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Articles from 2005 In October

Delicious Living

November 1, 2005

Planet Organic Health Corp Announces Annual Results

EDMONTON, ALBERTA – PLANET ORGANIC HEALTH CORP (TSX Venture Exchange - POH), Canada’s leading natural and organic foods supermarket chain announces their financial results for the year ending June 30, 2005. Net income increased 140.3% to $193,606 versus a loss of ($480,553) for fiscal 2004. Sales increased by $15.1 million to $27.2 million for the year. Compared to $12.1 million for the 12-month period last year this represents an increase of over 120%. These increases were driven by acquisitions, store expansions, and same-store sales growth.

“I’m pleased to be able to report that we are now achieving excellent overall results in each division”, reports Darren Krissie, CFO. “Our strategy of build-outs and acquisitions will continue to fuel improved earnings and cash flow”.

Subsequent to the year-end, the Company added an additional 14 franchised locations to the Sangster division. “More stores will result in improved efficiencies and, of course, additional revenues,” said franchise division president Roy Sangster. “Our division will continue to search for key strategic locations.”

The Planet Organic Market division generated 65.6% total growth over last year, which included 23.6% comparative store sales growth. “Our growth strategy of acquisitions, renovations and new store developments has proven successful and we’ll continue with it” reports Mark Craft, division president.

Last month Planet Organic Market announced the signing of an offer to lease a second location in Calgary, Alberta. Craft said that the company continues to seek out further growth opportunities in B.C., Alberta and Ontario.

Summary of Fiscal 2005 Annual Financial Results

Fiscal 2005
Sales $27,212,179
Cost of goods sold $17,003,480
Gross profit $10,665,483
Operating expenses $9,938,985
Income from operations $726,498
EBITDA $1,182,068
Income before tax $470,906
Net income $193,906

EBITDA reported above is a non-GAAP measure and is earnings before interest, taxes, depreciation, amortization and stock-based compensation.

For further financial information and a copy of our annual report, please visit our investor link at

Planet Organic Health Corp (POHC) is a natural products industry company, comprising manufacturing, distribution and retail. It operates natural food supermarkets in Edmonton, Victoria, Calgary, Port Coquitlam and Halifax under the Planet Organic Market banner. In addition the company operates 49 natural health outlets under the Sangster’s Health Centre banner. Another POHC company, Trophic Canada is the country’s leading manufacturer of natural supplements. Planet Organic’s retail stores provide its customers with the convenience of one-stop shopping by offering a broad product selection in all merchandise categories. POHC’s objective is to consolidate the fragmented natural and organic foods industry in Canada via acquisitions, mergers and new retail operations.

The TSX Venture Exchange has not reviewed and does not accept responsibility for the adequacy or accuracy of this release. This news release contains forward-looking information. Actual results may vary significantly from estimates.

For further information, please contact:

Planet Organic Health Corp.
Darren T. Krissie, VP Corporate Development, CFO
Edmonton, Alberta
T6E 4E1
Telephone: (780) 719-4667

Cargill Enabled Dietitians To Taste How CoroWise™ Naturally Sourced Cholesterol Reducer™ Brand of Plant Sterols are Changing the Functional Food Market

MINNEAPOLIS – Cargill gave dieticians the opportunity to sample some of the breakthrough, heart healthy consumer products containing CoroWise™ Naturally Sourced Cholesterol Reducer™ brand of plant sterols at the American Dietetic Association (ADA) Conference, Oct. 23-25 in St. Louis, Missouri.

Visitors to Cargill’s booth were encouraged to sample many of the popular food products containing CoroWise™ plant sterols currently available on grocery store shelves. These products include the recently introduced Nature Valley Healthy Heart Chewy Granola Bars.

In addition, dietitians had the opportunity to meet and ask questions of best-selling author Bob Kowalski, who was on hand to autograph copies of his newest book, The New 8-Week Cholesterol Cure.

