Glanbia, Nutrition 21 Extend Velositol Agreement

Mar 30, 2017

Glanbia Nutritionals (Carlsbad, CA) and Nutrition 21 LLC (Purchase, NY) have extended an agreement to co-market Nutrition 21’s protein-optimizing ingredient, Velositol. Glanbia will continue to exclusively distribute Velositol to the dietary supplement and functional food industries.

When added to protein products, a single 2-g dose of Velositol has been clinically shown to boost muscle protein synthesis (MPS) significantly more than when protein is taken alone. Increased MPS leads to muscle growth and recovery.The ingredient is a highly soluble amylopectin polysaccharide combined with a modified-release version of chromium. The latest study backing the ingredient was published in the Journal of the International Society of Sports Nutrition in February.1

Velositol can be added into supplement product products, including powders, beverages, weight gainers, and lean muscle gainers. The companies add that they expect the ingredient to be GRAS affirmed in April.

“Extending our strategic partnership with Nutrition 21 to co-market Velositol along with Nitrosigine bonded arginine silicate is a welcomed addition to Glanbia’s portfolio of bioactives and proteins. This will provide our sports nutrition customers even greater opportunities to create innovative new protein products,” said Ram Nimmagudda, PhD, senior director, performance and wellness bioactives, Glanbia Nutritionals, in a press release.

“This partnership, which combines Nutrition 21’s expertise in developing new ingredient technologies with Glanbia’s dominant position in the protein market, is a powerful combination that will benefit our customers and consumers alike,” added Joe Weiss, president, Nutrition 21.

 

Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine
[email protected]

 

References: 
  1. Ziegenfuss TN et al., “Effects of an amylopectin and chromium complex on the anabolic response to a suboptimal dose of whey protein,” Journal of the International Society of Sports. Published online February 8, 2017.