include krill oil, flax seed oil and cod liver oil.

People who want the health benefits of chocolate –  specifically, the flavanols that have been linked with improved cardiovascular performance – without the accompanying sugar load now have alternatives. New specialty products rich in cocoa, and thus flavonols, have begun to appear on the market. The products can be as much as 100 percent cocoa and are only minimally processed to retain as many nutrients as possible. One example is Choffy, a drinkable product made from specially milled 100 percent cocoa and roasted to taste good when brewed like coffee. One caveat: the exact levels of nutrients, including flavanols, are unknown because the products have not been evaluated in the lab.

British scientists have developed a simple device that senses food contamination using a version of the enzyme luciferase, which also produces light in fireflies. The Bioluminescent Assay in Real-Time (BART) allows the rapid – ten minutes to an hour – testing for food poisoning bacteria by detecting pathogen DNA. If present, the bacteria trigger the luciferase and produce light. The inventors hope to be able to develop the system to detect other diseases, such as HIV-AIDS.

Lawmakers in California are considering a range of food policy bills, including two that would permit sale of “cottage food products” prepared in the home. These products include mixed nuts, granolas, roasted coffee, baking mixes, baked goods and preserves that are barred from sale under current law unless they are prepared in licensed commercial kitchens. The legislation would require some state oversight, including the right to inspect home kitchens for cleanliness. The food processing industry is opposed to the measures because of food safety issues. But, according to the National Conference of State Legislatures, cottage food industry bills are picking up steam around the country as a "way to address that growing marketplace."

An oat-based nutritional beverage developed by Finnish émigrés and unveiled a year ago in the U.S. was recognized by the National Restaurant Association for its innovative all-natural  ingredient profile. Simpli OatShake offers “a perfect alternative to soy, rice, and dairy products,” the company says, because it contains no dairy, eggs, wheat, nuts, soy or artificial ingredients, is vegan-certified and free of genetically-modified organisms (GMOs). The product -- available in three flavors: coffee, chocolate and tropical fruit – contains no added colors, preservatives or high fructose corn syrup. Simpli is marketing the creamy shakes as nondairy alternatives to sugary drinks, especially for children.

Researchers have determined that there are five basic dietary patterns in the U.S., each of which is linked to demographic factors, including age, race, region, gender, income and education. The patterns were discovered through analysis of 21,636 questionnaires completed by black and white adults aged 45 and older. The five patterns are: southern (fried, processed meats, sugary drinks); traditional (Chinese and Mexican food, pasta, pizza, soup); healthy (fruits, vegetables, grains); sweets (snacks and desserts); and alcohol (proteins, alcohol, salads). The researchers found that blacks were more likely than whites to eat a southern dietary pattern and did not eat the alcohol pattern. And men, lower-income people and non-college graduates were more likely to follow the southern pattern.

Convenient and easy-to-eat baked goods – snacks, resealables, single-portions and mini products -- are fueling the growth of the global baked products market, according to a report that sees industry value reaching $447 billion within the next five years. The convenience segment includes bread, pastries, cakes and biscuits. Among the hottest items within the segment are donuts, specialty breads, pizza and gourmet items. All are in high demand among busier, more affluent workers moving from rural to urban areas. With the bakery market mature in North America and Western Europe, future growth is expected to come from emerging markets: Asia-Pacific, Latin America, Eastern Europe and the Middle East. Bread/rolls are the largest segment globally, followed by cakes/pastries, the report says, with the “morning goods” product segment expected to become the fastest-growing at a CAGR of five percent.

Fulfilling a late-night craving for a cupcake is no longer an impossibility, thanks to a technological advance in food vending. The high-tech ATM-like machine developed by California’s Sprinkles Cupcakes accepts credit cards for the purchase of $4.00 packaged, freshly-baked “haute” cupcakes that are instantly dispensed, 24 hours a day. The company’s success with the cupcake ATM -- it may not dispense cash but is definitely a cash cow -- is driving expansion of the technology to its nine locations across the country, including New York, D.C., and Chicago.

There has been a sea change in recent years in the way Americans buy food and plan, prepare and even eat their meals, thanks to the Internet and the rise of social media, according to a report from Publicis Consultants USA that also offers some insights for brand marketers. People rely much less on “mom and family traditions” for recipes. Half of consumers now get recipes and culinary advice from Web sites, apps, and blogs; 40 percent use Twitter and Facebook. More people – especially Millennials (18-32 years old) – share their dining experiences by texting friends or posting commentary on review sites as they eat. Marketers developing social media campaigns should create long-term, personal relationships with consumers, a strategy that succeeded for whole grain bread company Roman Meal.

California-based food ingredients supplier Multiple Organics says its certified organic chia seeds offer unique health and food processing advantages for North American consumers and food producers. Recent studies touting the nutritional benefits of chia seeds – high omega-3, fiber and antioxidant content, positive effects on heart, liver and insulin sensitivity – have increased demand for the “superseed” as a way to bolster nutrient content of cereals, chips, cookies, beverages, etc. According to the company, chia is highly hydrophilic, transforming into a gel when exposed to liquids, thus slowing the conversion of carbohydrates to sugar. Food processors can use chia as a thickening agent, and in gluten-free formulations to provide moisture and a better texture.

