Advances in ingredient technology have made possible many innovative products—fat-free, sugar-free, low-carb, high-fiber, high-protein, organic, or gluten-free. These changes have affected the way in which ingredients in the five most-important categories (wheat, proteins, carbohydrates, fats and oils, and water) are used. Problems like the creation of trans fats can be handled in new ways. Food designers have many new choices, such as a range of carbohydrates with varying functionalities. Individual ingredient categories will be discussed in later columns.