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Home » Authors » WholeFoods Magazine Staff

Articles by WholeFoods Magazine Staff

139709772 1

Mrs. Gooch’s Cofounder Passes Away

December 20, 2013
WholeFoods Magazine Staff
Palm Springs, CA—Dan Volland, co-founder of Mrs. Gooch’s Natural Foods Markets, passed away on Dec. 17. Volland was the manager of a small health foods store called Alpha Nutrition, where he met Sandy Gooch. Together, they opened Mrs. Gooch’s in West Los Angeles in 1977 and managed the chain until...
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148348033 1

Omega Content in Organic Milk More Healthful, Study Reveals

December 20, 2013
WholeFoods Magazine Staff
Pullman, WA—Organic milk tends to contain preferable ratios of omega fatty acids to those found in conventional milk, according to an analysis performed by a research team from Washington State University. The study is hailed as the first large-scale, nationwide comparison of the two types of milk, as nearly 400...
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Januarycov 1

January 2014

December 19, 2013
WholeFoods Magazine Staff
  • Raw Materials/Ingredients
  • Contract Manufacturing
  • Packaging
  • Salts/Seasonings/Herbs
  • Supplement Highlights: PQQ
  • Green Coffee Bean Extract
  • Gourmet Guru: Prepared Foods
  • Merchandising Insights
  • Natural Choice Awards Ballot

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Cons bull 12

More than Weight Loss: Green Coffee Bean Extract

December 19, 2013
WholeFoods Magazine Staff
If you’ve read about weight loss recently, chances are you’ve come across green coffee bean extract. Brought into the spotlight by physician and TV show host Dr. Oz, green coffee bean extract is hailed as one of the better and safer weight-loss supplements on the market today. But did...
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Mediterranean

Gourmet Mini Meal

December 18, 2013
WholeFoods Magazine Staff

Mediterranean Snack Food Company now offers gluten-free certified mini meals called tapaz2go. Products feature lentil crackers with hummus in one portable package.  tapaz2go has seven grams of protein and 250 calories or less. Varieties include Classic, Roasted Garlic or Red Pepper. SRP:  $2.99–$3.49.


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Vermontcheese

Cheese

December 18, 2013
WholeFoods Magazine Staff

Vermont Farmstead Cheese Company introduces two new artisanal cheeses: savory Sage WindsorDale and tangy Windsor Blue. Sage WindsorDale has sweet and savory notes with a hint of apple, while Windsor Blue has citrus notes. The cheeses are all natural, rBGH-free and made with 100% Vermont milk.


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Supplierbriefs 117

Supplier Briefs: January 2014

December 18, 2013
WholeFoods Magazine Staff
Capsugel of Greenwood, SC, announced that its Vcaps Plus and Plantcaps vegetarian capsules received verification from the Non-GMO Project. Capsugel is the first capsule manufacturer to have this distinction. The Federation of Indian Chambers of Commerce and Industry gave Sami Labs Limited, the manufacturing and R&D arm of East...
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Gourmet guru 22

Go-To Gourmet

December 18, 2013
WholeFoods Magazine Staff
According to the 2013 WholeFoods Retailer Survey, prepared foods are a key driver of foot traffic and sales in many natural products stores. Prepared foods—such as ready-made meals, fresh juice from a juice bar, bakery items and the like—comprised about 13.13% of overall sales among independent natural products retailers. Without...
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167168304 1

Industry Responds to Negative Editorial on Supplements

December 18, 2013
WholeFoods Magazine Staff
Washington, D.C.—An opinion piece published in Annals of Internal Medicine entitled, “Enough Is Enough: Stop Wasting Money on Vitamin and Mineral Supplements,” has caused a large upset in the natural products industry. The editorial, written by five medical doctors from various institutions, summarizes the results of three research articles in...
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457412035 0 0 1

Naturex Announces New Ingredients, New Science

December 18, 2013
WholeFoods Magazine Staff
South Hackensack, NJ—Naturex recently shared fresh data about two newly launched ingredients during a media tour of its New Jersey extraction and production plant. In November, Naturex launched a blood sugar-support ingredient (Glucevia) derived from the fruits and seeds of Fraxinus excelsior (common ash or European ash). What makes the...
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