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Press Releases from Plasma Nutrition (10 total)

Plasma Nutrition affirms regulatory standing of its ioProtein® and Ingredient O …

The legal validation was based on outside technical analysis and scientific expert opinion. Plasma Nutrition has completed an extensive legal opinion process to confirm that the technology used to produce their ioProtein® whey protein isolate does not alter the regulatory status of WPI in any way, allowing them to maintain GRAS status for compliant proteins. The validation involved Plasma Nutrition’s patent-pending Ingredient Optimized® technology, a processing breakthrough that increases protein bioavailability,

Plasma Nutrition Expands Research Partnership with USF, Begins 4 More Clinical T …

Plasma Nutrition announced it has expanded its research partnership with the University of South Florida and the Florida High Tech Corridor to further investigate the impact of Ingredient Optimization™ technology on bioavailability, with the launch of four more clinical trials. This study will also mark the first clinical trial of Ingredient Optimization technology on a non-protein application. The partnership for continued research builds upon a successful study authored by lead researcher

Plasma Nutrition Expands Research Partnership with USF, Begins 4 More Clinical T …

Plasma Nutrition announced it has expanded its research partnership with the University of South Florida and the Florida High Tech Corridor to further investigate the impact of Ingredient Optimization™ technology on bioavailability, with the launch of four more clinical trials. This study will also mark the first clinical trial of Ingredient Optimization technology on a non-protein application. The partnership for continued research builds upon a successful study authored by lead researcher

Ingredient Optimized™ Technology Can Improve Whey Protein Surface Area by 25%, …

A newly published study showed that Plasma Nutrition’s Ingredient Optimization™ technology can increase the surface area of whey protein by up to 25% without altering the particle size. This has major implications for other functional traits, including the possibility for improved solubility, mixability and taste. Ingredient Optimization™ (patent pending) is a process developed by Plasma Nutrition to make protein more efficient, improving their bioavailability and bioefficacy. Last June, a study by

Plasma Nutrition Launches World’s First Reduced-Calorie Protein for Weight Man …

People looking to lose weight or keep it under control can now add protein to their diet, reduce daily calories and increase resting metabolic rate with one single supplement. Tech startup Plasma Nutrition launched their newest ingredient powered by Ingredient Optimized™ technology: IoProtein™ - Reduced Calorie, the world’s first whey protein with 26% fewer calories than standard WPI. The launch follows a research study by the University of South Florida showing

Plasma Nutrition's ioProtein™ More Efficient Than Standard WPI, Study Finds

The research was conducted by the University of South Florida on a cohort of thirty-two resistance-trained males Plasma Nutrition's Ingredient Optimized™ technology can increase protein efficiency and reduce the amount of protein required by 26%, a study of the University of South Florida found. The research was conducted on a double-blinded randomized cohort of thirty-two resistance-trained males over a period of eight weeks. The results showed a bioequivalence for body composition

Plasma Nutrition Partnered with NBHRF to Foster Research on Its Technology

Partnership will allow the tech startup to meet growing expectations for research-based nutritional products. Plasma Nutrition has joined a list of companies including AstraZeneca, Eli Lilly, Janssen and Merck, all of whom have partnered with the New Brunswick Health Research Foundation, an independent organization with a focus on health research in New Brunswick, Canada. The purpose of the cooperation is to promote academic research and provide additional scientific foundation for the

Tech Start-up Makes Random Food Sampling a Thing of the Past

Plasma Nutrition will add a new layer of security to its protein processing technology this month, with the launch of ioSurance™, a proprietary, fully automated QA/QC process for batch-by-batch testing. Earlier this year, the startup finalized the development of Ingredient Optimization™, a patent pending technology that changes the structure of protein powders thereby increasing their bioefficacy. The launch of ioSurance™ will happen alongside the commercial release of ioProtein™. As co-founder Stephen

Tech Start-Up Plasma Nutrition Makes International Debut at Two Major Summits

Tech company and Food-X graduate Plasma Nutrition will attend two of the most important food-tech summits outside of the US this month: Seeds&Chips in Milan and AG/SUM in Tokyo. Co-founder Chris Flynn-Rozanski will also be a speaker at both events. In just three editions, Seeds&Chips has garnered increased importance in the food-tech world, with President Obama as keynote speaker for this year’s event. AG/SUM is the third start-up event hosted by

Plasma Nutrition and Performix® Bring Improved Whey Protein to the Market

Product reformulations are about to become easier for food brands looking to increase the performance of their protein-based snacks and powders. Food-tech startup Plasma Nutrition announced the launch of a series of products featuring ioProtein™, a new and improved type of whey protein, in co-branded partnership with PERFORMIX®. The enhancement is the result of Plasma Nutrition’s Ingredient Optimization™ technology (patent-pending), which makes it possible to change several functional characteristics of protein

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