Authors


Anil Andrade

Latest:

Problems with Capsule Filling?

Originally Published



Antoinette Y. Odendaal

Latest:

Prebiotic Ingredients: Nondigestible Oligosaccharides

Nondigestible oligosaccharides act as prebiotics. But are some more effective than others?


Ashish R. Talati

Latest:

Consulting Our Mates Down Under for NDI Guidance

Australia’s regulatory approach to botanical ingredient changes may inform U.S. companies as they prepare NDI draft guidance comments.


August T. Horvath

Latest:

POM vs. Coke: The Fight over a Food Label

POM Wonderful complained that Coke’s Minute Maid Pomegranate Blueberry 100% Fruit Juice Blend’s name and label trick consumers into thinking the product contains a lot of those juices.


Barbara C. Oberman

Latest:

Healthcare Cost Containment: Solutions You Can Implement Now

A recent survey reported that 41% of employers cited healthcare cost as the most serious challenge facing their organization. Healthcare benefits have become one of the largest, fastest-growing, and most significant expenses for American companies. With no end in sight to crippling increases, it stands to reason that employers are seeking more innovative and effective strategies to keep costs in check.


Becky Wright

Latest:

Are the omega-3 industry’s best years ahead? Many experts think so.

Omega-3 innovation is high, from plant-based options to better delivery, boosted bioavailability, and higher concentrations made easier.


Bernadene A. Magnuson

Latest:

Nanotechnology Nudges into Nutrition

Nanotechnology is moving out of the realm of science fiction and into our buildings, drugs, clothing, cosmetics, and yes, even nudging into our foods, beverages, and dietary supplements. For those of you who are still not really sure what nanotechnology means, the next paragraph will give a short introduction. If you are already “nano-savvy” and just want to know what’s “nano-new” in the food and nutrition world, you can skip to the third paragraph.


Bethany Davis

Latest:

New Industry Group Zeroes in on Non-GMO Dietary Supplements

The group will focus on establishing non-GMO standards for the supplements industry.


Blake Ebersole

Latest:

Ingredient Spotlight: Pomegranate

Emerging pomegranate research suggests new applications.


Brenda Porter-Rockwell

Latest:

Diabetes: Diabetes Care

With increasing evidence of risk associated with certain pharmaceuticals, natural products suppliers are urging consumers to talk to their physicians about incorporating dietary supplements in their daily regimen.


Brian Dixon

Latest:

Dietary Supplements and Nutrigenomics

What role will nutrigenomics play in dietary supplements?


Brian Tanzer

Latest:

Ingredient Spotlight: Benfotiamine

For decades, European doctors have prescribed diabetic patients benfotiamine to treat neuropathies and to help prevent complications such as blindness, kidney failure, heart attack, and limb amputation.


Brien Quirk

Latest:

Four Botanicals to Watch

Goji berry, reishi mushroom, ginger, and blueberry have had strong sales in the past couple of years.


Britt Burton-Freeman, PhD

Latest:

Inflammation and Anti-Inflammatory Diets

Can anti-inflammatory food ingredients reduce inflammation?


Bruce Holub

Latest:

Comparing Omega-3 Bioavailability

Research on phospholipids and free fatty acids



Carol McLerran

Latest:

Designing Great Packages

While it’s easy to get caught up in the latest research on supplement ingredients or new regulatory requirements, often it’s just as easy to overlook recent advances in packaging technology and design. The right package, however, can add value to products by attracting consumers, conveying important nutritional information, and protecting sensitive ingredients.


Caroline Brons

Latest:

A Bright Future for Probiotics

More-rigorous scientific investigation today is bringing enhanced understanding of the mechanisms of these actions, which in turn will lead the way to more-precise clinical targets, higher-quality microbial preparations, and more-credible claims for probiotics.


Carrie Kennedy

Latest:

Whatever Happened to Common-Use GRAS?

Common-use GRAS determinations are no longer common.


Casey Coy

Latest:

In Response: Dietary Supplement Quality Professional Training

A training program for dietary supplement quality and technical professionals.


Catherine Morgan

Latest:

Ingredient Science: Spicing Things Up

Herbs and spices are used all over the world to add flavor, color, fragrance, and a little bit of “zing” to our foods. Without them, our meals might be bland, and our palates, disheartened. But the story doesn’t end there. Research suggests that as well as being able to boost flavor, several herbs and spices also offer benefits to our health.



Cheryl Dicks

Latest:

NDIs for dietary supplements: How to proceed in 2020

What have we learned in the past year, and how should industry proceed in 2020?


Chris Bekermeier

Latest:

How to Source Non-GMO Ingredients and Suppliers

The limited availability of verified non-GMO feed makes sourcing non-GMO ingredients somewhat difficult.


Chris Ross

Latest:

5 Ways to Buy a Blender for Nutraceutical Products

Ask the expert: Nutraceutical manufacturers, here are five ways to obtain the equipment you need, when you need it.



Cindy Reed

Latest:

5 Satiety Ingredients for Weight Management

As motivated as dieters are each year, many find it challenging to keep up with their weight-loss diet or quit altogether for a number of reasons. One of those reasons is feeling hungry.


Craig McIntosh

Latest:

In Response: A New Era for Animal Nutrition

The animal-health industry has witnessed a number of interesting developments recently. On one hand, the recession has stimulated demand for products offering value for money and practicality. But parallel to this, the market for premium, niche products has blossomed-despite the economic downturn.


Danica Harbaugh Reynaud, PhD

Latest:

Next-Generation DNA Testing for Botanicals

Next-generation DNA testing can help identify the presence of other plant species in a botanical sample.

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