Jay Jacobowitz

As if there weren’t enough competition…Whole Foods Market decides to compete against itself.

The way human beings behave in groups is truly fascinating. For millennia, humans have lived together, eaten together, raised our young together and suffered losses together. As much as we may applaud individuality, as humans, we’re compelled to feel that there’s strength and comfort in numbers.

Data published in the February issue of International Angiology show a positive link between a branded herbal extract and heart health and inflammation support.

Morris Plains, NJ—Researchers from the Kinesiology University of Calgary in Canada published the results of a new clinical trial in The FASEB Journal suggesting that prebiotics support healthy weight management.

News and notes from industry suppliers.

The incredible feat of salmon swimming upstream to spawn is a wonder of nature. How do these fish get the energy to battle their way against the rapids? Some say it’s all due to their diet, which is rich in astaxanthin.

It’s no secret that functional foods comprise a steadily rising category, with more and more consumers seeking to improve their overall health through their food. However, as the category both expands and improves, new factors and new demographics are changing how functional foods are perceived.

The customer is always right, but perhaps the customer should always be your inspiration, too. All stores, regardless of what products or services they offer, can take the opportunity to learn from their customers and grow their business in ways that meet their needs.

Boulder Organic! released a line of certified organic, gluten-free and non-GMO soups. There are currently several varieties of the soup that include chicken stock-based and five vegetarian flavors, the newest of which is Tuscan White Bean. Other flavors include Roasted Tomato Basil, Green Chile Corn Chowder, Red Lentil Dahl, Garden Minestrone and Golden Quinoa and Kale.