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  • Omega-3 lysine complex AvailOm® shows five times higher bioavailability than a commercially available standard oil-based ethyl-ester formulation
  • AvailOm® clinically proven to achieve rapid absorption of omega-3 fatty acids EPA and DHA
  • First in-human study conducted jointly with renowned Wageningen University, The Netherlands

Essen, Germany. Evonik announces scientific proof for the superior bioavailability of its omega-3 product AvailOm® versus a commercially available oil-based ethyl-ester formulation. Evonik’s novel technology of combining omega-3 fatty acids with the amino acid L-lysine significantly enhances the rapid absorption of omega-3 in the body, increasing bioavailability by five times compared to traditional omega-3 soft gel products.

This is the outcome of the first in-human study on the omega-3 lysine complex, published online in December 2020 in the journal Prostaglandins, Leukotrienes and Essential Fatty Acids. The study was conducted in collaboration with leading academics at the University of Wageningen, The Netherlands, which is recognized as one of the authorities in nutritional research and life sciences. Evonik took no part in the study design and data collection.

“The results of this first in-human study provide compelling evidence that can improve the efficacy of omega-3 supplementation. Not only does the administration of EPA and DHA in the form of its lysine salt provide a novel and effective way to increase plasma levels of these important fatty acids, the stability and technical properties of the omega-3 lysine complex provide additional advantages that will allow the development of novel product formulations that may require lower doses. This study represents exciting opportunities for the optimization of omega-3 supplementation using the lysine complex”, says Renger Witkamp, Professor of Nutritional Biology at Wageningen University & Research.

The release and absorption characteristics of AvailOm® offer supplement manufacturers new opportunities for formulation technology and dosing. Dr Christopher Studte, Director New Health Ingredients at Evonik Health Care, explains, “Evonik’s omega-3 lysine complex solves many challenges in the development of highly concentrated and yet convenient food supplements, addressing the needs of various consumer groups, such as pregnant women, mothers, and healthy agers.”

Dr Studte adds, “We look forward to leveraging our AvailOm® platform, as well as our complementary formulation and scale-up services to help nutraceutical companies differentiate and accelerate speed to market.” Studte is one of Evonik’s leading experts in the field of omega-3 fatty acids.

Evonik offers AvailOm® in three different grades: AvailOm®50 High DHA Algae, AvailOm®50 High DHA, AvailOm®50 High EPA. All grades are produced from certified sustainable sources to protect marine ecosystems.

 
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February 17, 2021 - The Department of Food Science of the University of Guelph has launched a new Cheese Maker Certificate for professional cheesemakers.
The online certificate includes six online courses on topics such as fermentation, quality assurance, ripening, grading, and stretched cheeses.
“The courses are technical in their nature, so they are a great way for cheesemakers to upgrade their knowledge and learn about new technologies,” explains Dr. Art Hill, an international cheese-making expert, professor and faculty advisor for the program.
“The certificate includes the perfect set of courses for those who want to start their own cheese business or advance their career in food science or inspection.”
The first course in the certificate, “Introduction to Cheese Technology”, is being offered this April and registration is now open. The course will take place over three weeks and include 28 hours of instruction.
Instruction for all courses in the certificate will include live and recorded lectures, videos, home labs, reading materials and assignments. Students will also be required to complete a six-month placement in a cheese making facility to complete the certificate.
“The certificate is a digital evolution of our popular Cheese Making Technology Short Course that has been offered by the department since 1893,” says Hill. “All of the courses are currently planned for distance learning, making the certificate a great option for Canadian and international learners.”
With COVID-19 restrictions continuing to limit in-person instruction, this new format opens access to more learners. Some courses may also be offered onsite in the Department of Food Science pilot plants pending the lifting of COVID-19 restrictions.
For more information, or to register, visit uoguelph.ca/foodscience/cheese-maker-certificate

 
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SASKATOON, CANADA (PRWEB) FEBRUARY 17, 2021-- KeyLeaf LLC announced today that 2020 was a banner year for the plant-based ingredient company. The company’s Vice President of Global Sales and Business Development, Justin White, believes last year’s achievements in the lab and on the processing line, along with the burgeoning demand for plant-based ingredients in the marketplace, has positioned the company for growth in 2021.

“2020 was the first full year the company operated under its new name, KeyLeaf, after pivoting away from its former identity, POS Bio-Sciences. The company successfully refreshed its brand as part of an overall strategy to increase its visibility and strengthen its identity in an industry that was experiencing tremendous growth and change,” said White.

