The study, published in the Biomedical Journal of Scientific & Technical Research, found the marine collagenic bone powder – derived exclusively from Atlantic salmon - to be six times more absorbable than calcium carbonate.

A global leader in marine lipid and peptide research, Hofseth BioCare uses patent-protected hydrolysis technology to convert fresh sashimi-grade salmon byproducts into nutritional ingredients for the enhancement of human health.

This latest discovery presents game-changing opportunities for nutraceutical manufacturers seeking to innovate in the bone health market with natural, sustainable and effective ingredients.

The randomised, double-blind crossover study was designed to investigate the serum level of calcium in 12 healthy postmenopausal woman 24 hours after a single dose of CalGo. The study found a higher availability of serum calcium after CalGo intake, suggesting this natural form of bone calcium is more easily absorbed by the gastrointestinal tract (six times more than standard calcium carbonate supplementation).

The findings, when combined with previous data indicating a potential to increase bone formation, point to the superior efficacy of CalGo in delivering complete bone matrix support, from better cartilage function and joint health to increased bone strength and density.

The publication of the study further builds on the profile of the underutilised salmon off-cuts as a sustainable, zero-waste resource for optimal nutritional performance.

“At Hofseth BioCare, we understand fresh thinking is crucial to progression and we remain steadfast in our mission to forge a new era in nutrition – one that is sustainable, traceable and most importantly, evidenced and effective,” said Dr Crawford Currie, Head of Medical R&D at Hofseth BioCare.

“These findings strengthen a growing body of evidence that CalGo is a promising ingredient in sustaining bone health, with both preventive and remedial benefits. Further clinical research studies are ongoing and we are excited to discover the full potential of our naturally-inspired nutritional innovations.”