R&D Innovation

iStock_000012926189XLargeWe continuously investing on innovation by improving existing ingredients and developing new products efficient for cardiovascular health, digestive health, prostate health, weight management,…

Oxylent has a broad network of partners, industrials, universities, Research centers, contract manufacturers, suppliers of raw material,…

Oxylent collaborates with several industrial partners, universities (e.g. Université de Liège (ULg – Gembloux) – Belgium, Université Catholique de Louvain (UCL) – Belgium, Federal University of Para (UFPA) – Brazil) and scientific laboratories (e.g. CRA-W, Celabor, Insitut Meurice).

Oxylent is an active member of Wagralim (AGRO-INDUSTRY CLUSTER/ centre of excellence of the Walloon Region) and of the BHIG (Belgian Health Ingredients Group).

Oxylent has developed an expertize on its active ingredients: the selective choice of raw material, the development of extraction process that maximizes the actives preservation in the plant extract, the scientific demonstration of efficacy (by in vitro or in vivo studies) and the building of scientific dossier to emphasize the health benefits, quality and safety.

Oxylent valorizes polyphenolic plant extracts pomegranate (OXYLENT® GR) and oak tannins (OXYLENT® FU & OXYLENT® FT). It develops new formulations of dietary food supplements and is also implied in projects in food & beverage technology, animal nutrition and cosmetics.

Oxylent is actively implied in several projects of the Marshall plan supported by Wagralim.

VALAXSON project

iStock_000016700435LargeValorization of the antioxidant potential of cereals by natural biocracking

Product description:

The VALAXSON extract is a product with a strong aromatic profile. It can be introduced in meat as ingredient or in marinade. It can also be introduced into tea, chicory or special beer as well as sauces. Moreover, it has an antioxidant effect with an influence on the content of total bacteria in specific matrices.

Goals

To develop a new ingredient with high added-value from cereals by-products from Walloon agrofactories for exploiting their antioxidant properties by :

Partners

Meurens Natural, Oxylent, Wal.Agri / Gx ABT (Gembloux Agro Biotech) – Unité de valorisation des Bioressources, ULg (Université de Liège) – Centre de Recherche Expérimentale du département de Chirurgie Cardiovasculaire

CAPPLE project

pommeDevelopment of an innovating solution based on apple polyphenols and calcium lactate for weight-management

Goals

Partners

Galactic, Oxylent, Stassen / CELABOR, CRA-W (Centre Wallon des Recherches Agronomiques) – Département Sciences du Vivant, CRA-W (Centre Wallon des Recherches Agronomiques) – Département Valorisation des productions agricoles, UCL (Université Catholique de Louvain) – Unité de Biochimie, UCL (Université Catholique de Louvain) – Groupe de recherche en Métabolisme et Nutrition, ULg (Université de Liège) – Centre de Recherche Expérimentale du département de Chirurgie Cardiovasculaire

POLYGAL project

sh_1482607-platviandeOptimization of the shelf-life of food matrix using a combination of natural preservatives, lactates and plant extracts rich in polyphenols

Goals

Partners

Oxylent, Galactic, Detry, Gabriel, Quality Partner / UCL (Université catholique de Louvain) – Unité de Microbiologie Alimentaire et Environnementale, ULg (Université de Liège) – Département des Sciences des Denrées Alimentaires

NUTRIGUTIOR project

couple-âgéDevelopment of active ingredients and finished products contributing to the digestive health of seniors.

Goals

Partners

Laboratoires Ortis, Cosucra Groupe Warcoing, Yakima Chief Inc., Biorès, Vésale Pharma, Oxylent, Lacto Research / UCL (Université catholique de Louvain) – Groupe de recherche en métabolisme et nutrition, ULg (Université de Liège) – Département des Sciences des Denrées alimentaires.

POLYOIL project

shutterstock_23378710
Using natural polyphenolic extracts to stabilize oils rich in polyunsaturated fatty acids

Goals

Partners

OXYLENT, Huilerie Vandeputte, UCL (Université catholique de Louvain) – Biochemistry Nutritional unit, ULg (Université de Liège) – Food Science Department,  CRA-W (Centre Wallon de Recherches Agronomiques) – Valorisation of Agricultural Products Department.