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Articles from 2008 In September


Steve Yamada

In 2008, Maypro won the Nutracon NutrAward with its ingredient, Oligonol. Behind the ingredient and the company's success is Steve Yamada, Maypro's CEO. Fi took a few minutes to find out a little more about Yamada and his hidden talent of dancing with the stars.

Fi: It may not be well known within the industry, but Fi heard that you are very light on your feet as a ballroom dancer. The premise of ballroom dancing is one person leads and the other follows. But to lead well, one must plan moves ahead of time and lead with the intent of demonstrating your partner's strengths. How do these principles apply to your leadership skills at Maypro?

Steve Yamada and his wife, Noriko, at Machu Picchu in PeruSY: Success in ballroom dancing requires athletic capability, stamina, and sensitivity to music and rhythm. It also requires hard work, the desire to always improve, passion and … good coaching. These are all important factors whether one is dancing or running a business. Like all the other sports, there are many basic principles of dance that must be learned before one can fully understand and fully execute a full-on routine. Even though understanding and practicing these basic principles can be boring for beginners, one has to master the basic principles before trying the fancy routines. Otherwise, they will never become a successful competitor.

Business is the same. We try to teach and train our staff to understand and execute basic principles of our international and nutrition business of raw materials and finished products. Unless they understand the basics, there will always be limitations for their achievements. It is not surprising to me that the basics of dance are the same for business.

Posture — When competing, judges watch only posture in the first round for one to five seconds to immediately eliminate lousy competitors. No matter what fancy steps they may try, if their posture is not good and not balanced, they will be eliminated very quickly.

Posture is important, since good body movement depends on harmonious movements of arms, legs and everything in between. In the case of business, the staff has to understand that they are a part of the whole organisation. Naturally, they have to do a good job as the person in charge of some specific section or department, but they also must work in harmony with other departments as part of a greater whole.

Movement — The judges also watch the movements. Dancers have to move sometimes in dynamic ways, sometimes in delicate subtle ways and sometimes in a way to impress the audience.

In the case of business, a company has to decide whether, for instance, if the economy is good, how to make a dynamic impact. Or if the economy is slow, whether to make subtle adjustments or find impressive ways to market, sell and promote to gain the most attention from the customers.

Leading and following — A leader must give clear directions to followers. But leaders have to understand the strong and weak points of the follower. And, the follower has to understand the strong and weak points of the leader. Otherwise, the couple will be out of sync.

Business is the same. The leaders should not expect too much from staffers who lack the skills necessary to do the job. They must also know when to challenge others to best utilize their talents and passions. Above all, each must co-operate to fill in the other's weaknesses and have a goal of success.

Know the competition and analyze the environment — What is the condition of the floor? Who are main opponents? Who are the judges? How much is the prize? What is the physical condition of yourself and your partner?

The list goes on. Business is the same. Are you competing against someone you can never beat? What does your customer value most … price, quality, shipment or services?? How much gross profit do you make?? Is your staff mentally and physically in good condition now, or do they need more practice?

Functional ingredients industry people news

CRN welcomes new scientist to its team
Douglas (Duffy) MacKay, N.D., has joined The Council for Responsible Nutrition's team of scientists as vice president, regulatory and scientific affairs, complementing the expertise of John Hathcock, Ph.D., Andrew Shao, Ph.D., and consultant and former CRN president, Annette Dickinson, Ph.D. Prior to joining CRN, Dr. MacKay served as vice president, clinical research, for Nordic Naturals, where he was responsible for product formulation, coordinating clinical trial research, serving as technical/medical advisor, and managing the firm's Adverse Event Reporting system. Dr. MacKay also previously served as a senior technical advisor for Thorne Research and senior editor of the peer-reviewed clinical journal, Alternative Medicine Review. In addition, for seven years he was a co-owner and doctor in a complementary and alternative private practice, the Makai Naturopathic Center in New Hampshire.

GNC Names Michael M. Nuzzo as Executive Vice President and Chief Financial Officer
General Nutrition Centers, Inc., a global specialty retailer of nutritional supplements, has named Michael M. Nuzzo as executive vice president and chief financial officer. Mr. Nuzzo joins GNC after spending the past nine years with Abercrombie Fitch, where his last position was the senior vice president, finance.

