New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.


Articles from 2011 In September

How to be nutritiously gluten free

How to be nutritiously gluten free

gluten free foodsGluten free is here to stay. The oft-cited statistic of 1 in 133 Americans with celiac disease (an autoimmune disorder) still represents only a fraction of those who fall somewhere on the gluten-sensitivity spectrum. Scientists at the Center for Celiac Research estimate that at least 6 percent of Americans, or 18 million people, suffer from some kind of gluten intolerance, with possible symptoms ranging from migraines and joint pain to skin rashes, fibromyalgia, and infertility (you can even have a gluten intolerance and never experience digestive upset).

It’s not surprising that gluten-free food sales reached $3.2 billion in 2009, up 10 percent over 2008, according to Nutrition Business Journal. And given the fact that more than 90 percent of people with gluten sensitivity remain undiagnosed, it’s clear that the gluten-free “trend” is just getting started. But is it a healthy diet? That depends on your food choices.

Easy, healthy gluten-free

When newly diagnosed, your first reaction might be simply to replace foods like muffins, bagels, and pizza with their gluten-free counterparts. But that’s not a recipe for sound, long-term nutrition. “People often automatically go toward the more processed, packaged gluten-free foods” that substitute white-rice flour, potato starch, tapioca flour, or corn for wheat (and increase sugar and salt to make up for the taste), says Rachel Begun, RD, dietitian and blogger at

Instead, “the majority of your diet, if you want to eat healthy, should be foods that are naturally gluten-free, the foods I would recommend for anybody: fruits, vegetables, fish, lean meats, low-fat dairy, beans, seeds, and nuts,” says Begun. Nutrient-dense foods like strawberries, pomegranates, kale, quinoa, beans, salmon, bell peppers, sunflower seeds, and many more are delicious gluten-free standbys.

Remember to drink lots of water, too, to help your body process all that good fiber. “When you have had undiagnosed celiac disease for many years, it’s likely that your intestinal villi are flattened,” says Alice Bast of the National Foundation for Celiac Awareness. Consequently, your gut’s absorption is compromised. Absorbing lactose is the most difficult, she says, but eating a lot of raw vegetables may also cause upset because the body is still in digestive distress. So hydrate well to facilitate healing.

What about bread?

White foods aren’t good for anyone; and to compound the problem, unlike traditional baked goods, most gluten-free versions are not fortified with B vitamins and iron. (Begun predicts that fortified options are the “next wave of gluten-free foods.”)gluten free seal

So get smart about reading food labels. When you’re craving something processed that would traditionally contain gluten, such as bread, cereal, or pasta, look on lists for increasingly available and wonderfully healthy gluten-free whole grains, including quinoa, buckwheat, brown rice, and amaranth. Smart gluten-free food manufacturers are including these ingredients to boost their products’ nutritional worthiness. 

In the kitchen

When baking gluten free, it’s tempting to start out with white-rice and potato flours, but these are stripped of protein and fiber. Want to make gluten-free goodies that taste good and are good for you? Check out protein-rich almond and chestnut flours, subtly sweet and fiber-intense coconut flour, bread-worthy buckwheat, sorghum, quinoa, and teff flours, as well as certified-gluten-free oat flour.

Gluten-free pastry chefs and manufacturers have concocted their own nutrient-rich flour blends; some even use more nutritious ground flaxseed and chia instead of xanthan or guar gum (which cause stomach upset in some people) for binding and texture. “Use the flours for baking and the seed forms of these whole grains for side dishes, salads, to sprinkle on top of foods, or as a coating for fish and chicken,” says Begun. Keep a container of cooked quinoa or brown rice in the fridge to add to salads, casseroles, and breakfast bowls.

A world of gluten-free foods

Again, focus on the glorious bounty of fresh, seasonal vegetables and fruits. Caramelized squash with coconut, kale sautéed with garlic, figs stuffed with lavender goat cheese, roasted cauliflower, avocados mashed with cilantro and lime juice: all delicious, bursting with nutrients, and gluten free. Like anyone who celebrates cooking plant foods at home, you’ll feel better than you’ve ever felt.

“The one thing I try to impress upon everybody is, yes, there are restrictions to eating gluten free and yes, there is a learning curve, but look at it as an opportunity to see all that is out there,” says Begun. “Use the diagnosis to learn more about food and cooking, and to expand your food base.” It’s simple: Don’t just focus on gluten free; focus on health.

