Soundbite: Improving isoflavones in soy products
The problem: YinYang Skincare wanted to examine ways to improve the isoflavone content of their soy ingredients, used in high quality moisturisers. Isoflavones are linked with skin health.
The approach: MacTavish:West reviewed factors affecting isoflavone content in soybean and identified several approaches to test. New seed was sourced, and trials were planned and then undertaken by accredited laboratories. The final product was tested.
The result: Improved isoflavone content of soy beans is possible by sprouting seeds, and the final product was suitable for incorporation into personal care products.
"Tasty Feedback"
MacTavish:West has a respected track record within the fresh produce industry, qualified and experienced in nutritional science with respect to fresh produce. We were impressed with the quality of scientific input and their ability to respond to deadlines. A recent proposal they put forward showed the best scientific approach to our call and Dr Hazel MacTavish-West's skill set was perfect. The proposal was successfully funded.
Phil Effingham, Director of Farming & Agronomic Development, Marshalls (Produce World)