Ranbaxy receives tentative FDA approval for Fexofenadine hydrochloride tablets

NewsGuard 100/100 Score

Ranbaxy Pharmaceuticals Inc. (RPI), a wholly owned subsidiary of Ranbaxy Laboratories Limited (RLL), has announced that RLL has received tentative approval from the U.S. Food and Drug Administration to manufacture and market the antihistamine Fexofenadine Hydrochloride Tablets, 30 mg, 60 mg, and 180 mg.

Total annual market sales for Fexofenadine Hydrochloride Tablets were $931 million (IMS - MAT: March 2007).

Fexofenadine Hydrochloride is indicated for the relief of symptoms associated with seasonal allergic rhinitis in adults and children 6 years of age and older. Symptoms treated effectively are sneezing, rhinorrhea, itchy nose/palate/throat, itchy/watery/red eyes.

"We are pleased to receive this tentative approval for Fexofenadine Hydrochloride Tablets. This product represents a future opportunity for Ranbaxy and will be launched following final approval from the FDA. This will further expand our product portfolio of affordable generic alternatives which have a favorable impact on the economics of the U.S. healthcare system," said Jim Meehan, Vice President of Sales and Marketing for RPI.

http://www.ranbaxy.com

Comments

The opinions expressed here are the views of the writer and do not necessarily reflect the views and opinions of News Medical.
Post a new comment
Post

While we only use edited and approved content for Azthena answers, it may on occasions provide incorrect responses. Please confirm any data provided with the related suppliers or authors. We do not provide medical advice, if you search for medical information you must always consult a medical professional before acting on any information provided.

Your questions, but not your email details will be shared with OpenAI and retained for 30 days in accordance with their privacy principles.

Please do not ask questions that use sensitive or confidential information.

Read the full Terms & Conditions.

You might also like...
Feeling lonely? It may affect how your brain reacts to food, new research suggests