Iranian Experts Find Indigenous Formula for Better Protein Absorption

The knowledge-based company has produced and provided to the specialists, medical centers and consumers a complete and specialized food, fast meal peptide, and the first Iranian formulation based on hydrolyzed whey protein, specifically developed for use in cases of indigestion and malabsorption.

“This complete and specialized food covers the nutritional needs of patients in providing macronutrients (protein, fat and carbohydrates) and 28 vital micronutrients, needs that cannot be achieved through a regular diet in many gastrointestinal or hospitalized patients,” said Vahid Mofid, the managing director of the knowledge-based company.

“Fast meal peptide, based on international standards, contains hydrolyzed protein (peptide) for rapid absorption and high digestive tolerance, MCT oil (medium chain triglycerides) as an immediate energy source for frail or hospitalized patients, inulin (prebiotic fiber) to improve intestinal function and nutrient absorption, a combination of Omega 3 and 9 for anti-inflammatory effects and immune system support, L-carnitine to help metabolize fats and increase energy, and 28 essential micronutrients to prevent common deficiencies in chronic patients,” he added.

“This advanced nutritional supplement is a suitable option for nutritional support in adult groups with chronic gastrointestinal problems, patients hospitalized in ICU or undergoing advanced treatments, and people with unwanted weight loss or in the recovery period after severe diseases such as cancer,” Mofid said.

Iranian researchers at the Institute of Food Sciences and Industries succeeded in production of meat analogue as an alternative for animal proteins.

Ali Rafe’e, the manager of the project, described development of structured protein products based on vegetable protein as a way to reduce environmental risks and improve the health of societies, and said, “In this structured product, several vegetable proteins, binders, vegetable oils, flavors, spices and natural coloring agents have been used to help improve its taste and texture, water binding, mouthfeel and texture simulation.”

He underlined the existence of all types of protein-rich plant seeds like soybeans, peas, beans, flax, etc. in Iran, noting that there is a highly good ground for producing meat analogue.

Rafe’e pointed to the low agricultural water consumption of some of these vegetable seeds and the wide range of their cultivation in the country's climate conditions, and said, “Due to the low price and high production efficiency of these vegetable seeds, the production of meat analogue is highly economical.”

Meat analogues, can be defined as products that mimic meat in its functionality, bearing similar appearance, texture, and sensory attributes to meat.

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