“The quality and availability of Cargill’s health promoting ingredients are changing the way Americans eat. Cargill has played an instrumental role in the exploding functional food and beverage industry, and we remain committed to helping educate healthcare professionals on the benefits of these new health promoting ingredients and products,” said Ted Ziemann, president, Cargill Health & Food Technologies.

Heart disease is a major health concern in the United States and Cargill offers ingredients that can help promote heart health. CoroWise™ plant sterols have been clinically shown to lower cholesterol, and products containing them are eligible for the FDA health claim: foods containing at least 0.4 g per serving of plant sterols, consumed twice a day with meals for a daily total intake of at least 0.8 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

“This past year has been very exciting for us because many well-recognized consumer brands have launched great tasting, convenient, heart healthy products containing CoroWise™ plant sterols,” said Steve Snyder, vice president of sales & marketing, Cargill H&FT.


Cargill Health & Food Technologies (H&FT), based in Minneapolis, is a leading developer, processor and marketer of science-based, healthy ingredients for food and dietary supplements worldwide. Cargill H&FT is part of Cargill’s Food System Design initiative in which Cargill businesses work with customers to produce ingredient solutions for affordable, nutritious, convenient and appetizing consumer products. Cargill H&FT is a business unit of Cargill, an international provider of food, agricultural and risk management products and services. With 124,000 employees in 59 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit or

Herbalife Launches New Heart Health Product Line with Neptune Krill Oil and Plant Sterols

Laval Quebec CANADA, November 1, 2005 – Neptune Technologies & Bioressources Inc. (NTB: TSX-V), is pleased to announce that Herbalife International (HLF: NYSE), one of the top three global network marketing companies for nutritional supplements in the world, has launched a comprehensive heart health product portfolio with “CORE-COMPLEX PACK” and “TRISHEILD ™”, featuring Neptune Krill Oil (NKO®) as the main ingredient.

CORE-COMPLEX is a complete daily pack of supplements for heart health including the benefits of TRI-SHEILD™, Herbalife’s proprietary formula of NKO®. TRI-SHIELD™ features the three significant groups of heart healthy compounds of NKO®, Omega-3 fatty acids activated by their attachment to phospholipids, and potent antioxidants. This natural combination offers a powerful antioxidant protection, maintains cholesterol and triglycerides levels already within the normal range, supports heart muscle and protects cell membranes.

Tina Sampalis, M.D., Ph.D., Vice President Research/Business & Development at Neptune Technologies & Bioressources Inc. stated, “Herbalife is really focused on product innovation based on science. Herbalife’s choice of NKO® as the main ingredient in their new comprehensive heart health line is the result of their in-depth due diligence of Neptune, NKO®, our scientific research as well as their audit of our manufacturing facilities; this is a tremendous achievement for Neptune.” Tina Sampalis continued to say, “Considering Herbalife’s vast sales network worldwide and more so in North America and Europe, there is a remarkable growth potential for NKO® in these markets through Herbalife.”

This press release is available on the Company's on-line Investor Relations HUB for investor commentary, feedback, and questions. Investors are invited to visit to post questions and receive answers. Investors are also invited to e-mail any questions regarding the Company directly to [email protected] Potential investors may also use this address to request being added to the Neptune Technologies investor e-mail list.

About Herbalife
Herbalife (NYSE:HLF) is a global network marketing company offering a range of science-based weight management products, nutritional supplements and personal care products intended to support weight management and a healthy lifestyle. Herbalife products are sold in 60 countries through a network of more than one million independent distributors. In 2004, the company had net sales of $1.3 billion. The company celebrated its 25th anniversary year with a worldwide distributor event in Atlanta, Georgia in April 2005. More information is available at .

About Neptune Technologies & Bioressources Inc.
Neptune Technologies & Bioressources Inc. develops high value added nutritional products from underexploited marine biomasses, such as krill, with its patented extraction process (Neptune OceanExtract™). Using an exclusive process, Neptune Technologies & Bioressources Inc. is well positioned in the $182 billion global nutrition market (Nutrition Business Journal, Oct/Nov 2004) of health and wellness concepts. Natural biomass extraction is now playing an important role in developing nutrigenomics, the next wave in nutritional research. Through strategic alliances and partnerships, as well as through clinical studies, the Company continues to demonstrate the immense beneficial effects of these products. The Company develops and markets new formulas and new products for specific applications in high growth markets such the nutraceutical, cosmeceutical, biopharmaceutical and nutrigenomics markets.

