The new “cluster fermentation process technology” may be a new source of astaxanthin fermentation, providing non-GMO fermentation feedstock to the global food and feed industry.
Recently, yeast-derived astaxanthin has gradually become a hot spot in the market. Compared with algae-derived astaxanthin, new products have different microstructures and can be absorbed quickly and efficiently. It is well known that the biological acquisition methods of natural astaxanthin are mainly derived from marine waste, Phaffia yeast and microalgae, but the content of astaxanthin in the first two is extremely low, and the extraction process cost is high, which is not suitable for commercial application.
The new "astaxanthin" not only improves the efficiency of absorption, but also because it has the characteristics of odorless and tasteless, avoiding the fact that astaxanthin has suffered from many unsatisfactory odors, causing many brands to encounter Waterloo. The new products can be applied to food, beverages, chewing gum, or premixed applications wherever needed, such as sports nutrition, ready-to-drink protein drinks, to help athletes enhance antioxidant and anti-inflammatory effects.