Raymond SignoreNew manager at BI
Raymond Signore is the new East-coast regional sales manager for BI Nutraceuticals, a global full-service supplier of dietary-supplements and functional-foods ingredients. Signore will be responsible for supporting and expanding BI's position with East-coast customers, as well as growing the company's customer base within the region. Previously, he held sales-manager positions at Generichem Corp and Stryka Botanics, where he oversaw East-coast sales of raw materials to the nutritional-products industry. He also was vice president of purchasing and vice president of sales and marketing at Pure World Botanicals.

VP of global sales
Long-time veteran of the beverage industry Lars Nilsen has joined Designer Whey as senior vice president of global sales. Nilsen brings worldwide sales and marketing experience from Coca-Cola and Jones Soda, and nutritional-juice company Nutri-Fruit. Designer Whey is a product of NEXT Proteins, a manufacturer of whey-based products, including powders, bars and beverages, since 1993.

Jim CudahySabinsa picks president
Sabinsa has named Jim Cudahy as president, responsible for managing day-to-day operations of both the New Jersey and Utah offices. Cudahy has more than 26 years of experience in the consumer packaged-goods industry, working for several Fortune 100 companies in the food space including Kraft and Kellogg. Additional experience includes working for Nellson Nutraceuticals, a manufacturer of functional bars and powders.


Hui Zhu, PhDZhu Joins Specialty Enzymes
Hui Zhu, PhD, has become the new laboratory manager for Specialty Enzymes and Biochemicals, a major manufacturer and supplier of enzymes and probiotics. His responsibilities include maintaining GMP standards, QC/QA, managing laboratory staff and heading up research. Zhu has completed two postdoctorates, the most recent of which was in tumour research at Cedars-Sinai Hospital in Los Angeles. In addition, he was the lead author in six peer-reviewed journal articles, and has been honoured with the Ms Ivy Wu Fellowship as well as the Distinguished Presentation Award from the American Transplantation Congress.
www.specialtyenzymes.com

IADSA elects leaders
The International Alliance of Dietary/Food Supplement Associations (IADSA) elected new leadership at its annual general meeting in Verona, Italy. Byron Johnson, former chairman of the US Council for Responsible Nutrition, was elected chairman. Peter Van Doorn, nominated by the European trade organisation EHPM, was elected vice chairman, and Ric Hobby, nominated by the UK Council for Responsible Nutrition, was elected treasurer.

Insider named CEO
ForesTrade, a supplier of organic tropical spices, vanilla, essential oils and fair-trade coffee, has selected Jim La Rosa as its CEO and president. La Rosa has worked with ForesTrade for four years as vice president of sales and marketing. He was co-CEO from 2005-2006, and has 30 years of experience in sales, marketing and business management.

Industry signposts: hints of things to come

Online appeals
A report, commissioned by the Berkeley Media Studies Group, California, urges lawmakers to restrict junk-food advertising to kids online, having found that methods such as advertising food through social networks have become particularly popular during the past two years.

New world
"This is a historic event where, for the first time, China is investing directly in agricultural research in Canada to advance a crop important to both countries."

— Roman Szumski, VP, life sciences, National Research Council Canada, on the Chinese Oil Crops Research Institute's $300,000 contribution toward genetic research to increase canola-oil yields.

Economics vs. health
"If we claim we want to do prevention because we don't want people to have a particular disease, that's fine. But if we claim we're doing it because it saves money, that's not always being honest."

— Joshua Cohen, health-policy researcher at Tufts Medical Center

Value vs. cost
"We have to be careful with 'cheaper.' The cheapest thing might be do nothing and let the person die. The goal is not to save money — it's to improve health and get the best value from our spending."

— Peter Neumann, Tufts Medical Center

Functional ingredients industry chatter

David SeckmanEnd of DSHEA?
"Requiring pre-market approval for dietary supplements would end this industry as we know it."

— David R Seckman, executive director and CEO, Natural Products Association

A flat world
"The solution to these problems is not, as many companies believe, to move manufacturing to another country. It is instead to simply understand that with carefully designed procedures and a little education, quality and compliance will result."

— Andrew Buirge, president of scientific consulting for expert consultancy Aim & Act, about Coca-Cola's report that more than half of its Chinese distributors failed to adhere to a set of principles the company implemented in 2003 to promote respect for labour rights among its business partners

Athletes' dilemma
"If you test positive as a result of using a contaminated supplement you will face a sanction under the World Anti-Doping Code and could be looking at up to a two-year ban."

