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October 2014 Issue
Last Updated Tuesday, October 21 2014
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Supplier's Corner

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October 20, 2014
Brookfield Engineering is simplifying viscosity measurement with the new Model QB Quick Action Lab Stand.   With the push of a button, the viscometer glides up and down, allowing for quick positioning, rapid sample change and improved laboratory…  Read More »
October 13, 2014
Capsugel announced the broad commercial availability of its proprietary lipid multi-particulate (LMP) technology. Capsugel’s LMP technology is an innovative drug-delivery platform with multiple applications—including bioavailability enhan…  Read More »
October 6, 2014
To support its organic product customers, Lallemand has introduced Bio-Engevita (organic inactive yeast) and Bio-Lyfe (organic yeast extract). The company has researched and adapted its yeast production to meet the organic regulation in the EU and…  Read More »
October 1, 2014
Nutegrity has developed CocoaNol, an organic cocoa extract standardized to 10% natural cocoa polyphenols. CocoaNol harnesses the antioxidant power of chocolate in a delivery system that allows dietary supplement, food and beverage companies to drive…  Read More »
Flavorchem Develops New Mint Oils
September 12, 2014
From its ancient Mediterranean roots, mint throughout history has been widely used for its medicinal properties, as it is rich in vitamin A, C and other healthy minerals. The versatility and popularity of mint is found in countless foods, beverages a…  Read More »
September 5, 2014
Nutegrity has added ThriVexan Mangosteen Extract to its portfolio of branded ingredients. Naturally harvested from the mangosteen fruit, ThriVexan helps support a healthy inflammatory response and may provide temporary relief of minor muscle pain ass…  Read More »
August 29, 2014
A recent article published in Nutrition Reviews by leading lutein researcher Elizabeth J. Johnson, PhD—Role of Lutein and Zeaxanthin in Visual and Cognitive Function Throughout a Lifespan—discusses the latest science surrounding the impor…  Read More »
August 27, 2014
Ingredion Incorporated has published a new white paper titled “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient.” The paper presents an overview of the evolving yogurt market focusing on how ingredients, such as gelati…  Read More »
August 15, 2014
Shanghai-based Cactus Botanics has developed a new form of chondroitin sulfate, free-from impurities or adulteration and thoroughly tested for quality using four methodologies.   Carol Cheow, general manager of Cactus Botanics, discussed the rec…  Read More »
August 7, 2014
Thanks to its mildly sweet flavor profile, bulking properties and digestibility, erythritol has long been used as a medium for delivery of high-intensity sweeteners, such as stevia and monk fruit. However consistent, dependable sourcing of erythritol…  Read More »
August 7, 2014
Glanbia Nutritionals has launched OptiSol1061 Greek Yogurt Powder in the Americas. OptiSol 1061 is a patent-pending ingredient that adds the distinct, authentic flavor and health halo of Greek yogurt to a wide range of food and beverage applications.…  Read More »
July 28, 2014
The combination of shifting cultural demographics and younger consumers' desire for flavorful food and beverages has led to an increased interest in savory ingredients including herbs and spices, according to Comax Flavors.   In response to…  Read More »
July 28, 2014
As consumers express concern about azodicarbonamide (ADA), bakeries are looking for ways to eliminate the food additive while still producing the fresh, soft, great-tasting baked goods.    “Although ADA is an approved additive, some c…  Read More »
July 23, 2014
Ingredion Incorporated has published “Beverage Emulsion Science 101,” a technical booklet that discusses the fundamentals of emulsion, compares types of emulsifiers and features novel emulsification solutions.   An emulsion is a mixt…  Read More »
July 9, 2014
Sensient Flavors has launched a new line of Hispanic-inspired flavors, allowing beverage manufacturers to serve this growing U.S. population. According to the U.S. Census Bureau, the U.S Hispanic population is expected to reach 61.1 million by 2017.…  Read More »

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