How can you be assured that your Glutathione formulation is bioavailable?
Glutathione is a tripeptide composed of glutamine, cysteine and glycine. It is the super antioxidant produced in the liver and glutathione primarily reduces oxidative stress within the cells and body.
Due to glutathione’s essential role in upregulating our immune systems, supporting nutrient absorption, a healthy metabolism and quenching free radicals throughout the body—it has become a leading anti-aging and energy regenerating supplement. Glutathione shields cells from endogenous (internal) and exogenous (external) oxidative species, reducing oxidation and cellular damage—whether it is caused by pollution, sun damage, PCBs, stress and toxic chemicals.
It is an incredibly protective compound. Powder, liposomal and water blended glutathione supplements are now readily available to consumers. But which form is the best form of glutathione? And which forms are bioavailable?
Firstly, glutathione (GSH) must be in the reduced (active) form to offer antioxidant benefits. Furthermore, glutathione is not readily bioavailable as an isolated supplement compound, therefore it must be delivered either through an IV or as an orally consumed liposomal supplement. As a hydrophobic tripeptide, glutathione is not stable in water—and in fact degrades in water. Thus, any ‘liposomal’ glutathione supplement that contains water contains deactivated—degraded and defunct—glutathione which will not increase cellular glutathione levels—and therefore serve no health benefit.
“Glutathione (GSH) suffers from low stability in water, where its encapsulation in nanoemulsions is a powerful strategy to its stability in aqueous systems.”[1]
The most effective way to deliver the therapeutic benefits of hydrophobic compounds—such as glutathione—is to encapsulate them within liposomes, micelles and nanoemulsions as these stabilise the compound and protect the glutathione from being destroyed in the stomach. This increases their bioavailability and helps guide their transportation to the target cells within the body.
Beware of supplement companies manufacturing and selling water-based glutathione—even if the label says liposomal. If water is present in the supplement label, remember that glutathione is hydroPHOBIC and will be destroyed in water!
Speak to us innovate@virun.com to ensure that your supplements are bioavailable.
[1]Yeşiltepe O, Güler Çelik E, Geyik C, Gümüş ZP, Odaci Demirkol D, Coşkunol H, Timur S. Preparation of glutathione loaded nanoemulsions and testing of hepatoprotective activity on THLE-2 cells. Turk J Chem. 2021 Apr 28;45(2):436-451. doi: 10.3906/kim-2007-54. PMID: 34104055; PMCID: PMC8164205.
In the United States, Marine Omega 3 fish oils are one of the most popular health supplements. Yet, due to the prevalence of oxidized Omega 3 in rancid fish oils, how can you be sure that they are enhancing—instead of harming—your health?
Marine Omega 3 DHA and EPA oils derived from fish, krill, shellfish and algae are renowned for their myriad of health benefits.
They have been clinically proven to enhance cardiovascular health, offer protection from neurodegenerative disease, support metabolic health and reduce overall chronic inflammation.
However, marine oil from fish, krill and shellfish are highly susceptible to oxidation—this means that they can ‘oxidize’, spoil and go rancid easily.[i] As fish oil oxidizes, new byproducts begin to form in the oil called lipid peroxides, as well as harmful aldehydes.[ii] These oxidation byproducts are what give off the unpleasant smell and taste of rancid fish.
Have you ever experienced ‘fishy’ burbs or an upset tummy after consuming a cod liver oil capsule? If so, you know that you have eaten rancid, oxidized fish oil.
There are few regulations on acceptable levels of oxidation in fish oils—which means that you could be unwittingly consuming rancid Omega 3 DHA from your fish oil supplement on a daily basis.
Consequences of Oxidation
Free radicals, toxic aldehydes and reactive oxygen species are all byproducts from lipid peroxidation (oxidized fats) that work in unison to wreak inflammatory havoc on our metabolic, neurological and cardiovascular health.
