Aker BioMarine launches hydrolyzed protein isolate from krill

Image courtesy of Aker BioMarine

Aker BioMarine (Oslo, Sweden) has expanded its krill product portfolio with the addition of Invi, a hydrolyzed protein isolate with a complete amino acid profile that is also rich in minerals, including calcium and magnesium. Enzymatically hydrolyzed into predigested peptides, Invi boasts rapid absorption, and excellent solubility. Invi is also heat stable, allowing for high temperature processing and minimal end-product precipitation, as well as high water-binding capacity to give a smoother texture and moisture for maximum functionality in a variety of end-products, from clear protein concentrates to bars.

“In order to help meet the future food demands for the world’s growing population and to provide alternatives to land-based food production, we need to look at the oceans for innovative solutions and opportunities,” said Matts Johansen, CEO of Aker BioMarine, in a press release. “Sustainable operations have been at the heart of Aker BioMarine since its inception, and we believe that the health of the planet should be as important as, and naturally linked to, the health of an individual. Based on all of this, we feel that Invi is the answer and our ambition is to produce 5000 metric tons of INVI for our partners looking to shape the future of the protein market.”

Like Aker BioMarine’s other krill products, Invi Protein will carry the same certifications from the Marine Stewardship Council and the Non-GMO Project, and Aker BioMarine is finalizing U.S. self-affirmed GRAS (generally-recognized as safe) determination, and will soon start preparing FDA GRAS notice for Invi.

“More consumers are opting for healthy protein options for personal, health and sustainability reasons,” said Lalen Dogan, VP protein human nutrition, Aker BioMarine, in a press release. “Many of the non-dairy alternatives like plant-based proteins are GMO and not complete proteins. Invi fills this gap, so consumers no longer need to make compromises when seeking an alternative non-dairy protein source.”