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Editorial
As the fastest growing segment in the food and beverage marketplace, food processing companies are all vying for the wellness dollar.
Wellness Foods is written by industry experts who have an in-depth understanding of this market. Importantly, they have the ability to make the intricacies of new formulations understandable to all those involved in buying nutritional and nutraceutical ingredients.
Wellness Foods taps into the information needs of every level of decision maker involved in product concept, product development, production and packaging for nutritional/fortified foods and beverages.
Editorial Coverage
Cover Stories: Wellness Foods has changed its approach to cover features for the 2008 editorial year by focusing on broader health issues — such as cancer, diabetes and childhood health — that are currently making the greatest impact on the existing and developing markets in wellness-oriented foods.
News & Business: Each issue investigates and reports on current events in the constantly changing world of nutrition science and the wellness food industry. Our HealthBites feature reports on news and trends in the field, while our Regulatory Issues column brings readers the latest in food law and FDA/USDA issues that impact the healthy foods industry.
New Ingredient Profiles: Wellness Foods features an expanded version of its coverage of the new nutraceutical ingredients that processors seek for creating or enhancing their product lines. New or upcoming ingredients are also reviewed by a credentialed health, R&D or nutrition scientist.
New Products & Marketing: Wellness Foods has expanded its On the Shelf feature highlighting new health and wellness retail products.
Microingredients & Formulation: The development of new products and developments in microingredients such as vitamins, antioxidants and other nutraceutical ingredients is a major focus for all food industry job titles and one of the primary drivers of the wellness foods industry. Our expanded coverage of these nutraceutical ingredients, in expert-written and reviewed articles, provides processors and R&D team members with detailed, useable information they need in this fast-growing field.
Macroingredients & Formulation: Wellness Foods also has broadened coverage on the development of new products and formulations components involving macroingredients, such as fats and oils; dairy and dairy substitutes; cereals, legumes and grains, etc. These subjects are written by experts with direct experience in the development and conversion of food products to health- and nutrition-oriented foods and they bring their expertise to bear on all aspects of the product development chain, from R&D to formulation and manufacturing to marketing.
Commentary: With the inauguration of our expert advisory panel we look forward to increased opportunity for Wellness Foods to stand as a forum in which experts can express professional views and opinions on nutrition trends and fads.
Editorial Advisory Board
Formed mid-2005; Wellness Foods editorial advisory board is made up of credentialed experts who advise and write for the magazine.
Mark Anthony, Ph.D.
Mark Anthony is the director of Leap Forward Nutrition Communications and Publications. He is a retired nutrition scientist from the Univ. of Texas and is currently adjunct associate professor of science at St. Edwards University.
Robert Earl, MPH, R.D.
Robert Earl is senior director for nutrition policy at the Food Products Assn., directing FPA's nutrition research and policy programs and activities, and representing the food industry on domestic and international nutrition and health issues. Prior to joining FPA, he was vice president of public health at the International Food Information Council (IFIC) and prior to IFIC, he was study director at the Food and Nutrition Board, Institute of Medicine, National Academy of Sciences.
Cathy Kapica, Ph.D., R.D.
Cathy Kapica is director of global nutrition for McDonald's. Prior to McDonald's, she was senior scientist and director of nutrition education at Quaker Oats Co. She also held faculty appointments at Finch University of Health Sciences/ Chicago Medical School and the Univ. of Pittsburgh School of Dental Medicine.
Mark Messina, Ph.D.
Mark Messina is president of Nutrition Matters, Inc., and an adjunct associate professor of nutrition at Loma Linda Univ.. He is chairperson of the editorial advisory board of The Soy Connection, a quarterly newsletter for the Journal of the American Dietetic Association. Dr. Messina is considered a world expert on soy and has co-authored more than 50 papers and several books on soy and health.
Dalip Nayyar, Ph.D.
Dalip Nayyar is principal scientist of strategic innovative research for Kraft Foods Technology Center. He is a co-inventor in 12 U.S. and 35 international patents. Before Kraft he was at the USDA Western Regional Research Center.
David Schmidt
David Schmidt is president and CEO of the International Food Information Council (IFIC) in Washington, D.C. Prior to IFIC he served in the first Bush administration as director of external affairs for the Food Safety and Inspection Service, USDA, and is an adjunct fellow of the Center for Food and Nutrition Policy.
Kantha Shelke, Ph.D.
Kantha Shelke is co-president of Corvus Blue LLC, a food science and research firm. Kantha serves as an expert witness in food litigation. She authored numerous research papers. scientific articles, food and ingredient patents, and textbook chapters.
Connie M. Weaver, Ph.D, R.D.
Connie Weaver is Distinguished Professor and head of the Department of Foods & Nutrition at Purdue Univ., West Lafayette, Indiana. She is also director of a National Institutes of Health-funded botanical center devoted to the study of dietary supplements. Dr. Weaver sat on the 2005 U.S. Dietary Guidelines Advisory Committee and is on the board of trustees of the International Life Sciences Institute.