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....
The release follows a research study by the University of South Florida showing that the startup’s Ingredient Optimized™ technology can increase protein efficiency and reduce the amount of protein required by 26%. People looking to lose weight or keep it under control can now add protein...
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...
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...
Tech startup makes random food sampling a thing of the past Plasma Nutrition will make batch-by-batch testing possible thanks to the power of big data Plasma Nutrition will add a new layer of security to its protein processing technology this month, with the launch of ioSurance™, a...
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...
FOR IMMEDIATE RELEASE Plasma Nutrition and Performix® Supplements Bring Improved Whey Protein to the Market Competitive gains ahead for food brands thanks to new processing technology Product reformulations are about to become easier for food brands looking to increase the performance of their protein-based snacks and powders. Food-tech...
