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Strategic Partnership Gives Brands Direct Access to Top Patented Functional Ingredient Stacks

(Los Angeles, July 10, 2026) – Axiom Foods and NNB Nutrition announced today a strategic partnership to help brands formulate the next generation of “Protein +” functional plant-based nutrition products across Asia and North America. Together, they aim to service the global demand for functional food ingredients, currently pegged at $437.6B with growth expected to reach $983.2B by 2034 (10.7% CAGR).* Together, Axiom Foods, known as a leading U.S. supplier of plant-protein ingredients and NNB known for its novel functional ingredients, are a strong market signal to quench the current demand for high-quality protein with multifunctional “Protein+” formulations. The companies will be at IFT July 12 – 15, 2026 in Chicago at booth #1426.

The two companies, both top of their class in providing the most innovative, clean, scientifically backed food ingredients, together are a compelling new resource for formulators. Axiom brings to the table their rice, pea, fava, chickpea, pumpkin proteins and rice and oat milks. NNB Nutrition’s functional ingredients address healthy aging, mood, cognitive function, hydration, and metabolic health. Their “Rethink the Drink” ingredients have a particular application for naturally sweetening and optimizing plant proteins for beverages. Together, formulators can better equip brands to capitalize on the current consumer hunger for “Protein +” products. Target applications include plant dairy- and sugar-free beverages, ready-to-drink products, powders, stick packs and active nutrition formats.

Trending “Protein +” sectors include pairing protein with functional ingredients to address consumer demand for multiple health benefits in a single product. Much of these trends are based on the wild popularity of GLP-1’s now being used by 15 million adults, 12% of the American population who need rich supplementation to support a 20-30% reduction in food intake.

“The percentage of food and beverage launches with a high protein or added protein claim has doubled over the past 10 years,” said David Janow, Founder and CEO of Axiom Foods. “The ‘protein +’ trend is one of the biggest evolutions in functional food over the past few years. Research from Mintel** and Innova*** suggest protein has become the ‘gateway nutrient.’ Rather than simply adding protein, brands are using protein as the foundation and then layering on additional benefits, hence the great significance of this partnership with NNB.”

“Consumers already understand the need for more protein in their diet and the demand for plant proteins is high and growing as a result of the price and lack of availability of whey,” said Kylin Liao, Founder and President of NNB Nutrition. “The opportunity now is to use protein as a vehicle to add targeted, science-based functional ingredients. Axiom gives us beverage and protein vehicles. NNB brings the additional functional benefits, flavor support and formulation strategy to help brands build products consumers will use daily.”

For food technologists, taste has historically been one of the biggest barriers in plant-based and functional nutrition. Plant proteins can carry earthy or grainy notes, while many functional actives introduce bitterness or lingering aftertaste. An example of the partnership may include pairing Axiom’s neutral plant proteins or rice/oats milks with NNB’s SweetVantage® which features patented Stevia Reb M9, shown in electronic tongue and sensory testing to outperform other natural sweeteners. SweetVantage®+ adds brazzein, a naturally sweet, calorie-free protein that masks bitterness and delivers sweetness comparable to artificial sweeteners in sensory testing.

Axiom’s portfolio includes:

AvenOlait® – whole grain oat dairy alternative

Cucurbotein™ – pumpkin protein

Oryzatein® CLEAR rice protein

Oryzatein® 2.0 – brown rice protein

VegOtein™ CLEAR pea protein

VegOtein TX™ – texturized pea protein

VegOtein™ N – neutral pea protein

VegOtein™ F – fava bean protein

VegOtein™ CP – chickpea protein

VegOtein™ B – high protein bean protein

Oryz-O-Lait™ – whole grain rice dairy alternative

NNB’s beverage products include:

DL 185® a dipeptide for protein effectiveness

GeniusPure® Alpha-GPC for cognitive performance

HydroPrime® for hydration

MitoBurn® for metabolic health

MitoPrime® for brain health and longevity

SalidroPure® for mood and endurance

Pürest Creatine™ one of the lowest levels of impurities for a creatine

SweetVantage® and SweetVantage®+ for advanced natural sweetening and flavor masking

About Axiom Foods has led the plant-based protein ingredient revolution for more than 20 years. Their plant-based food and beverage ingredients include brown rice, pea, pumpkin, sacha inchi, bean, chickpea and oats and are used in 1000’s of foods, beverages, nutraceuticals, and specialty applications globally. Axiom Foods’ Oryzatein® rice protein set the standard for FDA GRAS, patented manufacturing, heavy metal specifications, and third-party clinical research. Axiom supports food technologists and brands to develop dairy-free beverages, protein-enhanced products, clear protein beverages, and functional nutrition products.