Is the press release dead?

Is the press release dead?

We've recently written quite a bit about how to pitch your natural product to members of the media (like me, and the rest of the NewHope360 editorial team). We've given suggestions for pitching at Natural Products Expo East and had several panels during Expo East that talked about how media like to be pitched. But the truth is members of the media are consumers too, and unless you have a compelling story or product, you may not make their editorial calendar (or their shopping cart.)

With this in mind, why spend so much time learning how to pitch at all? Of course, your delivery method and message do matter. In fact, Expo East panelists Amanda Freeman, founder and editor in chief of Vital Juice; Waylon Lewis, founder of Elephant Journal; and Sophie Uliano, owner of Gorgeously Green, all said that they prefer personalized pitches over press releases. An even better pitch for Uliano is a personalized note. For Lewis, he prefers e-mail and Twitter over phone calls, while Freeman said packages create quite a buzz in the office.

During the panel, Mikal Belicove, columnist and contributing writer for Entrepreneur magazine, made an interesting point about press releases. He prefers not to read them because he wants to report on the story in his own way, instead of being influenced by how the press release wants him to report the story.

It struck me, as I listened to the panel, at how differently business-to-business and business-to-consumer journalists like to be pitched. I thrive on press releases—in fact, it's one of the quickest ways we find out what's happening with industry associations and scientific research. I use them as a starting point to gain perspective, then follow up with analysis on what the news means for industry. While I don't think the press release is dead, the press release does have to be well-written and communicate the importance of the news in the first paragraph, otherwise it meets my digital trash can.

That said, I also enjoy personalized messages and when companies reach out to me via social media. Recently, The Bear & the Rat, Cool Treats for Dogs (@CoolTreats4Dogs) messaged me on Twitter about sending me some samples of their frozen dog yogurt for my dog, Willow. Co-founder Meg Hanceford Meyer saw on my Twitter description that I owned a papillon and worked for New Hope Natural Media. I was blown away by her social media savvy, and my dog was blown away by their tasty, natural frozen yogurt. I followed up with Cool Treats for Dogs, and you'll get to read more about their product and their social media tips next week.

Ultimately, although business and consumer-focused journalists may prefer slightly different delivery methods, we're all looking forward to discovering your news. So whether you send a press release or a tweet, be authentic. And remember, we're writing about this industry because we love it as much as you do.

UnibarCorp. to present CurQnetic curcumin extract at SupplySide

UnibarCorp. to present CurQnetic curcumin extract at SupplySide

    Finally…a curcumin extract that is not only absorbed better than standard curcumin — but retained better: CurQnetic™. A  proprietary enhanced bioavailable curcumin, CurQnetic™ has up to 8 times  the oral bioavailability of standard curcumin. Plus, it is retained in  the bloodstream 6 times longer than standard curcumin, providing 24-hour  bioactivity. CurQnetic™ Curcumin is:  

  • Manufactured  by Synthite Industries — the largest processor of curcumin in the world  — using the choicest rhizomes of Curcuma longa.
  • Standardized to contain 95% curcuminoids, as verified by HPLC.
  • Blended  with vanillin (from vanilla) and gingerols (from ginger), which share  certain key molecular structural features with curcumin. The vanillin  and gingerol serve as adjuvants, helping curcumin to bypass the body’s  glucuronidation reaction (responsible for the metabolism and elimination  of curcumin) and increase absorption and retention.
  • So unique, it is U.S. patent-pending.
  • Certified Kosher, Parve and Halal.
  • Delivered in a proprietary vegetarian timed-release encapsulation technology and manufactured in the U.S.

UniBar Corp. representavies will be at SupplySide West at the FCC Products Inc. booth 16028


Green Halloween is on a mission to make Halloween healthier

Green Halloween is on a mission to make Halloween healthier

It’s downright scary: Halloween sales reached $6.2 billion on 2010, with 36 million kids between ages 5 and 13 going door-to-door or filling treat bags at neighborhood parties and community events. That’s a monster amount of candy—most of it  filled with fake-food ingredients, sickly-sweet sugar or high fructose corn syrup, and eerie lab-created colors (we’re looking at you, candy corn).