Except for statements of historical fact, all statements in this news release - including, without limitation, statements regarding forecasts, plans and objectives of Neptune Technologies & Bioressources Inc. - are forward-looking statements that involve various risks and uncertainties. There can be no assurance that such statements will prove to be accurate; actual results and future events could differ materially from those anticipated in such statements. The stock Exchange has not reviewed and does not accept responsibility for the adequacy and accuracy of this news release.

Corporate Inquiries
Henri Harland
[email protected]
President & C.E.O.

Investor Relations:
AGORA Investor Relations
[email protected]

Serge Comeau
[email protected]
Director, Investor Relations

Nutrition 21 Announces Supply & Licensing Agreement with CNS, Inc. for Chromax® Chromium Picolinate Inclusion in FiberChoice® Weight Management Chewable Tablets

PURCHASE, NY, October 31, 2005 -- Nutrition 21, Inc., (NASDAQ: NXXI) today announced a supply & licensing agreement with CNS, Inc, the Breathe Right® * company, for the exclusive use of Chromax® chromium picolinate as an ingredient in CNS’ newest product in the FiberChoice® * franchise – FiberChoice Weight Management™ * chewable tablets. The product dosage will include 4 grams of fiber, 200 mcg of chromium as Chromax chromium picolinate, and green tea.

“The significant body of scientific evidence supporting Chromax chromium picolinate opened the door to a strategic collaboration with CNS, a company with solid experience in marketing self-care products for the wellness sector,” said Gail Montgomery, president and CEO, Nutrition 21. “Several major consumer product companies have already opted to include Chromax as an active ingredient in functional food products. However, CNS is the first to actively promote the functional benefits of Chromax to enhance the health benefits of a fiber product.”

Nutrition 21 has been the driving force behind chromium science and licenses chromium picolinate for its patented nutritional uses to vitamin, supplement and food marketers.

About Nutrition 21
Nutrition 21 is a nutritional bioscience company and the maker of chromium-based supplements with health benefits substantiated by clinical research. The company markets Chromax chromium picolinate,, which is the most-studied form of the essential mineral chromium. Nutrition 21 also developed Diachrome®, which is available through diabetes educators or at Nutrition 21 holds 36 patents for nutrition products and uses, 27 of which are for chromium compounds and their uses. More information is available at

* Breathe Right®, FiberChoice® and FiberChoice Weight Management™ are trademarks of CNS, Inc.

About CNS, Inc.
CNS, based in Minneapolis, designs and markets consumer health care products, including Breathe Right® nasal strips and FiberChoice® dietary fiber supplements. The company focuses on products that address important consumer needs within the aging well/self care market, including better breathing and digestive health. Its common stock is listed on the Nasdaq National Market under the ticker symbol "CNXS." More information about CNS and its products is available at

Dicentra Appoints two doctors to join its Medical Advisory Board

Dicentra is genuinely enthusiastic to announce the arrival of Dr. Karol John Wojewnik, MD, and neurologist Dr. Maria Melanson, MD. Both come with extensive experience in the medical field to join Dicentra’s newly developed Medical Advisory Board. The board will be responsible for all aspects pertaining to product registrations, science-based formulations, patent application initiations and clinical study protocol designs and coordination.

Dr. Melanson is a neurologist at the Health Science Center in Winnipeg, Manitoba and is nationally renowned as an expert in Multiple Sclerosis. Her broad knowledge in pain and fatigue management will provide Dicentra with a unique perspective for new product formulations.

Dr. Wojewnik recently graduated from the Poznan University of Medical Sciences in Europe. He plans to help Dicentra in producing the best product submissions to the NHPD and formulating some of the most effective NHPs on the market.

Both join Dr. Lee Know, who has also recently joined the Dicentra Medical Advisory Board.

