Nutrition Business Journal

All-Star Ingredients, 2015

These are the hot spots for innovation in food and supplements




From fermented krauts once used to prevent scurvy to an aphrodisiac root used as currency during the Inca Empire, what’s old—really old—is new again and booming in the natural products marketplace. With the help of modern-day marketing and a bit of culinary creativity, companies are putting new spins on heritage ingredients like cultured foods, quinoa, sprouted grains, and even coffee. Others are using high-tech testing

All access premium subscription

This content requires a subscription to Nutrition Business Journal.

As an NBJ subscriber, you receive 10 issues a year and access to the exclusive “NBJ subscriber only” content on (excludes three-month subscriptions), which includes PowerPoint presentations, select data charts and archived articles. Subscribers also receive a 10 percent discount on data charts, comprehensive market research reports and webinars.

Email [email protected] for more information about subscribing.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.