The high bioavailablity of the minerals, which are taken up by the fungus through a patented fermentation and harvesting process, has been shown in research. One study of Ultimine iron from Koji revealed that bioavailability was similar to ferrous sulfate, which AIDP notes is considered to be the gold standard of iron bioavailability. In another study, Ultimine iron from Koji was absorbed more than 2.8x better than the standard iron used in fortified food (ferric pyrophosphate). Another benefit: The sustained absorption mechanism seen with Ultimine minerals reduces the often negative GI effects seen with iron fortification, AIDP reports.
Ultimine whole food fermented minerals are suitable for dietary supplements, food and beverage products, AIDP shares, and brands can differentiate by formulating with clinically validated wholefood minerals that meet consumers’ demand for fermented, minimally processed, whole-food sources of nutrition.
The demand is there: AIDP points to NBJ data showing the mineral market is 6% of the U.S. supplement market, making it a $3.5 billon category with growth of over 11% in 2020. There is a need, too, AIDP adds, explaining that mineral depletion has occurred in our foods and the soil in which they are grown, making it important to supplement.
“AIDP is excited to be the exclusive supplier of the Ultimine line of minerals for the Americas,” said Mark Thurston, President of AIDP, in the release. “We believe these unique, food-derived, bioavailable minerals, fermented from Koji fungi have a large market potential.”
