I Suggest - Food and Drink

Think of the worst food you've ever tasted. Soggy, boiled vegetables springs to mind-the kind with all the taste and nutrition leached out of them. No s

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

pice or texture, no freshness or goodness. Now think of the opposite, and you have heavenly Thai food. Fresh, spicy, salty, sweet and sour, with a varie

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

Examples of combination products may in

y of textures and temperatures (crispy and soft, hot and cold), Thai food is a taste explosion in every bite. Once you've tried it, you'll never go back

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

to plain old meat-and-potatoes cooking again.

Another way to describe Thai food? Imagine Chinese food, but with more intensity. With more flavors,

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

more aroma, spices, and textures. If you like Chinese food, you're going to fall head-over-heels-in-love with Thai food!

Thai Curry

The roots o

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

Combination pro

f Thai cuisine can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Despite the fact tha

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

Thailand is at least partially separated from its neighbors by water, it has never isolated itself from other nations. Indian and Malaysian spices and

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

dishes (such as curries) were brought with travel and trade, and the Thais were quick to add these wonderful flavors to their own unique version of curr

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

.

Today there are four main curries in Thai cuisine:

Green

Red

Yellow

Massaman

Thai curry dis

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

hes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is

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

xtremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).

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

Following aspects would a

hai Noodles

Thailand is also famous for its fragrant stir-fried noodle dishes. Most Thai noodle recipes call for rice noodles rather than those mad

dd to the challenges in developing combination products:

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

e with wheat or egg, although these can also be found in Thai cooking. Noodles were first brought to Thailand by the Chinese, many of whom remained in T

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

ailand and integrated with the local society. For this reason, Chinese cooking has been a major influence in Thai cuisine, including cooking styles (the

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

Chinese introduced the wok) and key cooking ingredients, such as soy sauce. Names of popular Noodle Dishes:

Pad Thai

Land-Da

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

Noodle

Pad Woon Sen

Pad See-U

Pad Kee-Mow (Drunken Noodle)

Thai Stir-Fry

From stir-fried

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

Professional from academic institutions, pharmaceutical industries, health care indust

local vegetables to dishes that combine meat, vegetables, tofu, or noodles, stir-fries are a common part of everyday Thai cooking. When creating stir-f

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

y sauces, Thai chefs seek a balance of flavors-spicy, salty, sour, and sweet-by using ingredients like fish sauce, soy sauce, lime juice, lemongrass, fr

.

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

esh chilli (or chilli sauce), and a little sugar. Achieving this balance is not difficult, but it does take practice.

Names of popular Thai St

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

Companies that provide selfless information through particip

r-Fry dishes:

Ginger

Spicy Basil Leaves

Pad Prik

Prik King

Spicy Garlic

Cashew Nut

Broccoli

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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