We welcome both to the industry and look forward to their input.

About Dicentra:

Dicentra Inc. is Canada's leading consulting company whose prime directive is to develop the most impact and effective Natural Health Products solutions available today. Dicentra is an organization that designs and evaluates advanced natural health supplements for many of today's top brands. Their product licensing applications to the Natural Health Products Directorate of Health Canada are consistently successful in obtaining the most demanding health claims. By attracting top level consultants, Dicentra has defined itself as a leader in the Natural Health Products industry.

Organic Herb Inc. Selects Active Pharma Inc. for the distribution of Resveratrol and Sesamin

Organic Herb Inc (OHI). is pleased to announce their strategic alliance with Active Pharma Inc (API). Canada for the distribution of Resveratrol Giant Knotweed Extract (Polygonum Cuspidatum) and Sesamin Black Sesame Extract (Sesamum indicum). OHI’s science-based ingredients, unconditional customer guarantee as well as excellent technical support Coupled with API’s professional marketing skills and as well as 7 years experience, we are looking forward to 15% and 40% market share respectively of North America region market.

About Active Pharma Inc (API)
API was founded in 1998 as a raw materials supplier for the nutritional industry. API serves the pharmaceutical and nutraceutical manufacturing clients with high quality products at very competitive prices.

API contact info:

CEO: Nick Khehra
Active Pharma Inc. (Canada)
151 - 10090 -152 St, Suite #601, Surrey B.C. Canada V3R 8X8
Ph: 604-951-7572
Ph: 604-951-7572
Fax: 604-951-7578
Email: [email protected]

About Organic Herb Inc.

Organic Herb Inc. is an innovative manufacturer of botanical/herbal extracts, serving the worldwide manufacturers of dietary supplements, health foods, functional beverage, pharmaceuticals and cosmetics. The Company's product line is broad, ranging from tea to herbal extract. OHI not only provides customized ingredients, but also offers value-added services such as formulation assistance, clinical trial support and private label manufacturing. The Company is in the process of expanding its operations, including its client and asset-base, in Asia and overseas. OHI's goal is to become a major player in the multi-billion dollar global herbal products industry.

For more information please contact CEO Peter Lau at [email protected] or visit the Corporate website at

OHI contact info:

Organic Herb Inc. (China)
No. 18 Kaiyuan Road, Xinsha, Changsha, Hunan, China 410100
Ph: +86-731-6501388
Fax: +86-731-4023669
Email: [email protected]

New Consumer E-Newsletter Available from NSF International

ANN ARBOR, MI - NSF International today unveiled another free resource for consumers aimed at providing reliable information on a wide array of health and safety issues that impact consumers every day. The new consumer e-newsletter, NSF Public Health & Safety News, contains practical information and tips for consumers interested in issues ranging from food and water safety to disaster preparedness.

"Thousands of consumers contact the NSF Consumer Affairs Office or visit the NSF website each month to learn more about how they can better protect their families. Our new e-newsletter is just one more way that NSF acts as an independent resource on family health and safety issues, especially in areas related to food and drinking water,” said NSF President and CEO Kevan P. Lawlor. Each e-newsletter contains useful information about NSF’s product certification programs and how NSF is working to help make consumer and commercial products safer. In addition to helping consumers make informed product choices, the NSF Consumer Affairs Office offers an “Ask an Expert” section for help on questions related to various public health topics, such as food safety, or an option to download the latest Fact Kit from NSF. The materials developed for this e-newsletter and the NSF consumer website are based on commonly asked questions received through the NSF Consumer Affairs Office, such as:
  • How do I sanitize dishes that were in contact with flood waters?
  • How long before food becomes unsafe if left at room temperature?
  • How do I know if a product is safe or if it will do what the manufacturer claims?
  • What’s the best water treatment system for me?

NSF Public Health and Safety News also offers great educational information for children through the NSF Scrub Club website (, a free online resource that provides a fun way to teach kids about the importance of handwashing.

