Clasado Biosciences to introduce new synbiotic water range Saya Suka at Vitafoods Europe

10 May 2024 --- The UK functional ingredients R&D company Clasado Biosciences will debut the functional beverage with prebiotics and probiotics, launched by the Swiss-based beverage manufacturer Kefinova at the Probi AB stand (L222), at the upcoming global nutraceutical trade show Vitafoods Europe, set to be held in Geneva, Switzerland (May 14–16).

“Vitafoods Europe is a hotbed of nutritional innovation and 2024 will be no different. The Saya Suka synbiotic water range is a prime example of today’s innovative products in the beverage category and it shows what’s possible when consumer demand for gut health solutions is met with strong scientific backing, creativity and great taste,” comments Frederic Narbel, VP of B2B sales at Clasado.

“Our team will be at Vitafoods Europe 2024, so it’s a perfect opportunity for businesses to speak with us and learn more about this product and Bimuno’s role within it,” he continues.

The Saya Suka launch includes three natural flavors — lemon zest and rosehip, raspberry and cardamom and bergamot and Swiss pine.

“It’s not just thirst-quenching, it’s also satisfying the consumer appetite for gut health-supporting products. We’re proud to say that the product features our own Bimuno galactooligosaccharide (GOS), the most widely studied commercially available GOS,” Narbel continues.

Bimuno GOS is a targeted prebiotic ingredient that can be added to food and drink products and supplement formulations. The probiotic in Saya Suka is Weizmannia Coagulans GX-1, supplied by probiotic specialist Probi AB.

Ingredients for gut health
Clasado Biosciences highlights that the product launch shows the versatility of synbiotics, most often the combination of prebiotics and probiotics for a well-balanced gut microbiome, in one product.

The functional carbonated water beverage features a balance of prebiotics and probiotics for a healthy gut.The prebiotic element in Saya Suka, Bimuno GOS, has been shown to positively contribute to Bifidobacteria populations in the gut — the bacteria associated with gastrointestinal, immune and cognitive health. It is derived from lactose, a component of bovine milk.

Scientific research into the effects of Bimuno GOS has also indicated that it can play a role in supporting digestive symptoms associated with Irritable Bowel Syndrome, namely bloating, flatulence and digestive discomfort. The benefits of the prebiotic are supported by a comprehensive portfolio of research, including 120 scientific publications, of which more than 20 are clinical trials.

As a result of the positive scientific findings about the prebiotic, Bimuno GOS was approved for use in Canada last March, and secured seven additional health claims by the Food Standards Australia and New Zealand last August.

Saya Suka also contains water, sugar, natural flavors, galactose — a simple sugar molecule that is less sweet and less soluble in water than glucose — as well as the organic compound lactic acid and a carboxylic acid.

Carboxylic acid plays a role in biological processes, such as energy production in cells. It is produced commercially through a fermentation process of carbohydrates such as glucose, sucrose, or lactose or by chemical synthesis.

Florian Kadler, CEO at Kefinova AG, comments: “We are living in an era of innovation in the biotics category. Our partnership with Clasado should attract a lot of attention at Vitafoods Europe 2024, and we look forward to showcasing the Saya Suka range as an example of how expertise and collaboration are key to making everyday health and wellness simple.”

Narbel adds: “Formulating with a prebiotic rich in science like ours makes it easier for brands to stand out in the market and gives consumers confidence that the product can back up its claims with real evidence.”

“Market innovation is driven by brands like Saya Suka, who put science first and take time to ensure the products they create are formulated with quality and efficacy as key considerations,” he concludes.

By Milana Nikolova

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