Frutarom has signed an agreement with AB Biotics of Spain for the acquisition of the activity of AB-Fortis with its patent-protected micro-encapsulation technology that enables superior delivery of iron.
Frutarom has signed an agreement with AB Biotics of Spain for the acquisition of the activity of AB-Fortis with its patent-protected micro-encapsulation technology that enables delivery of iron with increased biological absorption while avoiding the side effects of metallic taste and digestive problems in the applications of functional foods and dietary supplements. The products are said to provide a unique innovative way to effectively administer a daily dose of iron.After successfully marketing products based on this technology to its customers over the past four years and having accompanied product launches in Europe, Asia and Latin America, Frutarom said it has decided to acquire the technology and expand its activity. The AB-Fortis activity will join Frutarom’s established activity in specialty fine ingredients, the framework in which Frutarom develops, produces and markets active substances and natural specialty patent protected extracts with scientifically proven healthy qualities backed by clinical trials to tens of thousands of customers throughout the world."The acquisition of the AB-Fortis technology continues the fulfillment of Frutarom’s broad strategic drive to strengthen its position as a leading, innovative global supplier of natural specialty products and functional food components in the fields of taste and health,” said Yoni Glickman, President of Frutarom’s Natural Product Solutions Unit. “AB-Fortis’ unique micro-encapsulation technology expands Frutarom’s diverse product portfolio in the growing field of specialty Health ingredients. Delivering Iron supplementation in a bio-available and palatable manner is an important objective for many of our food and supplement customers and we continue to work with them closely to bring this and other innovative solutions that combine our core competencies in Taste and Health.”
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