FrieslandCampina Ingredients to unveil whey and probiotic fusion in “gut-muscle axis” at Vitafoods
25 Apr 2023 --- Created by the power of fermentation, protein and gut health ingredients, FrieslandCampina Ingredients’ new science-backed ingredient Biotis Fermentation targets consumers in the performance nutrition market, as it is designed to support the digestive health of athletes. The supplier will present its recently launched product at Vitafoods Geneva, Switzerland, next month (May 9-11).
The ingredient supports the link between the gut microbiota, muscle function, body composition and athletic performance. The company stresses that 86% of athletes suffer from gastrointestinal issues that might arise from excessive training and competition.
NutritionInsight sits down with Vicky Davies, global senior marketing director for performance and active nutrition at FrieslandCampina Ingredients to discuss the new functional ingredient.
“Biotis Fermentis offers a new approach to conventional performance and gut health products. Until now, performance nutrition and gut health have been treated as separate issues, but like our health and well-being, some things work better together,” says Davies.
“That’s why we’ve combined the power of whey protein, prebiotics and probiotics with the power of fermentation to create an innovative solution that maximizes performance from the inside out. Biotis Fermentis can be leveraged by brands looking to innovate in the functional food and dietary supplement space.”
The company stresses that 86% of athletes suffer from gastrointestinal issues that might arise from excessive training and competition.The company has developed a powder stick and pouch concept to help customers create products backed by science and validated by consumers.
Broad gap in performance nutrition market
Davies further details that consumers are becoming increasingly interested in improving their overall health and well-being, and are increasingly exercising to support a healthier lifestyle.
However, she stresses that intensive exercise, stress and dietary habits associated with a more active lifestyle have been shown to trigger gut discomfort.
“As such, athletes and active consumers may experience disproportionately high levels of digestive issues, such as bloating, flatulence and heartburn, and therefore have a greater need for gut health support to maximize their performance.”
The latest offering features fermentation’s power, which consumers increasingly recognize for its positive health benefits, Davies continues.
“After highlighting these market trends, we’ve identified a gap in the performance and active nutrition market for a unique and multi-dimensional gut health solution.”
“This holistic solution not only delivers on what active consumers are looking for but also on what they need to perform at their best,” notes Davies.
The company notes that fermenting whey protein has been shown to impact gut microbiota composition positively.
Post-supplementation bloating
Fermenting whey protein has been shown to impact gut microbiota composition positively, the company argues.
In collaboration with MMR Research, FrieslandCampina Ingredients conducted a study of 150 recreational athletes aged between 20 and 50. All were familiar with sports supplements and exercised at least once per week.
The study assessed the supplement’s effect on physical and mental health issues, gut complaints and product perception by self-reported questionnaires.
Davies further details that during the study, participants were given 15 g of Biotis Fermentis daily for three weeks as a powder supplement mixed with water two hours after exercise or before bed on non-exercise days.
She says that 60% of consumers reported significantly reduced bloating, 80% experienced improved energy levels and consumers reported increased satisfaction with their physical well-being.
“This large, explorative study was designed to assess the far-reaching benefits of Biotis Fermentis in real-life situations. It is the first of many steps we are taking to identify the full potential of this ingredient.”
By Beatrice Wihlander with additional reporting by Jolanda van Hal
