Supreme Health

FOODBOWL

Sometimes great discoveries are just out of reach without quite the right technology to realise their potential. That’s why Supreme Health’s CEO Kerry Paul turned to The FoodBowl, with its state-of-the-art freeze-drying facilities. Kerry founded Supreme Health in 2017. Already its products can be found throughout New Zealand and he is exporting into Asia. What he’s working on in The FoodBowl could be the Next Big Thing.

We know what antioxidants do; they take on the free radicals in our bodies that cause us health problems: accelerated ageing and a weakened immune system. It is a literal life crisis, albeit an invisible one, and to save us we need mighty molecules, the antioxidants. There is none mightier than the one at the front of the alphabet – Astaxanthin.

Astaxanthin can take on (absorb) 19 different free radicals at the same time, maintaining its own stability by redistributing its own electrons; it’s fat and water soluble (so it’s active throughout the body). It can cross the blood/brain and blood-retinal barriers. It can penetrate the cell membrane, protecting a cell’s interior structures.

Best of all, astaxanthin is ours. Kerry’s team harvest it from green algae in some of the purest water on earth – the South Island’s high-country lakes, rivers and streams. Astaxanthin has superpowers where other antioxidants merely have abilities. It is 6000 times stronger than Vitamin C, 3000 times stronger than Resveratol, more than 500 times more effective than Vitamin E or the catechins in green tea.

But, you have to extract the astaxanthin from the algae, and it must be rigorously tested. Supreme Health harvests the algae strain Haematococcus pluvialis and encourages it to produce red Astaxanthin (AstaNZ™) in a controlled environment.

Supreme Health has used The FoodBowl before with other product development. Kerry Paul says “The FoodBowl provides the ideal stepping stone to get you started at the right level. With anything larger in terms of a development facility, you run the risk of losing your IP and producing too much product in the early stages before your market has been tested. The great thing about The FoodBowl is that production and development aren’t at an industrial scale.”

With astaxanthin there are so many possible products to develop, and each one can be tried and tailor-made. “The FoodBowl people are helpful as well as knowledgeable, says Kerry. “It’s a great facility.”

The development of astaxanthin is six months in, and when the product goes to market in its final forms, it has the potential to become a significant export earner for New Zealand.