I Suggest - Food and Drink

You could pretty much sum up the restaurant scene in America in one sentence: Hamburgers are dead; and beef itself is losing some appeal. The kind of restaurant that is making a name for itself these days is the one that gets a cult following rather than marketing to a general broad appeal. Consider th

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

is as an open letter to the food service managers of America. For pity's sake, do something different!

We might as well face it: only the young care about general appeal any more. A ten year old kid is the most conservative diner you could imagine. Take them to any restaurant offering a menu of wonder

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

Examples of combination products may in

and delights, and they'll head straight for the hot dog. No chili, no cheese, just ketchup, thank you. Pizza parlors are about as exciting as their culinary explorations get, but they'd better offer plain pepperoni or there's going to be trouble.

But the grown-ups think in terms mostly of ethnic cate

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

gories. And speaking of ethnicity, Mexican, Italian, and Chinese are fine... but isn't it time that we acknowledged that there's more than three countries that make food? Treat yourself to a Mediterranean restaurant some time and you'll get a feel for what you've been missing. Falafel, hummus, baba gan

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

ush, fresh wet green tea leaves, sweetening with honey instead of sugar, and ways to cook lamb you've never thought of. Pita bread baked fresh on the premises, so it shows up at your table in a puffed-up balloon and slowly deflates to the flat pancake shape.

America, the melting pot of international c

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

Combination pro

ulture, and yet unless you're in one of the five biggest cities you're out of luck finding international foods outside of pizzas, and tacos. the bowl of chop suey if you're lucky. South American cuisine that is farther south than Mexico is unheard of. An Argentinian or Brazilian restaurant perhaps? And

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

when's the last time you found a Russian deli outside of New York? America has made two gains in Russian cuisine - Pirozhki and Baklava, and Baklava is more Baltic than Russian. I bet if you're a typical American, you've never seen Shashlyk. It's a Russian-style shish-kebab usually made with marinated

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

lamb and some favorably sweet grilled onions. How hard is that to make? To take another example, France gets praised for it's wonderful cultural food, but by reputation only. Let's see a few more French restaurants and perhaps we'll get a chance to see what all the fuss is about.

America has a hard ti

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

e dealing with it's own native cultural diversity, it seems. You get cheese curds in Minnesota, Iowa, Wisconsin, and in the rest of the States cheese is yellow and in the form of flat slices. Cajun cuisine got rave reviews on all of the cooking shows on Food network, but the craze seems to have come an

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

d gone without more than a few Cajun-themed restaurants popping up. Nobody east of Utah seems to have heard of a Denver omelet, nobody west of New England seems able to understand how to cook a lobster. I guess Indian cuisine within driving distance is a faint hope when you can't even get all of Americ

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

into one food court.

And as if the lack of international diversity and interstate diversity weren't enough, it seems that even the methods of preparing food are stuck in a rut. Why must all chicken be breaded and deep-fat fried? Travel the planet if you have to, but find a place serving broasted chic

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

Following aspects would a

en and grab a plate of that. There, now, wasn't it nice to have chicken that isn't drowning in grease for a change?

Consider the other food varieties largely missing from the American plate. Did you know pasta can be made from something besides wheat, bread can actually be something besides bleached a

dd to the challenges in developing combination products:

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

nd white, pickles aren't always sliced and sour, and they've invented varieties of pepper which can be served whole besides the Jalepeno? That kielbasa sausage tastes just as good on a bun as a hot dog? That sweeteners can be based on something besides corn? That you can put condiments on a sandwich th

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

t aren't yellow and red? That tortillas can be made from something besides bleached wheat flour? Listen, if only I never have to look at another "French fry" as long as I live, it will be too soon; enough with the damn deep-fried potatoes already!

American cuisine draws a heavy dose of criticism abroa

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

d, and for good reason. We simply do not offer substantial variety. The usually noble American ethic of being practical and down-to-Earth takes on an edge when you ask for something besides fried cow. What, are you some kind of elitist? Fried potatoes not good enough for you, you want fried mushrooms o

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

zucchini instead, eh? Yeah, you must be an Imperialist to be making demands like that! No, actually, we're not Imperialist, we just saw that food pyramid that the USDA put out and thought that it might make a good idea to support it.

Of course, the food industry feels a huge economic impact. Cost mea

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

Professional from academic institutions, pharmaceutical industries, health care indust

sures are everywhere; it's difficult to get Americans to try something new, tough to find a supplier that offers a diverse stock who is also economical, and especially hard to hire trained staff that knows how to make dishes not usually found in the average homogenized restaurant. But with a small amou

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

t of effort, this can all be overcome. And the reward potential is outstanding. The restaurant business being competitive as it is, the one best way to draw a customer base is to offer something unique that you can't get anywhere else.

Because you don't want to be just another grill. You want to be th

.

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

at fantastic place that people drive miles out of the way to get to and tell all their friends about. You want to be the kind of place that serves the food people get an irresistible craving for. Irresistible cravings, after all, aren't just a matter of taste - nutritionists have indicated that they're

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

Companies that provide selfless information through particip

your bodies way of telling you that you need certain nutrients that only the craved-for food can provide. But most of all, you want to be recognized as the food service manager with an edge, somebody who thinks out of the box and makes their business crazy successful by being better than all the others

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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