openPR Logo
Press release

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

11-10-2017 07:41 PM CET | Health & Medicine

Press release from: Plasma Nutrition

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 the University of South Florida on a double-blinded randomized cohort of thirty-two resistance-trained males found that Ingredient Optimized ioProtein™ can achieve the same results as standard WPI with 26% less quantity.

“With this research we continue to expand the solid scientific foundation for our technology and to demonstrate its potential for nutritional supplements and other food and beverage applications,” says Plasma Nutrition’s co-founder Chris Flynn-Rozanski.

Changing the structure of proteins on a commercial scale has proven challenging so far. Current processing methods, like hydrolysis or enzymatic approaches tend to have a negative impact on proteins taste, solubility, or dispersion, making them less appealing to consumers. On the other hand, a novel technology that delivers ideal protein efficacy without altering protein’s functional properties could be used in significant volumes, with important implications for the nutritional and dietary supplements industry.

“Protein is a critical part of all nutritional supplement categories, from weight management to clinical nutrition to medical foods, so it’s surprising how little truly novel research and development is being done to improve it,” says Plasma Nutrition’s co-founder Stephen Motosko. “This successful study helps demonstrate why Ingredient Optimized protein is the only technology approach that addresses whey protein at its source.”

The potential of these findings could also be beneficial for the rest of the food industry. While there is a large body of research on surface expansion approaches on inorganic materials, applications on organic compounds were not explored as extensively. Therefore, this study opens up the possibility to duplicate these results across substances such as salt or sugar, and achieve the desired taste with a reduced use of the ingredient.

About Plasma Nutrition
Plasma Nutrition is a New York-based tech startup founded in 2015 with the mission to unlock the full potential of the food we eat and to improve health outcomes. Plasma Nutrition's protein processing technology, called Ingredient Optimization™ (patent pending), includes a specifically-designed hardware platform, an innovative food transformation process, and custom-designed quality control.

For more information please visit https://www.becomeio.com or contact Chris Flynn-Rozanski.

Email: chris@becomeio.com

1209 Orange Street
Wilmington, DE 19801
USA

This release was published on openPR.

Permanent link to this press release:

Copy
Please set a link in the press area of your homepage to this press release on openPR. openPR disclaims liability for any content contained in this release.

You can edit or delete your press release Ingredient Optimized™ Technology Can Improve Whey Protein Surface Area by 25%, Study Finds here

News-ID: 811569 • Views:

More Releases from Plasma Nutrition

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
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

All 5 Releases


More Releases for Ingredient

Ceteth Ingredient Sales Market Size Analysis by Application, Type, and Region: F …
According to Market Research Intellect, the global Ceteth Ingredient Sales market under the Internet, Communication and Technology category is expected to register notable growth from 2025 to 2032. Key drivers such as advancing technologies, changing consumer behavior, and evolving market dynamics are poised to shape the trajectory of this market throughout the forecast period. The market for ceteth ingredient sales is steadily expanding as a result of growing demand in the
Active Pharmaceutical Ingredient Companies Analysis
The pharmaceuticals companies use certain standards to control and regulate the strength of the API in each drug. 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐏𝐃𝐅 𝐂𝐨𝐩𝐲 @ https://www.theinsightpartners.com/sample/TIPRE00003407/?utm_source=OpenPR&utm_medium=10379 The pharmaceutical drugs are made up of two core components: the API, which is the vital ingredient and the excipients, are the substances which helps in delivering the API to the human system. The List of Companies 1. Teva Pharmaceutical Industries Ltd. 2. AbbVie, Inc. 3. Boehringer Ingelheim International GmbH 4. Cipla, Inc. 5. Merck
Microbial Food Ingredient Market Harvesting the Power of Microbes: The Booming M …
Microbial Food Ingredient Market Worth 4.97 Bn 2031- Exclusive Report by InsightAce Analytic Pvt. Ltd. InsightAce Analytic Pvt. Ltd. announces the release of a market assessment report on the "Microbial Food Ingredient Market"- By Microorganism (Bacteria, Yeast, Mold), Product Type (Starter Cultures, Protective Cultures, Probiotic Cultures), Strain (Single-Strain Culture, Multi-Strain Culture, Multi-Strain Mixed Culture) End User (Food and Beverage Manufacturers, Animal Feed Additives), Industry Trends, and Global Forecasts, 2022-2035 And
Rice Flour as Versatile Ingredient
The global rice flour market size is expected to be valued at USD 814.22 million in 2024 and reach USD 1014.35 million by 2029, growing at a CAGR of 4.50% from 2024 to 2029. Rice flour market Report Scope: • Market Size (2029): USD 814.22 million • Market Size (2024): USD 1014.35 million • CAGR (2024 to 2029): 4.50% • Base Year: 2023 • Forecast Period: 2024 to 2029 • Segments Analysed: Product type, Application &
Global Egg Replacement Ingredient Market: Snapshot By Ingredient
XploreMR compiled a report on opportunity assessment analysis of egg replacement ingredients market for the forecast period of 2018–2028. This report provides an elaborated and detailed analysis, both from qualitative and quantitative slants, and is backed with market dynamics, market size estimations and futuristic trends in the egg replacement ingredients market. The cutting-edge insights included in the report will aid the decision makers and key stakeholders of egg replacement ingredients
Feed Ingredient Market || Worldwide, 2030
The "Feed Ingredient Market Analysis to 2030" is a specialized and in-depth study of the Feed Ingredient industry with a focus on the Feed Ingredient market trend. The report aims to provide an overview of the Feed Ingredient market with detailed market segmentation by component, application, end-user, and geography. The Feed Ingredient market is expected to witness high growth during the forecast period. The report includes key statistics on the