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Articles from 2011 In August



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This Corporate Reconnaissance company profile is intended to provide insight into the operations of This profile includes corporate financial estimates for worldwide wholesale sports direct-to-consumer sales for 2008-2010 as well as an estimate for how global 2010 sales breakout by region (U.S. and rest of world) and product category (supplements, natural & organic personal care, foods, and other). Estimates are also provided for U.S. wholesale sales by individual direct channel (network marketing, internet, practitioner, and mail order/direct response).

The profile includes a S.W.O.T. analysis (strength, weaknesses, opportunities, and threats) of, as well as a brief overview of the company and its products.


Thorne Research


Click here to view a sample company profile

This Corporate Reconnaissance company profile is intended to provide insight into the operations of Thorne Research. This profile includes corporate financial estimates for worldwide wholesale sports direct-to-consumer sales for 2008-2010 as well as an estimate for how global 2010 sales breakout by region (U.S. and rest of world) and product category (supplements, natural & organic personal care, foods, and other). Estimates are also provided for U.S. wholesale sales by individual direct channel (network marketing, internet, practitioner, and mail order/direct response).

The profile includes a S.W.O.T. analysis (strength, weaknesses, opportunities, and threats) of Thorne Research, as well as a brief overview of the company and its products.

Natural Foods Merchandiser

Anti-GMO movement in Europe offers lessons for the U.S.

Get a group of people together to talk about the genetically modified organisms (GMOs) gobbling up American soil and, chances are, someone will bring up "what happened in Europe."

How is it that our neighbors across the pond were able to swiftly enact mandatory labeling laws and essentially ban genetically modified (GM) crops in six European states, while here in the United States we let the biotech machine plow on? What lessons can we learn from the Europeans?

Georgina Silby has some ideas.

Silby was among the legions of infuriated youth who took to European streets upon learning about the specter of genetic engineering in the mid-'90s. These young activists donned tomato costumes (or nothing at all) for their protests by day, dug up GM test crops by night and formed alliances with stakeholders around the globe. Their efforts generated what has eluded activists here so far: Media attention and mass-market consumer outrage.

"It was a dynamic, exciting time," recalls Silby, a British biodynamic grain farmer who now lives in Washington State.

A ripe environment for consumer activism

 Silby first read about GMOs in 1994, when she was an 18-year-old college student at Manchester University in England. Soon thereafter she was clad in a bright red tomato costume, warning shoppers about the potential risks of splicing fish genes into vegetables (as occurred with the now defunct Flavr Savr Tomato).

"It terrified me," Silby says. "It just seemed so insidious that, in order to gain control of the food supply, these companies were experimenting with such risky technology."

The time was already ripe for activism around food politics in Europe. Thousands of cattle had begun to die from a crippling neurological disease called Bovine Spongiform Encephalopathy (aka Mad Cow Disease), leaving consumers questioning the safety of their beef. Dolly the sheep, the world’s first cloned mammal was soon to be born in the United Kingdom. And the United States and Canada appeared to be bullying Europe to lift its bans on hormone-fed beef and milk.

In 1996, when Monsanto introduced the first crops engineered to resist insects and withstand herbicides, the GM launch added fuel to an already sizzling anti-establishment fire. Then in November 1996, global leaders convened a UN World Food Summit in Rome aimed at addressing the world’s hunger problems (largely via biotech), but forgot to invite farmers. By the time the biotech-dominated food summit was in progress, the consumer activist movement had reached a tipping point worldwide.

"It all linked into this global, social-justice, anti-establishment theme," recalls Silby.

Silby joined hordes of diverse activists to stage their own counter-summit called the Hunger Gathering on the grounds of the UN World Food Summit in Rome. Protestors ranged from Indian farmers who were concerned about control of their seed supply to British college students fearful of the health impacts of "Frankenfood."  Farmers marched wearing black gags to symbolize their exclusion. When then U.S. Secretary of Agriculture Dan Glickman took the microphone to discuss the promise of genetic engineering, Silby and a cadre of anti-GMO activists ran naked across the auditorium throwing grain at the secretary.

"We made the New York Times and the Guardian, and it made people realize that not everyone was into this U.S. plan to feed the world through genetically engineered crops," Silby says.

Global action against GMOs

Thanks to the Hunger Gathering, new alliances were formed among communities across the globe and everyone went home energized—and ready to plan their next moves against GMOs.

