Biova Raises Egg Membrane Protein Level to 88%

March 5, 2013

The joint-health ingredient is produced using the company’s patented Hydro5 technology.

Biova LLC (Johnston, IA) has increased the standardized protein composition of its BiovaFlex water-soluble egg membrane ingredient to what it calls a market-leading 88%. The joint-health ingredient is produced using the company’s patented Hydro5 technology.

“The science indicates bioactivity is tied to the natural, non-denatured egg membrane matrix,” says Matt Stegenga, Biova’s director of marketing. “The primary composition of this matrix is a natural ratio of complex proteins including glycosaminoglycans, collagen, elastin, desmosine, isodesmosine, and transforming growth factor. So, yes, hitting uniform 88% protein across all BiovaFlex production is significant for us because it’s important for our customers’ products.”