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Articles from 2003 In September


Beans Around The World

Anasazi. Heirloom beans first grown by Anasazi Indians in the western United States. Distinctive burgundy and white speckles. Rumored to cause less gas than other beans. Cooking tip: Add to any chili recipe. Bake in tomato sauce and chili powder and top with shredded cheese.

Azuki (adzuki). Small, dark red beans, native to the Orient. Thought to be therapeutic for kidney ailments. Small and fast-cooking; may cause less gas than other varieties. Cooking tip: Traditionally cooked with pumpkin or other winter squash. Add to miso soup, along with cubes of cooked squash. Combine with braised chard and brown rice.

Black. Also called turtle beans. Especially popular in Mexican, Caribbean, and South American cuisine. A rich, earthy flavor that can stand up to strong seasonings. Cooking tip: Toss with olive oil, lime juice, and minced garlic, or combine with corn, diced red pepper, cumin, and cilantro.

Cannellini. Also called white kidney beans. Smooth, creamy texture. Often used in Italian cuisine, minestrone soup, and bean salads. A good stand-in for other white beans, such as great Northern or navy beans. Cooking tip: Purée with olive oil and rosemary for a dip or a spread. Cook with garlic and Swiss chard.

Chickpeas. Also known as garbanzo beans. Dense and hearty; a staple in Middle Eastern, Indian, and Mediterranean cuisines. Cooking tip: Combine with cooked couscous, turmeric, and chopped cilantro. Roast with garlic powder until golden and crunchy.

Kidney. Medium-size, glossy, maroon beans with distinctive shape. Starchy and mild. Used in Mexican and Southwestern cooking. Cooking tip: Mash with bread crumbs, egg whites, and seasonings to make veggie burgers. Toss with green beans, garbanzos, and a light vinaigrette.

Lima. Rich and buttery. Named for their native Peru's capital city. Available fresh in their pods during summer months. Cooking tip: Toss with a little butter and minced parsley. Combine with corn and zucchini for traditional succotash.

Mung. Small, round legumes, most often used in Indian, African, and Asian dishes. Said to reduce internal heat. Cooking tip: Sprouted, use in salads and stir-fry dishes. Combine with carrots, potatoes, and Indian spices. Add to cooked brown rice and season with tamari. Combine with cubes of cooked winter squash.

Pinto. Light brown with dark speckles before cooking; a pinkish color when cooked. Used mostly in Southwestern and Mexican cooking. Cooking tip: Mash and cook in canola oil for frijoles refritos (refried beans). Combine with minced green chili peppers, minced onion, and lime juice.

—L.T.

Note: All tips are for cooked or canned, rinsed, and drained beans.



A Better Bet: Fish Or Flax?

Q: What is the difference between flaxseed oil and fish oil? Can I take them interchangeably?

A: Both fish and flax oils contain compounds called omega-3 fatty acids, but the easiest way to reap the reputed health benefits of omega-3s is to eat fish or take fish-oil supplements. Flaxseed oil contains alpha-linolenic acid (ALA), the so-called "parent" compound from which all other omega-3 fatty acids are derived. Fish such as mackerel, salmon, and trout (and oil capsules made from them), on the other hand, contain the omega-3 fats eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Researchers of omega-3 fats have looked at the effects of EPA and DHA in the prevention and treatment of heart disease, cancer, and certain inflammatory conditions. Results indicate that EPA and DHA, not their parent fat ALA, are beneficial in this area. The body can convert ALA to EPA and DHA, but not very efficiently. Although many studies have found that if you increase your intake of ALA, you also increase levels of EPA in your body, the increase is modest at best, as the body uses most of the ALA in flax for energy rather than converting it into EPA. Almost none is made into DHA. In contrast, taking even small amounts of preformed EPA and DHA increases body stores of these two fats considerably. If you dislike fish, taking flaxseed oil and preformed DHA supplements (derived from algae) is an alternative. But you will have to take in significantly more flaxseed oil than EPA itself to get the intended effect.