In the months to come, activists in India would dismantle a Monsanto seed storage facility brick by brick, and thousands of farmers would gather outside a government building there, eerily laughing in unison to protest new biotech-friendly proposals.

Across Britain, protesters dug up dozens of GM test plots in the black of night, sometimes replacing them in the morning (when the media was sure to cover it) with organic alternatives. "We wanted people to understand what we were for—not just what we were against," says Silby.

When GM soybeans were set to arrive at the docks in Liverpool, activists allied themselves with striking dock workers there and blocked the port.

Meanwhile, in Germany, Greenpeace handed out magnifying glasses to shoppers (encouraging them to scour labels for suspect ingredients within stores) and hung up giant banners over farms that grew GM crops.

In grocery stores across Europe, mock shoppers created log jams by filling their carts with products and –as the line behind them grew—quizzing sales clerks on whether each individual item contained GMOs.

"The clerk would have to get the manager and some good dialogue began to happen within the higher-ups at the supermarkets," Silby recalls.

In November 1997, Iceland Frozen Foods became the first major retailer in the UK to ban foods with genetically modified ingredients. The same day, a host of other European retailers announced they would begin labeling them.

By 2003, all GMOs entering the European Union would have to be traced and labeled.

What is the moral of the story for activists here in the United States?

Silby hesitates to answer.

Times are different now, she says, and the acts of civil disobedience she engaged in back in Europe might meet with harsher punishment in the United States in 2011.

But one magic ingredient that made the anti-GMO efforts of the 1990s so successful remains attainable in the here and now, she says:  collaboration.

"It wasn’t just a health issue. It was bigger than that. It was about health and the environment and farmer’s rights and who controls the food supply," recalls Silby.  "People could jump in at whatever point they cared about. It made it a campaign that was very hard to dismiss."

Lisa Marshall is a health writer in Lyons, Colo.

Natural Foods Merchandiser

Seeds hold the key to a GMO-free food future

A single food seed can be as tiny as a grain of sand. Yet many say the fate of the entire organic industry rests upon our efforts to protect the integrity of these small, but vital agricultural inputs.

“Seed is the first resource in our food production chain, so its integrity is vital to the success of organic farmers. Yet little has been done to address the issue of genetic contamination,” says Kristina Hubbard, director of advocacy for the Organic Seed Alliance. “I don’t think seed is getting enough attention.”

As the natural foods industry  gears up for an unprecedented assault on genetically modified organisms (GMOs), much emphasis has been placed on convincing government to label foods containing GMOs and on swaying grocers and manufacturers to rid them from the retail shelf. But Hubbard and others say those actions will mean little if farmers can’t find clean, GMO-free seed to plant in the first place.

Thanks to floating pollen, stowaway seeds on delivery trucks, and the fact that even organic farmers must turn to conventional seed due to a shortage of organic varieties, seed experts say the vast majority of corn growing in the United States already contains some degree of genetically modified (GM) material. Soy, canola and alfalfa are also high on the list for possible contamination.

Even non-GM seed breeders—forced to buy their genetic material from biotech companies in an age of increased seed company consolidation—can’t guarantee that their seeds are genetically pure anymore, says OSA founder and consultant Matt Dillon. Furthermore, because funding for university research into natural, non-GM alternatives is a fraction of what it once was, Dillon says that it’s becoming increasingly difficult to find innovative solutions to protect the non-GM seed that still exists.

Meanwhile, organic consumers are growing outraged that even when they buy “organic” or “non-GMO” products, they may still be eating genetically altered food.

So what’s the answer?

 “We have to create our own seed system,” says Dillon, who will join stakeholders from industry and nonprofits to roll out a host of seed-preservation initiatives in the coming months. “If we just say ‘stop GMOs’ and we don’t protect and develop the seeds we really need, we haven’t succeeded at anything.”

How did GMOs alter the seed landscape?

Dillon points to the 1980 Diamond v. Chakrabarty Supreme Court ruling as the beginning of the end of seed purity. In that case, the court ruled that “a live, human-made micro-organism is patentable,” and by the mid-1990s, it was evident that this applied to plants too. Soon a handful of agrichemical companies including DuPont, Syngenta and Monsanto—which previously had showed no interest in seeds—owned more than 65 percent of the world’s proprietary seed.

