GELITA Presents Latest Osteoarthritis Research Findings at FIE

The administration of FORTIGEL® can prevent joint degeneration and counteract load-induced wear of the articular cartilage. Unlike other substances which focus on short-term pain relief, FORTIGEL® measurably improves joint health by tackling the root causes of osteoarthritis and cartilage degeneration.

Results of two independent investigations were presented at the recent world congress of the Osteoarthritis Research Society International (OARSI) in Montreal. A clinical trial performed by Harvard Medical School and Tufts Medical Center demonstrated the efficacy of FORTIGEL® on the basis of magnetic resonance images (MRI) while cell experiments conducted at the Kiel-based Collagen Research Institute (CRI) indicated that FORTIGEL® induces the increased synthesis of aggrecan (an important component in cartilage) and Type II collagen (which plays a key role in cartilage elasticity). Both studies confirmed:
The natural substance FORTIGEL® stimulates the regeneration of cartilage

Thanks to its excellent product properties like neutral taste and odour FORTIGEL® is easy to integrate into a wide range of application and the positive health aspects can be achieved even with low doses.

Pay a visit to the GELITA booth (8L23) at the FI Europe from November 17 – 19 in Frankfurt and convince yourself how your product range can benefit from the extraordinary properties of FORTIGEL®. A number of product examples such as beverages and yogurt drinks will be served at the GELITA booth to impress your taste buds. Our experts on site will be glad to compile individual concepts for you.

The company
FORTIGEL® has been developed by GELITA AG, the world’s leading manufacturer of collagen peptides. Headquartered in Eberbach/Neckar (Germany), GELITA AG is active worldwide. For the past 25 years the company has been conducting intensive research into the effects of collagen peptides on the joints. FORTIGEL® is already used in several food supplements and offers enormous potential in the area of functional foods.

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