By Mike Montemarano, Associate Editor 03.03.21
Aker BioMarine, a global biotech company noted for its krill oil-based omega-3 ingredients, recently debuted INVI, a hydrolyzed protein isolate derived from, Antarctic krill (Euphausia superba).
The protein powder, which is ideal for ready-to-drink beverages and broader food and beverage applications, is the culmination of a five-year endeavor undertaken by the company to create a palatable, soluble, and easy-to-absorb protein concentrated at 93%. The ingredient features clean-label attributes like non-GMO, dairy- and soy-free, and is free of additives such as colors, flavors, aromas, and sweeteners.
“Today, Aker BioMarine is working so hard to ensure that INVI can change the way the world’s consumers get their protein—a necessary nutrient,” said Ingeborg Tennes, business development director, INVI Protein.
The Source
Sustainability credentials have been at the core of parent company Aker since it was founded in 1841. The company has been dedicated to sustainable technology to improve the usage of nature’s resources, beginning with the construction of the first steamship in Norway, and including the first hydropower turbine that provided electricity in the country. The same environmental priority applies to Aker BioMarine’s reliance upon the krill population.
“Aker BioMarine’s krill fishery is one of the most sustainable and well-managed fisheries in the world,” Tennes said. “Since inception, the company has made sustainability a top priority and throughout the years has worked with various organizations and partners with intentions to be part of the solution to various global challenges around human and planetary health, and to act every day as an environmentally responsible producer of marine ingredients.”
Even though 70% of the planet is covered by ocean, about 98% of the global food supply is produced through terrestrial agriculture across 40% of the global land mass, putting severe strains on ecosystems and representing as much as one-quarter of global greenhouse gas emissions. However, Antarctic krill represent a virtually untapped new food source in the years to come, as global food suppliers seek answers to feed a world population expected to increase by two billion within the next century.
“We have a unique starting point where krill meal naturally contains high quality protein,” Tennes said. “We knew we had to optimize the sensory experience and identify the key process requirement for going from gram to kilogram to ton-scale production—constantly with a low carbon footprint. We are excited to announce that we have reached this milestone.”
INVI has a typical protein purity of 93% protein. It contains all essential amino acids at high levels and is thus classified as a complete protein.
Aker BioMarine said its fishery is among the most sustainable in the world. Located in Area 48 of the Southern Ocean, the fishery has received sustainability certifications from both the Marine Stewardship Council (as of 2020, making it the first MSC-certified krill fishery) and the Sustainable Fisheries Partnership (for which it has received its sixth consecutive “A” rating), the latter of which considers Aker BioMarine’s fishery to be the single most sustainable reduction fishery in the world.
Antarctic krill is the largest-known species of krill, and the Antarctic krill biomass located in the Southern Ocean is considered to be among the largest unexploited biomasses in the world, representing a 500 million-ton source of proteins and omega-3s that is continuously expanding. Over the past four years, Aker annually limits its harvest to a quota of 1% of the total Antarctic krill biomass in the area. The company currently catches between 230,000 and 390,000 tons of krill annually, which represents less than 0.5% of the total area of the constantly-increasing population. The company uses a specialized eco-harvesting technology which has been refined over a decade of krill fishing to minimize unwanted bycatch and preserve the nutritional integrity of the krill.
As one of the most abundant species in the oceans, and a filter feeder of microscopic algae in the ocean’s food chains, krill are a food source for a plethora of aquatic species, including fish, birds, and mammals. In addition to a high protein content, krill contain high concentrations of the omega-3s EPA and DHA, astaxanthin, and several marine minerals including calcium, magnesium, copper, and selenium. Krill also contain the most potent digestive enzymes in the world, which allow this species to store such high amounts of omega-3s in their fat.
The protein that Aker BioMarine uses in its formula is actually a byproduct of what is now a two-stream supply chain sourced from the krill. After krill meal has been defatted for the oil used in the company’s omega-3 ingredients, the remaining de-fatted krill meal is now subject to a proprietary hydrolysis process, which allows for the manufacturing of this next-generation protein ingredient. Because krill meal is 60% protein and only 25% oil, the overwhelming supply of the krill meal that Aker BioMarine uses is now salvaged from being wasted.
“The food and beverage industry is evolving due to shifts in lifestyle and food choices of consumers globally. From clean labels to sustainably sourced ingredients, consumers are investing in brands that align with their beliefs and values. INVI definitely checks off all of these boxes as a sustainable and best-in-class protein ingredient,” Tennes said. “And since many of the non-dairy alternatives like plant-based proteins are not complete proteins, INVI fills this gap, so consumers no longer need to make compromises when seeking an alternative non-dairy protein source. INVI is also an ideal choice for clean label products, since it is non-GMO, free from dairy, and soy- and fat-free.”
INVI is suitable for a range of food and beverage applications, such as clear sports drinks, sport gels, bars, and other snack products.