About NNB Nutrition operates at the forefront of ingredient innovation within the nutraceutical industry, engineering molecules with precision rather than relying on traditional extraction or commoditized sourcing. With over 60 patents filed and more than a dozen novel ingredients brought to market, NNB is recognized for setting the pace of innovation and consistently being first to market with next-generation actives.

Axiom Foods, Most Venerable Plant Protein Maker Cracks the Code on Cleanliness with Pristine Color, Improved Solubility and Gritless Texture

February 20, 2025, Los Angeles, CA – In response to the Clean Label Project’s “Best and Worst Protein Powder Products” report claiming that plant proteins contain the highest level of heavy metals, Axiom Foods announces the debut of Oryzatein 2.0, the first patented plant protein with the absence of detectable levels of heavy metal, specifically lead. The newest offering from the leading purveyor of plant proteins, tests from the ISO/IEC 17025:2017 certified Dyad Labs, a Merieux NutriSciences Company and SGS Labs, have indicated the absence of detectable levels of lead in Oryzatein 2.0. The product’s purity is also characterized as a white color, enhanced ability to blend seamlessly into water and the first rice protein with a gritless texture. Oryzatein 2.0 is a low-cost alternative to other plant proteins and comes in an Isolate and organic version. Copies of the testing, along with samples of Oryzatein 2.0 are available for formulators by calling 310.264.2606 or info@axiomfoods.com.

An organic version of Oryzatein 2.0 will debut in March 2025.

The chart below gives relevance, revealing all the levels of heavy metals allowable by Proposition 65, the FDA and the amounts in any of Axiom’s plant proteins and how they show up in foods we may ingest daily.

The legacy plant protein purveyor has been at the forefront of this industry surpassing conventional benchmarks, establishing industry standards and providing America’s largest food, supplement, beverage, snack, baking, infant and pet product makers in the U.S. with alternatives to animal-based whey protein since 2005, all of which have tested at levels under safety standards. Axiom has consistently led the way ensuring organic certification of these ingredients and steadfastly opposed the influx of counterfeit organic products recently flooding from overseas into the U.S. market.

Food Scientist, Rick Ray, notes, “Though we commend The Clean Label Project for its vigilant watchdog role, their findings are inconsequential as they did not provide any levels in their report. No one adds heavy metals into food products, though when news like this comes out, consumers incorrectly assume this. All plants contain naturally occurring organic levels of constituents in the soil, which include organic arsenic and cadmium. The report mentions Proposition 65’s (Safe Drinking Water and Toxic Enforcement Act of 1986) maximum allowable levels (MADL), which lists guidelines for inorganic arsenic, cadmium and lead compounds. So, what really matters is if organic or inorganic heavy metals are present at toxic levels, which, for Axiom Foods, has never been the case. Despite this, Oryzatein 2.0 has been engineered to eliminate the natural occurring constituents to 0.05 parts per million, reaching a point where the instruments are incapable of detecting them.”

“Axiom was first to market with plant protein ingredients before this trend gained momentum, propelling the plant-based food industry to a $77 billion valuation,” stated Axiom Foods founder and CEO David Janow. “Through rigorous sourcing, manufacturing and clinical testing, we have worked hard to educate formulators, buyers and consumers, alike. We are immensely proud of the progress we have made in developing Oryzatein 2.0, which has successfully eliminated any trace of lead. Given the recent report by The Clean Label Project, which highlights the growing demand for transparent food labeling, we are confident that food manufacturers will be delighted to share this achievement with their consumers. In the food industry, our primary responsibility is to disclose the composition of our products. This entails comparing the levels of ingredients to appropriate serving sizes.”

