debra's natural gourmet

WholeFoods Magazine Editor Kaylynn Chiarello-Ebner talks with Jim Leahy, GM at Debra's Natural Gourmet after receiving the 2015 Retailer of the Year Award.

dr. passwater

WholeFoods Editor Kaylynn Chiarello-Ebner talks with Dr. Richard A. Passwater, Ph.D., about The Pycnogenol Connection at the Horphag Research booth during SupplySide West 2015.

Jonny Bowden

This last weekend, I attended a seminar in San Diego, and one of the sponsors was Bulletproof Coffee.

NOW Foods

Kaylynn Chiarello-Ebner, editor of WholeFoods Magazine, interviews Amber Cerda of NOW Foods about the new NOW Pet line at Natural Products Expo East 2015.

After a report determined the presence of vinpocetine and picamilon in U.S. dietary supplements marketed as brain enhancers, sports supplements and weight loss supplements, U.S. Senator Claire McCaskill is taking action. McCaskill, a top-ranking Democrat on the Senate Special Committee on Aging, wrote U.S. Food and Drug Administration Acting Administrator Stephen Ostroff requesting the suspension of sales for any supplement containing the ingredients, pending an investigation.

fair trade

Fair trade labels carry a promise—about how products or ingredients are sourced from developing countries—and according to a recent study, it can affect the value consumers put on a product.

It’s hard to pinpoint what the hottest news was at this year’s Natural Products Expo in Baltimore, Sept. 17 to 19. There was so much of it.  Company sales like Vega had everyone buzzing. So did the latest studies, like Cheeky Monkey’s research showing that keeping children from peanuts may be causing allergies.


Washington, D.C.—Industry members have a lot to learn from the opinions expressed by a U.S. District judge in the case of the United States versus Bayer Corp., according to Steve Mister, Esq., president and CEO of the Council for Responsible Nutrition.

1. What is High Pressure Processing (HPP)?
HPP is a revolutionary method that uses pressure as opposed to nutrient-killing high heat to pasteurize food.  It does not affect the molecular level of food and it has little to no effect on nutritional value, vitamins, minerals or flavor of the product.