Regularly consuming oxidized Omega 3 oils can have a deleterious effect on your health.[iii] Chronic lipid oxidation is known to be a mechanism for carcinogenesis—the mutation of healthy cells into unhealthy cancerous cells.[iv] One of the byproducts of lipid oxidation is 4-hydroxynonenal (HNE) and it is strongly correlated with neurotoxicity, leading to neurodegeneration and cognitive decline.[v] The oxidative stress caused by ingesting oxidized oils over long periods of time can activate the NF-kB pathway—our inflammatory pathway—resulting in increased proinflammatory cytokines, causing inflammation throughout our body and brain.[vi] Furthermore, the aldehyde byproduct of oxidized fish oil possesses ‘mutagenic, cytotoxic, and inflammatory properties that may contribute to many different disease processes, including CVD’.[vii]
One study on humans found that oxidized fish oils caused organ damage and atherosclerosis[viii] and cardiovascular disease; catalyzed carcinogenic gene mutations[ix] and lead to Alzheimer’s disease.[x]A pretty poor prognosis for a high price tag ‘health supplement’!
Impact on Metabolic Health and the Liver
Unoxidized Omega 3s have shown to be incredibly protective for metabolic, cardiovascular and neurological functions—in both maintaining health and healing disease.[xi] Curiously, oxidized forms of Omega 3s have the opposite effect[xii], especially in the liver. Studies have shown that oxidized fish oils can exacerbate non-alcoholic fatty liver disease in mice, while non-oxidized omega 3 oils can reverse it.[xiii]
The liver is responsible for breaking down food and converting nutrients into energy while processing toxins—which means it is the organ at the forefront of dealing with oxidized oils. The reactive oxygen species (ROS)[xiv] and free radicals from oxidized fish oils and other oxidized polyunsaturated fatty acids (PUFAs) harm the liver and arteries first. Compromising the health of the liver, simultaneously compromises the health of our metabolism. When we cannot efficiently convert food into energy, metabolic diseases ensue, as the brain and heart struggle for fuel to function and the body begins to break down.
The Not So Fishy Solution
If oxidized fish oils are causing inflammation, metabolic disease and neurodegeneration, how can you ensure that you consume a healthy, non-oxidized source of essential Omega 3 DHA and EPA?
There is a solution to obtaining your Omega 3 DHA without the risk of consuming rancid fish oil and it’s even more sustainable than marine sourced Omega 3 DHA. Algae derived Omega 3 DHA does not oxidize, delivers bioavailable (absorbable) DHA and EPA to humans, and because it is sourced from Algae, it is vegan too.
If you want to be certain that you are only consuming non-oxidized marine 0mega 3 oils—so that you can reap the health benefits—then eat fresh fish and supplement with Algae derived Omega 3 DHA and stay away from the fishy capsules!
Contact us today innovate@virun.com to formulate your own non-oxidized algae derived Omega 3 DHA & EPA supplements.
[i] Albert BB, Cameron-Smith D, Hofman PL, Cutfield WS. Oxidation of marine omega-3 supplements and human health. Biomed Res Int. 2013;2013:464921. doi: 10.1155/2013/464921. Epub 2013 Apr 30. PMID: 23738326; PMCID: PMC3657456. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3657456/
[ii] Jansson P, Kay B. Aldehydes identified in commercially available ω-3 supplements via 1 H NMR spectroscopy. Nutrition. 2019 Apr;60:74-79. doi: 10.1016/j.nut.2018.10.004. Epub 2018 Oct 11. PMID: 30529885.
[iii] Matsuo N. Studies on the toxicity of fish oil. The Journal of Biochemistry. 1954;41:481–487
[iv] Bartsch H, Nair J. Chronic inflammation and oxidative stress in the genesis and perpetuation of cancer: role of lipid peroxidation, DNA damage, and repair. Langenbeck’s Archives of Surgery. 2006;391(5):499–510.