— Andy Parkinson, acting director of drug-free sport at government agency UK Sport, following a report that found 10.5 per cent of tested supplements sold in the UK contained a steroid or stimulant banned by the World Doping Agency

Natural Foods Merchandiser

Get them cooking, and buying, in your store

by Jessica Centers

Without fail, every fall Kathleen Taggart meets people in the cookware department at Draeger's Market who are absolutely panicked about Thanksgiving dinner. "They are people with very little cooking experience, and for some reason, they're caught at a time in their life when they need to produce this meal," she says.

Fall is the busy season for the cooking school Taggart directs at San Francisco-based Draeger's. Even though the school offers a variety of Thanksgiving classes, they always sell out. Draeger's presents a lesson for retailers thinking about adding cooking classes to their stores' offerings: The best time to get started may be right now. Retailers like Draeger's and PCC Natural Markets in Washington that have made cooking schools an integral part of their business see the program as more than just a way to bring fresh faces in the door.

Cooking classes help their customers understand good food and how to work with it. "Part of our mission and values is to provide nutrition education to customers, so this is just a continuation," says PCC Cooks manager Marilyn McCormick. "You may remember, in the '70s a lot of the bulk foods natural foods stores and co-ops were carrying didn't have any instructions on them. It was lasagna noodles and brown rice in a bin, and you didn't know what to do with them. That was the beginning of it."

PCC Cooks' card-table cooking demonstrations began 30 years ago and have grown to 833 classes in five store locations. PCC's newest store in Edmonds, Wash., has a kitchen right at the entrance, encased by a glass wall that comes apart when class is not in session. Making the classroom visible is the easiest way to generate excitement and interest, McCormick has found.

Of course, not every retailer can start with elaborate kitchen and classroom facilities. "You can do just about anything with a hot plate and a card table," McCormick says. "A little tablecloth would be nice. You just have to be mindful about health regulations and good health habits when you're away from a real kitchen. Plan carefully to keep foods at the right temperature, and keep hands and utensils clean."

Finding instructors interested in leading cooking classes is rarely a problem. Judith Friedman, program director at the Natural Gourmet Institute for Food and Health in New York, says she's constantly being contacted by prospective instructors, and she also researches new trends and subjects she's interested in to find experts in those areas. Perusing seminars and conferences is a great place to find teachers, as is just keeping your ears open. Friedman found one phenomenal instructor at a party she attended. "An excellent instructor is knowledgeable about his or her subject matter; is a great cook, teacher and communicator; is upbeat and entertaining; relates really well to people; really cares; is not judgmental; and embraces students at all levels," she says.

Taggart agrees. Credibility is a must, she says, but the ability to entertain is also key. "I make them do a little demo, find out if they can speak well in public. Being able to talk and cook at the same time is a skill."

While good instructors are important, the real lure in any cooking class is the menu. "People are drawn to our classes by the articulate and mouthwatering descriptions on our Web site and in our brochure," Friedman says. The menu for the Natural Gourmet Institute's five-hour traditional Thanksgiving class includes pumpkin, pear and fennel soup followed by watercress and fennel salad with lemon vinaigrette; maple-and spice-brined organic turkey with pan gravy; sourdough stuffing with caramelized onions, sage and Gruyère; roasted brussels sprouts with chestnuts and prunes; candied yams; cranberry-orange compote; and maple-pear galette.

Building on the popularity of its Thanksgiving-dinner classes, Draeger's is offering three variations this season. The first is Basic Thanksgiving 101, a hands-on class in which small groups prepare and carve a glazed turkey, with cornbread, traditional stuffing and homemade gravy. Then, because a hands-on Thanksgiving-meal class is a huge logistical undertaking, the school offers demonstration classes, which still take up to three hours. The Do-Ahead Thanksgiving class features triple-mushroom soup with brie, roast turkey, do-ahead gravy, cranberry chutney, sweet-potato apple gratin, parmesan-crusted creamed corn, and warm apple cake with caramel, pecan sauce and vanilla ice cream. A Fast and Easy Thanksgiving class demonstrates spiced-rubbed turkey with honey-chili glaze, cornbread, chorizo dressing, green beans with caramelized shallot butter, cider-mashed sweet potatoes, rum-raisin cranberry sauce and pumpkin sticky pudding with toffee sauce.