Los Angeles, CA – January 7, 2025 – Forget everything you thought you knew about rice protein because Axiom Foods is proud to announce the launch of Oryzatein® 2.0. This isn’t just an improvement; it’s a groundbreaking innovation that ushers in a new era for plant-based proteins. After more than 15 years of dedicated research and development, this revolutionary product is set to elevate the predicted 3.90 CAGR for Rice Protein, by unlocking unprecedented opportunities for the natural products industry – without compromising on the non-GMO, hexane-free process.

“Oryzatein® 2.0 Rice Protein represents a significant advancement in the formulation of infant foods and beverages, particularly those requiring plant-based protein sources devoid of grit and heavy metals,” stated Rick Ray, Director of Food Technology at Axiom Foods. “This innovative rice protein addresses longstanding challenges associated with plant proteins, such as grittiness, flavor interference, off-white coloration, concerns regarding lead, and allergen issues. As a result, food technologists are empowered to create truly groundbreaking products, from dairy alternatives to the infant nutrition sector.” It is important to note that rice protein has never posed an arsenic risk, as arsenic is water-soluble and effectively removed during the protein concentration process.

Key Features of Oryzatein® 2.0:

• Pure & Pristine: Lowest heavy metals, setting a new industry standard, especially for sensitive applications like infant nutrition. This Brown Rice Protein uses Axioms patented low heavy metal process to meet all Prop 65 requirements and lower heavy metals then current Pea Protein specifications.
• Neutral Organoleptics: Say goodbye to plant-protein stereotypes including grittiness, flavor interference, and discoloration, ensuring seamless integration into consumer-friendly formulations.
• Versatile Applications: Finally opens the possibility for allergen-free beverages, pure white plant-based milks, dairy alternatives, and protein-based infant nutrition from the same plant source as baby cereals.
• Cost-Effective: Available at a lower price point with improved functionality, allowing for shorter ingredient lists and reduced cost of goods.
• Production & Rollout Plans:
  Oryzatein® 2.0 will join Axiom Foods’ patented Oryzatein® line. Mass production begins January 2025 with an initial capacity of 10 containers per month.

“If looking for a quality, plant-based protein ingredient that doesn’t change the functionality of other ingredients, Oryzatein 2.0 is the only one,” Ray added. “The days of sacrificing taste, color or texture are over.”

Axiom Foods is currently sampling Oryzatein® 2.0 with select partners in the natural product industry. This advancement in Axiom’s patented Oryzatein® line marks a new standard for quality, safety, and functionality.

About Axiom Foods
Axiom Foods is the global leader in plant-based protein and milk ingredients, innovating for 20 years to create high-quality, sustainable solutions for the food, beverage, and nutrition industries. With a commitment to purity and functionality, Axiom continues to lead the plant-based protein revolution.

Axiom’s Warnings are Realized and Oryzatein® Rice Protein Business is Booming

LOS ANGELES, CA – August 15, 2024 – Axiom Foods, the creator of the Organic Oryzatein® Brown Rice Protein standards in 2009, is tripling production due to food and beverage manufacturers scrambling to find alternatives for previous Rice Protein sources, passed off to them as “organic” but cannot get around the new USDA Organic tracking standards. Thanks to USDA’s new Strengthening of Organic Enforcement regulations enforced as of March 2024, there is finally an end to the fake organic Rice Protein in the U.S. market. Consumers can be rest-assured they are finally getting authentic Organic Rice Protein if the manufacturer is using Axiom products.

Under the new regulations, Axiom is one of a small number of verified organic certified suppliers of Rice Protein and the only FDA GRAS – which doesn’t surprise Axiom’s Founder and President, David Janow. “The truth is finally out there, as we have been telling food and beverage manufacturers for years that they can’t trust fake organic certificates primarily from Chinese suppliers, just because the price was better,” explained Janow. “If a price sounds too good to be true, it probably is.” One of the telltale signs of fake organic ingredients is when they don’t reflect the higher cost of growing organic crops.

The quantity of authentic organic-certified products formulating with Rice Protein has surged, especially as sourcing authentic Organic Pea Protein has become more challenging due to the lack of organic pea crops. The manufacturers of these products for consumers are urgently seeking Organic Rice Protein to meet the USDA requirement of formulating with a minimum 95% organic ingredients. “Fortunately, Axiom has already tripled its Organic Oryzatein® Rice Protein production capacity and is able to accommodate demand from even the largest of manufacturers,” shared Janow.