[v] Sayre LM, Zelasko DA, Harris PLR, Perry G, Salomon RG, Smith MA. 4-hydroxynonenal-derived advanced lipid peroxidation end products are increased in Alzheimer’s disease. Journal of Neurochemistry. 1997;68(5):2092–2097
[vi] van den Berg R, Haenen GRMM, van den Berg H, Bast A. Transcription factor NF-κB as a potential biomarker for oxidative stress. British Journal of Nutrition. 2001;86(1):S121–S127
[vii] Jansson P, Kay B. Aldehydes identified in commercially available ω-3 supplements via 1 H NMR spectroscopy. Nutrition. 2019 Apr;60:74-79. doi: 10.1016/j.nut.2018.10.004. Epub 2018 Oct 11. PMID: 30529885.
[viii] Libby P, Ridker PM, Maseri A. Inflammation and atherosclerosis. Circulation. 2002;105(9):1135–1143.
[ix] Bartsch H, Nair J. Chronic inflammation and oxidative stress in the genesis and perpetuation of cancer: role of lipid peroxidation, DNA damage, and repair. Langenbeck’s Archives of Surgery. 2006;391(5):499–510.
[x] Sayre LM, Zelasko DA, Harris PLR, Perry G, Salomon RG, Smith MA. 4-hydroxynonenal-derived advanced lipid peroxidation end products are increased in Alzheimer’s disease. Journal of Neurochemistry. 1997;68(5):2092–2097
[xii] Rundblad, A., Holven, K., Ottestad, I., Myhrstad, M., & Ulven, S. (2017). High-quality fish oil has a more favourable effect than oxidised fish oil on intermediate-density lipoprotein and LDL subclasses: A randomised controlled trial. British Journal of Nutrition,117(9), 1291-1298. doi:10.1017/S0007114517001167
[xiii] Feng, R., Ma, LJ., Wang, M. et al. Oxidation of fish oil exacerbates alcoholic liver disease by enhancing intestinal dysbiosis in mice. Commun Biol3, 481 (2020).
[xiv] Ayala A, Muñoz MF, Argüelles S. Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxid Med Cell Longev. 2014;2014:360438. doi: 10.1155/2014/360438. Epub 2014 May 8. PMID: 24999379; PMCID: PMC4066722.
We had a blast exhibiting at the Supply Side West show in Las Vegas this year. Nothing thrills us more than surprising you with an innovative, courageous and fast paced booth, the essence of which reflects our approach to supplement manufacturing…and to life! Why be boring when you can have fun and be authentic while growing your business?
This year, we created a carnival themed booth and entertained visitors and clients with our very own Austin Powers act. Did you come say hi? Let us know in the comments section below.
There are some incredible synergies to combining Algae Omega DHA and MCT in order to deal with what we see as a global inflammatory health crisis.
We are faced with unprecedented levels of chronic illness, obesity, diabetes, neuro degeneration and cardiovascular disease worldwide.
[1]
Over the past century global health has declined as chronic diseases have increased, particularly in the western world. Coincidentally—or correlatively—during this period the western diet has shifted its appetite from traditional saturated fats and Omega 3 fatty acids towards processed foods rich in oxidised Omega 6 fatty acids and processed carbohydrates.
[2]
Unbalanced & Highly Inflammatory Omega 3 to Omega 6 Ratios
In this blog post, we explore how essential DHA and EPA Omega 3s and saturated fats are for optimising human health. We discuss the beneficial synergies of Algae derived Omega 3 DHA combined with the saturated fat MCT (Medium Chain Triglycerides) as a solution to reverse the current global health trajectory. The super anti-inflammatory pairing of Omega DHA with MCTs allow people to experience the health benefits of a high fat, low carbohydrate diet while addressing the Omega 3 deficiency that is compromising human health, in particular the lack of DHA and EPA Omega 3 fatty acids in our diets today.