This month's "Ask The Expert" is written by Dan Lukaczer, ND, director of clinical services at the Functional Medicine Research Center, a division of HealthComm International Inc., in Gig Harbor, Washington.

Use your bean

In everything from Latin America's gallo pinto to Japan's sweet azuki desserts, beans have enjoyed worldwide culinary status for thousands of years. Today, in some nations, per capita bean consumption approaches a hundred pounds annually. Beans are gaining popularity in the United States, too, and for good reason: They're high in protein; low in fat; loaded with vitamins, minerals, and fiber—and they're quick and easy to prepare.

Beans belong to the legume family (Leguminosae), which includes lentils and peanuts. All varieties of beans boast roughly the same stellar nutrients. Their chief virtue is folic acid, a B vitamin that reduces the risk of neural tube defects in developing fetuses and helps regulate levels of homocysteine, a risk factor for heart disease. Beans are also a good source of iron and zinc—especially important for legume-loving vegetarians who forgo zinc- and iron-rich meat.

Beans are well-known as an excellent source of low-fat protein; one cup of beans has up to 16 grams of protein, as much as a 3-ounce serving of chicken or fish and twice as much as an ounce of cheddar cheese or a boiled egg. And although beans lack certain amino acids, rendering them an incomplete protein, simply adding a serving of grains fills the gap. "You don't even have to eat beans and grains at the same meal," says George Hosfield, PhD, research geneticist with the USDA's Agricultural Research Service. "As long as you eat grains on the same day you eat beans, you're covered.

Healing Powers
In addition to protein, beans contain more healthy soluble fiber than grains and most other vegetables, which makes them good for lowering cholesterol and blood sugar and possibly helping reduce cancer risk. A cup of kidney beans, for example, contains two to three times as much soluble fiber as a cup of brown rice, for the same number of calories. Soluble fiber is significant because it absorbs bile acids and salts, says certified nutrition specialist Shari Lieberman, PhD, author of The Real Vitamin and Mineral Book (Avery, 2003). "The body then uses its cholesterol stores to make more bile acids and salts, so the overall effect is a lowering of cholesterol," she says. In fact, eating beans can reduce total cholesterol by 7 percent, lowering harmful LDL cholesterol levels and increasing protective HDL levels (British Journal of Nutrition, 2002, vol. 88, no. 3 Suppl). Studies indicate that beans' soluble fiber may also help reduce the risk of cancer, especially of the colon (Epidemiology, 1997, vol. 8, no. 6).

Beans are also helpful in preventing obesity and diabetes. Because they're low on the glycemic index (a ranking of carbohydrate-rich foods based on their potential ability to raise blood sugar levels), legumes are an important dietary option for people who are diabetic or overweight. In addition, beans create a sense of fullness and help control food cravings (British Journal of Nutrition, 2002, vol. 88, no. 3 Suppl).

Gas-free Beans
The secret is in the soaking:

  •  
  • In a large pot, cover beans with filtered water. Soak overnight.
  • Drain beans, rinse thoroughly, and add 4 cups fresh water for each cup dry beans. Place in a large pot with a tight lid.
  • Add a 3- to 4-inch strip of kombu (a sea vegetable), to make beans easier to digest.
  • Bring to a boil. Reduce heat and simmer for 1-4 hours, depending on variety. Cook beans until they're soft.

Short-soak method: Cover beans with water and boil 5 minutes. Remove from heat. Cover and set aside for 2-3 hours. Drain and rinse, then cover with fresh water and cook as above.

L.T.

What About Gas?
The downside of beans is that they can be difficult to digest because of carbohydrates called oligosaccharides that pass undigested into the lower intestine. Hard beans, such as great Northern, kidney, red, and garbanzos, are toughest to digest; softer legumes, such as mung, azuki, split peas, black-eyed peas, and lentils, are easiest. Soybeans tend to cause the most gas trouble. "Most [soybean] strains are very hard and contain an enzyme that interferes with protein digestion by blocking an enzyme in the stomach," says Tom Chasuk, author of The Bean Gourmet Presents the Greatest Little Bean Cookbook (iUniverse, 2000). Fortunately, certain cooking and soaking methods make legumes easier on your digestion (see "Gas-Free Beans," right). Or try digestive enzymes, such as Beano, which are formulated to alleviate bean gas.
 