Also popular in the fall are hors d'oeuvre demonstrations, like Super Easy Hors D'oeuvres for the Busy Host, including grilled figs wrapped with pancetta and blue cheese; endive spears with hummus and smoked paprika; crostini with goat-cheese, peaches and balsamic syrup; watermelon cubes with ricotta salata, lime and mint; tomatoes, mozzarella and basil on bamboo skewers; and pears with baby arugula and prosciutto.

Baking classes stay in high demand throughout the holiday season, too. The PCC class that always fills up fastest is Iole's Famous Holiday Biscotti, in which Iole Aguero, from Naples, Italy, teaches students to create gifts of twice-baked Italian biscotti. Using its instructors' skills and backgrounds, PCC Cooks offers many ethnic classes. Birgitte Antonsen takes recipes passed down by her great-grandfather, a baker in Denmark, and adapts them with whole-grain flours and unprocessed ingredients in her Christmas in Denmark class. An art teacher leads a gingerbread-house class for kids, and there's also a gluten-free holiday baking class.

"We don't approach it from the standpoint that anybody's a rookie," McCormick says. "We try to cover the basics in every class, but make it alive and interesting. Then, of course, it needs to not be too complicated because people don't spend the amount of time cooking as they once did. But we've found if we talk about the novice cook, or rookie cook, we don't do as well."

Gift classes are another angle on the holiday theme. PCC offers gifts from the kitchen, like French tarragon mustard and chutneys, as well as an herbal soap-making class.

PCC's staple fall class is Vegetarian Holiday Feast, for which Antonsen comes up with a new menu every year. This year, the main course is a savory hazelnut and herb stuffing in baked acorn squash, served with marinated and roasted root vegetables with crispy kale and cranberries, and a dessert of creamy, light, Danish-almond coconut-rice pudding with warm cherry sauce.

Regardless of the class topic, McCormick says it's important to create a vibrant, festive air, with plenty of food sampling and even some wine. An appetizer doesn't hurt either. Nobody likes to learn on an empty stomach.

Jessica Centers is a freelance writer living in Denver.

Natural Foods Merchandiser volume XXVIII/number 10/p.86

Natural Foods Merchandiser

Good times or bad, private labels stick as top sellers

by Chris O'Brien

In a tough economy with tightening margins, rising costs and discriminating consumers, private labeling can help retailers capture more revenue and increase customer loyalty. "Over the last 10 years, competition among food- and drug-store retailing has become absolutely fierce," says Brian Sharoff, Private Label Manufacturers Association president. "Price is no longer a competitive advantage, and what becomes the point of differentiation is the ability to offer consumers a branded product."

According to PLMA, over the past five years, sales of private-labeled products in supermarkets have increased 13.3 percent versus 7.1 percent for national brands. In drug stores for the same time period, private-label sales have soared almost 33 percent versus about 15 percent for national brands.

PLMA reports that today, 71 percent of consumers are purchasing private labels, 85 percent of which are national-brand-equivalent products, 9 percent premium private labels, 4 percent value and 2 percent organic.

According to Sharoff, one of the main advantages of private labeling is capturing and cultivating customer loyalty.

"So if you are Whole Foods and you are trying to get customers to come to your store versus other supermarkets, you create the 365 brand, and the only place customers can get 365 products is at Whole Foods," Sharoff says. "The only place you can get Kirkland is at Costco, and so forth."

"Especially now, in this economy, private label is a great sales avenue because consumers are looking for more value but still want the same quality," says Erin Silva, R.D., technical marketing manager at Irvine, Calif.-based Vitamer Labs. "If consumers get hooked on a brand's products, they have to return to that store to get the products, and hopefully, while they are there, they shop [for other items]."

"We see private labeling as an excellent way to remain competitive and maintain a customer base," says Peter Sokoloski, private-label manager at NOW Foods, based in Bloomingdale, Ill. "If you make a good product, you can lock the customer into your store."

With food, ideally, in addition to coming into the store to buy branded gelato and juice, consumers also fill their carts with staple produce, meats and other items on their shopping lists. Similarly, private-labeling vitamins and supplements can create brand and store loyalty, and result in additional sales.

