NattoPharma Relaunches Soy-Based MenaQ7 Vitamin K2 Ingredient


The company has gone back to its roots with soy-based vitamin K2 MK-7 and is expanding its MenaQ7 line with this newly formulated ingredient, which is developed by a Bacillus subtilis fermentation process and a soy protein substrate.

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NattoPharma ASA (Oslo, Norway) has re-introduced its nature-identical, synthetic vitamin K2 MK-7 ingredient, MenaQ7 Natto. With MenaQ7, the company is expanding its existing MenaQ7 vitamin K2 MK-7 line, which also includes MenaQ7 Natural (derived from fermented chickpeas) and MenaQ7 PharmaPure (nature-identical and formerly branded as Pure). MenaQ7 Natto has been newly formulated and is developed using a Bacillus subtilis fermentation process and a soy protein substrate.  According to the company, the fermentation process provides only the active form of K2 (the trans isomers of the menaquinones). Other similar products may contain CIS iomers (stereoisomers), which can be considered contaminants, says the company. NattoPharma adds that its proprietary purification process leads to a 96%-concentration of active, all-trans K2 isomers that can then be blended into powders or oils. It is manufactured using Bacillus subtilis natto, a low-calorie, high-protein Japanese fermented soy dish that is one of the highest food sources of vitamin K2.  While there are several other versions of MenaQ7 on the market, the company says MenaQ7 Natto is a noteworthy addition to the product line because it goes back to MenaQ7’s soy roots. NattoPharma’s chief medical officer, Hogne Vik, talked about why the company decided to relaunch a soy K2 ingredient. With an increasingly diverse market and more consumer awareness, NattoPharma has brought back MenaQ7 Natto to meet a wider variety of dietary needs. Vik added: “NattoPharma was founded on soy-based material, yet continued to innovate its offering based on market demand; namely, there was a growing concern over soy as an allergen. But now, as a global supplier, NattoPharma has received overwhelming interest from companies looking to offer a soy vitamin K2 as MK-7. Our response is a new variety on par with the same soy material we introduced to the market in 2004.”  “Research has shown the most important factor for human health is improved vitamin K2 status, contributing to unparalleled bone and cardiovascular support,” Vik added. Populations like those in Japan, the Netherlands, and France obtain a great deal of vitamin K2 from their diets, but that is hard to achieve for most Western populations. This makes supplementation a viable alternative.”

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