“The rebrand enabled KeyLeaf to commercialize a pipeline of plant-derived ingredients and products under its own banner – one of the company’s goals for 2021,” said Margie Adelman, Vice President of Marketing for Beyond Brands, a natural products consulting firm that helped KeyLeaf establish its new identity and direction.

Already creating enthusiasm after its recent debut is KeyLeaf’s new protein powder concentrate, Hemp Protein 60. The company believes its high-purity ingredient is going to be a hit with food formulators due to its 60% protein content, light color, and barely detectable flavor, making it an ideal source of plant-based protein for a wide variety of applications.  Also debuting from the KeyLeaf pipeline is the company’s premium cold-pressed filtered hemp oil. 

KeyLeaf’s primary mission throughout 2021 will be to continue to increase and develop extraction capabilities for its parent company while producing its own line of hemp products and ingredients. KeyLeaf will also expand its custom manufacturing work for outside clients involving aqueous protein extraction and oils processing including refining, bleaching, deodorizing, and winterizing. The company is also able to accommodate requests from outside clients for research and development services. “During the past year we’ve learned quite a bit about how to more efficiently manage our service business to accommodate increasing numbers of contract clients,” said White.

One of KeyLeaf’s major shifts for 2021 will be to focus more heavily on the health and wellness industries, especially nutraceuticals. “KeyLeaf has a long history of innovation in the health and wellness sector so focusing on the processing of supplements and nutraceuticals aligns well with one of our core competencies,” said Dr. Rick Green, KeyLeaf’s Director of Manufacturing Process Development. 

Driven by health concerns, ethics, and sustainability issues, KeyLeaf believes the plant-based food and proteins space should continue to grow for the foreseeable future, with plant-based burgers and plant-based milk products enjoying the bulk of retail consumer attention. “Some of the new ingredients coming into the market will include algal proteins, mushroom proteins, and fermentation-based protein products. New supplements and functional food products for building immunity will continue to appear in ever greater numbers, along with plant-based products for boosting mood,” said Dr. Anusha Samaranayaka, KeyLeaf’s Lead Scientist for Proteins. 

KeyLeaf stands ready to provide its expertise and decades of experience to help companies viably bring some of these and other novel plant-based products and ingredients into the marketplace.

 
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Eriez® Regional Sales Director for the APAC Region Ezio Viti announces that Advanced Control Electronics Co., Ltd., based in Bangkok, Thailand, has earned the 2020 APAC Merwin Award. The award, established by Eriez this year for the region, will be presented annually to a selected sales agency which has achieved and surpassed its sales objectives in the period while also actively promoting and advancing the ideals and mission of Eriez in the Asia-Pacific region.

 

Viti says Advanced Control Electronics exceeded significant performance targets in 2020, came in well over its budget and contributed significantly to the total yearly orders for Eriez’ APAC region. Viti explains, “The sales objectives that Advanced Control Electronics team achieved in a very challenging year for all was very impressive, but their unwavering dedication to embracing Eriez values by providing our mutual customers with exceptional service before and after each sale is even more extraordinary.”

 

Advanced Control Electronics serves as an Eriez sales representative organization to market and sell the company’s advanced magnetic separation, metal detection and feeding equipment throughout the APAC region. Eriez relies on its professional worldwide network of superior sales representative agencies located on six continents.

While this is the inaugural APAC Merwin Award, Eriez has been presenting the Merwin Award, named for the company’s founding family, to sales representatives serving North America since 1994. “The Asia-Pacific region is full of opportunity for Eriez,” says Viti. “We are proud to introduce this new award to honor the hardworking sales representatives who are helping us to grow our reach in the APAC region and bring innovative solutions to customers’ toughest application challenges.”

 
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EMKAO Logo 600x200

A labour of love, EMKAO Foods operates out of a newly built 3000 square foot factory that produces single source, traceable cocoa nibs, cocoa paste used to make chocolate bars, cocoa butter for white or milk chocolate, cocoa powder for ice cream and dark vegan chocolate chips for wholesale distribution. 

EMKAO is proud to be Canada’s only manufacturer of single source, traceable, sustainable, chocolate products made from organic cacao beans.

Date:                  Thursday. March 11, 2021

Time:                  2:00 - 3:00 pm PST

Location:           Click here to RSVP and here to enter the zoom event

Meeting ID: 926 4322 1057

Passcode: 645861

 emkaofoods.com

 

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