Selling strategies
Multiple strategies exist for turning private labeling into additional revenue. The most common supermarket strategy is competing directly with national brands. Position YourStore Ibuprofen against Advil. Put Safeway O Organics milk up against Horizon Organic. This strategy usually involves some price competition, and in the naturals marketplace, savvy and educated consumers will read labels carefully and gladly pay 30 cents less for a half gallon of milk if they're convinced they are getting the same quality as the national brand. For most consumers, because the O-brand milk is good enough, they will also pick up some frozen organic enchiladas, cheese popcorn and apple juice while in the store. With the right presentation, a good private-label brand can sweep out many national brands from the loyal consumer.

Another strategy is to not compete at all, but only offer your brand. Whole Foods 365 Italian sodas stand alone, take up their own shelf space and sell well to customers who also likely look for the 365 brand in other food categories.

Selling vitamins and supplements can work with a direct-competition strategy as well as a high-low spread strategy. Some stores, including Whole Foods Markets, offer two versions of supplements and vitamins: premium and value. The premium brand competes with the best products and counts on the demands of the sophisticated consumer to make a purchase based on quality. And because the product is positioned as the highest quality, the private label may even command a higher price than the national brand.

The private labeled value brand competes with the rest of the products, usually offers the consumer a small price advantage and counts on the consumer's confidence in the brand to choose the private label over the other products available in the price, quality and quantity range. Both value and premium private labels have inherent profit advantages.

"Most successful stores have a private label," says Paul Licata, president of Licata Enterprises, a Huntington Beach, Calif., manufacturer of private label supplements, "because the margin is generally higher. For example, our suggested retail is about 20 percent below the average national brand, and that still yields a 50 percent gross margin."

Private labels increase their potential margin by eliminating the huge advertising campaigns, distributors and middlemen found in national brands. And Licata says that with that kind of gross margin, stores can afford to adjust their pricing strategy to meet their customers' buying habits.

A boon to your brand
In addition to increased revenue, a private label can drive and energize in-store marketing.

"Private labeling gives your employees products to focus on that carry your name," Licata says. "That's advertising at no additional cost, so the first thing an employee could show consumers is the private-label line. For example, at Vitamin Cottage, while they carry a wide variety of national brands, they push their very successful private label as an integral part of their marketing strategy to develop brand loyalty and differentiate them from other stores."

"The private label has to be a focus of the staff," Sokoloski says. "The only drawback to private labeling is if the private-label line is poorly presented at the store, including being mispriced or put in the wrong shelf space."

The worst outcome would be the majority of a store's shoppers choosing other brands over a store's private label. This issue can easily be avoided by following the seasoned advice and training the most reputable manufacturers offer on how to price, market and display a private-label brand.

The selection of a private-label manufacturer, especially for products in the naturals channel, should also consider the expertise of the consumer. Quality ingredients in this market are critical, and organic and other properly sourced materials can allow higher sticker prices and better differentiation.

"A lot of the private label business is market-driven," Sokoloski says. "Good ingredients with a good presentation and a great label are important. Trademarked ingredients and GMP-certified ingredients tend to be favored by more sophisticated consumers who want more than just a cheaper, generic product."

Offering a private label is about building a store brand, and it gives retailers an opportunity to meet the points of quality and price their customers expect. Private labels can increase revenue through higher margins, secondary purchases and repeat business through increased loyalty while creating differentiation and brand identification in the mind of the consumer.

Chris O'Brien is a Boulder, Colo.-based freelance writer.

Natural Foods Merchandiser volume XXVIII/number 10/p.76

Keep Brain Health Top of Mind With New Live Bright™ Brain-Health Bars

We drink milk to promote strong bones. We eat more fiber to promote digestive health. We eat more whole grains, fiber and antioxidants for heart health. We exercise daily to stay active and increase agility. Americans are redefining the way we age by proactively taking charge of all aspects of our health and nutrition. Why should our approach to brain health be any different? Kellogg Company's new Live Bright(TM) brain-health bars with 100mg of DHA Omega-3 help support brain health like calcium helps support bone health, offering another way consumers can take charge of their health.

DHA Omega-3 is an important fatty acid that is a building block for nerve cells and helps keep your brain healthy. Kellogg Company's new Live Bright(TM) brain-health bars, with 100mg of DHA Omega-3, contain five times more DHA than most Americans consume each day(1) in a convenient, portable and great-tasting snack bar. Live Bright(TM) brain-health bars are available in two tasty flavors: Dark Chocolate Vanilla and Double Chocolate.

