Technical Papers on Nutrition Insight
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09 October 2019
This new range of essential oils in powder form benefits from a patented proprietary encapsulation technology which uses inulin as a matrix to protect the entire essential oil profile and to turn them into powders.Inulin is a soluble fiber and a prebiotic, which acts as an active and technical carrier with positive benefits on digestion and transit.Some of these essential oils benefit from EFSA pending claims giving them more added value for their use not only on the European market, but also in all countries where scientific proof is mandatory.
07 October 2019
An innovative visually appealing, dual-chamber wet-and-dry capsule that allows unlimited combinations of probiotics with other ingredients. ComboCap®’Biotics is your solution to house unprocessed, incompatible probiotic ingredients in a single capsule. This new side-by-side capsule allows each component to retain their identity and efficacy, enabling the creation of new brand categories in combination supplements.
30 September 2019
Selenium is a trace element required for normal functioning of all organisms. Saccharomyces cerevisiae yeast can convert more than 99% of inorganic selenium into its safest, bioavailable organically complexed food forms.  Supplementation with selenium yeast may prevent some forms of cancer, and support immunity, thyroid, brain health and fertility.
29 April 2019
Bone broth is remarkably in tune with some of today’s biggest market trends. It is low-fat and high-protein and offers a range of health benefits. OmniBrothTM is a high-quality, high-collagen bone broth powder manufactured by Essentia and distributed in Europe by Prinova.  Made from EU-approved Swedish beef raw material,  its benefits are supported by a number of studies. OmniBrothTM can be used in a range of condition-specific applications, including products for joint health.
01 April 2019
Foodstuffs, nutraceutical and cosmetic preparations are composed of a wide variety of ingredients, many of which contain lipid substances, such as processed fats and oils from vegetable or animal origin. These components are quite sensible to oxidation processes and they get rancid easily, thereby affecting not only the organoleptic properties (colour, odour, and flavour), but also nutritive values or even safety of finished product.For this reason we have developed Vitapherole AOX: a range of antioxidant blends of tocopherols and other natural synergists to avoid the most recurrent oxidation problems of the food industry: vegetable oils, fish oils, animal fats, frying oils, etc.
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