Canned Beans OK
You may think canned beans are less nutritious than fresh beans, but that's not the case. "Most beans are canned in the water they're cooked in, so any minerals that may have been lost during cooking are reabsorbed," says Lieberman. Add the canning water to your bean recipe for a little extra nutrition, but be aware that the liquid may contain some of the indigestible sugars—thus leading to more gas. If you want to play it safe, drain the canning liquid and rinse beans thoroughly.

A Natural Fit
The best part about beans is they go with almost any meal. Purée great Northern or cannellini beans with a little chicken stock or skim milk to make a creamy, fat-free base for soups. Blend garbanzos with olive oil, garlic, and lemon juice and use instead of mayo as a sandwich spread. Add any cooked legumes to salads, soups, or grain dishes. And try these nutrition-packed recipes. Not only do they taste good, they're good for your health.

Lisa Turner is a researcher and writer in the field of natural health and nutrition.



 

Surgeon General Recommends Focus on Prevention in Addressing the Public Health Threat of Alzheimer’s Disease

Cites integrative medicine as “an exciting opportunity in brain research”

(TUCSON, AZ.) --- Vice Admiral Richard Carmona, M.D., Surgeon General of the United States, has joined the growing ranks of those promoting the potential role that integrative medicine can play in the prevention of Alzheimer’s disease. Dr. Carmona’s remarks, which cite the “promising influence that lifestyle has on cognitive function,” will be delivered via video at the inaugural International Conference on the Integrative Medical Approach to the Prevention of Alzheimer’s Disease. The conference is scheduled for October 10-12, 2003, at the Wyndham Buttes Resort in Tempe, Arizona.

“While there has been groundbreaking research that has shown the benefits of certain pharmaceutical interventions with respect to Alzheimer’s treatment, I do not believe enough emphasis has been placed on prevention,” asserted Dr. Carmona. Referring to recent research that shows the influence that lifestyle has on cognitive function, Dr. Carmona stated that this “provides an exciting new opportunity in brain research to begin evaluating the benefits of integrative medicine and the prevention of brain degenerative diseases.”

The Surgeon General’s remarks were praised by the Alzheimer’s Prevention Foundation International (APFI), a non-profit organization which pioneered the brain longevity platform more than a decade ago. This critically acclaimed platform is based on an integrative medical model, which combines diet and nutrition with exercise, stress management and mind-body medicine, and pharmaceutical medications and hormones. The bold approach bridges conventional and natural therapies, which foundation officials maintain, “brings together the best of good science with the best of good sense.”

“The APFI is delighted that the Surgeon General appreciates the power that integrative medicine can potentially unleash in an Alzheimer’s prevention strategy,” stated Dharma Singh Khalsa, M.D., President and Medical Director of the APFI. “We look forward to working with him to develop a federal action plan that responds to this growing epidemic through responsible research and education programs,” he concluded.

The October event will feature presentations on cutting edge diagnostic and therapeutic prevention measures for Alzheimer’s including future new drug therapies, dietary and lifestyle links to brain degenerative diseases, the impact of stress and meditation on memory, the role of inflammation on neurodegenerative disorders, and multiple hormone therapy. Other topics scheduled to be addressed include a review of the scientific research on the effect of exercise on cognitive function, alternative interventions for preventing and treating neurodegenerative disease, and a host of other exciting and breakthrough areas in Alzheimer’s prevention and neurology research.

For more information about the conference, visit www.alzheimersprevention.org, or call 800-863-5085.

Founded in 1993, the Alzheimer’s Prevention Foundation International is a Tucson, Arizona based non-profit organization dedicated to reducing the incidence of Alzheimer’s disease through research and education programs. It is committed to empowering brain longevity, which will ensure enhanced quality of life for present and future generations.

