The Ingredient Panel

Fiber Fiber Fiber Fiber. For a long time, it was something only retirees wanted in their diet, but now it is everywhere. The panel looks at why product developers use it and its functional purpose in food. 

Different fats have gone in and out of favor over the years as dietary trends and fads ebb and flow. The panel delves into fat and why companies choose one fat over another and how those choices impact the label.

Sugar. Why can something so delicious be so problematic? The panel looks at sugar and why it seems to be everywhere in processed food.

Food companies promise the world and rarely deliver on it in their new products. The panel discusses why that is, and how making products that truly have it all would never reach mainstream success.

Have you ever wondered why certain ingredients are included or excluded from products you buy at the supermarket?  Product Developer Linsey Herman, Food Scientist Karen Watson, and Chef Jill Houk discuss what's behind all the words on product labels in the food you buy. In this overview, the panel discusses why companies make the ingredient and nutrition choices they do when launching new products. It's a lot less boring than it sounds!