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Home » Topics » Natural Health News » Supplier

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78460507 1

Proprietary Larch Arabinogalactan Extract found Safe, Tolerable

December 17, 2012
WholeFoods Magazine Staff
Allendale, NJ—Researchers from Kurfürstendamm and Analyze & Realize ag in Germany published a new study in Food and Nutrition Sciences showing that a branded prebiotic fiber is safe and well tolerated. For 12 weeks, a larch arabinogalactan preparation (4.5 grams of ResistAid from Lonza, Inc., based here) was given to...
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156276715 3

Neptune Gets Back on Track Following Explosion

November 28, 2012
WholeFoods Magazine Staff
Sherbrooke, QC, Canada—A horrible disaster struck a production plant owned by Neptune Technologies & Bioressources Inc. (maker of Neptune Krill Oil [NKO]) on the afternoon of November 8. An explosion and fire reduced the production facility to rubble, killing three workers. At least 18 others were injured, some with severe...
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Atpmusclefatigue 3

ATP Reduces Muscle Fatigue

November 26, 2012
WholeFoods Magazine Staff
Aimes, IA—Adenosine-5’-triphosphate (ATP) is key for cellular energy storage, so key that when cells don’t have enough ATP inside them, extracellular ATP can cross into cells to boost energy. Can athletes take advantage of this system? Yes, according to new research published in the Journal of the International Society of...
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Supplierbriefs 104

Supplier Briefs: December 2012

November 26, 2012
WholeFoods Magazine Staff
DSM, based in the Netherlands, will acquire Fortitech of Schenectady, NY, for $634 million. Fortitech’s 2013 net sales are expected to be $270 million. Wellmune WGP from Biothera of Eagan, MN is now in a beverage marketed in Singapore, called Take5ive Energy + Immunity Shot. In other news, Ryusendo...
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152501795 1

Magnesium Supplement Helps Cystic Fibrosis Patients

November 26, 2012
WholeFoods Magazine Staff
St. Clair Shores, MI—Those caring for loved ones with cystic fibrosis (CF) are often desperate for ways to keep the air passages clear and open. Now, new research suggests magnesium supplementation could be of some help. CF is a serious, life threatening genetic disease that causes thick mucus to build...
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155796377 1

Branded MSM Reduces Muscle Soreness

November 26, 2012
WholeFoods Magazine Staff
Vancouver, WA—A proof of concept study published in the Journal of the International Society of Sports Nutrition suggests a branded form of methylsulfonylmethane (MSM, as OptiMSM from Bergstrom Nutrition, based here) may be beneficial for recovery after exercise. This ingredient, well known in the joint health category, has known anti-inflammation...
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Pycnogenolasthma 1

Pycnogenol May Provide Help for Asthma Patients

November 19, 2012
WholeFoods Magazine Staff
Hoboken, NJ—A recent study published in Panminerva Medica indicates that Pycnogenol (distributed in the U.S. by Horphag Research, based here) may help control asthma symptoms. Pycnogenol is a natural plant extract that comes from the bark of French Maritime pine trees. The extract’s combination of procyanidins, bioflavanoids and organic acids...
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Supplierbriefs 103

Supplier Briefs: November 2012

October 24, 2012
WholeFoods Magazine Staff
Albion Human Nutrition is now a Cornerstone Sponsor of Vitamin Angels. Westchester, IL-based Ingredion Inc. published a white paper called, “A Revolutionary Starch Emulsifier for Maximized Beverage Emulsion Productivity.” The emulsifier lets beverage makers deliver “both flavor (or color) and turbidity effectively, allowing [them] to maximize oil load and...
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150451237 1

FSMA Registration Renewals in Full Swing

October 23, 2012
WholeFoods Magazine Staff
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. This requirement affects any domestic or international facility that...
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Bakersyeastd2 3

Bakers Yeast Now Allowed as Source of D2

October 4, 2012
WholeFoods Magazine Staff
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,...
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