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Larex Announces 'Superior' Rating From AIB Audit

White Bear Lake, Minnesota - September 30, 2003-- Larex, Inc. is pleased to announce that it has received its third consecutive "Superior" rating from the American Institute of Baking (AIB) International Food Safety Auditors.

Larex produces Larch Arabinogalactan, (AG), a GRAS, functional ingredient for human and animal nutritional health, personal care and bio-medical markets from its state-of-the-art, 20,000 square foot manufacturing facility located in Minnesota.

"Achieving the Superior rating from AIB for a third consecutive time demonstrates our strong commitment to providing high quality, safe, ingredients to our customers and consumers," stated Bo Nickoloff, CEO and President of Larex.

Nickoloff further stated that, "As we have demonstrated with our AG product line, we will continue to produce and provide all current and future ingredients under the highest standards required not only by our customers,
but also by our employees." "Maintaining a Superior rated facility is one
of the main objectives of our technical and manufacturing teams. We pride ourselves on producing ingredients that our customers know are safe, proven, and of the highest quality," stated Richard Faulkner, Vice President of Manufacturing.

Larex Incorporated, with headquarters in White Bear Lake and manufacturing in Cohasset, Minnesota, is the exclusive worldwide vertically integrated manufacturer of its flagship compound Larch Arabinogalactan (AG), a natural polysaccharide extracted from already harvested Larch trees. Larex's Larch Arabinogalactan (AG) compound offers many important benefits in a number of health science and consumer applications. AG products provide multifunctional properties either in stand-alone products or when combined with other ingredients to enhance product performance.

Delicious Living

October 1, 2003

Happy Days

Happy Days
15 herbs to treat classic teen concerns

By Kathi Keville
Illustrations by Jennifer Kalis

The teenage years can be a tough time. Adolescents are concerned and confused about their bodies, dating, schoolwork, and entertainment, and many feel that no one understands them, least of all their parents. How do you help them stay healthy and happy and address their special needs? Herbs can help. In my 30 years of working with medicinal herbs, I've seen them offer plenty of positive results with people of all ages. The following herbs can be especially effective at addressing issues plaguing teenagers.

Zap Acne
Having acne is no fun, but simple herbal solutions can help your teen's skin become blemish free. Mindy Green, a Blaine, Minnesota-based clinical aromatherapist and coauthor of Aromatherapy (Crossing, 1995), offers a do-it-yourself remedy that "works better than most harsher products to dry up zits, stop infection, and promote healing." The magic ingredient is tea tree essential oil, derived from an Australian tree (Melaleuca alternifolia). The oil is a powerful antiseptic and skin healer, according to several studies, including a 2000 report in the Journal of Applied Microbiology (vol. 88, no. 1).

For a quick pimple zapper, place one teaspoon cosmetic clay (green, bentonite, or French) in a small container. Stir in one to two teaspoons of distilled water, then add one drop of tea tree essential oil. Dab this mixture directly on troublesome spots at least twice a day, leaving it on for about ten minutes per application, then washing it off.

How To Take Herbal Remedies
Some herbs you apply externally to the skin. Others you take internally in the form of tea, tincture, capsules, or tablets. For internal use, you can choose whatever method best fits your lifestyle. Follow the directions on the package for tinctures, capsules, and tablets. For tea, you can use the herbs recommended here singly or mix equal parts of several to make the combinations suggested. You can also find commercial blends containing these same herbs. To make tea, pour one cup boiling water over one teaspoon dried herb and steep for ten minutes, then strain and drink.

Prevent And Heal Infections
The downside of decorating a body with a tattoo or a body piercing is the possibility of developing an infection. Avoid this by having your teen dab one drop of antiseptic tea tree essential oil on the area twice a day, beginning the day after the procedure and continuing for several days, or until the area heals completely.

Tea tree oil helps treat almost any type of skin damage. One caution, however: Essential oils are concentrated, so be sure to use no more than one drop per application. If more than a drop is needed to cover a large area, dilute 15 drops of tea tree oil in 1-1/2 ounces of vegetable oil, such as olive oil.

