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Probiotic gummy and softgel manufacturing partnerships – Natural Products INSIDER

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Karla Acevedo | Sep 21, 2021
The last 18 months have brought about a profound focus on how people live and take care of themselves, with consumers very interested in maintaining overall health and wellness. One key area in supporting health is the gut microbiome. For brands with products in the space, finding a contract manufacturer that has expertise formulating and manufacturing digestive health products is essential.
Prebiotics, probiotics and synbiotics naturally help fortify the gut. The use of these ingredients has grown significantly as consumers seek more natural ways to aid digestive health. In fact, the digestive health market as a whole has nearly tripled in size in the last decade, reaching $2.96 billion in 2018, with sales projected to reach $3.9 billion by 2021, according to Nutrition Business Journal (NBJ).
What is exciting for brand owners (as well as quality manufacturers) is having the opportunity to create safe and effective, novel digestive health products in a variety of delivery formats. This allows consumers the option to choose a product that works for them. Traditionally, probiotic gummies and softgels were difficult to formulate due to the low survivability of probiotic bacteria in these delivery formats.
Advances in gummy and softgel technology now make it possible to be very creative with new formulations. For example, in 2019, SIRIO developed a two-in-one novel softgel delivery system that enables encapsulation of both viable probiotic bacteria and an oil, such as fish oil that provides omega-3s. Other health ingredients like fat-soluble vitamins can also be added. The single softgel containing multiple active ingredients can contribute to an array of formulation positionings. When evaluating a manufacturer, innovation can be an important differentiator between a good and great partner.
As for gummies, the availability of heat-resistant probiotic strains allows manufacturers to successfully formulate in this delivery format. Heat-resistant probiotics help support product stability. The handling, storage and manufacturing conditions of probiotics are also important factors when selecting a manufacturer. Brand owners should look for a manufacturing partner that has dedicated probiotic manufacturing suites with temperature and humidity control. Probiotic expertise is crucial in providing tailored solutions that meet the needs of consumers.
Another important consideration is the manufacturer’s access to consumer data and market information, which may help identify potential gaps in the market. For example, the U.S. has seen growing demand for dual-benefit probiotic gummies such as digestive plus mood support or digestive plus brain support.
Popular ingredients being paired with probiotics include ashwaghanda (Withania somnifera), L-theanine, valerian, saffron, Alpha-GPC (glycerylphosphorylcholine), PS (phosphatidylserine) and zinc. Mental focus and clarity are of great interest for consumers. With the rise of esports, demand is anticipated for gamer-focused supplements that help with acuity, focus, reaction time and memory.
Consumers not only want effective products, they also want them to taste good. Expertise in product development and flavor masking are essential in creating gummy products that resonate with consumers, especially when working with herbs and other ingredients that may have bitter taste. Partnering with a manufacturer that has expert research and development (R&D) professionals trained in flavor development is a must.
As consumers become increasingly aware of potential connections between gut health and overall health and wellness, demand for a new generation of digestive health products will flourish. This will alter the way consumers take care of their mind and body. Continued R&D plus working with a reputable custom contract manufacturer will help brand owners introduce new products to market efficiently.
Editor’s Note: To read more articles on the microbiome category, download the free “Probiotics: Macro trends in microorganisms” digital magazine.
Karla Acevedo is currently marketing manager of the Americas for SIRIO Pharma, a global contract development and manufacturing organization (CDMO). She has 15 years of sales and marketing experience within the nutritional products industry, with expertise in dietary supplements.
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5 New Vendors to Know About at This Summer's 626 Night Market – Eater LA