In 2006, Seattle mom Corey Colwell-Lipson started to turn the tables on this unhealthy juggernaut when she took a closer look at her kids’ Halloween trick-or-treat haul. “The other moms and I were shocked that our kids were really excited about the things they got that were not conventional candy,” she recalls, like 100 percent fruit leather, natural gum, and even non-food items like coins and pencils.

This got her thinking: Was neon-colored, HFCS-saturated candy losing its luster as the holy grail of trick or treating?

“I started asking around,” she continues, “and realized that while kids still like candy just as much as they ever have, it’s now everywhere. It used to be a treat, but now it’s common. My nephew’s first-grade teacher keeps a jar of candy on her desk year-round for rewards; it’s at the bank; it’s at the dry cleaner.”

Colwell-Lipson wondered how to capitalize on this candy overload to create a teachable moment. “We had a window of opportunity: If kids were exposed to conventional candy all the time, we could make special choices available on holidays that were healthier, and more sustainable, too.”

Tapping a need among retailers and parents

In 2007, Colwell-Lipson approached her local Whole Foods with ideas for capturing parents’ attention and buying power with Halloween-themed promotions that aligned with Whole Foods’ values. In terms of health and eco-issues, “no one had touched the holidays,” she says; “but [Whole Foods] already had the ‘good’ candies, the honey sticks and the fruit leathers—they just needed to put them in front of moms’ eyes.” From this initial partnership, Green Halloween was born in 2007 as a Seattle-area educational initiative to see whether Halloween’s entrenched consumerism and candy overload could possibly give way to something healthier and more sustainable.

Colwell-Lipson immediately found she had opened an enthusiastic floodgate. “I had no idea if it would work,” she says. “But we had people coming out of the woodwork to say ‘this is the best thing ever—this is gonna be huge.’”

Almost overnight, the idea spread nationwide, thanks to bloggers, word of mouth, and glowing national press. Green Halloween events and promotions now occur in 25 states across the country, with more communities signing on every year. The website offers downloadable “action kits” for volunteers to get started, as well as dozens of ideas for conversation, parties, and National Costume Swap Day, also founded by Colwell-Lipson and held on the second Saturday in October to reduce landfill waste by an estimated 6,250 tons annually.

Natural partners for Green Halloween

“We all need to work together to create a market for Green Halloween,” she notes. “I work with families, especially with moms, who make 80 percent of the buying decisions, to generate enthusiasm for these products; then I work with the manufacturers themselves to make them available in mini sizes. And I work with retailers to make sure the consumers have access to these products, labeled and displayed so that moms can find them easily. It’s a three-way relationship.”

Green Halloween’s strategic alliances don’t stop with retailers. “We have a great partnership with the Association of Zoos and Aquariums; they put on trick-or-treating events using healthier, sustainable candies, which fits in really well with their conservation efforts. We partner with manufacturers to give these zoos and aquariums candy to hand out at their events.”

Candy criteria

So what actually goes in the bag when a pint-sized Harry Potter or gypsy comes to a Green Halloween door? The nonprofit’s team developed a set of product criteria with the goals of fostering health, sustainability, and fun (it is a holiday, after all).

“We divide Halloween goodies into two categories: treats (food) and treasures (non-food),” explains Colwell-Lipson. “My favorites meet at least one, and ideally all three, of our “3-G” criteria: good for people, good for planet, good for communities. We could also add a fourth “G” in there: good for animals and habitat.” That translates into products that are organic; contain no GMOs, preservatives, artificial colors/flavors, palm oil, or corn syrup; are fair trade (especially important for chocolate); and are made with whole, real foods.

“We also like to include a selection of low-allergy foods, such as gluten free, because the newest stats show that one of every 13 trick or treaters have food allergies,” she adds.

Non-food “treasures” are ideally natural, recycled, or sustainably sourced. “The idea is that these items will be ‘treasured’ long past Halloween and are healthy and safe for kids. These need not be expensive—many can be handmade on the cheap.” She suggests items such as state quarters, seed packets, friendship bracelets, soy or beeswax crayons, recycled-material tops or pencils, and items from nature (acorns, feathers, polished stones, sea glass—as long as they’re legally collected).

What about cost?

