Authors


Muhammad Munir Chaudry, PhD

Latest:

How Halal Certification Can Help Boost Your Dietary Supplements Business

Worldwide, halal certification is a mark of quality and access to a growing market.


Nadeen Myers

Latest:

Magnesium: Essential for the Body

Magnesium is an essential mineral for the body that many Americans may not be getting enough of, according to the Dietary Guidelines Advisory Committee’s (DGAC) recent report on the Dietary Guidelines for Americans 2010.


Nancy Baker

Latest:

Gluten-Free Guidance

Originally Published




Neelesh Varde

Latest:

Stealth Benefits

Originally Published



Nutritional Outlook Staff

Latest:

Ingredients to Keep on Your Radar in 2012

An update on where the market's top ingredients are headed.


Pam Magnuson

Latest:

What Can You Say When You Can’t Say Anything?

You're excited, and elated. Clinical trials have proven conclusively that your new product works . It's like being in love-you want to shout it from the rooftops! You've developed a dietary supplement that will really help people with anemia, or arthritis, or obesity, or macular degeneration.


Patricia Fiore

Latest:

Does Your Brand Speak Truth?

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?


Paul Bolar

Latest:

Premarket Notification for New Dietary Ingredients: A Leading Manufacturer's Perspective

New products are the lifeblood of most industries, and dietary supplements are no exception. Innovative new products often contain new ingredients, and as such, it’s essential to develop a workable system for introducing products that contain what are known as new dietary ingredients (NDIs). Currently, FDA (Rockville, MD) is focusing on a provision in the Dietary Supplement Health and Education Act (DSHEA) that outlines an NDI evaluation process. FDA posed several questions in the October 20, 2004, Federal Register and has asked industry and others to comment.


Paul Faganel

Latest:

Branding an Ingredient: an eXselen Case Study

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.


Paul Gander

Latest:

Natural Food Color: Palette to Palate

A new generation of natural colors is having to jump stability hurdles relating to temperature, acidity, and co-formulated ingredients. How are suppliers adapting?


Paul Tenning

Latest:

EFSA and Probiotics: Gut Response

Editor’s Note: On December 2, the European Food Safety Authority (EFSA; Parma, Italy) held a meeting in Amsterdam with the intention of clarifying its process of reviewing Article 13 and Article 14 health claims, specifically those concerning gut and immune health. The probiotics community was well represented at the meeting, which was led by members of EFSA’s Dietetic Products, Nutrition, and Allergies (NDA) panel. Below are reflections from the meeting from representatives of probiotics specialist Danisco A/S (Denmark).



Peter Swann

Latest:

What Are Prebiotics?

One expert reviews the benefits of prebiotics for better gut health.


PhD

Latest:

Suppliers and Manufacturers Must Cooperate in Regulatory Compliance

Pending food manufacturing regulations mean manufacturers and suppliers must work together toward compliance.


Pretima M. Titoria

Latest:

Big Potential

Originally Published


Rabbi Mordechai Merzel

Latest:

Understanding Kosher Certification

Health-conscious consumers increasingly seek kosher-certified food and supplements.


Ram Chaudhari

Latest:

Cardiovascular Health: Formulating to Lower Cholesterol

Challenges for Functional Foods and Beverages


Ray A. Matulka

Latest:

Ingredient Identification in the Time of FSMA

What firms must know in terms of specifications, verification, and validation


Rebecca Albrecht

Latest:

Tiny Secrets

Originally Published


Rene Garza

Latest:

Ingredient Spotlight: Soy Protein

Soy protein can offer manufacturers a significant positive impact in three key areas: health benefits, economic value, and sustainability.


Rhonda Lauritzen

Latest:

Reminiscing about the Dietary Supplement Industry's Early Days

Author Rhonda Lauritzen chats with American Botanical Council founder and executive director Mark Blumenthal about how the dietary supplement industry has changed since the early days-and what lies ahead.


Richard C. Kraska

Latest:

The Future of GRAS Regulations

What's changing? Industry initiative for enhanced self-regulation of GRAS practices is likely.



Richard L. Roberts, PhD

Latest:

The Blue-Light Message: Explaining the Benefits of Lutein and Zeaxanthin

These crucial dietary nutrients protect the human eye from blue light–induced damage. 


Richard Soltero, PhD

Latest:

Preventing Contaminants in Food, Beverages, and Dietary Supplements Starts with Facility Design

Look at this facility. Can you identify all of the potential points of contamination?


Robby Gardner

Latest:

Seed breeding for today’s foods and dietary supplements is an increasingly customer-focused experience

Seed breeding is a business that caters to its customers now more than ever before.


Robert Rogers

Latest:

The Role of Inspection Systems in FSMA Compliance

A rundown on food-safety inspection systems makes the right inspection tools more important than ever.

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