01.29.18
In a continuing effort to bring new innovation solutions to customers, Naturex has signed a global distribution agreement via its Open Innovation program (Ingenium) with Ames-based Cura for their Koji Minerals line of fermented minerals for the dietary supplement and functional food markets.
According to the World Health Organization, iron deficiency is the most common and widespread nutritional disorder in the world. But the global iron deficiency gap has not been bridged. Lack of innovation and limited consumer awareness have resulted in only modest growth for the mineral category overall.
For over 2000 years, Koji (Aspergillus oryzae) has been used to make popular fermented foods like soy sauce, miso, and sake. The proprietary process converts inorganic materials into organic forms through koji fermentation. Cura’s patented and scientifically-based technology platform delivers naturally-fermented, vegan-friendly, easy to digest and bioavailable whole food minerals.
Naturex has launched two new products based on Koji fermentation. The first is a stand-alone iron with optimal bioavailability and slow release effect (with results supported by two clinical studies). The company also introduced a blend of seven minerals (iron, zinc, copper, manganese, selenium, molybdenum, and chromium) particularly suitable for the multi-minerals segment.
“With the global discoveries around gut health and microbiota, fermented foods are receiving wider consumer acceptance around the world. We are very pleased to partner with Cura Global Health who have developed breakthrough nutritional solutions that are in tune with the brewing fermentation trend,” said Naturex’s Nutrition & Health VP, Timothée Olagne.
“Cura is excited to partner with Naturex to help bring Koji Minerals to the market. Naturex has a global sales presence, a distribution reach, and a professional team, making them an ideal partner. Together we will be able to deliver high quality, efficacious minerals that enhance human health and people’s lives,” said Dr. Bruce Wicking, President & CEO, Cura.
According to the World Health Organization, iron deficiency is the most common and widespread nutritional disorder in the world. But the global iron deficiency gap has not been bridged. Lack of innovation and limited consumer awareness have resulted in only modest growth for the mineral category overall.
For over 2000 years, Koji (Aspergillus oryzae) has been used to make popular fermented foods like soy sauce, miso, and sake. The proprietary process converts inorganic materials into organic forms through koji fermentation. Cura’s patented and scientifically-based technology platform delivers naturally-fermented, vegan-friendly, easy to digest and bioavailable whole food minerals.
Naturex has launched two new products based on Koji fermentation. The first is a stand-alone iron with optimal bioavailability and slow release effect (with results supported by two clinical studies). The company also introduced a blend of seven minerals (iron, zinc, copper, manganese, selenium, molybdenum, and chromium) particularly suitable for the multi-minerals segment.
“With the global discoveries around gut health and microbiota, fermented foods are receiving wider consumer acceptance around the world. We are very pleased to partner with Cura Global Health who have developed breakthrough nutritional solutions that are in tune with the brewing fermentation trend,” said Naturex’s Nutrition & Health VP, Timothée Olagne.
“Cura is excited to partner with Naturex to help bring Koji Minerals to the market. Naturex has a global sales presence, a distribution reach, and a professional team, making them an ideal partner. Together we will be able to deliver high quality, efficacious minerals that enhance human health and people’s lives,” said Dr. Bruce Wicking, President & CEO, Cura.
