News and notes from industry suppliers.

Washington, D.C—The biennial registration renewal requirement for food facilities is now underway (which began at 12:01AM on October 22, 2012). Under the Food Safety Modernization Act registration requirements, renewals will take place between October 1 and December 1 of even years.

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.

Ganeden Biotech distributes a patented probiotic-derived cosmeceutical ingredient called Bonicel. The ingredient is said to improve skin hydration, elasticity, under-eye puffiness and decrease fine lines and wrinkles.

Ilhwa North America Inc. now offers GinST 15, a high-absorption ginseng extract that incorporates a high-yield enzyme fermented process. This technology delivers “higher efficacy, consistent absorption, improved taste profile, plus a lower cost per use,” says the company. This ginseng extract is said to be 15 times more absorbable in the bloodstream than other similar ingredients. It takes just three to four hours to reach maximum absorption. This ingredient won the Best Botanical 2012 award at the 2012 Engredea tradeshow.

New from Ingredion is Novation Indulge 3340. This clean-label texture system is designed for foods and beverages such as yogurt and dairy desserts and is resistant to high temperature, high shear and low pH. The system may help manufacturers reduce a product’s calories and fat.