“It was kind of like a land grab, only it was genes they were interested in,” says Dillon. Today, according to the Independent Professional Seed Association, only 100 independent seed companies remain (compared to 300, 13 years ago), serving an organic industry that has grown exponentially. The result: Many organic farmers are forced to use conventional seed that originates from the very companies that spawned the GM revolution. In fact, according to the OSA’s 2011 State of Organic Seed Report, just 20 percent of organic farmers surveyed used strictly organic seed over the past three years.

“There simply isn’t enough certified organic seed to meet the demands of the growing organic food industry,” says Hubbard.

Although organic seed is a good start, there’s no guarantee that it’s GMO-free either.

Even organic seed companies trying in good faith to develop non-GMO varieties are often forced to turn to biotech, rather than the universities they once relied on, for their genetic material. Over the last 16 years, just $9.4 million federal dollars have been spent on sustainable plant breeding and education at land grant universities, Dillon says.

“If I am an organic seed company and I lease those lines from one of the big GM companies, that parent line is very likely contaminated to some degree already,” Dillon explains. “From the start, at the foundation level, the seed may already be contaminated.”

GMOs proliferate in seed supply

In recent years, dozens of highly publicized cases have spotlighted the problem of contamination.

For instance, in 2007, Straus Family Creamery made Time magazine under a damning headline that read, “When Organic Isn’t Really Organic,” after Albert Straus discovered that 6 percent of the organic corn feed he was dishing up for his cattle was contaminated with GMOs.

That same year, Nevada Soy Products, a producer of organic soybean oil and meal, lost $100,000 in revenues and had to shut down for a month after discovering organic soybeans it had received were as much as 20 percent contaminated. Fedco Seeds has dropped corn seed offerings twice after realizing they contained GMOs.

The frightening thing about contamination is that it can occur even when growers do everything they can to prevent it. For example, Wisconsin dairy and soy farmer Keith Wilson appeared to do everything right at his farm: He used only organic seed from a trusted source, and he created crop buffer zones to minimize pollen drift. Still in June, Wilson ended up taking a $4,500 hit after one of his loads of soybeans tested positive for genetically engineered material.

“This thing is just out of hand,” he says. “We are known and trusted here as one of the top organic producers. It hit me hard.”

Taking back clean seed

Organic Valley Co-Operative CEO George Siemon says that, although he has no hard numbers, he estimates that roughly 80 percent to 90 percent of the crop contamination his farmers see is not from pollen-drift (as many assume), but rather from the seed the farmers plant themselves.

“It is becoming a bigger and bigger problem,” Siemon says. To address it, Organic Valley will roll out an initiative next spring that will ultimately require all of its 1,600 farms in 33 states to use organic seed and test it for GMO contamination. “We need to provide an economic incentive for clean seed,” Siemon adds. “If we don’t start working on it, we will lose the opportunity forever.”

Other companies are stepping up as well. The Clif Bar Family Foundation, through its Seed Matters program, has donated $1 million to the Organic Farming Research Foundation, the OSA and the Center for Food Safety to promote clean seed preservation.

The OSA is already at work on the problem. The nonprofit has launched a “seeds and breeds initiative” aiming at inserting language into the next Farm Bill to increase funding for public, sustainable plant breeding initiatives. The OSA is also putting pressure on the U.S. Department of Justice to take a closer look at what it sees as anti-competitive conduct in the seed industry. In addition, it launched a new working group this year focused on helping farmers earn compensation when their crops are contaminated.

“We will have three or four more major initiatives coming out this fall,” says Dillon, who plans to make an announcement on those new initiatives at Natural Products Expo East in Baltimore, Md., in September.

In the meantime, Dillon says he’ll be busy rallying support for an issue that he believes has been under the radar too long.

“People tend to forget that the reason we are in the bad place we are in is because we have lost control of what was once an important public resource,” he says. “Just like we have a responsibility to invest in healthy management of water or soil, we have a responsibility to invest in the healthy management of seed.”

Lisa Marshall is a health writer in Lyons, Colo.

Energy drink formulators favor sustained energy ingredients

Energy drink formulators favor sustained energy ingredients


The immortal question: “Dude, wanna pound a Red Bull?” tends to have less resonance the further away you get from a frat house. For people who are past the party-all-night stage of life, energy support tends to focus on cellular-level ingredients like D-ribose, L-carnitine and B vitamins, along with carbohydrate formulations that digest slowly.

