A compound with multiple health benefits that has been on the U.S. dietary supplement market for 30 years is now available for food products. Natural Health Science (NHS-Hillside, N.J.) has officially launched Pycnogenol® into the functional foods market. Pycnogenol, French maritime pine bark extract, was reviewed by a panel of independent toxicology experts and determined to be GRAS, based on scientific procedures in the self-affirmation process, in accordance with the FDA.

From antioxidants to “adaptogens,” supplemental ingredients seek to slow aging.

Nutrinova, producer of DHActive™, will begin offering DHActive in soft gel capsules in addition to its bulk oil offerings.

Insulin controls blood sugar levels and is essential in metabolizing carbohydrates, proteins and fats for energy.

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.

Wild herbs and botanicals are becoming a formalized industry in Kosovo, thanks to Uncle Sam. The United States Agency for International Development (USAID) is funding a project called Kosovo Business Support (KBS), which provides a range of services to small businesses and entrepreneurs in the region. It is being executed jointly by two organizations, Chemonics International and Winrock International.

Adding flaxseed to food applications adds omega-3 fatty acids and antioxidant properties.

Functional foods and beverages are of high interest to today's health-conscious consumers.

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.