Authors


Manfred Eggersdorfer

Latest:

What About Vitamin E?

A wake-up call for new science on the role of vitamin E in the human body



Marie Redding

Latest:

Trending Ingredients in Beauty Products

Natural product companies talk ingredient choices.


Marilyn Stieve

Latest:

Flax: Science, Nutrition, and Functional Food Uses

Whether used as whole seeds or in its milled form, flax has huge potential.


Marina Linsley

Latest:

In Response: Superfruit Staying Power

Interest has endured as consumers get to know these fruits.


Mark A. LeDoux

Latest:

Should the Dietary Supplements Industry Follow the Drug Industry in One Way (Not Premarket Approval)?

The U.S. supplements industry has lost some credibility with media and consumers. Could a proposal based on the pharmaceutical industry that is not premarket approval help to alleviate concerns?


Mark Messina, PhD, MS

Latest:

The soyfoods debate: Separating fact from fiction

Mark Messina, PhD, of Soy Connection/United Soybean Board, writes about misconceptions associated with soy consumption and breast cancer.


Markus Lipp, PhD

Latest:

How to Create Ingredient Monographs

When does an ingredient merit a public standard (monograph)?


Massimo Marzorati

Latest:

Probiotic, Prebiotic Research: Taking It Outside (In Vitro)

How SHIME, a standardized in vitro human gut simulator, is advancing gut-health research, especially for pre- and probiotics.


Matt Arveseth

Latest:

Testing Dietary Supplements in the Face of Unpredictable Microorganisms

Exploring some prevalent and common testing challenges often encountered in today’s microbiology laboratory.


Matthew Pikosky

Latest:

Whey Protein: Making It Count

Emerging research suggests spacing protein consumption throughout the day increases its benefits.


Maureen Kingsley

Latest:

Supplements for heart health: ingredient developments and progress, despite some negative omega-3 headlines

Heart health ingredients bring new science and innovation to market, despite some bad press.


Maya Wilson

Latest:

Making Sense of FDA’s New Dual-Column Nutrition Facts Label Requirement for 2-3 Servings

When FDA finalized its new U.S. Nutrition Facts rule in 2016, one of the label’s most notable changes was the addition of a new dual-column requirement for packages containing 2-3 servings.


MegaFood

Latest:

In Response: From Farm to Tablet

Judging by the popularity of the farm-to-table movement that’s sweeping the country, it’s safe to say that consumers are demanding to know more when it comes to what they put into their bodies.


Megan DeStefano

Latest:

Kid Nutrition: Ingredients for Healthy Snacking

In combination, protein and fiber not only replace empty calories with greater nutrient density, but also lower overall calorie intake from snacks.


Melissa DellaBartolomea

Latest:

What Google Trends Says about Branched-Chain Amino Acids

Google Trends confirms that consumer understanding of branched-chain amino acids is more advanced than ever before.



Michael Crane

Latest:

Personalized Nutrition: Hype or Hope?

Dietary recommendations based on DNA testing have industry buzzing, but other forms of personalized nutrition may be better poised to deliver real insights.



Michael Mallow

Latest:

Ask the Experts: Low-Carb Lawsuits

It is hard to imagine a better market for low-carb products than California. But sellers of low-carb products in California, if they are not careful, could run afoul of the state’s strict consumer protection laws.



Michelle Braun

Latest:

Ingredient Spotlight: Soy Protein

As an ingredient with well-documented nutritional attributes, soy protein can play a role in combating childhood obesity.


Mike Greene

Latest:

In Response: Why the Dietary Supplements Industry Must Work Together with the New Congress

Why the Dietary Supplements Industry Must Work Together with the New Congress


Mike Hardy

Latest:

In Response: Easy-to-Swallow Dietary Supplements

Dysphagia, a swallowing disorder, impacts millions.


Mike Smith

Latest:

How Enzymes Can Help: A Look at Dairy and Gluten Foods

Some individuals have rather specific digestive issues. For example, some populations have difficulty digesting dairy products. In the United States, nearly 10% of the population is considered lactose intolerant. Some populations have even higher incidence of intolerance, such as Native Americans, with rates as high as 80% in adults.


Mike Straus

Latest:

Lively Liposomes

Liposomes are changing the face of delivery systems. Here’s what that means for formulators.


Mintel International

Latest:

Functional Foods and Beverages: Future Trends

Are consumers hungry for more functional food and beverages?


Missy Lowery

Latest:

At Capsugel’s Quality Summit, Experts Focus on the Way Forward for Dietary Supplement Quality Control

Quality assurance, compliance, risk management, and best practices were on the minds of 80 quality professionals who convened at the Capsugel Quality Summit in late August.


Mitch Skop

Latest:

Dietary Supplements for Stress-Related Burnout

Why burnout is the next big opportunity for dietary supplements


Mohamed M. Rafi

Latest:

Ingredient Spotlight: Salacia oblonga

The latest research on Salacia oblonga's health benefits

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