TSI Launches New Vegetarian Glucosamine Ingredient Line

Photo © iStockphoto.com/Raycat

Glucosamine, one of the most popular joint-health ingredients, has historically been produced from shellfish-derived chitin-a starting material that presents several supply challenges and is out of reach for vegan consumers. With that in mind, TSI Group (TSI; Missoula, MT) has announced the launch of GlucosaGreen DF, a line of vegan glucosamine ingredients it calls “the world’s first non-shellfish glucosamine branded product line produced by an innovative and patent-pending direct-fermentation technology with regulatory approval.”

A few reasons why shellfish-derived glucosamine can be difficult to work with are its unreliable supply issues, inconsistent quality, and potentially harmful impact on the environment where the shellfish are collected, depending on manufacturing conditions, TSI explains. GlucosaGreenDF, on the other hand, hopes to sidestep those issues, while also making glucosamine ingredients available to vegetarian and vegan consumers.

“The patent-pending, direct-fermentation manufacturing technology that supports GlucosaGreenDF is considered disruptive since it effectively addresses and offers efficient solutions to all of the challenges inherent in shellfish-derived chitin production processes,” says Joe Zhou, CEO of TSI, in the launch announcement. “The GlucosaGreenDF process is a totally transparent, fully traceable, cost-effective, and environmentally friendly solution for brands and ultimately the consumer.”

The new GlucosaGreenDF line currently includes several glucosamine ingredients, such as glucosamine hydrochloride, n-acetyl glucosamine, and glucosamine sulfates. TSI explains that all grades of the GlucosaGreenDF ingredients are tested for compliance with international monographs such as those established by the U.S. Pharmacopeial Convention (USP) and the European Pharmacopeia. They are also “manufactured under the highest-quality CGMP conditions,” TSI adds.

Read more:

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Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com