Functions and Properties
Several metrics suggest INVI is well positioned to compete among alternative protein ingredients in the marketplace, representing a viable alternative for people who experience digestibility issues with proteins that contain lactose, dairy, or soy.
The protein hydrolysate produced from defatted krill meal is further cleaved by enzymatic digestion in order to produce smaller and even more bioavailable chains of all essential amino acids, to create a white or cream-colored powder that contains protein at competitively high purity levels.
“As a protein hydrolysate, INVI has a typical protein purity of 93% protein. It contains all the essential amino acids at high levels and is thus classed as a complete protein. It is also enzymatically hydrolyzed, which means that the intact proteins have been cut into smaller peptides and free amino acids,” Tennes said. “This is advantageous for metabolism, as the amino acids from pre-digested peptides are absorbed more rapidly. The result of this is faster appearance in the circulation, which facilitates amino acid delivery to the body’s organs and tissues, including muscle.”
Research shows that the intake of already broken-down proteins can be advantageous for metabolism due to the fact that they and the corresponding amino acids are more easily digested compared to intact proteins. A greater circulating concentration of amino acids then enhances nutrient delivery to the body’s organs and tissues, including muscle. INVI’s Protein Efficiency Ratio (a calculation which assesses bioavailability) of 2.93 places it on par with beef (2.9), and is significantly higher than soy, along with amino acid scores and nitrogen content comparable with some of the leading traditional protein ingredients.
Furthermore, bioactive krill peptides, which are liberated from the intact protein during the hydrolysis process, are shown to have unique antihypertensive and hepatoprotective effects unlike peptides found within other animal sources. More research is warranted to determine if other krill peptides have additional physiological functions and health benefits, according to Aker BioMarine.
In terms of its physical properties, the protein’s high solubility indicates that this protein can be used in high concentrations in a wide array of beverages and food formats—in everything from bars to clear beverages—while still maintaining favorable textures due to its 99% water binding capacity, its stability in high pH and temperature processing, and minimal end-product precipitation, Tennes said.
“In order to launch an ingredient with possibilities in a wide range of food and beverage applications, such as clear sports drinks, sport gels, bars, and other snack products, we needed to ensure that INVI had a palatable taste, was odorless, and was clear when mixing into beverage applications,” she said. “INVI is very soluble and dispersible, allowing for faster and better mixability than other protein powders on the market. INVI is both pH- and temperature stable and has a high water-binding capacity. It allows for products with a smoother texture and moistness to provide maximum functionality in a variety of end-applications, from clear protein concentrates to bars.”
Mike Montemarano has been the Associate Editor of Nutraceuticals World since February 2020. He can be reached at MMontemarano@RodmanMedia.com.
The protein powder, which is ideal for ready-to-drink beverages and broader food and beverage applications, is the culmination of a five-year endeavor undertaken by the company to create a palatable, soluble, and easy-to-absorb protein concentrated at 93%. The ingredient features clean-label attributes like non-GMO, dairy- and soy-free, and is free of additives such as colors, flavors, aromas, and sweeteners.
“Today, Aker BioMarine is working so hard to ensure that INVI can change the way the world’s consumers get their protein—a necessary nutrient,” said Ingeborg Tennes, business development director, INVI Protein.
The Source
Sustainability credentials have been at the core of parent company Aker since it was founded in 1841. The company has been dedicated to sustainable technology to improve the usage of nature’s resources, beginning with the construction of the first steamship in Norway, and including the first hydropower turbine that provided electricity in the country. The same environmental priority applies to Aker BioMarine’s reliance upon the krill population.
“Aker BioMarine’s krill fishery is one of the most sustainable and well-managed fisheries in the world,” Tennes said. “Since inception, the company has made sustainability a top priority and throughout the years has worked with various organizations and partners with intentions to be part of the solution to various global challenges around human and planetary health, and to act every day as an environmentally responsible producer of marine ingredients.”
Even though 70% of the planet is covered by ocean, about 98% of the global food supply is produced through terrestrial agriculture across 40% of the global land mass, putting severe strains on ecosystems and representing as much as one-quarter of global greenhouse gas emissions. However, Antarctic krill represent a virtually untapped new food source in the years to come, as global food suppliers seek answers to feed a world population expected to increase by two billion within the next century.
“We have a unique starting point where krill meal naturally contains high quality protein,” Tennes said. “We knew we had to optimize the sensory experience and identify the key process requirement for going from gram to kilogram to ton-scale production—constantly with a low carbon footprint. We are excited to announce that we have reached this milestone.”
INVI has a typical protein purity of 93% protein. It contains all essential amino acids at high levels and is thus classified as a complete protein.
Aker BioMarine said its fishery is among the most sustainable in the world. Located in Area 48 of the Southern Ocean, the fishery has received sustainability certifications from both the Marine Stewardship Council (as of 2020, making it the first MSC-certified krill fishery) and the Sustainable Fisheries Partnership (for which it has received its sixth consecutive “A” rating), the latter of which considers Aker BioMarine’s fishery to be the single most sustainable reduction fishery in the world.