“There are two distinct energy markets: stimulants and sustained,” says Dan Murray, vice president of business development at Xsto Solutions. Traditionally, he says, younger people tend to go for caffeine- and herbal stimulant-based quick boosts, while older people are looking for all-day energy that gets them through a planning session at the office or a training run for a 10K.

But in the wake of the FDA’s recent crackdown on caffeine and alcohol-spiked beverages, even young people are questioning the safety of purely stimulant drinks, says Chase Hagerman, business development and marketing manager with Chemi Nutra. Hence the rise in multigenerational beverage blends like Coca-Cola’s Full Throttle energy drink, which contains the stimulant caffeine and the sustained energy ingredients ribose and niacin.

Young or old, the energy category is booming, Hagerman says. “Not everyone needs to address the health of their heart, joints, bones, skin or body composition, but most people welcome having more energy,” he points out. Here’s a look at some of the sustained-energy ingredients that are propelling sales.

3 new ingredients to boost energy drink formulations

Rev with ribose

Bioenergy Life Science’s Ribose, a five-carbon monosaccharide, is a precursor to ATP, which the body’s cells use to produce energy. More than 100 studies show that ribose helps produce energy in muscles, including the most important muscle of all—the heart—which not only improves athletic performance, but also pumps more oxygen throughout the body, helping people feel less tired.

The sweet spot

Humanetics’ Inzitol provides sustained energy courtesy of pinitol, a sugar alcohol found in legumes. Pinitol’s ability to mimic insulin is a natural aid to glucose metabolism, says Scott Steil, Humanetics’ vice president of sales and marketing. Muscles are a major site for glucose metabolism, and a St. John’s University study shows that pinitol stimulates glucose uptake in muscle cells by 25 percent to 80 percent.

Pinitol also boosts athletes’ creatine levels, which helps produce ATP. One study of 20 men who supplemented with creatine and 1 to 2 grams of pinitol daily found the combo was 23 percent more effective than dextrose at delivering creatine to muscle.

Beneo’s Palatinose also uses sugar—in this case isomaltulose, a form of glucose—for sustained energy. According to the company, isomaltulose molecules are more stable than sucrose so they’re metabolized four to five times slower, providing sustained, low-glycemic energy. Palatinose is backed by more than 180 human and animal studies.

B energetic

B vitamins have long been known for their ability to provide energy by breaking down carbohydrates into glucose. Several ingredients companies have debuted products that use Bs or related nutrients.

Chemi Nutra’s AlphaSize Alpha-Glyceryl Phosphoryl Choline (A-GPC) powers muscles and provides mind and body energy, Hagerman says. A-GPC turns into phosphorylcholine, an active form of the B vitamin choline, and synthesizes and releases acetylcholine, which is an important neurotransmitter in brain and muscle tissue. A-GPC helps improve cell-to-cell communication, activating muscle fiber and muscle contractions for sustained energy, Hagerman says.

AlphaSize is available in a powder formulation and received self-affirmed GRAS status in April following a regulatory review by Life Sciences Research Organization. A 2008 study showed that supplementing with 600 mg of AlphaSize 90 minutes prior to resistance exercise increased subjects’ peak bench press power. Hagerman says Chemi Nutra is planning another study on the ingredient within the year.

National Enzyme Co.’s Zip Ex2 provides a three-pronged energy punch through B complex vitamins, digestive enzymes and stimulant herbs like guarana and Siberian ginseng. The herbs offer quick energy, B vitamins provide sustained energy, and lipase and proteolytic enzymes reduce digestive energy drain by helping the body break down macronutrients in proteins and fats and absorb them easily, says Danielle Harrison, National Enzyme’s science and regulatory affairs manager.

L-carnitine, once known as vitamin Bt, is another sustained-energy favorite. It helps transport fatty acids into the cells for energy generation. Lonza uses a fermentation process to produce its L-carnitine ingredient Carnipure tartrate. A new randomized, double-blind, placebo-controlled study showed that Carnipure coupled with carbohydrates increases muscular L-carnitine in recreational athletes, producing more vigorous workouts with lower perceived exertion. 