Fight Fatigue
If you find your teen continually turns to coffee (Coffea arabica) or maté (Ilex paraguariensis) to maintain energy, keep in mind that caffeine works for a while but eventually takes a toll on your adrenal glands, which are responsible for providing your body with bursts of energy by sending adrenaline into your bloodstream. Asian herbs, such as ashwagandha (Withania somnifera), schisandra berries (Schisandra chinensis), and codonopsis root (Codonopsis pilosula), safely increase mental alertness while countering physical and emotional stress, according to Brigitte Mars, a Boulder, Colorado-based herbalist and nutritional consultant and author of Addiction-Free—Naturally (Healing Arts, 2001). These herbs also increase the stamina and energy needed for hard play and sports. "There's an extra bonus," says Mars, "because these herbs enhance the immune system to help fend off colds, flus, and other diseases." These herbs are available both individually and blended together.

If giving up caffeine is too difficult for your teenagers, suggest they switch to green tea (Camellia sinensis). Studies suggest that black and especially green teas offer more health benefits than coffee or maté, including fending off dental cavities, heart and liver problems, and cancer (Critical Review of Food Science Nutrition, 2003, vol. 43, no. 1; European Journal of Cancer Prevention, 2002, vol. 11, no. 2 Suppl).

Keep A Cool Head
With all the changes happening to teenagers, they can sometimes feel as if their lives are out of control, resulting in stress, moodiness, and anger. Several aromatherapy scents can help keep teens calm and emotionally balanced. English lavender (Lavandula angustifolia), rose geranium (Pelargonium graveolens), German chamomile (Matricaria recutita), and ylang-ylang (Cananga odorata) are especially useful for maintaining an even temperament. If your child prefers musky scents, go for patchouli (Pogostemon cablin). She can carry a commercially prepared spray bottle containing one of the oils, and when she feels anger boiling up, she can spritz her favorite scent into the air and take a whiff. Or she can spray the oil onto her pillow at night, in her car, or even on herself and her friends. Just be sure to remind friends to close their eyes before spraying. If your teenager has a creative side, he can make his own spray by combining 25 drops (total) of his choice of essential oils with 2 ounces distilled water. Teenagers can also chill out with these same oils by pouring six drops of their preferred oil into a tub of water and lying back into a relaxing aromatherapy bath.

Improve Memory
Teens need to be mentally alert for studying and taking tests. According to Mars, the same herbs that fight fatigue also improve brainpower. In addition, she recommends ginkgo (Ginkgo biloba), an antioxidant that improves how the body and brain use oxygen. Mars considers these herbs "restoratives" that support general health.

Green suggests using "smart" scents, such as rosemary (Rosmarinus officinalis), which is reputed to help memory. When teenagers face a school exam, have them sniff rosemary leaves or essential oil while studying and then again when they need to recall important facts.

Get Rid Of Muscle Pain And Soreness
If your children are like most, they bounce back quickly from injury or body trauma. But anything from snowboarding and soccer to doing homework cross-legged on the bed and battling video foes at the computer can result in tight muscles. It's wise to teach your teens to take care of these pains early. Herbal oil of arnica (Arnica montana) comes to the rescue by easing the inflammation and pain of muscle strains, sprains, and bruises. Rub arnica oil directly over cramped muscles every hour or so until the soreness disappears.

Ease Menstrual Cramps
Not every issue is unique to teens. Just like adult women, young girls can experience undesirable menstrual symptoms. In our book Women's Herbs, Women's Health (Interweave, 1998), herbalist Christopher Hobbs of Davis, California, and I suggest herbs that reduce menstrual cramping. My favorite for young women is a combination of red raspberry (Rubus idaeus) and an herb appropriately named cramp bark or black haw (Viburnum prunifolium). If your teen suffers regularly from cramps, have her take these herbs a couple days before she expects her next period for effective relief. In addition, arnica oil, the same herbal oil that remedies sore muscles, works equally well to ease menstrual cramps when she rubs it externally over the cramping area.

Happy Days Are Here To Stay
The teenage years are a time of exploration and often rebellion. Introducing your teenager to natural remedies that work to improve his or her life can make a positive and lasting impression.

