OR WAIT null SECS
The facility expansion has made it possible to increase production of the company’s PernaTec New Zealand Greenshell green lipped mussel oil, in addition to some of the company’s other ingredients.
New Zealand-based ingredients supplier Waitaki Biosciences (Christchurch) says that a facility expansion has made it possible to increase production of the company’s PernaTec New Zealand Greenshell green lipped mussel oil, in addition to some of the company’s other ingredients.
The company describes PernaTec as “a high-quality, omega-3– and phospholipid-rich New Zealand Greenshell mussel oil extract developed by Waitaki [that] will substantially boost global supplies and will become a benchmark for high-quality essential fatty acid ingredients.”
In addition, the company says the expansion has yielded ActiPhen freeze-dried kiwifruit powder, aimed at digestive health, as well as CassiPure anthocyanin-rich blackcurrant extract for eye health, cognition, and immune support. The company says it will showcase all of these ingredients at the Vitafoods Europe trade show.
According to the company, “The ambitious expansion project has further increased processing capacity and development of new extraction technologies, building on Waitaki’s portfolio of natural nutritional ingredients from high-quality New Zealand raw materials targeting health concerns in high-demand categories.”
The company’s CEO, Craig McIntosh, says Waitaki will now proceed with developing a research program to further analyze how the company’s unique extraction process can create a product with a superior profile of fatty acids, phospholipids, and sterols.
“Early observations from the research scientists have noted an interesting level of NMI (non-methylene-interrupted fatty acids), at a level of up to 5%. NMI’s appear to have a number of interesting biological effects, such as the ability to modify lipid metabolism,” the company’s press release says. “The scientists studying PernaTec oil will also be conducting in vitro assays that look at the effects of the oil on several different models of inflammation.”
Nutritional Outlook magazine