The market reports agree with the continued growth of this consumer-friendly ingredient. According to the Organic Rice Protein Market Report, just published by InsightAce Analytic this month, the global market was valued at $134.12 million in 2023 and is projected to grow at a compound annual growth rate (CAGR) of 19.75% through 2031, with Axiom Foods recognized as the largest supplier in most reports.

Rice Protein’s popularity vs other protein sources is fueled by its clinically-proven quality protein content with the same clinical benefits of whey, neutral flavor, allergen and gluten free profile, and 100% digestibility, making it suitable for a wide range of dietary needs from dairy-free to vegan, celiac to sports nutrition.

The USDA’s new procedures to enhance accountability for organic food and beverage products, requires every part of the supply chain to be certified and fully verifiable. This is now done through a unique QR code on each transactional certificate, linking directly to the certifying agency’s website. For easy verification, certifications can now be checked via the USDA Organic Integrity Database.

Axiom Foods is a leading provider of patented plant-based protein solutions, dedicated to revolutionizing the global food industry through innovation and sustainability. With a commitment to compassion and environmental stewardship, Axiom’s food scientists have been at the forefront of the plant-based movement since 2005. The pipeline includes a diverse range of high-quality, certified protein, dairy alternative and other ingredients sourced from rice, peas, oats, and more.

Los Angeles, CA – October 23, 2024 – The U.S. pea protein market has faced significant supply challenges since steep tariffs on Chinese imports were imposed in 2023. These tariffs, which reached 270% for antidumping and 340% for countervailing duties, retroactively applied to shipments going back to August 2023, targeted Chinese producers who had long dominated the U.S. market, accounting for more than 96% of pea protein purchased by the largest manufacturers.

These disruptions caused price hikes and forced manufacturers to reformulate products with alternative protein sources like soy or rice. However, Axiom Foods is turning the tables with its new Pea Protein Vegotein™ N, the most neutral pea protein of all sources on the market is now being produced on a large scale in North America, signaling a major shift in the global pea protein supply chain.

Turning the Tables on China’s Market Dominance

Historically, China’s pea protein exports were a byproduct of its massive pea starch industry, primarily used for producing vermicelli noodles. Like whey once discarded in cheese-making, the protein-rich liquid from pea starch extraction was initially wasted until its potential in the global market was realized and subsidized. The 2023 tariffs sought to level the playing field, and now, U.S.-headquartered Axiom Foods is stepping in to help fill the gap.

Vegotein™ N Pea Protein – A Sustainable Solution for the Future

Axiom Foods has responded to market conditions by expanding Pea Protein Vegotein™ N production. Leveraging Axiom’s patented process, this pea protein is the most functional, plus neutral tasting and smelling on the market, based upon an independent survey comparing U.S. and Asian manufacturers. Key details include:

• New North American Production: North American facilities will work up to producing over 2,000 metric tons annually by January 2025, with capacity-doubling plans within 12 months.
• Price Reduction: Vegotein™ N will now be priced competitively, offering the most neutral version at prices similar to basic, “earthy-tasting” competitors’ versions.
• Guaranteed Allergen- and GMO-Free: Axiom ensures pea protein options are soy- and gluten-free (≤ 20ppm) and non-GMO.

“The challenges of the past year have demonstrated the importance of having a reliable, local and affordable supply chain for pea protein,” said David Janow, CEO & Founder, Axiom Foods. “With Vegotein™ N, we’re not just filling the tariff-making gap; we’re raising the bar by delivering the best tasting, more versatile, and cost-effective pea protein, produced here in North America. The patented innovation of our food science team is set to transform the industry and provide manufacturers with the high-quality ingredients they need to meet margins, plus retailer and consumer demand. We’re sampling upon request and meeting with formulators at Supplyside West Las Vegas, October 30-31^st.”

Global Markets and Organic Pea Protein Prospects

In addition to North America, Europe, Asia-Pacific, and Latin America, particularly Brazil, Chile, and Argentina, are emerging as key markets for pea protein due to the growing popularity of sports nutrition products and clean-label, allergen-free options.