Kathi Keville has been an herbalist and aromatherapist for more than 30 years. She is director of the American Herb Association (www.ahaherb.com) and author of 12 herb books, including Herbs for Health and Healing (Rodale, 1996) and Herbs: An Illustrated Encyclopedia (Friedman/Fairfax, 1999).




Quality of Life Labs Introduces Immunocomplex®

PURCHASE, N.Y., --- Quality of Life Labs (QOL), recipients of the Nutracon Best New Product of 2002 award for their ingredient AHCC®, announces the launch of their latest product, ImmunoComplex®, an immune supporting supplement that helps maintain healthy immune function. ImmunoComplex is designed as a preventative for use year round, but is especially appropriate during cold and flu season.

“The ImmunoComplex formula brings eastern and western medicines together for optimum support,” states Steve Yamada, president of Quality of Life Labs. “By combining astragalus from China, medicinal mushrooms from Japan with echinacea from the Native Americans, along with vitamin C, we have created a truly complete immune-support formula.”

ImmunoComplex is available in bottles of 30 capsules, with a suggested daily use of two capsules daily and consists of a powerful blend of AHCC (Active Hexose Correlated Compound), astragalus, echinacea and vitamin C. Astragalus is a traditional Chinese medicinal herb that supports T-lymphocyte and macrophage phagocytic function, promotes antibody formation, and potentates lymphokine-activated killer cell (LAK) cytotoxicty activity. AHCC is an organically cultivated Japanese medicinal mushroom extract used to strengthen immune response; and echinacea, traditionally used by the Native Americans as an immunostimulant, supports the immune system by way of phagocytosis and white blood cell activity including NK-cell and interferon activity. Vitamin C completes the formula by helping the body produce white blood cells needed to fight infection, supports the thymus gland and promotes phagocytosis.

Quality of Life Labs, sister company to Maypro Industries, Inc., is located in Purchase, New York and is committed to providing safe, unique and efficacious dietary supplements to the marketplace. For more information and distribution outlets for ImmunoComplex® visit www.Q-O-L.com or call 1.877. 937.2422.

A New Probiotic Product and A Nutritionally-Rich Lignan Product: Bioriginal Showcases Two Products at Supply Side West

Saskatoon, SK Canada September 25, 2003 – Bioriginal Food & Science Corp. will present its newest product – “ProBioFlax™” at this year’s Supply Side West October 1-3 in Las Vegas. ProBioFlax™ is a nutritionally balanced formula combining the benefits of organic flaxseed concentrate and scientifically proven probiotic strains.

Both flaxseed concentrate and probiotics have been shown to promote gastrointestinal health. Probiotics are often recommended to frequent travelers; to those who consume inadequate amounts of fiber or fermented foods, and for those who simply want to maintain or strengthen their intestinal immune system by improving the healthy gastrointestinal microflora. Flaxseed contains high amounts of dietary fiber which has been shown to improve intestinal health through regularity, increase satiety and improve blood glucose and cholesterol levels. ProBioFlax™ contains a healthy balance of probiotics and dietary fiber, both essential to gastrointestinal health.

ProBioFlax™ is a nutritionally balanced formula that combines the synergistic benefits of a specially processed organic flaxseed concentrate and scientifically-proven probiotics strains. Single strain and Multi strain formats of ProBioFlax™ contain a minimum strain count of one billion cfu (colony forming units) per serving at the end of their shelf lives.

Bioriginal Food & Science Corp. will also present LignaMax™; a nutritionally rich natural lignan product derived from carefully selected organic, non-GMO, kosher-certified flaxseeds, designed to increase the lignan, fiber and omega-3 daily consumption. With a protein content of 4.6 grams per 15 gram serving, LignaMax™ is ideal for use in dietary supplements and in meal replacement products, including nutritional shakes and protein powder drinks.

Bioriginal Food & Science Corp. will be showcasing ProBioFlax™ and LignaMax™ as well as other innovative omega-3 ingredients at booth #1872, during Supply Side West October 1-3 in Las Vegas.

