Turval, which resides in the Technological Park, obtains approval of its lactic yeast (KLUYVER B0399) from the US and European Union.
After the recognition of the USA health administration (Food and Drug Administration), the European Union also approves the innovative active ingredient developed by one of the first established companies in the Scientific Park of Udine, Turval Laboratories, in collaboration with the University of Udine, Bologna, and Perugia. The president of Friuli Innovazione, Furio Honsell, and director, Fabio Feruglio, proudly make the announcement and congratulate the business and the researchers of the University of Udine, for the work done, thus giving the Scientific Park of Udine international recognition.
“Being recognized by the European Union for a new active ingredient,” explains engineer Alessandro Turello of Turval, “ is one of the most complicated and complex operations that exists, especially for the Italian businesses that are not supported like the more fortunate ones in other countries, like France, Germany, Finland, Great Britain, and Holland.” The process started 7 years ago by sending a dossier, through the Italian Ministry of Health, to the Ministries of Health of all the membered states. After a study phase, the questioning phase began, with requests for explanations that continued for years. The competent EU Commission finally intervenes, which expresses its own opinion after examining the opinions of all the membered states. In this case, they were in favor. Now the probiotic yeast made in Friuli, first of its kind to have obtained dual authorization from the EU and USA, can be exported and marketed in the US and in Europe for both human and animal health. This is a great success for the research and for the production phase, which will be made in Italy, as it is now being studied for the organization of distribution and marketing of the new product in Europe.
This last phase will take place in collaboration with the University of Udine, which will also consider the economic needs of the various companies. Engineer Turello explains that “the developing marketing project will be treated in collaboration again with the Science Department of Foods directed by Professor Piero Susmel, whose collaboration was very valuable,” continues Turello, “even in the development of the product”.
Among the particularities of the new active ingredient is the fact that it consists of a lactic yeast (Kluyveromyces fragilis) that acts more effectively than other lactic yeasts-- it naturally surpasses the gastric barrier, it has a strong adjuvant action in the prevention and care of yeast infections, it is suitable for those who are lactose intolerant and is the only one which carries out its activity in the presence of antibiotic therapy.
The new probiotic is the result of a long collaboration, as mentioned, with several universities. The collaboration was also intense with private researchers in Friuli-Venezia-Giulia. Other important contributions, besides those of Professor Susmel, were made by Giuseppe Comi of University of Udine, Paolo Bosi of University of Bologna, Piero Anichini of the Udine Chamber of Commerce laboratory, Dario De Palo of the Trieste Chamber of Commerce laboratory, biologists Paolo Valles and Lorena Riul and agronomist Claudia Silvestro. Turval, in the scope of the study program, started 60 research protocols in collaboration with Italian and American universities, and also a Kenyan university.