Press

03 May ioWhey now available as NSF Certified for Sport, Additional Certifications

Posted at 12:54h in Press

Plasma Nutrition ioWhey is now available as NSF Certified for Sport, continuing the company’s commitment to the highest quality ingredients for all customer goals. NSF International’s Certified for Sport program builds on the dietary supplements standard and helps athletes make safer decisions when choosing sports...

25 Feb Benoit Turpin, Industry Veteran, Joins Plasma Nutrition as VP of Business Development

Posted at 14:51h in Press

Plasma Nutrition is pleased to announce that Benoit Turpin has joined the team as Vice President of Business Development. In this role, he will focus on developing the business for ioWhey Protein and expanding Plasma Nutrition’s global reach. Benoit comes to Plasma Nutrition with over...

18 Feb Study Published in Journal of Metabolic Insights shows Plasma Nutrition ioWhey Protein Significantly Improves Bioavailability

Posted at 15:53h in Press

Plasma Nutrition, the market leader in bioavailability technology, announced the publication of a major study demonstrating that Ingredient Optimized technology significantly improves the bioavailability of whey protein. The research shows that ioWhey protein improves absorption for leucine, as well as for both BCAA’s and EAA’s...

04 Dec Plasma Nutrition debuts ioShield, a free technology to enhance protein safety

Posted at 14:03h in Press

Drawing from cutting edge university research, ioShield offers brands and consumers another layer of protection against microbes and mold. Plasma Nutrition is excited to announce the debut of ioShield, a new level of food safety protection that provides brands and consumers added confidence in their nutritional...

25 Jun Plasma Nutrition debuts ioBCAA with improved bioavailability, backed by double-blinded university study

Posted at 12:08h in Press

Plasma Nutrition's Ingredient Optimized® technology shown to make branch chain amino acids (BCAA’s) more bioavailable, a University of South Florida study found. The research was conducted on a double-blinded randomized cohort in a crossover design. The study compared the effects of 10g of ioBCAA™ to...

11 Jun Ingredient Optimized ioWhey Protein more bioavailable than high DH hydrolyzed whey protein, double-blinded university study finds

Posted at 12:27h in Press

Plasma Nutrition's Ingredient Optimized® technology shown to make whey protein more bioavailable than high DH hydrolyzed whey protein, a University of South Florida study found. The research was conducted on a double-blinded randomized cohort in a crossover design. The study compared the effects of 25g...

02 May ioWhey Protein™ Brings Enhanced Bioavailability to Protein Powder, Launches Nationwide at The Vitamin Shoppe

Posted at 17:47h in Press

This is the first protein powder available featuring the patent-pending Ingredient Optimized® technology, designed to enhance ingredient bioavailability and increase the presence of amino acids in the bloodstream. Plasma Nutrition is excited to announce the launch of a groundbreaking new protein powder, ioWhey Protein, now available...

30 Jan Plasma Nutrition affirms regulatory standing of its ioProtein and Ingredient Optimized processing technology

Posted at 13:43h in Press

The legal validation was based on outside technical analysis and scientific expert opinion. Plasma Nutrition has completed an extensive legal opinion process to confirm that the technology used to produce their ioProtein™ and ioWhey™ protein isolate does not alter the regulatory status of WPI in any way,...

20 Nov Plasma Nutrition Expands Research Partnership with USF, Begins 4 More Clinical Trials

Posted at 14:07h in Press

Plasma Nutrition announced it has expanded its research partnership with the University of South Florida and the Florida High Tech Corridor to further investigate the impact of Ingredient Optimization technology on bioavailability, with the launch of four more clinical trials. This study will also mark...

10 Nov Ingredient Optimized™ Technology Can Improve Whey Protein Surface Area by 25%, Study Finds

Posted at 17:03h in Press

A newly published study showed that Plasma Nutrition’s Ingredient Optimization™ technology can increase the surface area of whey protein by up to 25% without altering the particle size. This has major implications for other functional traits, including the possibility for improved solubility, mixability and taste....

Plasma Nutrition Named Startup of the Year