A gummy made with hydrolyzed spirulina and creatine, developed jointly by research staff of the Institute of Agrochemistry and Food Technology (IATA-CSIC), research center of the University of Valencia Science Park; and the Institute of Catalysis and Petrochemistry (ICP-CSIC), has already reached the market
The product, marketed under the name Alma Vital, is presented in gummies format and combines hydrolyzed spirulina, creatine Creavitalis®, developed by the German company Alzchem, and vitamin D3. Spirulina is a microalgae widely studied for its antioxidant properties and beneficial effects on the regulation of blood pressure.
Alma Vital is a jelly with no added sugars and lemon flavor. The scientific development of the product has been carried out by CSIC, in collaboration with the University of Alcalá de Henares and the University of Warsaw, within the framework of the EIT Food programme, with the support of European innovation initiatives such as Horizon Europe.
Analysis of texture, physical properties and consumer acceptance
The product design in gummies format was developed throughout 2024 within the framework of the EIT Food RIS Consumer Engagement Labs, a programme co-financed by the European Union that promotes the co-creation of innovative foods together with consumers.
In this process the researchers Ana Salvador and Teresa Sanz, from the Group of Physical and Sensory Properties of the Institute of Agrochemistry and Food Technology (IATA-CSIC), research center of the University of Valencia Science Park (PCUV), who worked with different consumer groups to assess key aspects such as the texture, taste, physical properties and final design of the product. These studies allowed the formulation and sensory characteristics of the product to be adjusted to the expectations of the target audience.
"We have developed a comfortable and attractive format that facilitates the consumption of bioactive compounds with health benefits, combining functionality, good sensory experience and scientific support," says Ana Salvador, researcher at IATA-CSIC.
"We have developed a comfortable and attractive format that facilitates the consumption of bioactive compounds with health benefits, combining functionality, good sensory experience and scientific support", Ana Salvador, researcher at IATA-CSIC
In parallel, the ICP-CSIC’s Biocatalysis and Bioenergy Group focused on obtaining bioactive compounds of plant origin, especially from microalgae such as spirulina. As a result of this work, the CSIC team designed a food ingredient based on an extract of spirulina that has antioxidant, antihypertensive and hypocholesterolemic activity, providing a differential added value to the final product.
The research involved two groups of consumers between 18 and 65 years old: one made up of people interested in cardiovascular health care, and another formed by consumers seeking to improve performance and vitality, either for an active life or for playing sports. This approach made it possible to adapt the proposal to different profiles and needs, reinforcing its potential for market acceptance.
Source: IATA
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