Consumers can obtain copies of current and former editions of the consumer e-newsletter online at Those who wish to sign up to receive a copy of the e-newsletter by email can complete an online sign-up form at


Ingredient of the month: Purple corn
What is it?
Purple corn is a variety of Zea maize, a crop native to the low valleys of the Andes.

Where does it come from? Purple corn is found primarily in Peru and is grown along the coast, as well as in areas almost 10,000 feet in elevation.

When was it discovered?
Purple corn is the offspring of its ancestor kculli, which can still be found in Peru. Kculli is an ancient and eminent symbol of the Mochica culture and archaeologists have found corn-shaped artifacts that date back at least 2,500 years.

How is it beneficial?
A significant source of phenolics and anthocyanins, purple corn may promote blood flow and reduce cholesterol, and is thought to be an effective instrument in fighting obesity.

What can be done with it?
In addition to chica morada, the drink locals make with it, purple corn can be consumed in the form of cobs, kernels, ground food powder and an atomized purple corn extract with six per cent anthocyaninin concentration.

—Ashley Canty

Industry insights from NBJ

Functional foods usage in US adults

Heavy Consumers


Regular Consumers


Occasional Consumers


Rare Users




  • Heavy Consumers represent spending of $50/month and include use of multiple categories and/or high-end products like those containing sterols and probiotics.
  • Regular Consumers represent spending of $20/month and include regular users of sports and energy drinks, soy milk, nutrition bars, enriched juices and/or highly enriched cereals.
  • Occasional Consumers represent spending of $7.50/month and somewhat haphazard purchases, mostly in beverages and convenience foods.
  • Rare Users represent spending of $3/month.

Source: Nutrition Business Journal, NBJ's Healthy Foods Report 2005

Understanding umami

With its powerful ability to balance flavours, umami can be a great addition to every food formulator?s toolbox. Katherine Sadler explains how to develop products using this important ?fifth taste?

Umami is a distinct taste sensation, scientifically recognised as our fifth taste, and often described as savoury or meaty. Umami can enhance taste, impact, body, mildness and complexity in foods.

Many foods are naturally high in the components that impart the umami taste. Understanding how to match appropriate ingredients, either those naturally high in umami or by adding monosodium glutamate or nucleotides, allows product developers to create innovative new recipes.

According to Michael Roberts, a former chef at Trumps in New York City, umami can alter flavour in four ways. First, it acts as a flavour partner, creating a synergy of glutamate and nucleotides that enhances both ingredients. Second, it can create layers of flavours, helping them peak at different times before combining. For example, a cocktail sauce with wasabi and soy sauce will first provide a tomato taste, followed by a sharpness from the wasabi and finally a hot/savoury taste boosted by the soy.

Third, umami balances flavour by contrasting the effects of different ingredients. To achieve this effect, umami-rich ingredients can be added to spices such as curry or five-spice powder with the effect of creating a more mellow, less pungent flavour.

Finally, umami is a flavour catalyst, providing the backbone of a dish and preventing the main flavours from disappearing, an approach employed by Italian chefs in bistecca alla Fiorentina, where mature meat, used for its high content of nucleotides and free glutamate, is combined with salt, pepper and olive oil to boost the flavour of the dish.

Umami enables the development of healthier flavour combinations. Eastern and Western cuisines vary enormously. In Asian recipes, umami-rich ingredients are used for their fullness, depth and delicious flavour. European and American recipes traditionally favour fat to create a full-bodied dish. Culinary experts are now using umami to fuse these cuisines, creating combinations that may initially appear unconventional, but are found to work well.

Heston Blumenthal, chef of the three Michelin star Fat Duck restaurants in Berkshire, UK, has used this approach to create umami-rich combinations including green bean and tomato salad with a soy and fish sauce dressing, and poached sea bream with konbu broth, which has a dense, meaty flavour.

The fusion of Eastern and Western ingredients is currently confined to restaurants, but it is a technique that could be employed by food developers. Umami seasoning can create products that are lower in salt but do not compromise on flavour. The average American consumes more than twice the recommended daily salt intake, while the UK Food Standards Agency is in talks with food companies and trade associations in an effort to achieve salt intake targets of 6g per day by 2010.

