The new flavors of Gold Standard 100% Whey protein powder and ready-to-drink shakes provide 24g of high-quality protein – offering consumers a way to hit their daily protein goals and support muscle recovery. 

ROLUS emerges from a heritage of beverage craftsmanship, tracing its origins to the Nolet Family's pioneering spirit of 1691. As the first member of the Nolet family born in the United States, Nolet III brings a unique blend of tradition and innovation to this new venture.

After helping people find calm, selling tens of millions of cans, TRIP aims to take functional beverages to a new level. TRIP has partnered with Calm to evolve the product experience they are bringing to American customers through a functional drink with a digital experience. 

The CELSIUS ESSENTIALS line features boldly flavored performance energy drinks that are made up of the METAPLUS® blend and added aminos, helping support physical and cognitive performance. 

The formula was developed by renowned mycologist Paul Stamets. Known for his advanced research on mushroom mycelium and psilocybin, Stamets's contributions in the world of mycology have led to new ways of harnessing the power of fungi to support the health of both people and planet.

Harnessing the power of Iceland's natural environment, ÖRLÖ uses patented Energy to Food (E2F) technology to produce carbon-negative algae-based supplements. These supplements offer nutrition with a minimal environmental footprint.

The line includes three vegetarian gummies, each uniquely formulated for specific needs: GummiBiotics Defense to help support immune health, GummiBiotics IBS Ease to alleviate IBS symptoms, and GummiBiotics Lean to aid in abdominal fat burning.

Fermented foods other than dairy are trending, with sauerkraut, kimchi, pickles, and other vegetables; kombucha; sourdough; natto and tempeh leading the pack. Yet with cultured dairy still at the forefront, there are multiple fermented dairy products that offer benefits besides the immunity support of probiotics.

The study, conducted at the University of Georgia, compared the cumulative impact of daily pecan eating versus not eating pecans on changes in fasting cholesterol levels and responses to a meal higher in saturated fat (meeting 35% of total daily calories). Findings show notable reductions in cholesterol levels with pecan consumption, as well as lower post-meal triglycerides. 

This new formula adheres to the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines, ensuring precise thickness for those with swallowing difficulties.