Aquamin® is a natural plant-based form of calcium, magnesium, and trace minerals. Harvested responsibly and under license from the West fjords of Iceland in the North Atlantic Ocean, Aquamin is truly unique and derived from the Lithothamnion seaweed species. This marine plant absorbs minerals and nutrients from the pristine clear waters of the North Atlantic. The sea minerals are absorbed and embedded deep within the structure of the plant. This, coupled with the vegetative plant structure, lends the Aquamin material to possess its own unique porous structure, which is highly advantageous in food applications—delivering exceptional mouthfeel properties.

Sponsored by

Aquamin has been developed extensively over the last two decades as a product which can be utilized in all forms of enrichment and fortification systems for foods, beverages, and nutraceutical supplements.

Multiple grades have been developed depending on your application interest, including commercial grades containing calcium from 12–32%. Aquamin, in all of its forms, is a clean-tasting, white powder which is easily applied to any food ingredient or premix system. Aquamin’s high mineral loading of over 70 bioavailable trace-minerals make it ideal for any food or beverage fortification. As a seaweed plant it is completely allergen free, as well as all natural, and lends itself easily to clean label formulations covering today’s widening consumer demands.

Aquamin has been shown to offer multiple health benefits—this marine derived multi-mineral is supported by extensive research. With almost 50 peer-reviewed publications, the science program which underpins this ingredient is wide ranging. Aquamin has been extensively tested in bone, joint/inflammation, and digestive health areas with research undertaken independently by partnering with centers of excellence.

Atura is a newly developed range of plant-origin proteins. It is manufactured in Somerset, UK, in a new purpose-built extraction facility.  The Atura range of plant-based proteins offers a multitude of opportunities for dairy alternatives and other traditional plant-protein alternatives, such as pea and soy.

The company utilizes a clean extraction process that is kind to the raw material whereby all of the important nutrients are retained, ensuring that the optimum levels of protein and amino acids remain in place for use in the finished isolates.

Marketed commercially under the Atura range of plant-origin proteins and offering 80% protein content, the company has successfully developed protein-rich isolates from chickpea, red lentil, and fava bean.

Functionality has been tested, explored, and benchmarked against other plant forms to compare known key properties of proteins, including water and oil absorption, texturizing, emulsifying, and foaming.

Wide-ranging food application work is now underway to ensure that these highly desirable, clean-tasting plant proteins can easily be incorporated into a variety of food categories, including bars, meat analogues, dairy-free spreads, soups and sauces, beverages, shakes, and vegan yogurts and cheeses.