11 Jun Ingredient Optimized ioWhey Protein more bioavailable than high DH hydrolyzed whey protein, double-blinded university study finds
Plasma Nutrition’s Ingredient Optimized® technology shown to make whey protein more bioavailable than high DH hydrolyzed whey protein, a University of South Florida study found.
The research was conducted on a double-blinded randomized cohort in a crossover design. The study compared the effects of 25g of non-hydrolyzed ioProtein® WPI to 25g of a high-DH hydrolyzed whey protein. The results show that ioWhey Protein™ is significantly more bioavailable than hydrolyzed whey protein, demonstrating a 58% increase in leucine absorption and 60% increase in BCAA absorption.
The increased protein bioavailability was achieved through Plasma Nutrition’s patent pending Ingredient Optimized® technology. For the startup’s co-founders, Steve Motosko and Chris Flynn-Rozanski, the results of the study show that their technology is ready to be the next major platform for nutrition innovation.
“Hydrolyzed whey protein is viewed by many as the gold standard for human nutrition, so we knew it would provide a great measuring stick for our technology.” said Motosko. “We designed ioWhey Protein™ to outperform the bioavailability of the best whey proteins on the market and the results speak for themselves. ”
“Maximizing protein bioavailability can open up new products and applications in all areas of nutrition ”, says Plasma Nutrition’s co-founder Chris Flynn-Rozanski. “Whether a brand is focused on sports nutrition, weight management, age-related nutrition, medical foods or any other category, increased bioavailability means that consumers are getting more of what they’ve been promised – and that will keep them coming back. ”
The study was presented at the ISSN 15th Annual Conference and Expo in Clearwater, FL by lead researcher Dr. Bill Campbell, Associate Professor of Exercise Science and Director of the Performance & Physique Enhancement Laboratory at USF.
“Our lab recently completed the data collection phase on a uniquely processed (commercially known as Ingredient Optimized) whey protein isolate supplement that incorporates atmospheric plasma technology,” said Dr. Campbell. “ We found that the plasma treated non-hydrolyzed whey protein isolate was significantly more bioavailable than a standard processed high DH hydrolyzed whey protein isolate supplement.”
The New York startup funded the research with the help of a grant from the Florida High Tech Corridor, which lists the University of South Florida as one of its partners.
About Plasma Nutrition
Plasma Nutrition is a tech startup with the mission to unlock the full potential of the food we eat to improve health outcomes. Plasma Nutrition’s ingredient processing technology, called Ingredient Optimized® (patent pending), includes a specifically-designed hardware platform and an innovative food transformation process used to create ioWhey Protein, a leader in protein bioavailability.
For more information please visit https://www.becomeio.com or contact Chris Flynn-Rozanski.
Email: [email protected]