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After missing all of 2020, SGV’s popular food event comes back with new street food picks
626 Night Market is finally making its return for a ninth season at Santa Anita Park in Arcadia after the pandemic put events on hold for the past year. The popular food event typically takes place 10 times from May to September and attracts up to 100,000 people each weekend. Although 626 Night Market has made a name for itself as an must-stop in SGV with more than 250 food, merchandise, and craft vendors, it’s also solidified itself as an incubator for highlighting upcoming culinary talent.
Many food operations that had humble beginnings at 626 Night Market have gone on to open their own permanent restaurants. “Those with less capital can test the waters here before trying to open a brick and mortar. Those that do well here can grow their fan base and go on to be very successful,” says Annika Yip, 626 Night Market Marketing Coordinator.
Some of the most successful 626 Night Market alumni include siblings Philip and Carol Kwan, who made their stand Mama Musubi a household name throughout LA farmers markets and at Smorgasburg. The Kwans also opened at Kitchen United in Pasadena, a cloud kitchen that allows customers to order meals from many of LA’s most popular restaurants. Philip Kwan went on to create many other successful food ventures such as Mission Control, Twisted Tiki, Mcfadden Public Market, and Amazebowls. The creator of the viral Ramen Burger, Keizo Shimamoto, took part in 626 Night Markets and opened in New York and LA’s Smorgasburg. Shimamoto later opened a Ramen Burger restaurant in Los Angeles’s Koreatown and a ramen restaurant in New York that closed last year. He is currently awaiting the opening of his new restaurant, Ramen Shack, in San Juan Capistrano, slated to open later this summer.
Other 626 Night Market vendors that have gone on to open physical locations include: Jichan’s Onigiri-ya, Milk Tea Company, Takoyaki Tanota, Drunken Cake Pops, Cafe 949, Main Squeeze, Sushi with Attitude, to name a few. Although new vendors are being added constantly, here are five new vendors to keep an eye on at this year’s 626 Night Market.
Move over kombucha, there’s a new fermented drink in town. Kefir drinks are currently all the rage in Asia and Kefir Mix owner Quyna Nguyen is the first to bring the Asian flavored kefir drinks to California. The drinks are popular in Asia for being a healthier alternative to boba drinks. Kefir is a healthy, fermented food with a consistency comparable to yogurt, and research shows it could help boost immunity, aid in digestive problems, and control blood sugar, among many other health benefits.
Cultured and fermented using kefir grains, the drink has been consumed around the world for centuries. As a result of the fermentation, very little lactose remains in kefir. All the kefir is freshly made daily and served with purple rice, mango, strawberry, and even Oreo. Nguyen opened her store in Santa Ana in May 2021, and will be at 626 Night Market this summer.
WezzArepas brings traditional Colombian street food to the 626 Night Market. The stand is a new twist on the classic Columbian dish made using ground maize dough. Arepas are typically served with accompaniments such as cheese, meats, and avocado. While traditional arepas use white corn, WezzArepas uses a yellow, sweet corn cake with a mozzarella cheese center stuffing. There’s also the option of adding jalapeño or pepperoni to the arepas. In addition, the stand serves Columbian-style hot dogs cooked with shredded mozzarella cheese and bacon, then topped with three kinds of sauces: creamy cilantro aioli, pink, and pineapple sauces. Each hot dog is then topped off with potato chip bits for a crunch.
Vegano by Stick Station specializes in quality vegan popsicles designed for those with lactose intolerance and casein protein-related allergies in mind. The creamy popsicles flavors are made with rice milk which in turn produces a creamy tasting flavor using less than half the sugar other popsicles use on the market. Flavors include: cafe choco chip, matcha, rocky road, coconut, mango chili, mojito, and strawberry lemon. This will be Vegano by Stick Station’s first foray into the 626 Night Market. It operates at Hermosa Beach, South Pasadena, Playa Vista, Long Beach, Mar Vista, and Torrance Farmers Markets.
Mason’s Den will be serving up the TikTok-famous mini pancake cereal. The pandemic has led to some interesting cooking trends like sourdough bread, Dalgona Coffee, and feta pasta, but people on TikTok have made a bowl of mini pancakes covered in syrup and milk that you eat with a spoon into a viral sensation. Customers can choose between original and matcha pancake dough before rummaging through the number of potential toppings, including sour gummy worms, Fruity Pebbles, Teddy Grahams, Oreo crumbs, strawberries, blueberries, and maple/caramel/chocolate syrups, among a plethora of other cereal and breakfast toppings. In addition to the viral mini pancakes, Mason’s Den will also serve funnel cakes, corn, and other fried fair food. Owner Jerman Arteaga has already been booked for next year’s Coachella and Stagecoach festivals.
Sandoitchi is a Texas-based Japanese sando restaurant that will travel into 626 Night Market debut this year. Japanese sandos aremade on thick, fluffy milk bread aka shokupan. Sandoitchi, which is Japanese for sandwich, serves versions with egg salad, pork katsu, hot chicken katsu, and fruit with cream. The sandos are known for selling out within minutes in Texas and at all the various pop up locations. Chef Stevie Nguyen gained social media fame with a ridiculous $75 wagyu sando topped with black truffles and gold leaf in the past.
The first 626 Night Market of the year will be July 9 to 11, followed by July 16 to 18, August 27 to 29, and September 3 to 5 with hours from 4 p.m. to midnight on Friday and Saturday and until 11 p.m. on Sunday.
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Smoothie Operator: Independent Blender Bringing Healthy Food To The Streets – BayStateBanner

