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Creatine in food
The next frontier in nutrition
Fortification has long been used in public health work. KRE-ALL creates the conditions for creatine to become the next opportunity in food-based nutrition.
Fig. 01Particles dispersed in a food matrix, schematic
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Fortification as a public health measure
Historically, public health initiatives have improved health through nutrient fortification programs involving iodine, vitamin D, folic acid, and other essential nutrients.
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Our goal
Our goal is to support the development of safe, effective, and scientifically validated creatine-containing foods.
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Has the proteinification of food peaked?
The proteinification of food has reached a point where "more protein" no longer necessarily means healthier or better food. Perhaps the peak has been reached, and it is time to ask what we are actually trying to achieve.
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Creatinification of food: the next big thing?
The creatinification of food is already under way. Many people do not get enough creatine in their daily diet, which may increase the risk of poor health. Let us optimize the next generation of foods together.
From iodine to creatine
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Iodine
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Vitamin D
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Proteinification
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Creatine
The next opportunity
Potential food applications
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Functional snack bars
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Yogurts and dairy products
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Ready-to-drink beverages
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Sports nutrition products
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Breakfast products
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Meal replacements
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Healthy snacks
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