Boosting natural flavours
Umami was discovered in 1908 when Japanese scientist Professor Kikunae Ikeda identified that a unique taste was produced by glutamic acid. It was later discovered that two nucleotides, inosinate and guanylate, also deliver the umami taste.

The key to creating a successful umami dish lies in the ratio of nucleotides to monosodium glutamate. When combined, glutamic acid and nucleotides can produce a taste that is up to eight times the strength of the individual ingredients.

The sodium content in monosodium glutamate is one third of sodium chloride. MSG in combination with a reduced quantity of salt can lower overall sodium content of a finished dish by as much as 40 per cent. Human sensory tests have shown that this is achieved without losing the palatability of a dish, because this is boosted by the umami properties of glutamate.

According to Jacqueline Marcus, assistant professor and chairwoman of the Culinary Nutrition Program at Kendall College in Chicago, the flavour attributes of foods and umami-rich ingredients can be combined to maximize product flavour. Understanding how the ingredients impact the overall balance of flavours is essential.

Soy sauce, for example, contains 300 different compounds, one of which is glutamic acid, which can add a meaty taste to dishes. Soy works well to balance acidic taste and enhances the sweetness in bitter foods. Salt does not have an umami taste; however, when combined with umami, the perception of salt increases.

Preserved foods such as capers, olives and gherkins can also be added to foods to create an increased salty taste. Other ingredients such as bacon, chorizo and fish sauce can be used to create a similar effect, but they also add a bitter note. Foods rich in free glutamate can be combined with ingredients to alter the taste of a dish. Tomatoes can be enhanced with vodka, which releases the rich taste of the tomatoes; and bacon can be added to vegetables such as cabbage to counteract bitterness.

Pairing foods with different drinks can also impact taste; chocolate contains no umami, but when eaten with sake it appears to have a richer, fuller flavour with the amino acids contained in the sake bringing out the taste. Understanding how tastes combine and the impact of ingredient combinations can add new dimensions when developing new products.

Consumer demand
Product developers can also use knowledge of umami to influence consumer demand. People may not be aware of it, but research has shown that they find products more pleasurable when flavour enhancement is used to improve palatability. Edmund Rolls, professor of experimental psychology at Oxford University, has shown that not only do areas of the brain recognise umami distinctly, just like our other tastes, but that there are parts of the brain, for example the orbitofrontal cortex, where taste and smell inputs combine to produce sensations such as pleasantness.

Rolls believes that the umami taste, in combination with savoury odours, activates the area of the brain where pleasure is represented. According to this research, developing products using appropriate ingredients to stimulate the sense of pleasure can influence food selection.

Further research suggests the reasons why people are drawn to products with an enhanced umami taste. Glutamate is found in abundance in mothers? milk, at levels about 10 times that found in cows? milk. It is likely, therefore, that a breast-fed, newborn infant consumes more free glutamate (per kg/body weight) in his first weeks and months than during any other period of life. Researchers argue that children who are breast-fed and exposed to the umami taste are more inclined to like it later in life.

There is related evidence to support this hypothesis. This includes work carried out in 2004 by Gary Beauchamp and his team at the Monell Chemical Senses Center in the US. Results showed that infants fed a particularly bitter and sour formula before 4 months of age found the formula palatable while those fed the formula for the first time after 7 months of age reacted with disgust.

The flavours of foods are said to have an important biological function, acting as a clue to their nutritients. Sour tastes may be a warning that food is off and bitterness a sign of poison. Umami taste is a sign of the presence of protein.

The growing understanding of umami provides a key to exciting new food combinations. In the future, as this knowledge expands, it is possible that the umami taste will be used to improve dietary habits.

With its flavour-enhancing properties, umami has the potential to make dishes that are nutritionally beneficial more desirable and as a result drive product selection toward healthier foods.

Katherine Sadler works for Fallon Currie PR agency. Respond: [email protected] All correspondence will be forwarded to the author.