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Hyde Park couple ready to buy historic building
Tanisha Sullivan announces bid for secretary of state
Rollins takes reins at U.S. attorney office
Hyde Park couple ready to buy historic building
Tanisha Sullivan announces bid for secretary of state
Rollins takes reins at U.S. attorney office
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NEW ORLEANS — Good food and music are staples of New Orleans, Louisiana.
Unfortunately, that food usually comes in the form of seafood, gumbo, jambalaya, king cake and beignets — items that make your taste buds happy and your waistline expand.
However, 5th Ward native Domonique “Dinero” Meyers offers a delicious alternative to the city’s famous, but sometimes greasy fare. His Ascent Blends brand of organic smoothies had a modest start on the sidewalks of New Orleans, just a blender and organic fruits.
His efforts at healthy living didn’t go unnoticed — he recently secured a distribution deal with Rouses Markets that will soon see his smoothies and ginger shots on its store shelves. (Rouses started in Houma, Louisiana, more than 40 years ago and is one of the largest independent grocers in the U.S.)
Meyers — who prefers to go by Dinero — understands that health is wealth and hopes his Ascent Blends will create a healthier city. He recently talked with Zenger News about the success of his company, how the Rouses deal came to fruition and much more.
Percy Crawford interviewed Domonique “Dinero” Meyers for Zenger News.
 
Zenger: Tell us about the name of your company and the mission behind it. 
Dinero: It’s Ascent Blends; everything is handcrafted, made fresh daily. We’re your jump-start to becoming healthier. We are community-driven, and we care about your health.
Zenger: From what I understand, you were making smoothies in the hood and that turned into something big. How did it get started?
 
Dinero: Being mindful of my diet over the years, I started this company in July 2016. So, five years ago, I was riding on a pink scooter in my neighborhood, the 5th Ward. And I see a building that used to fix motorbikes and scooters for lease. I said: “This could be a smoothie business right here.”
I reached out, talked to the owner and the numbers were good. But I really wasn’t ready to start a business there. I had never even made a smoothie to sell. The idea just kind of sparked. I worked at a nonprofit, so I asked a few people there what I should do. They said: “Well, if you can’t get the building, just get started by setting up a stand at the barbershop in the neighborhood.” And that’s what I did.
They also told me to get quality ingredients. I wanted to make sure my smoothies are healthy. I wound up using non-dairy agave, which is better than sugar.
I started selling smoothies at the barbershop. They were an instant hit. I was out there 24/7, all over the city. I would have the entire sidewalk lined up with people wanting smoothies, which weren’t available anywhere else. We didn’t have any healthy options there — the 5th Ward is crammed with liquor stores and fried foods.
I was working out every day on the sidewalk, people were joining in with me, and I also started running and doing 5K runs. We are definitely about health education and informing all of our customers, leaving them with literature and inspiration on changing their lifestyle. It’s much more than just a smoothie.
Zenger: Was it hard to get these healthy smoothies to take off in a city not known for having healthy dining options? 
Dinero: it was a bit challenging, but it wasn’t hard. About three or four years ago, things were shifting in the city. You started seeing some healthier options come around. I think that I had a lot to do with people being able to have access to that kind of product. It helps that my smoothies really taste good. I’ve had people looking at my green smoothie like:“Man, that thing probably tastes nasty.” Keep in mind, I’m dealing with the hood, so it was straight like that. It was: “Ugh, I don’t want that green one, give me the pink one.” But then they would taste the green one and find out it’s amazing.
I actually shook the culture from understanding that looks can be deceiving when it comes to things like a healthy smoothie. You have to give things a try.
Zenger: How did the deal with Rouses come about? 
Dinero: One of my homies had a meeting with Rouses about figuring out how to do something together. He brought in a few people who had businesses already, from the farmers to people who cooked to products. He said he wanted to do a vendor market every week or something like that at Rouses. So, I took the meeting. I’m community-based, and there were a lot of things at stake, as far as them righting their wrongs. So, if they were willing to do the undoing, I’m with it.
That was my whole pitch in the meeting. This is not just about me. It’s about creating opportunities for jobs. It was a decision I had to make for myself and others. We are about four or five months in now, and every Saturday, we do the market at Rouses on Tchoupitoulas. And very soon, they will have my fresh-pressed juices and ginger shots on the shelf in their CBD [Central Business District] location.
(Edited by Matthew B. Hall and Fern Siegel)
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What to eat while recovering from Covid – The Week

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What to eat while recovering from Covid  The Week
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