Condition Specific Directory


Albion, Human Nutrition Division
Creatine MagnaPower® (magnesium creatine chelate)

Bioenergy Life Science, Inc.
Bioenergy Ribose
Bioenergy Ribose is natural, sustainable energy the body utilizes during periods of fatigue. At one calorie per gram, Bioenergy Ribose is the superior energy ingredient.
Minneapolis, Minnesota, USA

AlphaSize® Alpha-Glyceryl Phosphoryl Choline (A-GPC)
Improve USA, Inc.
Aloe vera gel and whole leaf decolorized
Consuming our daily supplements with aloe instead of water increases the bioavailability. A study at the University of California, Davis showed an increase in the bioavailability of vitamin C and B12 when consumed with 3 ounces of aloe. Get more from the vitamins and minerals you consume daily.
DeSoto, Texas, USA


NP Nutra

National Enzyme Co.
A powerful, all-natural three-tiered energy management solution with a unique blend of digestive enzymes featuring BioCore Lipo, B complex vitamins and energy-filled herbs.  This all-natural combination offers sustained energy without a crash or jittery feeling.
Forsyth, Missouri, USA

Nutratech, Inc.
Advantra Z®

P.L. Thomas
MenaquinGold Natural Vitamin K2

Trace Minerals Research
ConcenTrace Ionic Trace Mineral Complex

TSI Health Sciences, Inc.
PEAK ATP®, Promilin (20% 4-Hydroxyisoleucine), PromilinPro® (60% 4-Hydroxyisoleucine)


NBJ 2010 Large Company Growth Award: NBTY, Harvey Kamil

NBTY's President, Harvey Kamil, accepted NBJ's 2010 Large Company Growth Award on behalf of his company at this year's NBJ Summit in Dana Point, California. Here Kamil discusses the relevance of the award, his personal history in the nutrition industry, and his outlook for the future. 

Thank this guy for the most innovative, and popular, ingredient of all time

Innovation comes in many forms—a new botanical from the rainforest, a new extraction method, a new peptide or fraction, new research validating an old ingredient, a combination of ingredients that signal a more efficacious formulation, a new solution to a nagging health condition.

For one of today’s most popular ingredient on the market—fish oils—that innovation came by having quality and purity standards so that fish oils would not suffer the fate of its Atlantic farmed progenitors, which is too much mercury and other heavy metals.

Fish oils also suffer from the end effect of oxidation: the burps. “Supplements with fish oils can give you the fish oil experience throughout the day whenever you burp,” noted Eric Decker, professor in the Department of Food Science at the University of Massachusetts.

To ameliorate the dreaded burps, fish oil suppliers molecularly distill the oils to rid them of heavy metals. Emulsification technologies are also used to stabilize omega-3s. Mixing in tocopherols (vitamin E) as a natural preservative also helps to slow down the oxidation of omega-3s. Microencapsulation can protect omega-3s from secondary thermal processing for use in foods, extend shelf life and prevent ingredient interaction.

The fish oils pioneer in advancing the cause of microencapsulation is Ocean Nutrition Canada. Its PowderLoc technology is the equivalent of a double-hulled oil tanker that provides a double shell around the fish oil particles to protect from oxidation and rancidity.

During its infancy a decade ago, Ocean Nutrition Canada rallied the industry to get behind category-wide purity and quality standards so that there would never be any issues around heavy metals in the fish oil ingredient sector.

Ocean Nutrition Canada is also the company with the greatest sales volume into foods—characterized by the blockbuster deal this past year to get fish oil into China’s leading cooking oil, Wilmar’s Arawana 3A+ premium cooking oil. The Chinese (there are a lot of them, did you Robert Orrhear?) use a lot of cooking oil.

We can thank Robert Orr for these significant events.

Orr resigned his post as president and CEO of Ocean Nutrition Canada two weeks ago, in an event that is eerily similar in both timing and impact as that other great innovation specialist: Steve Jobs.

Like Jobs, Orr stepped down from his duties as president/CEO but is chairman of the board of trustees.

Orr said Ocean Nutrition had evolved to a point where the skill set of company leaders called for someone different. When I spoke with him last week about his future plans, he said his expertise is “seeing a market need and building a company around that need.”

He certainly succeeded with fish oils.

I can’t wait to see what he comes up with next.

