Patented Mussel Selection Process

Recent research has highlighted the vital role played by the unique fatty acids contained in the New Zealand green-lipped mussel [Reference: Treschow, A.P. /et al/ (2007) /Comp. Biochem. Physiol. /Part B 147: 645-656]. After years of research, Maclab has now patented a process that enables us to test and screen mussels prior to harvesting and identifies those mussels which are rich in free fatty acids (FFAs).

FFAs play a vital role in the anti-inflammatory activity of the mussel, and FFA content varies markedly across New Zealand. We have been using and refining the selection process for some time and the new patent will ensure maximum efficacy of the finished freeze dried mussel powder.

Maclab is the only company in New Zealand which owns and operates its own mussel farms, allowing us to have total control over all aspects of our manufacturing process. In combination with our unique HPP cold processing technology and stabilisation method that protects the lipids in the finished product, our customers will continue to receive the world's best mussel powder.

This new patent means Maclab is the only company which produces a stabilised mussel powder with proven efficacy.