Nutritional Outlook Vol. 19 No. 1

Probiotic benefits for allergic conditions like eczema are relatively well researched, but newer studies on food, pollen, and pet allergies promise new opportunities.

From bean chips to “bites,” here are some of the latest trends in healthy snacks.

The relaxation dietary supplements market looks pumped with promising new ingredients and research.

Industry, take note! Dietary supplements of all stripes (herbal, botanical, vitamins, minerals, marine-based, and others) are the subjects of numerous NIH research studies and clinical trials this year.

What do contract manufacturers have to say about the state of the dietary supplement industry’s reputation, as well as their own role?

The economics of contract manufacturing today

Echinacea leads the pack with strong clinical and consumer support. Here's the latest.

Energy drinks are on the way up, but the opposite is true for their smaller, more concentrated brethren.

Today’s energy drink makers are inspired not only by botanical ingredients but also botanical flavors.

Which botanical ingredients are giving energy drinks that zing?

The following are several ingredients that should be of particular interest to energy supplement manufacturers.

As the 2018 deadline nears for U.S. food manufacturers to remove partially hydrogenated oils (PHOs) from their products, PHO-replacement ingredients will be at the center of the conversation.

Faba bean, lentil, pumpkin seed, duckweed, garbanzo bean, and more are now hoping to nab a spot on the list of next-generation plant proteins.

Which emerging markets for probiotics should we keep an eye on?

Although the worst days of the egg crisis may have passed, many of the innovations it inspired will soon be making their debut.

The category is still notable, especially in global markets.

Many are pegging this year as the year for brain health.

Move over, magnesium! Here comes zinc.

With partnerships building around algae ingredients for food purposes, will we see more use of these ingredients in the near term?

After tantalizing us with promises of less bitter or more scalable steviol glycosides, key stevia suppliers are now taking those glycosides commercial.

A new year is here, and with it, flavor firms’ big predictions for 2016’s trendiest tastes.