First ConAgra, now Kashi: 'natural' claims called into question

Yesterday, NewHope360 reported on the class-action lawsuit facing ConAgra Foods for using "100% natural" claims on its genetically-modified Wesson cooking oils. Today, The Kellogg Company, and Kashi—its subsidiary—is under fire for also misleading consumers with the "natural" label.

The class action lawsuit was filed in a southern California district court by plaintiff Michael Bates of Texas. The complaint states that since 1999, Kashi knowingly has "prominently displayed the promises 'all natural' and/or 'nothing artificial' on the front labels of almost all of its products, cultivating a healthy and socially conscious image in an effort to promote the sale of these products."

Kashi is well-known for touting its "Real Food Values" and "7 Whole Grains on a Mission" slogans. The lawsuit claims that unnaturally processed and synthetic ingredients are found in many of its "all natural" products, including bars, cereals, shakes, cookies, crackers, pita crisps, waffles and pizza.

One product, Kashi's "All Natural" GoLean Shakes, is composed almost entirely of synthetic and unnaturally processed ingredients, reads the complaint. On its website, the Kashi Ingredient Decoder displays which ingredients the company avoids and which it uses in its products. But the decoder does not list the following synthetic ingredients found in the shake: sodium molybdate, phytonadione, sodium selenite, magnesium phosphate, niacinamide, calcium carbonate, calcium phosphate, calcium pantothenate, pyridoxine hydrochloride, thiamin hydrochloride and potassium iodide.

Will lawsuits lead to a better definition of 'natural?'

For now, the "natural" label is an issue that government agencies seem to be leaving up to consumers. And as consumers become savvier about what's in their food supply, expect to see more emotionally-charged lawsuits on big food companies.

"There's such a movement around reconnecting with food that, as our food literacy improves, we're realizing that these claims like natural have no legal definition," said Robyn O'Brien, author of The Unhealthy Truth. Indeed,  the U.S. Food and Drug Administration has not yet adopted a rule for its policy on labeling foods "natural," nor does it require pre-market label approval.

"FDA's approach is to say at the very least you shouldn't have anything artificial or synthetic in or added to the food that you wouldn't ordinarily expect to be there," said Jason Sapsin, lead attorney for Polsinelli Shughart's FDA practice.

The Federal Trade Commission acknowledges that "natural" is a term consumers understand and consistently look for, but that it's extremely difficult to craft an appropriate definition, said Sapsin. "It makes sense to let consumers and plaintiffs fight it out with business in litigation," he said. FDA has enough hot button issues right now, such as NDIs, that creating a binding rule defining natural—in coordination with FTC and the Department of Agriculture—would be a tall task.

The question on everyone's mind now is, "who's next?" Manufacturers of "natural" products should reevaluate their use of the term to ensure it meets FDA's current guidelines. "Industry has been too fast and too loose with using this term," said Sapsin. "It has been deploying it as a means of gaining marketing advantage without considering how seriously consumers take this. I think there will be more lawsuits and there should be more, until those lawsuits begin to set parameters."

Wallaby Yogurt introduces organic yogurt for kids


A family-owned producer of organic yogurt announces the release of two new product lines, for Babies and for Kids. Children and growing families are some of Wallaby's most enthusiastic consumers, so their needs have long been a focus of Wallaby's creations. Now the company will offer yogurts specifically formulated and packaged for babies and children.

"Parents who enjoy Wallaby have been asking us to make a whole milk yogurt for their babies for quite some time," said Ellie Wells, Wallaby's Marketing Director and an expectant mother herself. "After taking the time to develop a product that we'd proudly call our own, we're excited to be offering a yogurt that moms and dads can feel confident about adding to their baby's diet."

Wallababy™ is made using organic whole milk, as is recommended for babies, and by adding zinc and vitamin D to further meet a baby's growing needs. It is available in banana or blueberry flavors and suggested for babies ages six months and up.

"For years we've also dreamed of launching a line of organic yogurt that's made especially for kids. Coming up with the name Joey, which is the common name for a young wallaby, was the easy part. Creating the perfect yogurt—low in fat and sugar but full in flavor—took a little longer. But we know the wait was worth it. It's a fantastic product that kids (including our own) are raving about!" said Claudia Bown, VP of Operations.

