Functional Ingredients magazine asked raw material suppliers what they thought of the “condition-specific” concept.  Is it the best way to market ingredients to manufacturers and marketers?

Our President’s response–which also is their Quote of the Week– was:  “The condition-specific concept works well with R&D formulators and consumers, and is ultimately why the consumer is perusing the dietary supplements aisle”.

We’d like to know your comments on the condition-specific concept. Do you think it’s the best way to market ingredients? If yes or no, why?

View other responses here