[3]
Educated consumers are increasingly taking health into their own hands and exploring new diets as an antidote to the prevalence of chronic inflammation, including the ketogenic and vegan diets.
At VIRUN® we propose that inclusion of an Algae derived Omega DHA and MCT supplement would lead to an overarching reduction in chronic inflammation related diseases worldwide. As exemplified in our liposomal Omega DHA and MCT O3Omega Smoothies formulations.
Processed Foods = Inflammation
As our food supply becomes more globalised, industrialised, and processed, it becomes equally oxidised, inflammatory, and nutrient deficient. Foods that have a long shelf life and are calorically dense have taken precedence over fresh, nutritious foods. Consequently the “diseases of civilisation” have become the norm, rather than the exception.
We now consume up to 20 times more inflammatory Omega 6s from processed foods, as well as significantly more PCBs, pollutants, and heavy metals from our seafood than our twentieth century counterparts.
[4]
The very fabric of our nutritional intake has transformed, and we are suffering en masse because of this. We are consuming too many inflammatory fats and not enough anti-inflammatory Omega 3s, and nourishing saturated fats. Without sufficient healthy saturated fats and Omega 3s human health is and will continue to decline.
From Healthy Fats to Oxidised Fats: Changes in the American Diet since the 1900s.
It is notable that many of the contemporary chronic diseases that Americans suffer from actually stem from changes in diet and lifestyle.
[5]
The three key shifts in the American Diet include:
The increased consumption of inflammatory, oxidised seed oils from processed foods.
The declining consumption of the Omega 3s DHA and EPA from Seafood and Algae.
The excessive consumption of processed sugars and carbohydrates.
“Seed Oils are nothing but Biological Poisons”– Dr Chris Knobbe
Dr Chris Knobbe, Ophthalmologist and co-author of the Ancestral Health Revolution, has documented the relationship between seed oil consumption and hear disease deaths in the USA. Knobbe’s chart below shows a direct correlation between the increase of seed oil consumption (from processed foods) with an increase in deaths from heart disease. In 1900 consumption of seed oils was extremely low, as was processed sugar consumption. Indeed, deaths from heart disease were equally low. Note that saturated fat consumption has no visible correlation with heart disease.
(Consumption in grams per capita per day.)
Knobbe C, Stojanoska M. The ‘Displacing Foods od Modern Commerce Are the Primary and Proximate Cause of Age-Related Macular Degeneration: A Unifynig Singular Hypothesis. Medical Hypotheses: 2017; 109:184-198.
The human brain is constituted of up to 65% fat and out of this, 50% is Omega 3 DHA
As we over-consume inflammatory processed Omega 6 fats and sugars, we under-consume Omega 3 DHA and EPA, predisposing us to chronic illness. The brain suffers without DHA and EPA. Omega 3s offer tremendous protection from cardiovascular disease, high blood pressure, autoimmune issues, depression, as well as neuro degeneration, such as Alzheimer’s and Dementia. Omega 3 has an anti-aging component, increases lifespan and reduces overall mortality.
DHA plays a pivotal role in the function of synaptic connections in the brain and Omega 3 contains the building blocks for our cell membranes. In fact, without having evolved on a coastal diet of seafood that is rich in DHA, it is likely our IQs would be significantly lower.
“IQs have dropped 9 points since the 1950s due to an Omega 3 deficiency in our diets” – Dr Michael Crawford
[6]
Fears around PCBs and mercury toxicity have caused a drop in our overall seafood and DHA consumption.
Popular fish oil capsules and seafood are potential options for alleviating the Omega 3 DHA and EPA deficiencies. However, fish oil is highly susceptible to oxidation, as well as containing contaminants, parasites, PCBs, heavy metals, and pollutants which cause their own host of health issues.
Why Algae derived Omega 3 DHA?