It’s all well and good to hand out better-quality candy, but parents might start to object that it’s too hard on the pocketbook. Not so, says Colwell-Lipson. “A lot of people think, ‘I can’t afford these things’; but we forget that we are a supersized nation. When we did a poll, we found out that the norm for handing out candy is one handful per child. So if you give away just one really special treasure or one healthy organic treat, it helps to teach moderation and saves you money in the end.”

How to get started

Ready to jump on the Green Halloween bandwagon? Go to the site’s event page and take your kids to one near you to sample some of these candies for free. Then check with your retailer about which of these candies they stock and encourage more prominent displays.

12 healthier Halloween treats

1. Angell bars
“Up until now, it’s been hard if you really wanted a candy bar and you also care about your health. Angell candy bars have stepped into that place with a great, organic and fair-trade-chocolate candy bar; they’re delicious.”

2. Larabar minis
“What’s not to love? There’s a flavor for everyone; my fave is probably peanut butter and jelly, which appeals to the kid in me. They’re whole, real food that really tastes like a treat. We’ve been handing them out at Green Halloween events since 2007.”

3. Eli’s Earth Bars
“Like Angell bars, these are wonderful candy bars that are also organic and fair trade; plus they give 5 percent of sales to children-focused nonprofits.”

4. Stretch Island fruit leather
“These are safe for kids with allergies because they’re all fruit, with no grains, eggs, or other allergens.”

5. Endangered Species Bug Bites
“This company was really one of the first to ‘get it.’ They realized that people want chocolates in bite sizes, and they have a great-tasting chocolate that both kids and adults love. They’re doing it right.”

6. Nature’s Path Peanut Choco Drizzle Crispy Rice Bars
“A gluten-free rice-crispy bar that is delicious. I have gluten-free kids, and it’s a perfect treat. It’s also organic and they support conservation.”

7. Revolution Foods Grammy Sammys or Yo' Drops
“Kids love these, and adults like to sneak them! I’m a sucker for PB&J so I love that flavor. Yo Drops are their new item, which are also portable and fun. They also have a recycling relationship with TerraCycle.”

8. Glee Gum minis
“If ten different families are celebrating Green Halloween together, these are perfect because kids are going to want some gum! They’re all-natural, with goofy, fun packaging.”

9. Surf Sweets organic Sour Berry Bears
“There’s lots of room for candy in Halloween; just make sure it’s real food and preferably organic and not filled with artificial colors and all that. This is a perfect candy that parents can feel good about.”

10. Honest Kids drink pouches
“These are fun for a party and you can even give them away if you don’t get a lot of trick-or-treaters at your house. I love that the pouches can be recycled through TerraCycle; it’s a fun thing to do as a family. Plus the drinks are real juice with vitamin C.”

11. Justin's Peanut Butter Cups
With these melt-in-your-mouth organic, fair-trade peanut butter cups, you'll never go back to Reese's. Also try Seth Ellis Chocolatier’s organic, peanut-free Sun Cups made with allergen-free sunflower-seed butter.

12. Natural Vines Licorice
Fresh, moist twists made with natural flavors and colors, such as beet juice extract, brown rice syrup, molasses, and anise. Comes in classic black and yummy strawberry.

Expo Digest

Non-GMO labels

Should you consider labeling your products Non-GMO? Take a look at the Natural Products Expo East show floor to find out what natural products companies are doing

New research shows Longvida Optimized Curcumin lowers beta-amyloids

New research shows Longvida Optimized Curcumin lowers beta-amyloids

New clinical trial data has been presented from studies performed at The Ohio State University on Longvida® Optimized Curcumin. Results from a 30-day placebo-controlled randomized trial (RCT) showed a single capsule of Longvida® (containing 80mg curcumin) significantly improved a number of markers, including plasma amyloid-beta and a range of inflammatory and oxidative markers.

This study, performed by Dr. Robert DiSilvestro, Ph.D., Professor in the Department of Human Nutrition at Ohio State, is slated for publication in an international peer-reviewed medical journal.

“I think what was interesting about this study is that we saw a number of effects, not just one thing,” said Dr. DiSilvestro. “The kinds of effects we saw for the intervention could conceivably help people of different ages and health status.”

Added Dr. DiSilvestro, “We looked at beta-amyloid protein, which is thought to be involved with aging and possibly Alzheimer’s disease. We found that it was actually lowered a little bit with Longvida®. The effect was not tremendously large, but it was statistically significant and I think important because we gave such a small dose for a relatively short time.”

