The concept of branding an ingredient has become more and more popular over the past 10 years, and it remains a viable way for suppliers to help differentiate their products within the marketplace.
The good news is that there’s growing evidence nutritional supplements can play a key role in treating people with heart disease.
Jonathan Emord knows a thing or two about the Food and Drug Administration (FDA; Rockville, MD). He has defeated the agency in federal court a record six times and served as plaintiff’s lead counsel in the 1999 Pearson v. Shalala, 2001 Pearson v. Shalala, 2001 Pearson v. Thompson, and 2002 Whitaker v. Thompson cases.
Does your brand have what it takes to be honest in a highly competitive market? More importantly, can a brand ever afford to be less than honest when telling what, of necessity, must be a compelling story?
In their quest to create tasty foods and beverages enriched with omega-3s, food technologists, like salmon, have had to swim against the current. The taste of omega-3 fatty acids has been a key stumbling block. Recently, however, manufacturers have been employing several strategies to develop new products.
Two new studies presented at this year’s meeting of the American College of Rheumatology (Atlanta) have raised hope that dietary supplements can play a greater role in helping people with osteoarthritis (OA) manage their pain. The studies, both of which were six-month, double-blind, placebo-controlled trials, examined the effects of the supplement ingredients glucosamine and chondroitin. The results, while not conclusive, were promising enough to prompt both research teams to recommend that physicians discuss the supplements with their patients.
How will the new products fare in the market? That depends on how the science behind them stacks up. Here’s a look at the latest crop of ingredients to keep an eye on in 2006.
Soy makes a great deal of sense. It’s cost-effective, environmentally sustainable, highly versatile, and good for you. No wonder food ingredient manufacturers work long hours formulating new and novel soy-based food ingredients.
Two years ago, nutrition bar manufacturers launched a record number of low-carbohydrate products. The low-carb era was glorious—but brief—imploding shortly after it began. Now, some nutrition bar companies are pinning their hopes on a different concept: the glycemic index.
Eight years ago, Nutritional Outlook honored industry achievements by bestowing the magazine’s first award: Manufacturer of the Year. While it was relatively easy to select 1998’s award winner, Twinlab, it has become more difficult since then to choose just one industry leader.