Food-Tech Startup Plasma Nutrition Introduces Improved Whey Protein


28 Apr 2017 --- New York-based food-tech startup Plasma Nutrition has announced the launch of a series of products featuring ioProtein, a new type of whey protein based on a patent-pending technology comprising a specifically-designed hardware platform and an innovative food transformation process. The products are to be launched in co-branded partnership with PERFORMIX supplements.

The new product line is the result of Plasma Nutrition’s Ingredient Optimization technology, which the company says makes it possible to change several functional characteristics of protein on a commercial scale, altering the way they are absorbed and utilized by the body. 

“Changing the structure of proteins is not a new thing in itself,” says Plasma Nutrition co-founder Stephen Motosko, “but so far it’s always been done in a lab environment, five grams at a time. Scaling the process and making it economically viable is something no one has ever tried to do before.”

Click to EnlargeAccording to the company, this advancement will allow food brands to create more efficient products with a clean label (all natural, organic, kosher, vegan, gluten free, non-gmo, etc.), without necessarily altering the protein content. 

The company is aiming to provide products which will make it easier for consumers to find protein sources suited to them, and allow them to “focus less on complex nutrition labels.”  

“Currently, companies attempt to improve the performance of their protein based products with food additives and enzymes that can make nutritional labels look like they’re written in a foreign language. By improving protein at the source, customers get what they really want - simply better protein,” Motosko tells NutritionInsight.

ioProtein is expected to enter the US market in the coming months. “We are currently focused on our US launch, but are actively working to develop international partnerships. Products leveraging our technology will be designated as featuring ioProtein. Our goal is to create successful co-branding with our partners, serving as key innovation for CPG brands looking to use technology to deliver enhanced value for their customers,” co-founder Chris Flynn-Rozanski tells NutritionInsight.

Speaking on the Plasma Nutrition’s next goals, Flynn-Rozanski says that the potential uses of the Ingredient Optimization technology go beyond sports nutrition. 

“Long term, our goal is to also develop products specifically benefiting protein deficient populations, including those suffering from sarcopenia (old age muscle loss). Because Ingredient Optimization improves ingredients at their source, the resulting ioProtein can be used in any product currently using whey protein,” Flynn-Rozanski says.

“One of our key breakthroughs was in designing a process that is both protein and powder agnostic. We’ve begun working on alternative protein applications as well, with a focus on creating a highly sustainable line of products that doesn’t sacrifice nutritional benefit, unlike most current offerings on the market,” he adds.

by Lucy Gunn

To contact our editorial team please email us at

Related Articles

Health & Nutrition News

Yuzu, taro and cookie dough: Innovative flavors flex their muscles in sports nutrition category 

12 Nov 2018 --- The sports nutrition market is continually undergoing growth, necessitating flavor innovation for both product differentiation and base-protein taste masking. In an era of bountiful choice, it has never been more critical, yet challenging, to stand out on the shelf, and one way to catch a consumer's’ eye is through novel flavor use. “Flavours of the future” in the sports nutrition market span global cuisines to tantalize future consumer taste buds with yuzu and mochi flavors, as well as US-style s’mores, cookie dough and birthday cake, according to a research project conducted by Synergy Flavours. 

Health & Nutrition News

Study highlights protein's role in avoiding disability for older adults

06 Nov 2018 --- As populations are living longer, more attention should be paid toward dietary elements that can contribute to the sustenance of a good quality of life. Published in the Journal of American Geriatrics, a study has found that participants over the age of 85 who ate relatively high levels of protein were less likely to become disabled. The researchers note that it is essential that food and nutritional products address the needs of older adults, but emphasize the importance of evidence-based information so as not to mislead them.

Health & Nutrition News

“Big protein, small bottle”: Arla Foods Ingredients to introduce whey shot concept

31 Oct 2018 --- Arla Foods Ingredients is launching a new concept that will allow manufacturers to create a protein shot made exclusively with whey as a protein source. The “Protein Extreme” concept packs 20g of high-quality whey protein into a convenient 100ml, low-calorie serving.

Health & Nutrition News

Study: Whey protein superior for rebuilding muscle mass in seniors

12 Oct 2018 --- Whey protein may be the best protein source for older adults wishing to rebuild lost muscle mass. The findings, published in the American Journal of Clinical Nutrition, identified that when it comes to seniors, proteins are not created equal. In the study, only whey protein was found to increase lean muscle mass and muscle protein synthesis during recovery from short-term muscle loss. Rebuilding muscle mass in seniors is of immense importance as they are more likely to be hospitalized and suffer from weakened muscle and strength conditions, such as sarcopenia. 

Health & Nutrition News

Protein drink innovation: FrieslandCampina DMV launches “ultra-clean” whey protein isolate

08 Oct 2018 --- FrieslandCampina Ingredients DMV has launched an “ultra-clean” whey protein isolate. The company touts Nutri Whey Isolate as representing an exciting new proposition: a pure, clean-tasting, nutritionally balanced protein that can deliver unprecedented clarity in protein water and clear drinks applications. This is the first time that FrieslandCampina Ingredients DMV has offered a whey protein isolate. The drivers behind its move into this ingredient space are proprietary R&D advancements that have yielded a minimally-processed, high-performance isolate, coupled with a desire to meet the latest market needs for high protein products.

More Articles