Our products, the result of years of research and clinical studies, combine the benefits of bio-functional food with pure Greek raw materials.

EATWALK is the first company in the world to specialise in the field of Greek functional food. It has been operating since 2009 in both research and production with great success, as evidenced by clinical studies published in the most renowned International scientific jour-nals and by the prized it has received. The company collaborates with internationally recognised universities, research centres and scientists, both in Greece and abroad, aiming for the most scientific approach to the subjects its covers.

Action


• The research, design, creation and marketing of biological and other functional products, as defined by the European Regulation, i.e. foods or foodstuff or food ingredients, which contain en-hanced macro- or micro-nutrients, or a combination of both.
• Specialised bioassays of metabolic homoeostasis.

Research


Eatwalk is actively involved in research in the field of bio-sciences with emphasis on nutritional Biochemistry, metabolic Physics, human Physiology, Medical Biochemistry, Pharmacology and Toxi-cology.

Purpose


The importance of Greek biodiversity (one of the largest worldwide) in protecting our health, as it was first recorded by Dioscorides, the Father of pharmacology and highlighted by Hippocrates and sub-sequent ancient naturalists.

The raw materials resulting from special processing are a key ele-ment of our green entrepreneurship, since previously unexploited basic raw materials were dangerously polluting the environment(e.g. whey).

 

Innovation


The research activity of our company’s Scientific Team, on the food marketed by Eatwalk, won the 1st European Innovation Award in 2012, international awards for its activities in 2014 and participated in innovative preventive health-tourism programmes, which won an international innovation award in 2015 (www.eucrasia.com).

Operation


The integrated production of bio-functional foods gives us the opportunity to use Greek functional raw materials, which followingspecial processing and enrichment, produce pioneering and innovative functional products.*

The products are designed based on global surveys of modern preventive medicine and biological measurements taken and investigated by the scientific staff of the company.

*Eatwalk products are property of our company.

 

Our main raw materials

Ewe-goat milk whey protein


The main ingredient of bio-functional food is WHEYPRO (ewe-goat milk whey protein), a product derived from ewe-goat milk whey obtained in cheese production in Greek traditional farms.

Recent studies revealed the both the nutritional and the value for health improvement of this raw material, with respect to human metabolism. Comparing whey from different animals (e.g. cows, etc.), the benefits are manifold:

At the level of composition, WHEYPRO was compared with commercially available WPC of bovine origin and benchmarked against breast milk. WheyPro is 100-1000 times richer in bioactive nutrient nucleotide components [a very important factor to promote intestinal development and maturation, reinforce intestinal healing after injury
(e.g. diarrhoea) and with beneficial effects on the immune system] and oligosaccharides similar to those present in human milk compared to bovine WPC (Kerasioti, Stagos, Tzimi, & Kouretas, Food and Chemical Toxicology, 2016).

Human milk oligosaccharides are important bioactive nutrients and they have been proven to have many beneficial effects on health, including a probiotic activity and stimulation of the immune system (Espinosa, Temez & Prieto,
2007). The levels and the composition of human milk oligosaccharides are unique and milk contain more than 130 different oligosaccharides. Moreover, the levels of oligosaccharides in human milk are 10-100 times higher than in the milk of any other species. From a commercial standpoint, sources that are rich in oligosaccharides similar to those in human milk can be used as important components for biofunctional food, such as hospital and baby food. The study of the oligosaccharides profile revealed that WheyPro snacks are quite similar to human milk, compared to bovine WPC80.
In conclusion, WHEYPRO snacks contain a lot of unique features, both functionally and structurally, creating marketing opportunities in various fields.

