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

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

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 10g of a normal, non-optimized BCAA. The results show that ioBCAA is significantly more bioavailable than normal BCAAs, demonstrating a 160% increase in leucine absorption, 218% increase in isoleucine absorption and a 344% increase in Valine absorption.

The increased protein bioavailability was achieved through Plasma Nutrition’s patent-pending Ingredient Optimized® technology.  For the startup’s co-founders, Steve Motosko and Chris Flynn-Rozanski, the results of the study show that their technology is not just limited to protein, another major step in the development of their ingredient innovation platform.

“The success of ioWhey Protein demonstrated the incredible potential of our technology, but we always knew that we wanted to expand beyond proteins as well,” said Motosko. “The success of ioBCAA makes clear that io is a true technology platform for ingredient innovation, and we’re excited to see where we can take it next.”

Flynn-Rozanski added, “ioWhey Protein was just the start for us. When customers think about scientifically driven, clinically-backed nutrition, we want them to think of io, and this is another major step towards that. ioBCAA has the potential to revolutionize another category. Brands can now integrate io into even more of their products, creating the most advanced line of nutrition product available.

The study was presented at the ISSN 15th Annual Conference and Expo in Clearwater, FL by lead researcher Dr. Bill Campbell, Associate Professor of Exercise Science and Director of the Performance & Physique Enhancement Laboratory at USF.

“Plasma modification is able to induce changes in various materials. Our laboratory recently applied this novel technology (commercially known as Ingredient Optimized) to a Branched-Chain Amino Acid (BCAA)“ said Dr. Campbell. “We observed a significant increase in the plasma amino acid response for all BCAAs in comparison with a standard processed BCAA supplement.”

The New York startup funded the research with the help of a grant from the Florida High Tech Corridor, which lists the University of South Florida as one of its partners.

About Plasma Nutrition

Plasma Nutrition is a tech startup with the mission to unlock the full potential of the food we eat to improve health outcomes. Plasma Nutrition’s ingredient processing technology, called Ingredient Optimized® (patent pending), includes a specifically-designed hardware platform and an innovative food transformation process used to create ioWhey Protein, a leader in protein bioavailability.

For more information please visit or contact Chris Flynn-Rozanski.

Email: [email protected]