Algae is the only efficacious plant source of DHA and EPA in the world. [7]
Omega 3s also include ALA and can be found in flax, seeds and nuts, however ALA has a very low conversion rates (1 to 10%) to the anti-inflammatory and brain nourishing DHA. Therefore, flax, seeds and nuts are not an effective source of DHA Omega 3s.
We need more Omega DHA and EPA in our diets but without the PCBs, pollutants, oxidants and heavy metal toxicity. Algae DHA presents the perfect, bioavailable and sustainable solution to increasing our Omega 3 levels.
Algae derived DHA and EPA is significantly less susceptible to oxidation and more sustainably sourced.
The Super Pair Solution: Saturated Fat MCT + Algae Omega 3 DHA
= Reversing the Inflammatory Trajectory
At VIRUN® we suggest the ultimate solution to obtaining essential healthy fats would be through a vegan, un-oxidised Algae derived DHA Omega 3 combined with MCTs from coconuts.
This combination delivers clean burning MCT energy that reduces inflammation, powers the body and brain, while increasing the bioavailability and absorption of Omega 3 DHA, rebalancing the Omega 3-6 ratio that is correlated with so many chronic diseases.
High Fat Wisdom from Our Ancestors
A high healthy fat and low carbohydrate diet, such as the ketogenic diet offers a myriad of benefits. It allows bodies to utilize fat for fuel, promoting a ketone burning metabolism and weight loss. At a baseline, simply by limiting your intake of processed sugars and processed seed oils, you significantly reduce your inflammatory levels and toxins within the body and brain.
‘Good brain function depends on saturated fats’ – Dr Mark Hyman
Primarily, ketones benefit our brains, feed our mitochondria (cellular energy), enhance cell health, and delay cellular degeneration and the resulting symptoms of aging. Further benefits of the ketogenic diet and ketones—which are produced when we consume MCTs include: a stabilisation of blood sugar levels, reduced inflammation, improved neurological function and physical performance. Ketones consolidate the anti-inflammatory benefits of Omega 3s while reversing the inflammatory damage of processed sugars.
However, a ketogenic diet requires discipline and due to the counterintuitive nature of our food consumption, it can be a difficult diet adhere to. MCTs are quickly converted into ketones in the liver, allowing you to experience the benefits of ketogenic diet by producing more ketones yet without being on strict ketogenic diet. Because of this, MCTs have been an increasingly popular addition to the ketogenic and health optimisation movement.
Why MCTs from Coconuts?
MCTs are not as susceptible to oxidation as PUFAs which means that it produces fewer cancer-causing free radicals. MCT is proven to increase energy expenditure and fat oxidation while preserving lean muscle tissue.
MCTs play an important role in powering, growing, and protecting the brain—as do the Omega 3s DHA and EPA. It is curious to note that the lack of Omega 3s and MCTs in our modern diet have had negative consequences on our inflammation levels and that is exactly why we believe these two missing ingredients can perform as the anti-inflammatory super pair.
Synergistic Benefits
It is quite remarkable how Omega 3 and MCT can really transform our health. We can see that MCT and Omega 3 support similar health pathways in reducing overall inflammation, supplying essential nutrients to the brain and in enhancing lifespan and longevity by combating and preventing chronic disease.
MCTs and Omega 3s work synergistically in alleviating modern day inflammation and illness while simulating the benefits of an Omega 3 rich ketogenic diet.
Sustainably Vegan
Algae sourced Omega 3 DHA is sustainable, vegan and has a low carbon footprint in comparison with eating fish and fish oil capsules. Combined with MCT, they deliver a vegan, non-oxidised and sustainable solution for global health decline.
The Solution to Reducing Inflammation and Restoring Health
What is needed is a bioavailable DHA MCT supplement that reduces inflammation while delivering healthy fats. VIRUN are currently formulating the O3Omega Smoothies Algae DHA MCT supplement range to address and negate this current inflammatory health crisis.
