Ganeden said that this research further validate's Staimune's track record of immune health support.
Sports & Energy
The company said that its new AstaReal CWS25 astaxanthin ingredient is perfect for sports nutrition and on-the-go beverages.
Balchem/Albion said that it is taking advantage of increased consumer demand for two key minerals—magnesium and zinc—to build its presence in the fast-growing sports nutrition market.
Gelita Targets Beauty-From-Within and Muscle Health with New Collagen Delivery Systems at SupplySide West 2017
The company showcased new innovative delivery forms for its collagen peptide ingredients and discussed the research that is helping it make inroads in two key market segments: nutricosmetics and muscle health.
Nutrition 21 Promotes Performance-Boosting Ingredients, Highlights Consumer Marketing at SupplySide West 2017
The company says that its print and digital ad campaigns help educate the consumer about its Velositol and Nitrosigine ingredients—and catch the attention of formulators and brand marketers.
Natreon’s New Natreon One Sports-Marketing Platform at SupplySide West 2017 Is a “Clear Pathway to Claims” for Formulators
Natreon’s new Natreon One Sports-Marketing Platform is focused around four key areas of sports nutrition—focus, energy, endurance, and recovery—to hone its marketing message and build its position in the sports nutrition category.
But what do we really know about how these ingredients unlock protein’s potential—and what evidence do we have that they actually do so?
The ingredient, called Sustra 2434, is a blend of native corn starch and tapioca flour and, according to the company, has been scientifically shown in the company’s proprietary research to promote a lower glycemic index and steadier blood sugar levels over an extended period of time.
Reginator is a patented blend of nine essential amino acids, plus arginine, that has been shown to increase muscle synthesis.
Protein is a highly popular supplement in both consumer and industry circles. But how much do industry insiders and consumers actually know about protein? And how much of what they think they know is, quite simply, wrong?