Joey™ is made with Wallaby's signature Australian-style organic lowfat yogurt, fortified with vitamin D. Available in grape or strawberry; these carefully selected kid-friendly flavors are blended smooth with just the right amount of sweetness. Joey is recommended for ages two years and up.

Wallaby Yogurt is cultured after pasteurization, so it contains live and active acidophilus, bifidus, bulgaricus and thermophilus probiotic cultures. Probiotics can be naturally beneficial, and may help maintain a healthy digestive system.

Wallababy™ and Joey™ yogurts are packed in 4oz cups, an ideal size for young appetites. Each flavor is sold separately, in multipacks of four. Both product lines are now available nationwide at Whole Foods Market and priced at $2.99. 

About Wallaby Yogurt Company

Wallaby Yogurt Company is a family-owned business that has been producing organic yogurt in Napa Valley, California since 2001. The company was born out of an adventure that began Down Under. It was during a trip to Australia that Wallaby's founders chanced across a deliciously distinctive yogurt. Convinced that Americans would love Australian-style yogurt as much as they did, they set off on a mission with one simple goal: to produce the best tasting yogurt in America.


NuGo Nutrition debuts diabetic-friendly protein bar


NuGo Nutrition announces the launch of a revolutionary, diabetic-friendly product line—NuGO Slim, the first almost sugar-free high protein bar made without maltitol or artificial sweeteners. Goodness comes naturally with only 2 grams of sugar from REAL dark chocolate and all-natural top quality ingredients. NuGO Slim is certified gluten-free by the Gluten-Free Certification Organization (GFCO) and OU Kosher Certified by the Orthodox Union. Consumers seeking to lose weight or maintain weight will enjoy the three delicious flavors: Brownie Crunch, Roasted Peanut and Raspberry Truffle.

NuGO Slim almost sugar-free bars are low glycemic and contain 15 grams of protein. The bars have only 180 calories and 2.5 grams of saturated fat. Chicory root, a natural dietary fiber, adds 9 grams of fiber and naturally sweetens the body of the bar.

Artificial sweeteners, like maltitol or other sugar alcohols typically found in low-sugar and sugar-free bars, can cause gastric distress such as bloating, stomach cramps, and other pain. While other sugar-free bars use fake chocolate flavored palm oil coatings sweetened with maltitol, NuGo Nutrition uses REAL dark chocolate as the coating on NuGO Slim to produce a truly delicious bar with no bad aftertaste. “Getting slim is now something both you and your stomach can agree on,” says NuGo President David Levine.

NuGo bars do not contain high-fructose corn syrup, hydrogenated oils or trans fats. Unlike other protein bar manufacturers, NuGo never uses waxy vegetable fat compounds in place of REAL, antioxidant-rich dark chocolate, which makes NuGo bars the best tasting, healthiest options available.

Visit NuGo Nutrition at Natural Products Expo East in booth number 1528 to sample NuGO Slim. Expo East, the largest natural and organic trade show on the East Coast, will be held at the Baltimore Convention Center on September 22-24, 2011.

The MSRP for one bar is less than $2.00. NuGo bars are sold at retail stores nationwide, including grocery and health food stores featuring natural and organic products. All bars can be ordered online. A sample pack of NuGO Slim will be available soon. For consumers looking for vegan, dairy-free, soy-free, gluten-free, and Kosher Pareve bars, the company offers NuGO FREE bars. With 28 NuGo bars to meet different lifestyle demands, it is easy for the whole family to make better snack choices, including those with celiac disease and diabetes.

About NuGo Nutrition:

NuGo Nutrition’s mission is to help people make better snack choices without compromising on flavor. Headquartered in Pittsburgh, PA, the company creates snacks without hydrogenated oils, trans fats or waxy vegetable fat compounds. NuGo’s adherence to top quality natural ingredients, like antioxidant-rich REAL dark chocolate, makes its bars the best tasting and healthiest option available. All products are certified Kosher.

View NuGo bars at a glance to find bars for special dietary needs, including vegan, dairy-free, and Pareve. NuGo Nutrition makes NuGo (family nutrition), NuGo Dark (gourmet protein bars), NuGO FREE (gluten-free, soy-free and vegan), NuGO Slim, NuGO Organic (certified organic protein bar), NuGo 10 (raw and gluten-free) and Crispy Cat (gluten-free organic candy bar).

NuGo bars can be purchased in many retail locations, online at