"Kellogg Company's new Live Bright brain health bars help put brain health in your hands with 100 milligrams of DHA Omega-3 per bar," said Jennifer Garrett, Ph.D., director of nutrition marketing, Kellogg Company. "These bars represent Kellogg Company's ongoing commitment to help consumers take charge of their health and well-being."

Flex Your Mental Muscles
Brain health is an increasing concern for consumers today. Keeping your brain healthy is as important as taking care of the rest of your body, and taking the right steps now can help you to take charge of your brain health.

"DHA Omega-3 is crucial to building and maintaining a healthy brain," said David Perlmutter, M.D., FACN. "Kellogg Company's new Live Bright brain-health bars make it easy to add this important fatty acid to your diet."

Dr. Perlmutter provides these tips for keeping brain health top of mind.
-- Add DHA Omega-3 to Your Diet
Kellogg Company's new Live Bright(TM) brain-health bars provide 100mg of DHA Omega-3 in a convenient, portable and great-tasting snack bar. The bars contain five times more DHA Omega-3 than most Americans consume each day(1).
-- Have Your Homocysteine Levels Checked Annually
This really is a no-brainer: starting in your early 20's ask your doctor to check your homocysteine levels each year as part of your annual physical examination. Homocysteine is an amino acid that may promote inflammation and is associated with an increased risk of cardiovascular disease.
-- Get Sufficient Sleep Every Night
If you want to function at your mental and physical peak, make sure you get seven to eight hours of sleep on most nights. Constant sleep deprivation is bad for your brain, both short and long term.
-- Have Some Fun
Make recreational activity a part of your life. Whatever you choose to do, recreational activity is good for your brain. So go out and have some fun . . . doctor's orders!

Kellogg Company's new Live Bright(TM) brain health bars are made with Martek's life'sDHA(TM), a vegetarian source of DHA Omega-3 that is produced under well-controlled conditions and that does not have the risk of mercury contamination associated with some types of fish.
Live Bright(TM) brain-health bars will be available in the health-supplements aisle of grocery stores in Atlanta, Cincinnati, Detroit and Houston starting in October 2008. They will also be available at www.Amazon.com. For more information, visit www.LiveBright.com.

About Kellogg Company
With 2007 sales of nearly $12 billion, Kellogg Company is the world's leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, frozen waffles, and meat alternatives. The company's brands include Kellogg's, Keebler, Pop-Tarts, Eggo, Cheez-It, Club, Nutri-Grain, Rice Krispies, Special K, All-Bran, Mini-Wheats, Morningstar Farms, Famous Amos, Ready Crust and Kashi. Kellogg products are manufactured in 19 countries and marketed in more than 180 countries around the world. For more information, visit the Kellogg Company Web site at www.kelloggcompany.com.

About Martek
Martek Biosciences Corporation is a leader in the innovation and development of DHA Omega-3 products that promote health and wellness through every stage of life. The company produces life'sDHATM, a sustainable and vegetarian source of DHA Omega-3, for use in foods, beverages, infant formula, and supplements, and life'sARA(TM) (arachidonic acid), an Omega-6 fatty acid, for use in infant formula. For more information on Martek Biosciences, visit http://www.martek.com/. For a complete list of life'sDHA products, visit http://www.lifesdha.com/.

(1) Median U.S. adult DHA intake is 20mg or less based on analysis of 1999-2002 National Health and Nutrition Examination Survey data

Ollo Fresh & Fruity

First I fell for Australian wines, now I'm enchanted with Aussie oils. Made from early-harvest green olives, this cold-pressed extra-virgin olive oil from South Australia has a crisp, slightly grassy flavor that meshes perfectly with grilled shrimp or chicken. I like to splash it over an arugula salad tossed with lemon and Parmesan. And a sleek bottle of this oil might just be the best host gift since, well, wine.

