Innovating in the energy-boosting space
21 Mar 2019 | NatIng
At Nutraceuticals Europe in Madrid, Spain, NutritionInsight spoke with Alessia Mattiello of NatIng about the company's Caffshock, a soluble blend of five extracts naturally rich in caffeine, chlorogenic acid and polyphenols.
This is Lucy Gunn, and you just need to go to Europe in Madrid, and I'm here at the natting stand joined by Alessia Martello.
And Natting has brought to the two ingredients.
It's, it's focusing on.
The first is an energy boosting ingredient called cough shock.
And one interesting thing is that it, it really combines five very known stimulant ingredients into one product.
Can you tell me a bit more about the choice behind those five?
OK, we have.
A new ingredient we launched it just a few months ago and it's made of 5 different botanical extracts.
We selected very particular botanical extracts and we start from raw material.
Botanical extracts are green coffee, green tea, guarana, maca, and mate.
Each of these extracts is very known for different applications because They are maybe known also in food because green tea, it's part of our daily consumption like tea, mate in South America, it's a sort of beverage and then also the other ingredients like guarana and maca.
Maca is known for its adaptogen and sexual properties.
Let me say we decided to.
Use all together this herbal and to produce through our specific depth technology system a soluble, a dry extract.
It's a blend naturally rich in caffeine, chlorogenic acids, and polyphenols.
It's a nice, blend because it's soluble, so it can be used for sachet, tablets, but also beverage.
It's a very strong taste typical of coffee.
And it can be used to produce food supplement for recovery after sport for stress or mental fatigue, mm but also for antioxidant food supplement thanks to the polyphenols content.
We have projects also in the food because, some customers would like to use it for some beverage, so it can be used, both in the market, neutral and food.
OK, so it's quite versatile and it, and it really taps into the, energy ingredients or stimulant ingredients.
Yes.
Now, the second ingredient you're highlighting here is also a very important area, namely diabetes and glycemic index.
Can you tell us a bit more about that one though?
Yes, sure, we study with an Italian university, a special kind of buckwheat, and the name is buck nut.
We started from, raw material buckwheat that comes from our Sardinian fields and, we demonstrated that compared to traditional maltodextrin, it releases less glucose at the end of the digestion, and so it can be nice to.
Use this kind of buckwheat buck nut to produce botanical extracts or food supplement with a lower glycemic to obtain at the end a lower glycemic index or a lower diabetes.
Buckwheat can be used as a functional carrier for our botanical extracts or it can be used alone as a single ingredient itself to produce any kind of food supplement.
It's a made in Italy ingredient and.
We made for the moment just in vitro or pre-clinical studies, but we are still investigating this kind of ingredients, so maybe in the next year we should have new results, maybe clinical, so it's, it's something we are working on here.
OK, something to look out to.
Thank you.
Thank you to you.
