Marine functional foods are booming, at a glance six major innovations

Studies have shown that many ingredients derived from the ocean are closely related to human health, such as the well-known fish oil. With the advancement of science and technology, many companies and scientific research institutions are actively exploring marine ingredients. So, what new developments are worth paying attention to in the near future?

Nutrition and health ingredients from the ocean

Nutrition and health ingredients from the ocean are changing. Innovative enterprises and scientific research institutions are looking for new solutions for old ‘medicine’, for example, in some cases, reforming the raw materials we know well.

Many years ago, marine nutrition and health ingredients were still limited to some substances that were harvested on the high seas or cultivated near the coast. Nowadays, many marine nutrition and health ingredients are cultivated in closed systems on the ground under sunlight or in dark rooms.

Of course, in the end, only high consumer demand can transform innovation in the marine health field into high sales. However, today, let us take a closer look at some of the recent new products and see what are the differences between these products in terms of manufacturing methods, consumers and usage.

Yeast-derived ASTAXANTHIN

Astaxanthin is a highly effective antioxidant, usually derived from algae. It can make aquatic animals (such as salmon, crab) show a unique red color. Over the years, astaxanthin has inspired many sports health products and general health products. However, astaxanthin is not only derived from algae. Astaxanthin can also be found in a special kind of yeast (Phaffia rhodozyma), and now a start-up company is commercializing it.

Using yeast fermentation technology, NextFerm, located in Yoknemu, Israel, is producing large quantities of yeast-derived astaxanthin for use as a dietary supplement.

Unlike seaweed-derived astaxanthin, one of the key advantages of this yeast-derived astaxanthin is that it is colorless and tasteless. Many seaweed-derived astaxanthin has caused many difficulties in product development because of its fishy smell or taste. In order to conceal the inherent taste of astaxanthin, product developers have to use flavors or spices and make them in the form of soft capsules. But now, the colorless and tasteless yeast astaxanthin offers new opportunities.

Elzaphan Hotam, vice president of global marketing for NextFerm, said that the Purity Products brand has been using Astaxanthin produced by NextFerm in astaxanthin capsules since last fall. Hotam expects other brands to launch similar products soon.

Icelandic red algae rich in minerals

Iceland red algae (Lithothamnium spp) is praised for its rich natural calcium, Magnesium and trace mineral elements. These natural minerals are absorbed by Iceland red algae from the surrounding seawater. Marigo, a company in Cork, Ireland, is collecting the leaves of this red algae from the ocean and mixing them in a health product called Aquamin.

Current research shows that the combination of the red algae, seawater extracted magnesium and pine bark extract (named Aquamin-Plus for commercial sales) may be better for patients with osteoarthritis than the prevailing glucosamine. In a recent study of more than 300 people with mild knee arthritis symptoms, subjects reported that compared with glucosamine, supplementing Aquamin-Plus can improve body function and reduce the need for painkillers. rely.

Although glucosamine has long been a popular dietary supplement in the field of joint health, plant-based alternatives like Aquamin-Plus may be more likely to attract consumers seeking plant-based ingredients, especially if relevant research continues Support the use of this formula.

Non-green chlorella

Chlorella vulgaris is a freshwater algae rich in vitamins, minerals, and chlorophyll. Although green is usually a desirable feature of health products containing chlorella, this is not always the case.

Chlorella has a strong flavor and smell. So, what if there is a chlorella without strong color, taste and smell? To be sure, this will open up new opportunities for foods and health products containing chlorella.

Portuguese scientists working for academic institutions and Allmicroalgae Natural Products SA in Patayas, Portugal, created two such chlorella species last year. Their research results have been published, and the resulting varieties are now the company's large-scale products.

By exposing the cells of wild-type chlorella to ultraviolet light and chemical reagents, scientists were able to develop yellow and white chlorella species that are relatively soft in texture and have a milder taste and smell. In addition, the protein content is higher than that of wild chlorella. While the chlorophyll content in these two kinds of chlorella dropped sharply, the active progesterone they contained rose sharply: lutein (yellow) and phytoene (colorless).

These breakthroughs in the development of Chlorella have successfully achieved large-scale, and scientists believe that they can be used in large quantities in animal raw materials, human foods and dietary supplements. The researchers said that the random mutations used to make these varieties "are a valuable cell modification tool for food applications because the public does not consider it a genetically modified product."

Other fatty acids from the ocean

The fish oil market is known for two health-promoting fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, Epax Norway AS, a fish oil ingredient developer located in Alesund, Norway, wants the public to know that more than 30 different natural fatty acids exist in the ocean. Although the vast majority of existing health research has focused on EPA and DHA, Epax is seeking to change this situation.

With strong funding from the Norwegian government, Epax has reached a research project with the Norwegian Institute of Food, Fisheries and Aquaculture (NOFIMA) to evaluate other fatty acids. Scientists will use cells and animal models to explore the potential beneficial effects of these little-known fatty acids on skin health, eye health, and fertility. The first results of Epax and NOFIMA may be published later this year.

If the result is positive, Epax is expected to incorporate these new fatty acids into its upcoming NovusLipid series of fish oil products. At the same time, the company will continue to work hard to improve production and analysis methods to appropriately expand the scale of development of these new fatty acid products.

Waste recycling

In the process of obtaining valuable health ingredients from the ocean every year, waste is inevitable. The reuse of waste can provide raw material suppliers with an additional source of income, while at the same time conducive to their corporate responsibility image and protect the environment on which they rely on continuous production resources. In this spirit, Aker BioMarine, a supplier of raw materials for krill in Oslo, Norway, has made the recycling of plastic waste one of its businesses.

In December last year, Aker announced the establishment of a new company called AION, which is committed to recycling plastic waste and biological residue waste generated in Aker's supply network into new products. Now AION has found its first starting point. Fast food giant McDonald's is using trays made of these marine plastics. So, in the future, will other raw material suppliers that generate large amounts of waste make similar reuse and recycling work?

Fucoidan

For centuries, brown algae have been used in cooking and medicine. In recent years, undaria pinnatifida (Undaria pinnatifida) and Fucus vesiculosus (Fucus vesiculosus) have successfully attracted ingredient processing companies.

Marinova Pty. Ltd. of Cambridge, Australia and Vesta Nutra of Indianapolis have spent several years researching the ingredients of these seaweeds and developing business around its active ingredient, fucoidan. This compound is found in other marine organisms, such as sea cucumbers, but seaweed is the preferred raw material for extracting fucoidan because they can be renewed quickly and can be obtained from clean, unpolluted waters.

Studies have shown that fucoidan has a range of potential uses, including improving skin health, exercise performance, and immune health. Recently, Marineva published a review of studies supporting the use of fucose to treat lung injury and viral infections. A number of studies have shown that fucoidan components may enhance the human immune response, activate certain cells important to the immune system, and even inhibit allergic reactions.

With the increasing demand for immune health ingredients, especially plant-based immune health ingredients, the demand for fucose as an immune health ingredient is also increasing.