Jan 15

TetraSOD®: Sports Nutrition Ingredient of the Year

TetraSOD® has been awarded as Sports Nutrition Ingredient of the Year by NutraIngredients Asia. This comes as a recognition of the hard R&D work on the ingredient, which improves the performance and recovery of athletes and has also shown benefits for general healthy aging. Congratulations!

Ingredient of the Year Awards

NutraIngredients’ Ingredient of the Year awards aim to celebrate the best ingredients and innovations that the industry has to offer in key consumer categories. They present a chance to stand out as a leader in several market segments.

There are 6 award categories: Beauty from Within, Cognitive Function, Healthy Aging, Microbiome Modulation, Sports Nutrition, and Weight Management.

Sports Nutrition Ingredient of the Year

TetraSOD® was nominated for the award on January 21st, 2023, and was officially proclaimed the winner within the sports category during the ceremony held at the Growth Asia Summit 2023 in late September. This prominent occasion featured 180 entries that underwent meticulous evaluation by a panel comprising 11 senior industry professionals from diverse regions across the continent.

The judges chose TetraSOD® as the winner and expressed their commendation. Their feedback emphasized the growing body of evidence affirming its efficacy in enhancing performance, strength, and recovery, as well as its plant-based attributes, which are a valuable asset in the ever-expanding sports nutrition product portfolio.

TetraSOD® has been in the market since 2017, but this accolade signifies its ascending popularity and industry-wide recognition.

You can read more about the award here.

New clinical data available

Additionally, a clinical in vitro study has been published recently in which the authors, Moon and Cho, quantified the antioxidant activity of the microalgae Tetraselmis chuii (the source of TetraSOD®) during the digestive process using a simulated model. Results showed that in all phases such antioxidant activity was increased. As the authors conclude, “These results suggest that T. chuii and its digestive enzyme products can be successfully used in functional foods as potential antioxidant agents”.

Access the study here.