| Summary: | The current generation of combined or derivatized excipients (from food products) primarily increase manufacturing efficiencies, improve API ADME profiles and provide sustained delivery. While these attributes certainly are by no means trivial for the pharmaceutical industry, they are not necessarily conducive to enable in vivo delivery or increase in vivo efficacy of next generation APIs’. While the ability of food ingredient mixtures or derivatives to modulate more of such ‘delivery attributes' should not be underestimated, a reevaluation of this paradigm is necessary such that 'innovation by design' supersedes 'innovation by serendipity', especially with regard to making pharmaceutical excipients fit for in vivo purpose.
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