The Typicalp Power Drink is the first functional beverage ever created in Valle d'Aosta,
made with only two 100% natural ingredients:
To increase the sustainability of the dairy industry and respond to the growing demand for functional foods capable of providing specific health effects beyond purely nutritional ones, the research team of the Interreg Italy-Switzerland Typicalp project decided to develop a beverage using whey derived from the draining of YoAlp® fermented milk, through the use of a mixture of ferments selected in the Aosta Valley territory (Streptococcus thermophilus and Lactobacillus delbrueckii).
In the Typicalp Power Drink, the presence of substances of nutraceutical interest has been highlighted, such as potentially bioactive peptides derived from whey, some of which have potential antihypertensive function, and polyphenols, mainly derived from Aosta Valley apple juice, with potential antioxidant action.
Furthermore, the A2 beta-casein marker was found, known in literature for having beneficial effects on human health.
Data from microbiological analyses show that the indigenous lactic acid bacteria from Valle d'Aosta remain alive and vital throughout the product's shelf-life. Moreover, these reach high concentrations, well above the legal limit of 10E6 CFU/g required for lactic ferments present in commercial yogurt.
In the Typicalp Power Drink, the A2 beta-casein marker was indeed found, naturally present in the milk of indigenous bovines, known for having important beneficial effects on human health.
The Typicalp Power Drink is in all respects an energy drink, capable of offering important supplementation
Thanks to simple sugars, mineral salts and water-soluble vitamins, it immediately strengthens the body and gives the right energy boost before training*.
Thanks to the antioxidant activity* of polyphenols, it protects from the harmful action of free radicals;
Thanks to the antihypertensive activity* of bioactive peptides, it has a vasodilation action with consequent decrease in blood pressure and greater blood flow to muscles;
Thanks to live lactic ferments, it maintains the balance of bacterial microflora, preserving gastrointestinal health and improving digestive function*.
*Data reported in literature
The Typicalp team has worked to improve the sustainability and quality of Aosta Valley agri-food productions, through the development of innovative nutraceutical products.
The objective is to stimulate local businesses to diversify production, valorizing supply chain by-products in a circular economy perspective.
www.progetti.interreg-italiasvizzera.eu
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