Antarctic krill is the largest-known species of krill, and the Antarctic krill biomass located in the Southern Ocean is considered to be among the largest unexploited biomasses in the world, representing a 500 million-ton source of proteins and omega-3s that is continuously expanding. Over the past four years, Aker annually limits its harvest to a quota of 1% of the total Antarctic krill biomass in the area. The company currently catches between 230,000 and 390,000 tons of krill annually, which represents less than 0.5% of the total area of the constantly-increasing population. The company uses a specialized eco-harvesting technology which has been refined over a decade of krill fishing to minimize unwanted bycatch and preserve the nutritional integrity of the krill.
As one of the most abundant species in the oceans, and a filter feeder of microscopic algae in the ocean’s food chains, krill are a food source for a plethora of aquatic species, including fish, birds, and mammals. In addition to a high protein content, krill contain high concentrations of the omega-3s EPA and DHA, astaxanthin, and several marine minerals including calcium, magnesium, copper, and selenium. Krill also contain the most potent digestive enzymes in the world, which allow this species to store such high amounts of omega-3s in their fat.
The protein that Aker BioMarine uses in its formula is actually a byproduct of what is now a two-stream supply chain sourced from the krill. After krill meal has been defatted for the oil used in the company’s omega-3 ingredients, the remaining de-fatted krill meal is now subject to a proprietary hydrolysis process, which allows for the manufacturing of this next-generation protein ingredient. Because krill meal is 60% protein and only 25% oil, the overwhelming supply of the krill meal that Aker BioMarine uses is now salvaged from being wasted.
“The food and beverage industry is evolving due to shifts in lifestyle and food choices of consumers globally. From clean labels to sustainably sourced ingredients, consumers are investing in brands that align with their beliefs and values. INVI definitely checks off all of these boxes as a sustainable and best-in-class protein ingredient,” Tennes said. “And since many of the non-dairy alternatives like plant-based proteins are not complete proteins, INVI fills this gap, so consumers no longer need to make compromises when seeking an alternative non-dairy protein source. INVI is also an ideal choice for clean label products, since it is non-GMO, free from dairy, and soy- and fat-free.”
INVI is suitable for a range of food and beverage applications, such as clear sports drinks, sport gels, bars, and other snack products.
Functions and Properties
Several metrics suggest INVI is well positioned to compete among alternative protein ingredients in the marketplace, representing a viable alternative for people who experience digestibility issues with proteins that contain lactose, dairy, or soy.
The protein hydrolysate produced from defatted krill meal is further cleaved by enzymatic digestion in order to produce smaller and even more bioavailable chains of all essential amino acids, to create a white or cream-colored powder that contains protein at competitively high purity levels.
“As a protein hydrolysate, INVI has a typical protein purity of 93% protein. It contains all the essential amino acids at high levels and is thus classed as a complete protein. It is also enzymatically hydrolyzed, which means that the intact proteins have been cut into smaller peptides and free amino acids,” Tennes said. “This is advantageous for metabolism, as the amino acids from pre-digested peptides are absorbed more rapidly. The result of this is faster appearance in the circulation, which facilitates amino acid delivery to the body’s organs and tissues, including muscle.”
Research shows that the intake of already broken-down proteins can be advantageous for metabolism due to the fact that they and the corresponding amino acids are more easily digested compared to intact proteins. A greater circulating concentration of amino acids then enhances nutrient delivery to the body’s organs and tissues, including muscle. INVI’s Protein Efficiency Ratio (a calculation which assesses bioavailability) of 2.93 places it on par with beef (2.9), and is significantly higher than soy, along with amino acid scores and nitrogen content comparable with some of the leading traditional protein ingredients.
Furthermore, bioactive krill peptides, which are liberated from the intact protein during the hydrolysis process, are shown to have unique antihypertensive and hepatoprotective effects unlike peptides found within other animal sources. More research is warranted to determine if other krill peptides have additional physiological functions and health benefits, according to Aker BioMarine.
In terms of its physical properties, the protein’s high solubility indicates that this protein can be used in high concentrations in a wide array of beverages and food formats—in everything from bars to clear beverages—while still maintaining favorable textures due to its 99% water binding capacity, its stability in high pH and temperature processing, and minimal end-product precipitation, Tennes said.
“In order to launch an ingredient with possibilities in a wide range of food and beverage applications, such as clear sports drinks, sport gels, bars, and other snack products, we needed to ensure that INVI had a palatable taste, was odorless, and was clear when mixing into beverage applications,” she said. “INVI is very soluble and dispersible, allowing for faster and better mixability than other protein powders on the market. INVI is both pH- and temperature stable and has a high water-binding capacity. It allows for products with a smoother texture and moistness to provide maximum functionality in a variety of end-applications, from clear protein concentrates to bars.”
Mike Montemarano has been the Associate Editor of Nutraceuticals World since February 2020. He can be reached at MMontemarano@RodmanMedia.com.
