Fermentation focus: Naturex and Cura sign distribution agreement for koji fermented minerals

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31 Jan 2018 --- 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. This year’s launches based on Koji fermentation are a stand-alone iron with optimal bioavailability and slow release effect (results supported by two clinical studies) and a blend of seven minerals (iron, zinc, copper, manganese, selenium, molybdenum, chromium) particularly suitable for the multi minerals segment, Naturex reports.

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. Iron deficiency is the most common and widespread nutritional disorder in the world. Lack of innovation and limited consumer awareness have resulted in only modest growth for the mineral category overall. 

“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,” says 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,” says Dr. Bruce Wicking, President & CEO, Cura.

Since its launch in March 2016, Naturex’s Ingenium Program has seen a number of significant achievements and is well-positioned to support Naturex in reaching its Bright2020 (5 year plan) objectives, the company reports. The open innovation program was launched with the aim of advancing technological breakthroughs and accelerating the introduction of new products through external collaborations. 

In September, Naturex signed a global distribution agreement with Colorado-based start-up MycoTechnology for its PureTaste, a shiitake mushroom plant protein with nine essential and 11 non-essential amino acids. MycoTechnology’s fungi fermentation technology delivers a highly functional, great tasting and sustainable protein. PureTaste is also a highly digestible protein, scoring a 1.0 using the DIAAS methodology, making it comparable to animal-based products.

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