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Plasma Nutrition Expands Research Partnership with USF, Begins 4 More Clinical Trials

Mon, 20 Nov 2017 18:42:44 GMT

( 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 the first clinical trial of Ingredient Optimization technology on a non-protein application. The partnership for continued research builds upon a successful study authored by lead researcher Dr. Bill Campbell and his team at the USF’s Performance and Physique Enhancement Laboratory, which was presented last June at the Annual Conference of the International Society of Sports Nutrition. “The ..

Hong Kong Wine & Spirits Fair Draws to Successful Close

Tue, 14 Nov 2017 15:43:44 GMT

( Strong Asian Market Potential Uncorked HONG KONG, Nov 12, 2017 - (ACN Newswire) - The 10th edition of the Hong Kong International Wine & Spirits Fair concluded yesterday (11 November). The fair, organised by the Hong Kong Trade Development Council (HKTDC), was held from 9 to 11 November at the Hong Kong Convention and Exhibition Centre. A total of 1,070 exhibitors from 38 countries and regions presented exquisite wines from around the world. Nearly 20,000 trade buyers from 70 countries and regions attended the three-day Wine & Spirits Fair, up 2.3 per cent from last year. Attendance from individual countries recorded encouraging ..

Ingredient Optimized™ Technology Can Improve Whey Protein Surface Area by 25%, Study Finds

Fri, 10 Nov 2017 14:20:59 GMT

( 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. Ingredient Optimization™ (patent pending) is a process developed by Plasma Nutrition to make protein more efficient, improving their bioavailability and bioefficacy. Last June, a study by the University of South Florida on a double-blinded randomized cohort of thirty-two resistance-trained males found that Ingredient Optimized ioProtein™ can achieve the same results as standard WPI with 26% ..