Sabinsa Corp. is gearing up for the official launch of its synbiotic bi-layer tablet on the heels of receiving a Frost & Sullivan innovation award last year for its bilayer “integrated nutritional composites”, or INC, technology.
Because the technology—through which synbiotics comprise a post-mixture of probiotics and prebiotics rather than the more common pre-mixture, which enables physical separation of otherwise chemically incompatible ingredients in a supplement—is still novel to many consumers, marketing firms have largely approached Sabinsa seeking simpler formulations involving other ingredient combinations, Shaheen Majeed, marketing director of Sabinsa, told NutraIngredients-USA.
Indeed, the potential to experiment with different time-released profiles along with the sheer novelty of the technology are drawing growing manufacturer interest, as a handful of supplements on store shelves the US are now featuring the technology (including a joint health supplement from America’s Finest). But Sabinsa is especially keen to highlight “one which took our patented curcumin ingredient [Curcumin C3] to the next level and utilized the clinical study we did in bi-layer tablet form,” Majeed said.
The product, Bosmeric-SR, is a sustained-release, anti-inflammatory herbal supplement from New Mexico-based Sanjevani Nutraceuticals. (The supplement was on backorder in Sanjevani’s online store as of press time.)
“This was one of the earliest projects we did and found to be very successful, both in terms of aesthetics (how the curcumin layer is split off) and in formulation where slow release is incorporated onto one side of the tablet to help sustain all-day benefits from the actives [which include natural COX-2 and 5-LOX inhibitors] in the tablet,” he said.
Majeed was a bit more guarded on disclosing specific innovations the firm is currently working on, though one whose potential he’s particularly excited about is the idea of incorporating chewable technology into bi-layer tablets, which would open a lot of doors on the functional food side of the market.
“Needless to say, this is fun and tasty at the same time, from confectionery candy and traditional mint-type candies to simpler calcium-flavored tablets to chew on—are just some ideas.”
Alas (and inevitably), copycats abound, “no matter which patent of Sabinsa’s you take,” though so far on the bilayer side, “we’re doing OK,” Majeed said. “But we’re ready to deal with it, for the sake of our customers and consumers alike,” he added.