Thesaurus - Food and Drink

Tofu is an important part of many vegetarian and vegan diets, used mainly as a meat replaceme

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

nt. It is rich in essential amino acids making it a good protein source for those who do not

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

eat any animal proteins. However, as it is also low in saturated fat, (about 5%), has no chol

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

esterol and only very low amounts of sodium, it is also ideal for people with high blood pres

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

sure and others on low salt diets. So why is tofu not more popular?

The main disadvantage of

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

tofu is its boring, bland taste and rubbery texture. This can be overcome by utilising tofu'

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

s ability to act as a sponge, soaking up the flavours around it. The way to tastier tofu dish

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

s lies with the creative addition of flavourings, such as garlic, ginger, chilli, lemon-grass

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

and fresh herbs or with the use of marinades.

Marinading Tofu
Marinad

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

es for tofu are quick to make but are best planned with some fore-thought. Although if you ar

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

e in a rush, tofu can be marinaded for 20 minutes, ideally it should be left soaking overnigh

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

t to achieve the most flavour.

Marinades can be made from the ingredients in your cupboard.

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

Experiment with different combinations from oyster sauce, garlic, soy sauce, coconut cream, s

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

weet chili sauce, hoisin sauce, ginger, lemon grass, herbs and spices.
If you prefer to

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

ollow a recipe, try this for a subtle, light taste;
2 tablespoons soy sauce
2 table

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

spoons oyster sauce
2 cloves crushed garlic
mix with 1 teaspoon sugar
Here is

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

another interesting marinade to try;
1 tablespoon basalmic vinegar
3 tablespoons le

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

mon juice
2 tablespoons shoyu
half a teaspoon chopped rosemary
mix together wi

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

th oil and pepper to taste

The marinaded tofu can then be cooked by grilling, baking or stir

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

frying. Serve with vegetables, salad, noodles or rice for a tasty, meat-free nutritious meal

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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