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AstafermTM Gummies: Astaxanthin and Vitamin C as the ultimate antioxidant protection in a vegan-friendly gummy

AstafermTM Gummies: Astaxanthin and Vitamin C as the ultimate antioxidant protection in a vegan-friendly gummy

Recent advancements in fermentation technology have made possible for a new form of astaxanthin to emerge. That form of astaxanthin is having multiple advantages over the generic algae-derived astaxanthin, mainly with its high potency and favorable flavor, as well as its texture profile.

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Nextferm’s ProteVin awarded third place in Calcalist’s FoodTech innovation start-up contest

Nextferm’s ProteVin awarded third place in Calcalist’s FoodTech innovation start-up contest

NextFerm, an Israeli food-tech start-up has previously launched Astaferm, a yeast-derived astaxanthin

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Nextferm’s ProteVin awarded 3rd place in Calcalist’s FoodTech innovation startup contest.

Nextferm’s ProteVin awarded 3rd place in Calcalist’s FoodTech innovation startup contest.

ProteVinTM is the first vegan protein delivering flavor, nutrition and performance, thus overcoming current plant protein’s main limitations.

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Antioxidants in 2020: Their next phase of growth

Antioxidants in 2020: Their next phase of growth

Antioxidants represent a staple category in the dietary supplement market. But there has always been fierce debate about how much consumers really understand about the term antioxidants. Plenty of people support the term and believe in its health relevance, and yet others think antioxidants has lost a lot of its meaning over time.

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NextFerm wins SME phase 1 grant from EU Horizon 2020 program

NextFerm wins SME phase 1 grant from EU Horizon 2020 program

Horizon 2020, the EU’s largest research and innovation program, has awarded an SME phase 1 grant to NextFerm.  This grant will enable NextFerm to continue its development for its groundbreaking AstafermTM a yeast-derived, fermented astaxanthin technology for human nutrition.

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NextFerm and Soft Gel Technologies collaborate to launch new astaxanthin ingredient

NextFerm and Soft Gel Technologies collaborate to launch new astaxanthin ingredient

“…NextFerm (Yokneam, Israel) and Soft Gel Technologies (Commerce, CA) are releasing a new astaxanthin derived from yeast fermentation called Astaferm. The ingredient is specifically designed for softgel applications and will be offered as ready-to-use softgels, with plans to release a special grade for gummies in the future….”

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NextFerm announces new patent application for yeast-based astaxanthin

NextFerm announces new patent application for yeast-based astaxanthin

“…NextFerm Technologies (Yokneam, Israel) has filed a patent for its natural astaxanthin derived from yeast fermentation, called Astaferm. The patent covers the Astaferm novel composition providing excellent antioxidative properties…”

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NextFerm Technologies applies for new yeast astaxanthin patent

NextFerm Technologies applies for new yeast astaxanthin patent

“…Several studies have shown first evidence of Astaferm’s high antioxidative capacity compared to algae-derived astaxanthin…”

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NextFerm files patent for astaxanthin-producing yeast strains

NextFerm files patent for astaxanthin-producing yeast strains

“…The patent allows NextFerm to share its recent study findings with its customers, showing the first evidence of its high antioxidative capacity when compared to algae-derived astaxanthin…..They also  support the benefits of a new and different natural source of astaxanthin, encouraging brands and consumers to embrace it and enjoy its huge advantages in terms of potency and flavor. As with other natural sources of astaxanthin, it is safe without any known health risks…”

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Lallemand strengthens ties with fermentation-ingredients company NextFerm

Lallemand strengthens ties with fermentation-ingredients company NextFerm

“…Ingredient supplier NextFerm (Israel), which focuses on producing nutritional and functional ingredients using non-GMO single-cell fermentation, announced it has received an additional support from Lallemand Health Solutions (Montreal), a supplier of yeast, bacteria, and specialty ingredients. Together, the companies are collaborating on the commercialization of yeast strains for industries such as baking and biofuel…”

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