Effect of a synbiotic functional whey drink on the bioavailability of micronutrients from food
Our senior researcher, Merle Rätsep, presented the results of her research at the international food science conference FOODBALT 2025. Her oral presentation focused on the effects of a functional and synbiotic whey drink on nutrient absorption.
The study explored how an underutilised by-product of the food industry — acid whey — can be valorised into a high-value health product through the use of beneficial bacteria. The results indicate that such products have the potential to support the improved bioavailability of micronutrients and vitamins from the daily diet.
This research directly supports the principles of the circular economy while contributing to human health through science-based product development. The full research and its findings can be explored in the published article available on ScienceDirect andmebaasis.
If your company is looking to develop higher-value products with international export potential, BioCC combines decades of expertise in microbiology, probiotics and the microbiome with modern product development capabilities.
BioCC supports companies in creating innovative functional products by helping them understand the potential mechanisms of action of bioactive ingredients and microorganisms, as well as their interactions with the microbiome.
Our goal is to help develop sustainable, science-based and internationally competitive products that meet both regulatory requirements and consumer expectations.
If you are looking for a research and development partner for your next innovative product or want to strengthen your products’ export potential, get in touch with us.
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