For additional information on ProBioFlax™or LignaMax™, please contact Cameron Kupper, Sales Manager at (306) 975-1166 or [email protected].

###

Bioriginal Food & Science Corp. is the world’s leading supplier of essential fatty acids, including flax, evening primrose, borage, black currant, and fish, as well as CLA. Delivery systems range from bulk oil and capsules, to finished, packaged product. In addition to the standard oil or seed formats, Bioriginal can also supply concentrated oil and water-soluble powders. For more information on Bioriginal or their products, please visit www.bioriginal.com.

Editorial: Thoughts on Ingredients 'Mega-trends'

By Len Monheit
[email protected]

Are ingredient companies channeling enough resources into the food sector?

The promise of functional foods and beverages has to date remained largely unfulfilled. Now, though, with the ability to make qualified health claims for foods, and attention on more revealing labeling and overall health and nutrition of food products, there appear to be excellent prospects for companies approaching the food marketplace with the right attitude, portfolio and with their homework complete.

Reviewing Expo, IFT, Nutracon, Newport Summit and other event programs over the past twelve months, it becomes quite apparent that companies are seeking, in increasing numbers, to leverage their research and brand and capitalize on opportunities in food products. Budgets are being developed and relationships established and deepened and several CEO's I’ve spoken with expect the contribution of food industry sales to drive a huge part of future business growth. Words such as 'taste', 'texture' and 'formulation' are taking on a whole new significance as these companies prepare for a different and discriminating audience that has high expectations and a totally different set of rules.

The debate of 'supplementation' versus 'food from nutritional sources' is never far from media headlines. It is popularly stated by medical professionals and dieticians that a balanced, healthy diet is adequate for health maintenance, with part of the counter- argument being that the majority of the population does not eat a balanced, healthy diet and that certain healthful ingredients are limited or nutritionally unavailable.

Fortification or the creation of functional products, and the replacing of products that are proven to have negative health impact (trans fats and others) appear as a middle ground between these views, and we are seeing ingredient companies develop both products and technologies to reach this ground.

In fact, in a much bigger sense, the role of the ingredient supplier is changing. Tomorrow's supplier must do more, in their relationships with food companies, but also within the more traditional supplements sector. This trend is being driven by a tight business environment, regulatory pressures and value chain management initiatives. A supplier now needs to be more than just a provider of tangible goods, but must instead provide value added services. These often take the form of formulation expertise, delivery technology expertise, bioavailability studies and data, flavor system input and development, end user education, and on the marketing side, brand support.

As we head into this week's SupplySide West in Las Vegas, arguably the most important of ingredient events, it'll be interesting to see ingredient suppliers adopting new and expanded roles and to examine their positioning and intentions for the food and beverage industry. It'll also be important to examine the show audience itself to determine whether food manufacturers are reiterating their commitment to health and nutrition that was evident at this past year's IFT event in Chicago by attending and making contacts and deals in Las Vegas.

It is also clear that industry companies are more interested than ever before in food events. Whether they are exhibiting or just walking the show floor, the past few years has seen a significant increase in both the number of companies as well as their financial commitment which obviously has had an impact on their dietary supplement industry show and marketing spend.

A quick snapshot and some contact information for upcoming food related events in the next two months follows:

Food Industry Events - October-November, 2003

October 25-28, Food & Nutrition Conference & Exhibition, Henry B. Gonzalez Convention Center, San Antonio. Contact 800-877-1600. (American Dietetic Association - http://www.eatright.org/Public/96_13100.cfm )

October 30-November 2, Worldwide Food Expo, McCormick Place, Chicago. Contact Heidi McNeal, 703-761-2600. (http://www.worldwidefood.com/ )

November 18-20, Food Ingredients Europe, Messe Frankfurt, Frankfurt, Germany. Contact 49-69-7575-6811. (http://europe2003.fi-events.com/default.asp?mainmenu_id=2)

November 18-20, National Food Processors Assoc. Annual Meeting, Grand Hyatt, Washington. Contact 202-639-5900. (http://www.nfpa-food.org/meetings.htm)