This ingredient provides highly absorptive calcium while enhancing taste and texture. CalciLife™ from GTC Nutrition, uses a combination of fructo-oligosaccharides (scFOS), which has been shown to increase calcium absorption, and calcium derived from sea minerals, which not only adds the essential nutrient, but actually improves the taste and texture of fortified products.
A patented iron delivery system for the food and pharmaceutical industry has received kosher certification. Seen as an indicator of all-around quality, kosher certification will significantly expand the market for SunActive Fe™ from Taiyo International.
Normal consequences of aging may not be so normal after all, a new area of research suggests. Type 2 diabetes and cardiovascular disease may not be connected with age so much as with poor diet, particularly a deficiency of chromium.
On March 7th, 2003, the FDA proposed labeling and manufacturing standards for all dietary supplements. Under the cGMP (Current Good Manufacturing Practices) proposal, manufacturers would be required to evaluate the identity, purity, quality, strength and composition of their dietary ingredients and dietary supplements.
A novel iron fortifier, a ferric pyrophosphate compound called SunActive Fe™, received the NutrAward for Best New Product at this year's Nutracon/Natural Products Expo, as well as Most Innovative Food Ingredient Award at Food Ingredients Europe.
Elevated sales of calcium supplements and fortified foods evidence concerns about osteoporosis, even as isoflavones and essential fatty acids join the battle.
Consumer awareness of eye-health, along with landmark research supporting supplementation benefits, gives direction for nutritional products companies.
A Nutrition Business Journal report titled "Consumer Research in the Nutrition Industry II," concludes consumers are ill-informed about nutritional science, brands and regulations, making them easy prey for misconceptions and misinformation.
The interest in foods with healthful properties has increased the need for food formulators to offer additional benefits in the foods and beverages they manufacture.