It has been a long wait, but the Federal Trade Commission (FTC) announced on October 1 that its “Guides for the Use of Environmental Marketing Claims,” which have come to be known as the “Green Guides,” have been finalized for public consumption.

Parents looking to support their children’s performance in schools may want to consider a new study from the University of Oxford documenting the benefits of algal DHA (life’sDHA from DSM Nutritional Lipids).

Las Vegas, NV—Industry suppliers will again gather in Las Vegas to learn about the latest in natural product ingredients and raw materials. Taking place November 5–9 at the Venetian & Sands Expo, SupplySide West again offers a blend of educational and networking events.

Irvine, CA—New research conducted at the University of Mississippi Medical Center suggests that pterostilbene could be of benefit for adults who need blood pressure support.

Rockville, MD—In response to a 2009 petition submitted by Lallemand, the U.S. Food and Drug Administration has announced that it will revise its food additive regulations to allow bakers yeast to be a source of vitamin D2 in baked goods, at levels not exceeding 400 IUs per 100 grams. Previously, it was only permitted to be used as a leavening agent.

Parents looking to support their children’s performance in schools may want to consider a new study from the University of Oxford documenting the benefits of algal DHA (life’sDHA from DSM Nutritional Lipids).

Las Vegas, NV—Industry suppliers will again gather in Las Vegas to learn about the latest in natural product ingredients and raw materials. Taking place November 5–9 at the Venetian & Sands Expo, SupplySide West again offers a blend of educational and networking events.

Irvine, CA—New research conducted at the University of Mississippi Medical Center suggests that pterostilbene could be of benefit for adults who need blood pressure support.

Rockville, MD—In response to a 2009 petition submitted by Lallemand, the U.S. Food and Drug Administration has announced that it will revise its food additive regulations to allow bakers yeast to be a source of vitamin D2 in baked goods, at levels not exceeding 400 IUs per 100 grams. Previously, it was only permitted to be used as a leavening agent.