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...
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...
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...
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...
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...
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,...
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...
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....
The release follows a research study by the University of South Florida showing that the startup’s Ingredient Optimized™ technology can increase protein efficiency and reduce the amount of protein required by 26%. People looking to lose weight or keep it under control can now add protein...
Plasma Nutrition's ioProtein™ More Efficient Than Standard WPI, Study Finds The research was conducted by the University of South Florida on a cohort of thirty-two resistance-trained males Plasma Nutrition's Ingredient Optimized™ technology can increase protein efficiency and reduce the amount of protein required by 26%, a study...