A U.S. researcher who analyzed data from a variety of weight loss studies has concluded that no evidence exists that any single product results in significant weight loss, and many can be harmful. The researcher looked at studies involving four main categories of products: chitosan, which block absorption of fat or carbs; stimulants such as caffeine or ephedra that increase metabolism; products such as conjugated linoleic acid that claim to decrease body fat; and appetite suppressants such as soluble fibers. “For most people, unless you alter your diet and get daily exercise, no supplement is going to have a big impact,” the researcher said.

A baker in California claims that his Chocolate Chip Nookie cookie contains an ingredient that increases sexual “vitality” in men and women. The “active” ingredient is a root called maca, which is considered Peru’s all-natural Viagra because it boosts strength, energy, stamina, libido, and sexual function. The innovative functional cookie was recently exhibited at the Natural Products Expo West, along with baker Akiva Resnikoff’s brain-boosting and hangover relief cookies.

Noting the importance of a healthy breakfast – cereal and milk, for example – Kellogg recently partnered with the Action for Healthy Kids, as well as Hilton, Marriott and Sysco, to provide a million breakfasts to needy kids across the U.S. during the 2012-2013 school year. The program includes a grassroots social media marketing effort to enlist the support of Americans. People are encouraged to “Share Your Breakfast” by posting a description of their breakfast on Kellogg’s Facebook or Twitter pages. People who bought a LivingSocial Family Deal during National Breakfast Week received a free breakfast on Kellogg, which also donated a free breakfast to a needy child. Some Kellogg products also featured $5-off-breakfast coupons.

A few proverbs related to diet and nutrition that have been passed down through the generations have  won support from scientists. Kids often turn up their nose at bread crusts, for example, despite grandma’s insistence that they are good for you. Turns out grandma was right. The crust is healthier for you, according to German research that found it contains a cancer-fighting compound and higher levels of antioxidants – in dark-colored breads at least – than the rest of the bread. Other findings: phenolic compounds in apples, especially the peel, may reduce the risk of cardiovascular disease; and chicken soup does contain ingredients that seem to reduce inflammation associated with upper respiratory tract infections.

Nestlé announced it has replaced all artificial ingredients in its U.K. confectionery line with natural ingredients, including carrot, hibiscus, radish and lemon. The company is the first in the U.K. to accomplish this, noting that the move represents a “significant milestone” and a “responsible approach” to serving consumers. Nestlé said the changes were made in response to consumer demand in the U.K., where three-fourths of  confectionery buyers reportedly shop for products that contain no artificial additives.

General Mills is beefing up its investment in the natural and organic foods segment with the acquisition of tortilla and kettle chips maker Food Should Taste Good. The company cites market stats showing that the natural and organic salty snacks market has seen double-digit sales growth in the past two years, outpacing growth in the general salty snacks market. The company’s natural and organic products unit, Small Planet Foods, which sells, snacks, fruit bars and pasta sauce, experienced a 17 percent increase in sales in the quarter ending last November. Six-year-old Food Should Taste Good will become part of that unit.

Recent research finds that poor dietary habits -- too much sugary, salty and fatty processed foods -- are at least partly responsible for mood disorders experienced by nine percent of Americans. British research found that a diet loaded with chocolates, sweet desserts, fried food, refined cereals and high-fat dairy increased the risk of depression among middle aged people, while a diet rich in whole foods such as fruits, vegetables, whole grains and fish  lowered the risk. Likewise, processed foods that contribute to inflammation are a risk factor for depression and may explain the link between cardiovascular disease and mood disorders. Eating a balanced diet -- grains, fruits, legumes, and starchy vegetables plus protein foods -- allows tryptophan, and the “feel good” chemical serotonin, to get into the brain, elevating one’s mood.

Interest in genuine ethnic foods continues to rise, aligning with the broad consumer trend dubbed “The Real Thing,” industry researcher Mintel finds. Two-thirds of respondents to a survey said  authentic or traditional flavors are the most important factors when buying or eating ethnic food. Besides authentic flavor, people who eat ethnic foods at home or at restaurants want fare that is all-natural (49 percent), premium/gourmet or artisanal (49 percent) and reduced fat (48 percent). Mintel advises food marketers to keep those claims in mind when positioning products because they are more likely to resonate with consumers. The five most popular ethnic cuisine menu items in restaurants at the end of Q3 2011 were Italian, Mexican, Chinese, Pan-Asian and Japanese, Mintel says.

An advisory committee of the U.K. Food Agency is seeking public comment on an application from Canada’s Ocean Nutrition company to market docosahaexanoic acid (DHA)-rich algal oil as a novel food ingredient. The company also wants an opinion as to whether its algal oil is equivalent nutritionally and as safe for public consumption as DHA-rich algal oil from the microalgae schizochytrium produced by Martek Biosciences. Ocean Nutrition expects to use its DHA-rich oil in the same food categories to those authorized for Martek Biosciences’ oil, including food supplements, bakery products and breakfast cereals.