Furthermore, our O3Omega Smoothies liposomal supplements contain Algae DHA combined with MCT from coconuts to deliver health benefits while tasting delicious. Rebalancing Omega 3-6 ratios, reducing inflammation, and feeding your brain becomes enjoyable and effortless.
Contact us to find out more about anti-inflammatory and synergistic supplement formulations and find out more about creating your own supplement line with us.
References
[1] Ansah JP, Chiu CT. Projecting the chronic disease burden among the adult population in the United States using a multi-state population model. Front Public Health. 2023 Jan 13;10:1082183. doi: 10.3389/fpubh.2022.1082183. PMID: 36711415; PMCID: PMC9881650. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9881650/
[2] Simopoulos AP. An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity. Nutrients. 2016 Mar 2;8(3):128. doi: 10.3390/nu8030128. PMID: 26950145; PMCID: PMC4808858. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808858/
[3] Borsini, A., Nicolaou, A., Camacho-Muñoz, D. et al. Omega-3 polyunsaturated fatty acids protect against inflammation through production of LOX and CYP450 lipid mediators: relevance for major depression and for human hippocampal neurogenesis. Mol Psychiatry26, 6773–6788 (2021). https://doi.org/10.1038/s41380-021-01160-8https://www.nature.com/articles/s41380-021-01160-8
[4]Ancestral Diet Revolution: How Vegetables Oils and Processed Foods Destroy Our Health—and How to Recover! Dr Chris Knobbe & Dr Suzanne Alexander, 2023 p.86
[5] Blasbalg TL, Hibbeln JR, Ramsden CE, Majchrzak SF, Rawlings RR. Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. Am J Clin Nutr. 2011 May;93(5):950-62. doi: 10.3945/ajcn.110.006643. Epub 2011 Mar 2. PMID: 21367944; PMCID: PMC3076650. https://pubmed.ncbi.nlm.nih.gov/21367944/
[6] Crawford MA, Wang Y, Marsh DE, Johnson MR, Ogundipe E, Ibrahim A, Rajkumar H, Kowsalya S, Kothapalli KSD, Brenna JT. Neurodevelopment, nutrition and genetics. A contemporary retrospective on neurocognitive health on the occasion of the 100th anniversary of the National Institute of Nutrition, Hyderabad, India. Prostaglandins Leukot Essent Fatty Acids. 2022 May;180:102427. doi: 10.1016/j.plefa.2022.102427. Epub 2022 Apr 6. PMID: 35413515; PMCID: PMC9152880. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9152880/
[7] Doughman SD, Krupanidhi S, Sanjeevi CB. Omega-3 fatty acids for nutrition and medicine: considering microalgae oil as a vegetarian source of EPA and DHA. Curr Diabetes Rev. 2007 Aug;3(3):198-203. doi: 10.2174/157339907781368968. PMID: 18220672.
Though the funding for SBA loans ran out last week, VIRUN Nutra-biosciences was able to get fully funded with the help of East West Bank. VIRUN manufactures food products and dietary supplements and are considered part of the essential workforce. Virun is a contract manufacturer for private label companies who are supplying physicians and hospitals, in need of OTC products, for patients fighting and recovering from Covid-19. Virun makes immune boosting products such as liposomal Vitamin C and patented, clinically proven Glutathione Tripeptides bound to Lactoferrin that have shown success in trials toward innate immunity.1, 2
Last week, a VIRUN customer received an email from Sarah (name changed to protect privacy) who had developed COVID-19 in March. She was having “really bad shortness of breath and body aches.” Sarah started taking regular doses of the Virun-manufactured liposomal vitamin C, and she said it improved her symptoms. Sarah continued “It was literally the best I have felt since my symptoms in mid-March. Last night was the first night I did not struggle too hard with my breathing, still a bit of difficulty but so much better.”