”To our knowledge, this is one of the first human trials on curcumin to show statistically significant effects on clinical endpoints in a healthy population,” said Blake Ebersole, Technical Director of Verdure Sciences. “The fact that such a low dose was needed to achieve effects in only 30 days is an interesting and unique finding as well, and adds to the substantial amount of pharmacokinetic and pharmacodynamic data compiled on Longvida®.”

These findings are discussed in “Optimized Curcumin: Myth Versus Fact”, a Scientific White Paper just released by Verdure Sciences and available at The White Paper also reveals some surprising facts about various forms of ‘enhanced’ curcumin, and discusses why all curcumin supplements are not created equal.

Epidemiological research shows that amyloid-beta, a polypeptide that plays a significant part in healthy brain aging, begins accumulating during middle age. Together with hyperphosphorylated tau, inflammation and oxidative stress, amyloid-beta is a key contributor to health issues faced by millions of people in the U.S. alone. While ongoing research by UCLA neuroscientists seeks to understand the effects of Longvida® on these underlying mechanisms, in vivo and human data suggests Longvida® may be one of the first compounds known to address each of these major factors.

“These findings are consistent with previous data from several major universities suggesting that beta-amyloid can be bound by curcumin and may be cleared from the brain,” said Ebersole. “The clinical trial results are very exciting, and we anticipate more to follow.”

About Longvida®

Longvida® Optimized Curcumin is the result of ten years and nearly two hundred formulas tested in vivo and clinical models. Developed by collaborators at UCLA and Verdure Sciences, Longvida® is one of the only curcumin supplement ingredients to undergo systematic “gold-standard” randomized controlled trials for both efficacy and safety. The curcumin in Longvida® is derived from 100% natural turmeric root, and is made according to the strictest standards for quality and purity. Longvida® is not made using ingredients from crude soy, volatile oils or glucuronidation inhibitors. Longvida® is backed by groundbreaking pharmacokinetic and pharmacodynamics data revealing the potential of the free, non-metabolized form of curcumin in a number of trials. For more information, please visit

About Verdure Sciences™:

Verdure Sciences offers innovative bionutritionals through the integration of agricultural networks, manufacturing control and university-based, cutting-edge research. With an expanding pipeline of proprietary, standardized botanical ingredients supported by pharmacokinetic, pharmacodynamic and clinical research profiles, we work toward our unified vision to offer access to safe, effective health solutions to populations worldwide.


EHPM welcomes new policy director


The European Federation of Associations of Health Product Manufacturers (EHPM) this month appointed Cynthia Rousselot as its Director of European Policy.

Based at the association’s headquarters in Brussels, Ms Rousselot will provide invaluable support for EHPM based on her extensive experience of advising on global regulatory affairs, strategic planning and being involved in research and development, including product formulation and regulatory assessments.

EHPM Chairman Peter van Doorn said: “We are delighted that Cynthia has joined EHPM. She brings a strong base of expertise and experience which will further strengthen our activities. EHPM believes that appropriate regulation under food law will ensure the free movement of food supplements across Europe. Having worked within the EU food supplement regulatory arena for a number of years, Cynthia is well placed to drive our work forward.”

Ms Rousselot holds a Master degree in Biochemistry and has completed advanced studies in Food Science and Engineering at ENSBANA (AgroSup Dijon) in France.

The European Federation of Associations of Health Product Manufacturers (EHPM) was created in 1975, working to provide consumers with safe, science-based, high quality products as well as accurate and helpful information about their nutritional value and use.

To contact EHPM email [email protected], tel + (32) 2 209 11 45, or visit


Frutarom appoints Crofts-Hotston as new GM Flavors Europe

Frutarom appoints Crofts-Hotston as new GM Flavors Europe

Global flavor and fine ingredients supplier Frutarom announces the appointment of Karen Crofts-Hotston as new General Manager Flavors Europe. She will have responsibility for Flavor Sales, Technology and R&D, as well as site management, and will report directly to Frans Struiwig, General Manager Frutarom Foods Europe.

Karen Crofts-Hotston (48) has more than 30 years’ experience in the flavors and fragrances industry, having started her career at Bush Boake Allen and then with IFF. She has experience in all elements of the business from Marketing, Technical, Sales, Creative Management and Business Development at both Regional and Global level.