The tariffs on Chinese imports, along with the USDA’s 2024 SOE organic verification program, are eliminating counterfeit organic pea protein from the market. However, organic pea protein from North America remains scarce and with predictions of late 2025 availability.

Los Angeles, CA – October 30, 2024 –In response to booming demand, Axiom Foods has announced a significant increase in orders and production for Vegotein™ CLEAR Pea Protein and Oryzatein® CLEAR Rice Protein in 2024. Originally launched in 2022, these clear, plant-based proteins have transformed beverage formulations, offering a clean, grit-free option for high-acid and low-pH beverages like coffee, citrus fruit, beer, and electrolytes.

As the beverage industry continues to thrive with innovative launches, brands are increasingly seeking plant-based protein solutions for products with pH levels below 5, to cater to evolving consumer preferences. Axiom’s ingredients’ patented process has made it possible for formulators to seamlessly incorporate 100% soluble, neutral-tasting Vegotein™ CLEAR and Oryzatein® CLEAR proteins, into acidic drinks without risking separation or settling – a longstanding challenge for the industry.

“The feedback from our customers is that Axiom’s clear protein stands as the best-tasting, and one of only a couple clear protein options on the market,” said David Janow, President and Founder of Axiom Foods. “With Vegotein CLEAR Pea Protein leading the way in preference, brands now have access to a 100% plant-based, allergen-free protein option for creating innovative high-acid beverages that elevates them above the competition and opens up the possibilities.”

With options for 100% soluble and grit-free proteins, featuring ≥85% concentration and 80% peptides, brands can now pursue clear, high-protein drinks for a wide range of low-pH products. These beverages include the highly acidic citrus and carbonated drinks, which dip as low as 2.5 pH, and slightly higher pH drinks such as alcohol, energy drinks, sports drinks, coffee, and tea, with pH levels from 3 to 6. For formulators, Axiom’s clear proteins offer a groundbreaking solution that maintains product clarity and stability without compromising taste.

Beyond beverages, Vegotein CLEAR Pea Protein has made surprising inroads into the confectionery sector, further broadening its applications and market potential. Axiom’s production expansion marks a milestone for plant-based protein options in the beverage sector, fulfilling a growing market need for high-quality, clear, and allergen-free protein solutions.

For more information on Axiom Foods’ clear protein innovations contact us at info@axiomfoods.com.

A study published June 23, 2021 in Nutrients aimed to look at the short-term effects on glycemic indices, gut hormones and subjective appetite ratings of two plant proteins (potato or rice) compared to an animal/dairy-based whey protein.

Nine healthy male volunteers completed the single-blind, triple crossover study. In other words, on three different visits participants randomly received one of three different protein shakes without knowing which protein they were receiving, followed by a 1-week washout period between visits. Protein shakes were matched for protein (49g), calories and carbohydrates and prepared using Oryzatein® rice protein isolate, potato protein isolate or whey protein isolate mixed with a standard orange juice.

Participants had to consume the shake within 5 minutes and following a 12 hour overnight fast. Glyceamic indices (blood sugar, insulin, insulin resistance), gut hormones (GLP-1, PYY, ghrelin) were measured at baseline (before shake consumption) and then 30, 60, 120 and 180 minutes after shake consumption. Subjective palatability was measured during consumption of the shake and satiety was measured at baseline and every half hour during a 3-hour period after consumption.

Appetite and satiety perceptions were very similar between all proteins, with no significant differences observed despite a greater GLP-1 response shown after drinking the whey shake. GLP-1 is a key appetite regulating hormone.

The researchers report that both insulin and glucose responses were more substantial with whey protein than both plant-based proteins. On the other hand, plant-based proteins had smaller responses with a significant difference observed for insulin between potato and whey proteins.

As such the researchers concluded that plant-based proteins appears to better control blood glucose compared to whey protein.