East West Bank helped VIRUN secure funding from the recent SBA Paycheck Protection Program to protect employee payroll during the Covid-19 pandemic. This much needed assistance will allow Virun to continue to pay existing employees, hire more personnel, and scale up operations to speed up production of essential supplies that are being sent to hospitals, health care practitioners, grocery and health food stores all over the world. CEO Philip Bromley says he is thankful to have been funded because he knows there were many businesses who did not receive funding from other banking institutions, “We were funded within 18 hours of being approved by SBA.gov. This allowed us to continue to pay our current employees and hire more workers, while freeing up capital to purchase a much-needed pouch filler to add to the production line.” Virun has begun operating 7 days a week, to safely stagger smaller crews to abide by the State of California’s social-distancing guidelines, and to meet demand for products using the company’s patented delivery system technology.
About Virun NutraBIOsciences: Founded in 2003, Virun NutraBIOsciences was formed to create nutritious, great tasting and novel formulations for the food, beverage, supplements and pharmaceutical industries. Located in Pomona, California, Virun is a fully integrated research, production and manufacturing facility, which quickly conceptualizes ideas to create innovative custom bulk blends and finished products for contract manufacturing. Virun is the only biotechnology company that owns over 80 patents worldwide and develops technology around biochemistry practices. Its technologies include Esolv, a clean-label claim emulsifier; OmegaH20, which incorporates Omega-3 EPA DHA into clear, shelf-stable, clean label claim beverages without a fishy taste; Probiferrin, a technology that increases the bioavailability and shelf-life of probiotics in powders and beverages, and other innovative solutions and brands, including its own line of algal Omega DHA MCT smoothies. Manufacturers interested in learning more can contact Virun at www.virun.com.
Recently, Virun employees Stephanie Bromley and Nina Parker were invited to be guests professors for a day at Cal State Fullerton’s College of Engineering and Computer Sciences Department, as part of a year-long corporate partnership between Virun and the University. Both Bromley and Parker spoke to students about the current internships the company is sponsoring and how their projects provide mutual benefit for both Virun and the interns involved.
In September 2019, Virun partnered up with Cal State Fullerton for two projects involving students from the College of Engineering and Computer Sciences Department. For the first project, Virun is sponsoring several interns for the purpose of revamping the company’s current website, and to create a new interface that allows our customers to ‘build their product,’ provide details about their product, key ingredients, flavors, and target market, to assist Virun’s scientists in the development of the customer’s vision. Virun’s other sponsored internship opportunity is the creation of an inventory-tracking system that allows for batch recording, formulations using micro-amounts of ingredients, and information cross-over into accounting software.
Philip Bromley, Virun’s CEO and Co-founder, says he loves being able to work with the students and feels like they are getting valuable, real-world work experience. “In our 17 years in business, we have always supported the local colleges and universities. Many of these people end up getting hired by Virun after they’ve graduated because they’ve already shown their abilities and work ethic on the job.” In fact, Virun has had a successful internship program in place with Cal Poly Pomona for many years. Most of the scientists on staff are former interns.
Though Virun has a history of working with other universities, this is the company’s first partnership with CSUF. It is also the first time the company is using student expertise in a field other than Food Science, Chemistry or Biology. Students in Computer Science are helping Virun make day to day tasks run more smoothly and efficiently.
Parker, who is looking forward to the website revamp, agrees, “This new interface will tell us exactly what the customer wants, from ingredients, to bottle or pouch size – this will save us time because the customer will answer a list of questions and criteria for their product. We will know right away if we can make this product and what adjustments need to be made instead, of all the back and forth questions.”
The inventory tracking program will also be helpful. Currently, staff input and calculate everything manually, and they check everything visually. It is very time consuming and tedious. The program the students are creating is tailored to Virun’s specific needs and will help streamline the process. It will also let staff know if there is enough inventory of an ingredient onsite to make a product, or if it needs to be ordered.
As part of the partnership, Virun donated $15,000 to help fund both projects for Cal State Fullerton. Students have been working diligently to try to complete these projects by the end of the school year in May.
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