Osato Research Institute at the Functional Food Center’s 20th International Conference


Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers, September 22-23, 2016, Joseph B. Martin Conference Center at Harvard Medical School, Boston, USA

Osato Research Institute (ORI) attended the Functional Food Center’s 20th International Conference at Harvard Medical School in Boston holding a presentation during the “Functional Food and Neurological Diseases” session. As Prof. Francesco Marotta was not able to attend the conference, Mrs. Amélie Moreau, Manager of Scientific Communications at ORI, presented on his behalf the results of the recent study he conducted on FPP®  entitled “A 2-year follow-up study with fermented papaya preparation (FPP) modulating novel risk markers of cardiovascular and neurodegenerative disease in middle-aged subjects with impending metabolic syndrome.”

The Functional Food Center’s 20th International Conference gave us the opportunity not only to scientifically present the antioxidant and immunological properties of FPP® but also to display our product under its brand name Immun’Âge® at an exhibitor’s booth.

The ORI booth at the conference allowed us to display information leaflets highlighting the properties of Immun’Âge® as well as documentation on the research and studies conducted on our fermented papaya product by our own scientific team and other renowned researchers. We also distributed samples of Immun’Âge® for participants to try.

The exhibitor booth gave us the unique possibility to meet face to face with scientists and physicians. In one-to-one discussions, we were able to answer their many questions on FPP®/Immun’Âge®, and to further explain the contents and properties of our product, as well as the quality of its production process under strict international guidelines (ISO 9001, ISO 14001, ISO 22000 and FSSC 22000).

Introducing Immun’Âge® into the wide range of nutraceuticals in the United States is a big challenge and our presence at the prestigious Harvard Medical School allowed us to introduce our fermented papaya product in the American functional food market.


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