2008 Nutrition Business Journal Business Achievement Awards Nominations Due Nov. 25

New Hope Natural Media’s Nutrition Business Journal® (NBJ) is accepting nominations for NBJ's 2008 Business Achievement Awards. Nominations for the following categories will be accepted via the NBJ Website (www.nutritionbusinessjournal.com) through Tuesday, November 25th:

Growth in Large, Mid-Size and Small Companies Charitable Activity
Management Achievement Personal Service
Investment in the Future NBJ Product Merit Awards
Efforts on Behalf of the Industry Deal of the Year
Scientific Achievement Organic Excellence
Wall Street Award for Stock Performance Education
Environment & Sustainability Product Merit Awards

To fill out and submit your nomination, please visit http://nutritionbusinessjournal.com/news/nbj-business-achievement-awards/. Nominations should be written testimonials of no more than 1,000 words explaining why you believe this company, person or product should receive a specific NBJ award. Nominations should describe distinguishing achievements such as revenue growth or profitability gains; turnarounds; new science or product; entry into a new sales channel, market segment or geographic area; noteworthy management initiatives; diversification, acquisition or integration achievements; or initiatives on behalf of consumer education or the industry in general.

You may nominate your own company and make more than one nomination. Winners will appear in NBJ’s Annual Executive Review and Awards issue in January and be invited to accept their awards in person at the 2009 NBJ Summit. To view previous NBJ Business Achievement Awards winners, got to http://nutritionbusinessjournal.com/news/nbj-business-awards-past-winners/.

Nutrition Business Journal is an executive newsletter for decision-makers in the natural, nutrition and complementary and alternative health industries. NBJ's exclusive research and editorial focus on the strategic issues of the nutrition industry has made it a leading business intelligence resource for subscribers since 1996. To purchase detailed market research reports, subscribe to the NBJ, or sign up for the NBJ's free weekly e-newsletter, please visit www.nutritionbusiness.com. NBJ also hosts the NBJ Summit, an invitation-only retreat for C-level executives in the nutrition industry each July. For more information, visit www.nbjsummit.com.

New Hope Natural Media (www.newhope.com), a division of the Penton Media, Inc., is the leading media resource and information provider for the natural, organic and healthy products industry with print, in-person/event, and e-business products and services. Penton Media, Inc. is the largest independent business-to-business media company in the U.S., serving more than six million business professionals every month. The company’s market-leading brands are focused on 30 industries and include 113 trade magazines, 145 Web sites, 150 industry trade shows and conferences, and more than 500 information data products. Headquartered in New York City, the privately held company is owned by MidOcean Partners and U.S. Equity Partners II, an investment fund sponsored by Wasserstein & Co., LP, and its coinvestors. For additional information on the company and its businesses, visit www.penton.com.

Mauricio Adade, President of DSM's Human Nutrition and Health Division, Discusses Early Childhood Nutrition at Clinton Global Initiative Annual Meeting

The Annual Meeting of the Clinton Global Initiative (CGI) last week at the Sheraton New York Hotel & Towers in New York City brought together many world leaders from government, business, science, philanthropy, and non-profit groups to discuss the major global challenges of health, energy and climate change, education, and poverty alleviation, with the goal of working together to develop and implement sustainable solutions.

Mauricio Adade, President of Human Nutrition and Health of DSM Nutritional Products Ltd., participated in CGI’s September 25th panel discussion ”Ensuring a Healthy Start: Maternal and Child Nutrition,” which examined the profound impact that maternal health has on the health and development of children, as well as their greater risk of chronic disease as adults as a result of childhood undernutrition.

As a major executive for the world’s leading supplier of nutritional ingredients for functional food, beverage, and dietary supplement manufacturers , Mr. Adade brought his vast nutritional, business, and marketing knowledge and experience to this working panel’s discussion, which detailed such lifesaving interventions as early and exclusive breastfeeding, micronutrient fortification of staple foods, and the development of nutrient-rich foods for infants and young children.

The panel discussion with Mr. Adade, moderated by Kathy Spahn, President and CEO of Helen Keller International, also featured such early childhood nutrition experts as Vinita Bali, Managing Director and CEO of Brittania Industries Limited and Utami Roesli, Director of the Indonesian Breastfeeding Center.

DSM Nutritional Products has an international network of technical service, production and distribution facilities and has a major sales and marketing presence in more than 100 countries. In addition to its vast ingredient portfolio, DSM provides unparalleled processing and manufacturing expertise in developing innovative formulations that provide optimum performance and health appeal.

For more information, contact DSM Nutritional Products, Inc., at 45 Waterview Boulevard, Parsippany, NJ, 07054-1298. Phone: 1-800-526-0189. Website: www.unlimitednutrition-na.dsm.com