NXW Launches Marine Whey™ Golden 35 (MWG35) at Future Food Tech in San Francisco
Nutrition from Water (NXW) is set to unveil its latest product, Marine Whey™ Golden 35 (MWG35), at Future Food Tech (FFT) in San Francisco this week. This premier global food technology showcase brings together companies of all sizes, from industry giants like PepsiCo and Ingredion to the fastest growing startups, making it the ideal platform for NXW to showcase the scalability of its Nutrition from Water™ (NXW) natural technology platform.
Building on last year’s success, where NXW demonstrated the applications of Marine Whey™ with high-protein sports nutrition bars and was recognized as the Cargill Award Winner at the 2024 Future Food Asia event in Singapore, the company returns to FFT for the second year with a refined proposition: Marine Whey Golden (MWG35). This new clean-label, golden-hued protein ingredient is designed for bakery and dairy applications, offering a neutral taste, high digestibility, strong emulsion performance, and fixed price stability compared to dairy and non-dairy equivalents.
"With MWG35, we're pushing the boundaries of what marine protein can achieve, specifically around affordable nutrition," says Federico Duarte, CEO of NXW. "This is about complementing dairy and solving the growing dairy nutrition gap; with our latest product we have crafted a superior, nutritionally complete ingredient that is delicious, scalable, affordable, and backed by nature.”
After being validated during MISTA’s Biomass Hack in November 2024, MWG35 stands out as a nutritionally sound, allergen-free protein with a complete amino acid profile. By careful design utilising microscopic algae found in pure bodies of water, NXW is able to extract a clean protein free from hormones, genetic modification, and pesticides. The nutritious ingredient is suited for a variety of industrial food manufacturers, where the golden color profile enhances sensory appeal, particularly for bakery applications and custards, and tropical-flavored dairy alternatives like mango.
NXW’s Marine Whey™ natural fermentation technology harnesses the power of highly efficient microscopic algae found in pure bodies of water, cultivated through a proprietary NXW process that supports biodiversity and water ecosystem restoration. "Our microalgae technology enables fast growth and high scalability, meaning we can provide a stable supply of low-impact protein whilst ensuring sufficient downstream margin for our B2B partners,” explains Payam Mehrshahi, NXW’s Chief Technology Officer. "And with its neutral sensory profile, MWG35 can be seamlessly integrated into a variety of food applications."
As the food industry grapples with cost volatility, supply chain challenges, and shifting consumer demands, MWG35 offers price stability and reliable scalability, making it an attractive solution for baked goods manufacturers looking to future-proof their supply chains and ensure cost-focused innovation strategies.