Bibliography:

Espinosa, R. M., Tamez, M., & Prieto, P. (2007). Efforts to emulate human milk oligosaccharides. TheBritish Journa lof Nutrition, 98 Suppl 1, S74–9. http://doi.org/10.1017/S0007114507838062

Kerasioti, E., Stagos, D., Tzimi, A., & Kouretas, D. (2016). Increase in antioxidant activity by sheep/goat whey protein through nuclear factor-like 2 (Nrf2) is cell type dependent. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 97, 47–56. http://doi.org/10.1016/j.fct.2016.08.022

Organic coconut blossom sugar


Organic coconut sugar is derived from the nectar of the Gula java coconut blossoms. It does not undergo any processing, filtering, contains no preservatives and is unbleached.

It can be used anywhere, as an alternative to sugar. It is considered as one of the healthiest forms of sweetener, since it has naturally a low glycaemic index (GI). The low glycaemic index releases glucose more slowly and steadily and thus, it is better absorbed by the body to control blood sugar levels.
Coconut sugar scores GI 35. By comparison, most sugar products produced from cane have a GI of about 68. This makes coconut sugar a better choice for diabetics who need to follow a diet low in glycaemic index and furthermore, gradual and controlled release of the energy levels between meals helps maintain a healthy weight.
With an abundance of vitamins and 16 amino acids, the “coconut sugar” product has a nutritional value far
richer than all other commercially available sweeteners.

 

Resistant starch


Resistant starch contains the same calories as digestible starch, namely about 4 calories/g, but it cannot be absorbed. It is a low viscosity, highly fermentable dietary fibre which is resistant in both humans and animals. Starch consists of amylose and amylopectin, which affect the quality of the texture of processed foods. Resistant starch having high amylose content in comparison with the commercial flours that are low in amylose. Unlike amylopectin, amylose is practically insoluble in water. This causes the content of the starch in amylose to determine the total solubility of the starch.
Resistant starch does not release glucose into the small intestine, but on the contrary, it reaches the large intestine, where it is consumed or fermented by colon bacteria (intestine microflora). The fermentation of resistant starch produces short chain fatty acids, including acetic, propionic, butyric acids and increases bacterial cell mass.
The short chain fatty acids produced in the colon, where they are rapidly absorbed from the colon, then metabolised in the epithelial cells of the colon, liver or other tissues. Fermentation of resistant starch produces more butyric acid than other types of dietary fibre. Butyric acid does far more than nourish intestinal cells. It controls in-
flammation and inhibits the growth of cancer (Jakobsdottir, Xu, Molin, Ahrne, & Nyman, 2013; Thomas, Ockhuizen, & Suzuki, 2014).
Resistant starch reduces glycaemia when it replaces the available quantity of carbohydrate in a meal. This formed the basis of a recent health claim by EFSA (Robert-son, 2012).

In 2016, the U.S. FDA approved a qualified health claim stating that resistant starch might reduce the risk of type 2 diabetes, although the FDA requires specific labelling language, such as the guideline concerning resistant starch: “High-amylose maize resistant starch may reduce the risk of Type 2 diabetes. FDA has concluded that there is limited scientific evidence for this claim*.

Bibliography:

Jakobsdottir, G., Xu, J., Molin, G., Ahrne, S., & Nyman, M. (2013). High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects. PloS One, 8(11), e80476. http://doi.org/10.1371/journal.pone.0080476
Robertson, M. D. (2012). Dietary-resistant starch and glucose metabolism. Current Opinion in Clinical Nutrition and Metabolic Care, 15(4), 362–367. http://doi.org/10.1097/MCO.0b013e3283536931

Extracts from Greek
medicinal herbs, plants and oils


There have been recorded more than 6,500 Greek species of medicinal and aromatic plants, of which 1,500 are endemic. In comparison, Germany, with an area three times that of Greece has2,700 species, of which 6 are endemic, while England with an area twice as large, has 1,550 species, of which 16 are endemic. Namely, Greece has a comparative advantage in growing medicinal plants.

Eatwalk, in collaboration with the department of Biochemistry and Biotechnology of the University of Thessaly, prepares Greek medicinal plant blends (sage, thyme, mint, rosemary, mountain tea, etc.) to enrich its bio-functional food with unique recipes.