Frutarom has pursued an intense growth strategy in recent times, as demonstrated by its acquisitions of the flavor specialists EAFI, Aromco, Flavor Systems International as well as other companies earlier this year. Assimilating these versatile companies and turning their particular areas of interest into new opportunities for people and markets has opened up new challenges for Frutarom. This is where Karen Crofts-Hotston sees one of her key roles. “My aim will be to take Frutarom to the next stage of its successful development and ensure sustainable and organic, yet profitable growth by meeting the demands of today’s markets, consumers and manufacturers,” she says. “In today’s challenging markets, we need to understand our customers like never before and everything we do must be of benefit to them.”

Frans Struiwig, General Manager Frutarom Foods Europe, says: “We are delighted that Karen is joining Frutarom. She is a fine example of leadership in action, with proven business development skills at the highest level. People like Karen give a real face to a company and send out the right signals about its culture.”

Karen Crofts-Hotston will be based in Wellingborough, UK, and will start her new role on October 3rd.

AHPA presents cGMP variances tele-seminar on Nov. 1

AHPA presents cGMP variances tele-seminar on Nov. 1

Customer complaints, product returns, out-of-specification (OOS) lab results, calibration failures, manufacturing deviations.

All of these are serious issues no business in the dietary supplement industry wants. But variances occur and have to be prepared for and managed under federal good manufacturing practices (cGMP). How and what are the best ways to do that?

This American Herbal Products Association (AHPA) educational tele-seminar, to be held on Tuesday, November 1, from 1 - 3 p.m. EST, will assist dietary supplement marketers, manufacturers, distributors and suppliers understand the following key issues:

  • FDA regulations and how they apply in a practical manner
  • A breakdown of variance issues and practical guidance on how to address them from industry experts in the field doing this work every day, including:

·         Customer Complaint

·         Customer Returns

·         Out Of Specification (OOS) Investigations

·         Corrective and Preventative Actions (CAPA)

·         Recalls

·         Reportable Foods

·         Recordkeeping & standard operating procedures (SOPs)

 Tele-seminar attendees will receive useful example documents and materials that they can modify and apply to their own business models, including decision tree/flow charts, SOP templates, form templates, and more. Additionally, attendees will be able to ask questions anonymously and get answers specific to their businesses.

This tele-seminar will be beneficial to manufacturers, marketers, quality assurance/quality control personnel, lab managers, compliance officers and business owners. Dietary supplement suppliers and distributors will also want to attend, especially regarding customer complaints and OOS investigations.

Registration cost: AHPA Members: $195/connection; non-Members: $495/connection.

For more information and to register, click here

About the American Herbal Products Association

The American Herbal Products Association is the national trade association for and the voice of the herbal products industry. AHPA is comprised of domestic and foreign companies doing business as growers, processors, manufacturers, and marketers of herbs and botanical and herbal products, including foods, dietary supplements, cosmetics, and non-prescription drugs. Founded in 1982, AHPA's mission is to promote the responsible commerce of herbal products.


Lallemand will showcase probiotics and yeast solutions in Vegas

Lallemand will showcase probiotics and yeast solutions in Vegas


Institut Rosell-Lallemand and Lallemand Health Ingredients, both part of Lallemand Inc. Human Health and Nutrition Division, will take part in the world’ largest event for health ingredients, Supply Side West, in Las Vegas, October 11-14th,  2011. Over the past few months, both entities have launched several innovative health solutions based on the Lallemand group development and manufacturing expertise in probiotics and yeast products and will be pleased to showcase these solutions in Vegas (booth # 10038).

Lallemand is also proud to announce that it will sponsor International Probiotics Association (IPA) Probiotic Update workshop, dedicated to discuss: “Insights And Perspectives From The Physician, Regulator And Market Analyst”, on Friday, October 14, 8:30-11:30am.

