Austin, TX—Continuing an upward trend apparent since 2003, sales of herbal supplements grew in 2010, according to a report published in the HerbalGram (published by the American Botanical Council). 2010 herb sales were $5.2 billion, marking a 3.3% increase over 2009 figures.

Chico, CA—Three large plastic bag makers are suing ChicoBag Company, claiming that the eco-friendly company has caused irreparable harm to their businesses.

Bridgewater, NJNational Starch, based here, completed a study indicating its Hi-maize resistant starch could benefit those with prediabetes.

New York, NY—Researchers based at the University of Utah Brain Institute have collected data they believe supports the use of a branded citicoline (Cognizin from Kyowa Hakko, based here) for improving attention.

Rockville, MD—Companies will now have an easier time finding information about U.S. Food and Drug Administration (FDA) facility inspections and court actions.

In April, we chatted with John J. Cannell, M.D., about the function of vitamin D and the recent developments that affect our need to increase our dietary intake of vitamin D. This month, we will discuss optimizing our vitamin D intake.

Recently, I had the pleasure of flying across half the world and back so that I could attend two different, back-to-back Codex meetings at both ends of the trip. That was the fun part. The hard part was reconciling the supposedly disparate concepts embodied in these two Codex committees as they worked on standards for food additives and contaminants in food.

NutriScience Innovations, LLC now offers Phosphatidyl Choline 40% Powder, derived from soy lecithin. This nutrient supports brain function, heart health, liver health and more. Says the company, “It is oil soluble and dispersible in water, making it suitable for a variety of dietary supplement and functional food applications.” 

Vegetarian DRcaps capsules from Capsugel. DRcaps are made from hydroxypropl methylcellulose (HPMC), and dissolve slower than traditional HPMC capsules. Capsules safeguard ingredients from dissolving immediately in stomach acid; contents are protected for at least 30 minutes in a gastric pH of 1.2 and release in a pH of 6.8. The product is said to decrease the aftertaste of ingredients.