Watch out plant-based burgers as meatless product launches have increased 29.5 percent in one year — because that kind of growth can only be sustained by scaleable variety combined with advancements that make economic sense, and make consumers happy. Fortunately meatless tacos, gyros, “meatballs”, sausages, chicken and seafood of all sorts are launching right behind — and all of them are getting a nutrition panel makeover thanks to Axiom’s groundbreaking VegOtein™ TX Texturized Pea Proteins. Despite initial hemming, hawing and challenging of “how healthy” meatless burgers are, the category is continuing to explode, both in percentage sales and options. What the industry has learned is that in order to get plant-based ingredient lists shorter and healthier, and get the consumer experience “close-enough” to traditional meat products — the heavy lifting of meat analogues needs to occur during mechanical processing of the plant-based proteins. That’s where Axiom launching 5+ versions of VegOtein™ TX comes in — reducing the need for gums and stabilizers such as soy and wheat gluten, plus carboxymethylcellulose (CMC). Now taking on soy-based extruded vegetable protein, this once belittled yet one-of-a-kind, functional pea protein enables cleaner, allergen-friendly labels that feature gluten-free and soy-free claims, while boasting the same 1.0 PDCAAS as animal-based protein.

“The more unique crumble shapes and sizes our Axiom innovation team can produce, the more realistic faux meat products we can help create,” shared Axiom Foods’ Director of Food Technology, Rick Ray, ”but it doesn’t stop there. From cereals and snacks to baking biscuits, cookies and Vegan or Vegetarian ready meals, the additional functional possibilities are endless.”

Rarely discussed but readily available are animal-based processed meats benefiting from the functionality of pea protein replacers. From traditional meatballs to chicken nuggets, the smaller VegOtein™ TX sizes blend in and “extend” the meat, while helping replace fat, bind flavor and retain water, and adding cost-saving volume, all while maintaining protein levels, all while managing the cost-saving volume.

About Axiom Foods: On the cutting edge of technology, we’re involved in clinical trials, education and affecting change in the global food supply. Axiom brings compassion to the food business by showing that animals are no longer necessary to build muscle. We’re at the forefront of peas and rice becoming the new meat. Just ask CNBC.

About Rick Ray: Rick has spent his career working with food giants from Allied Domecq and General Mills to Coca Cola, and since 2015 has helped lead Axiom Foods’ innovation team. A respected food chemist with a flavor and brewing background, Rick has been at the forefront of the plant-based dairy and protein industries for over 15 years.

Oat-based milk, yogurt and ice cream nutrient panels, full of costly added ingredients and allergen warnings while missing natural nutrients, are becoming a thing of the past thanks to the next-generation processing of Axiom Foods’ AvenOlait® oat dairy alternative (“dairy alt”). The first generation of non-dairy oat ingredients are commonly stripped down. For oat-based milks and yogurts to compete with their dairy competitors, a significant amount of nutrients, oils, gums, added sugars and flavors are often formulated back in, which lengthens the ingredient list while increasing the cost of goods. By stripping down this ingredient, the finished products also lose out on the health claims of oats. Alternatively, AvenOlait® is nutrient-dense and Certified Whole Grain, which means it is nutritionally similar to whole, uncooked oats; naturally containing many of the same essential vitamins and minerals, protein, fibers aiding digestion, complex carbohydrates for energy, maltodextrin for natural sweetness, and beta glucan for health claims.

“We hope that dairy alt manufacturers who maybe gun-shy having worked with devoid oat-based ingredients will take a second look,” said Axiom Foods’ Director of Food Technology, Rick Ray. ”Our Innovation & Quality teams have seen some surprising lab and functionality test results beyond just an enhanced consumer experience in dairy alts. For example, in addition to testing over 10% more beta glucan in AvenOlait® than in oat flour, the maltodextrin DE levels have taken bread to the next level, between a maillard browning reaction and an unexpected fresh-bakery aroma and taste.”

The next big wave of oat-based dairy alt product claims won’t only include the health benefits of whole oats but also the elusive, sales-building claim of “gluten free oats”, thanks to the innovations of AvenOlait 2.0. “This is where Axiom’s U.S. crop sourcing comes in,” added Rick. “The supply is steadily increasing as committed U.S. farmers recognize the opportunity and are getting resourceful, including relocating oat and wheat fields at a distance beyond the flying radius of cross-contaminating birds.” Rick attributes the unique claims and nutrient-dense functionality for why Axiom is inundated with sample requests now that their AvenOlait™ 2.0 has made it through beta testing, and joined their signature OryzOlait® rice dairy alternative — also made in the U.S.