Herbs & Botanicals

We asked the experts which ingredients have caught not just retailers’ and regulators’ eyes, but their own.

Why blue is the Holy Grail of natural colors in beverages

New regulations for Prop 65 warning labels went into effect on August 30, 2018.

An Australian company called Nuseed, a subsidiary of Nufarm Ltd., announced that USDA has deregulated the company’s proprietary omega-3 canola for cultivation in the U.S.

If a MegaFood supplement is sold out at a natural retail store, the retailer can call MegaFood’s Customer Experience team to place an order for the product, which is then mailed directly to the customer.

Supplier Natreon says PrimaVie is now the “first and only clinically backed organic shilajit available on the market.”

Garden of Life has partnered with actress, author, and health advocate Alicia Silverstone to create the new mykind Organics Herbals.

A fig fruit extract standardized in abscisic acid content may help manage healthy blood sugar.

In the rat study, researchers found that curcumin reduced hepatocellular inflammation, among other health benefits.

The mechanism of action may be linked to raspberry ellagitannins, study researchers say.

The ingredient, SunCran Naturelle, is a hybrid ingredient combining Taiyo International’s Sunfiber soluble guar fiber and Fruit d’Or’s Cran Naturelle cranberry juice powder.

Researchers have concluded that a diet rich in polyphenols may lower the risk of dementia and Alzheimer’s disease late in life.

In studies, telomere integrity has been associated with reduced risks of serious diseases.

A review of 82 studies found that vitamin, vitamin D, zinc, and echinacea can help boost immune-system barriers often involved in fighting the common cold, including physical barriers, innate immunity, and adaptive immunity.

A look at some of the most promising sleep aid ingredients.

Even as pea protein's popularity grows, challenges remain in terms of reducing its off notes in food and beverage products.

Why is fiber testing so challenging? One reason is the sheer gamut of dietary fiber types on the market.

Small administrations of pterostilbene and resveratrol were deemed useful in protecting mice from diabetic health problems, according to results of a recent study.

On July 30, NPA announced it sent a letter to U.S. Trade Representative Robert E. Lighthizer stating that tariffs on Chinese goods “will cause disproportionate economic harm to U.S. interests and increase costs for small businesses and consumers.”

Flavor firms discuss some of the challenges they face when sourcing certain natural, clean-label flavors.

At IFT 2018, Ardent Mills described how it is working with its farmers and customers to grow the supply of specialty grains and to help ensure that these grains will find a home in the end market.

A small study on young adults suggests that ginseng can affect exercise and perhaps aging.

Adding to an already large amount of research on prebiotic fibers, Hungarian researchers just completed a study on prebiotic use in children ages 3 to 6.

Innovation in the fiber market is alive and kicking again now that FDA has accepted citizen petitions to classify inulin and other non-digestible carbohydrates as legal dietary fibers.

At IFT 2018, flavor firms talk about the rise of floral flavors, plus the marriage of sweet and spicy, and more.

With more suppliers launching Reb M ingredients, stevia companies at July’s Institute of Food Technologists’ Annual Meeting and Food Expo in Chicago spoke about ongoing efforts to commercialize and scale up supply.

Pea ingredients supplier Cosucra discussed pea’s promising future as a specialty plant protein, as well as challenges in scaling up supply, at IFT 2018.

Conventional energy drinks, snacks, and supplements remain popular, but “cleaner,” “more natural” versions are occupying a greater portion of new product launches.

Mazza's PhytoClean solvent-free, water-based extraction technology will now benefit the production of Sensient’s natural and organic plant-based ingredients.

Layn Corp. (Newport Beach, CA) will introduce new stevia- and monk fruit-based sweetening solutions at next week’s Institute of Food Technologists Annual Meeting and Food Expo in Chicago that are tailored to specific food and beverage applications for maximum effectiveness.