Condition-specific probiotic formulas from a pioneer

Institut Rosell-Lallemand focuses on formulating and documenting probiotic solutions aimed at specific health areas: gut health and well-being, immune support, stress and anxiety, women’s health… Some of its key clinically-supported solutions will be featured at Vitafoods Asia:

  • Lafti® L10: the ‘feel-good’ bacteria that supports immune defenses and improves general well-being. Backed by several clinical studies and strong in vitro evidence of its immunomodulating ability, Lactobacillus LAFTI® L10 is a premium probiotic strain with first-class probiotic features, suitable for innovative dietary supplement formula in different areas such as immunity, gastro-intestinal health, sports and women health
  • Probio’Stick®: this innovative stress-targeting probiotic formulaProbio Stick is the first probiotic blend proven to alleviate both physiological and psychological symptoms of stress and anxiety. Its efficacy is supported by two randomised clinical studies. Probio’Stick® combines two well-documented probiotic bacteria strains, Lactobacillus Rosell-52 and Bifidobacterium Rosell-175, in a convenient stick format.
  • Probiokid® Vita+: an innovative probiotic & vitamin association Probiokidformulated to maintain the body’s natural defenses. ProbioKid®Vita+ combines Institut Rosell’s synbiotic formula clinically documented to reduce common infections in children, and two vitamins recognized for their immune potential: yeast-based vitamin D from LALMIN® VitaD and Vitamin C. ProbioKid® Vita+ is recommended to contribute to a healthy microflora balance, essential for the body's natural defenses.

New Comprehensive guide to design your own probiotic formulation

Institut Rosell-Lallemand will also present its new guide to help formulators build their own formulation, using the best of our scientific and technical know-how.

Innovative yeast-based health Ingredients

Lallemand Health Ingredients focuses on premium health ingredients for the nutraceutical and food industries, such as the LALMIN® range of yeast -based vitamins and minerals. The company will be pleased to present its newest health solutions:

  • LALMIN® VitaD: a yeast-based, natural, non-synthetic and LALMIN VitaDsafe form of the ‘sunshine vitamin’, suitable for tabletting, softgels, capsules and food fortification. LALMIN® VitaD is dried inactivated whole cell yeast (Saccharomyces cerevisiae) standardised to contain 8000 IU of vitamin D per gram (or 200 µg/gram).
  • LALMIN®Se: a premium selenium yeast source, LALMIN® Se is LALMIN®Seinactivated whole cell yeast containing elevated levels of organically-bound selenium as L (+)-selenomethionine, a form readily available for the body. LALMIN® Se represents a natural, easy to dose, flexible and safe source of the antioxidant and essential mineral Selenium. LALMIN® Se can also address the growing market of nutricosmetics. Selenium has been proven to have anti-oxidant properties and it has recognized benefits on healthy hair and nails. Based on the official recognition by EFSA of beauty-related Health Claims for Selenium, it is now possible to offer selenium yeast to the nutricosmetics market, making LALMIN® Se an ideal candidate for beauty supplements with a natural image to capitalize on yeast benefits.
  • LALMIN® Immune: an optimal combination of LALMIN® Se (source of Lalmin Immunehighly bioavailable selenium), LALMIN® VitaD (“yeast-made” Vitamin D, a natural form of the sunshine vitamin), and Glucans 30 (activated yeast beta-glucans). LALMIN® Immune is a 100% yeast-based health ingredient formulated to protect the body, thanks to the complementary immune and antioxidative properties of its components, while retaining yeast natural nutritive qualities.

About Lallemand

Lallemand Inc. is a privately held Canadian company specializing in the research, development, production, marketing and distribution of yeast and bacteria. Lallemand has over 2,300 employees located in more than 36 countries on all continents.

Institut Rosell has been part of the Lallemand Group since 1998. It is dedicated to the selection, development, production and marketing of probiotic formulations for the food and pharmaceutical industries. With extensive experience in the culturing and production of live microorganisms since 1932, Institut Rosell conducts advanced research programs aimed at better understanding the properties, functions and beneficial effects of these probiotic formulations on health. For more information, please visit

Lallemand Health Ingredients manages the sales and services of strategic health ingredients to the dietary food supplements and functional food markets worldwide. Its product portfolio consists of three ranges of ingredients: Herbals, which includes premium cranberry powder and extracts, Probiotics (including Rosell and LAFTI® strains) and Mineral & Vitamins enriched yeasts (the LALMIN® range).

LHI works in close contact with customers to develop and formulate supplements for a variety of health segments. This entails regulatory support, advice on choice of raw materials and positioning of products. LHI is based in Copenhagen, Denmark, where warehousing, sales and service are located. For more information, please visit