Collagen is often referred to as the “protein of youth. And not without reason. This unique protein is the main building material for our skin, joints, and connective tissues, and it determines how we feel and look both in youth and in older age. Although collagen is naturally produced by our body, its production decreases with age, leaving marks not only on our appearance but also on our health. So, what is worth knowing about this important protein, and what unique innovation, which could help our body maintain the balance of collagen, do Lithuanian manufacturers offer?
Why is collagen important for humans?
As food scientist Dr. Paulina Štreimikytė explains, collagen is one of the most important proteins in the human body – it makes up about a third of all body proteins and is an essential guarantee of health and well-being. “It is the main structural protein found in connective tissues: tendons, skin, bones, and cartilage. The uniqueness of collagen lies in its ability to ensure the strength and elasticity of tissues, thereby contributing to the overall structural integrity of the body. Collagen not only helps strengthen and maintain the function of connective tissue but also ensures skin elasticity and regeneration,” says Dr. P. Štreimikytė.
According to her, collagen is especially important for humans due to its ability to withstand mechanical stress. Thanks to collagen, connective tissues such as tendons and ligaments are flexible yet strong enough to bear heavy loads. Additionally, it plays a crucial role in maintaining gut health by strengthening the intestinal epithelial barrier and reducing inflammatory processes.
The decrease in collagen levels and the consequences of its deficiency.
Dr. P. Štreimikytė explains that around the age of 25–30, the human body naturally begins to produce less collagen, influenced by both genetic and environmental factors such as UV radiation, stress, and poor diet. Each year, collagen levels decrease by about 1%, which is considered a natural aging process. Collagen deficiency is most often noticeable through visible changes in the skin, such as reduced elasticity, the appearance of wrinkles, and general dryness. A lack of collagen can weaken connective tissues like tendons and ligaments, increasing the risk of injuries, especially during physical activity. According to Dr. Štreimikytė, decreased collagen levels can also affect joint health, causing pain and stiffness. Lastly, the scientist notes that it may impact the digestive system, as a weaker intestinal barrier can increase susceptibility to inflammation.
How to secure the necessary amount of collagen in the body?
Maintaining collagen levels in the human body largely depends on a balanced diet and a healthy lifestyle. “Proper physical activity and a balanced diet can help slow down the natural decrease in collagen and maintain healthy connective tissues, skin, and joints. Regarding diet, it is estimated that a person should consume about 1–1.5 grams of protein per kilogram of body weight per day,” says Dr. P. Štreimikytė. According to the expert, the best sources of collagen are animal-based products such as broths. These are especially beneficial during the cold months when the body requires more nutrients to support its health. Additionally, foods rich in vitamin C can stimulate collagen production in the body, so it is recommended to include citrus fruits, peppers, and broccoli in the diet.
Millennia-old traditions combine with modern technologies.
In addition to a balanced diet and a healthy lifestyle, various dietary supplements can also be used as additional sources of collagen. However, these supplements rarely have a good taste, are not always of natural origin, or do not contain sufficient amounts of protein. Milda Savickaitė faced a similar problem, as she was looking for a natural and effective source of collagen after undergoing knee surgery.
“The supplements available on the market did not meet my needs – they were difficult to consume, their composition didn’t seem reliable, and the taste was unappealing. Therefore, the only option was to use natural animal-based broths. However, making a high-nutrient broth with the required collagen concentration at home is practically impossible, and the broths sold in stores simply do not contain enough protein,” says M. Savickaitė.
Unable to find alternatives, the interviewee decided to create a product that would meet her expectations. This led to the development of the innovative technology company “Kulagenas,” and soon after, the unique product “Magic Broth” collagen was born – the only one of its kind in Europe, produced using a patented technology developed by Lithuanian scientists.
“This is a product whose main mission is to provide health-benefiting nutrients without compromising on taste and naturalness. ‘Magic Broth’ is made from carefully selected, high-quality beef bones, cartilage, and connective tissues from Norway and Sweden, rich in types I, II, and III collagen. These types ensure that the product is beneficial not only for the skin but also for joints, bones, and the digestive system,” says M. Savickaitė.
She explains that the mentioned ingredients are simmered for about 20 hours to preserve the maximum amount of beneficial nutrients. “Due to the long cooking of the ingredients, ‘Magic Broth’ is packed with valuable micronutrients and collagen, which can improve joint flexibility, skin condition, and bone strength. This process allows for a high concentration of collagen and other important components, while the lyophilization technology ensures a long shelf life and convenience of use,” explains the founder of this brand.
“Magic Broth,” created with the help of scientists and patent authors Dr. Paulina Štreimikytė, Jonas Viškelis, and Professor Pranas Viškelis, as well as renowned Lithuanian chef Deivydas Praspaliauskas, is, according to M. Savickaitė, not only a nutritious but also a delicious product. The technology used ensures that the broth remains natural, without chemical additives or synthetic flavor enhancers.
Read more in Lithuanian: https://www.delfi.lt
Health and sustainability in one product.
When asked by Prof. P. Viškelis what makes “Magic Broth” different from other collagen sources on the market, the scientist explains that it is important to emphasize that this product is not a dietary supplement. “It is a completely natural, high-nutrient, and easily incorporable food product that can be consumed by anyone, especially valuable for those who need to consume more collagen proteins due to bone, joint, skin conditions, or digestive issues,” he explains. “Magic Broth” can be consumed on its own or used as a seasoning for various dishes, adding extra flavor and nutritional value. It can be enjoyed as a snack before a workout, offering a healthy and nutritious option. It can also be added to favorite dishes, such as soups, savory porridges, salads, or simply enjoyed by pouring hot water over it. This is a product suitable for the whole family, as it is easy to prepare. According to scientist J. Viškelis, the appearance of this product on the market can help address not only health issues but also ecological problems.
“Modern livestock farming often faces sustainability challenges, and byproducts are often left unused. However, we use them in a meaningful way – creating a valuable product rich in collagen and other health-beneficial substances. We believe this helps reduce resource waste and contributes to the circularity of food production,” he says.
International recognition.
“Magic Broth” is patented in Lithuania and currently holds a European “patent pending” status, meaning that the product’s creators have submitted an application to the European Patent Office. The product has already gained international recognition – in 2021, it was selected as the best startup in the EIT Seedbed program, coordinated by the University of Warsaw. Additionally, in the “Empowering Women in Tech” awards, M. Savickaitė took second place for the significance and uniqueness of this initiative.
The creators of “Magic Broth” received recognition in the United Kingdom – the project was acknowledged and supported by the University of Cambridge and the University of Reading, as well as large companies such as PepsiCo and Sainsbury’s. You can find more about “Magic Broth” here.