��һ�ǿ�����

Emile Siers-Jamieson was always going to see some business pathway in organics.

He came from an organic farming family in Hawke’s Bay, working from an early age at The Organic Farm Butchery, which was established by his parents.

He didn’t want to farm, but instead launched his own closely associated business, REGEN+ in September last year, with a mission to turn what have become by-products from beef cattle into high-value supplements.

REGEN+ offers a general multi-purpose, multivitamin in capsule or powdered form, made from organic beef organs.

Siers-Jamieson is enthusiastic about fitness, good health, healthy eating, and organics.

He manages all this as well as working in the film industry, which involves him travelling and working from various locations around the country.

His Beef Organ Blend, made from beef liver and heart, is the first in what he hopes will be a growing list of whole food supplements.

Designed to nourish and support health and wellbeing, Siers-Jamieson described the products as a “superfood powerhouse”.

“Beef offal was always known as the most nutrient-dense part of the animal,” he said.

“As communities urbanised, these products seemed like cheap cuts and, worse still, there was that challenging taste and smell, so they went out of fashion.”

Siers-Jamieson said this was a “shame” as these organs contained heme iron, a range of B vitamins (including high levels of B12), vitamin A, zinc and CoQ10 — plus all the essential amino acids.

REGEN+ comes in capsule or powder form.

“They are, literally, nature’s multi-vitamin tonic, completely bioavailable and offering nutrients to support stress reduction, iron absorption, strong hair and nails and a healthy immune system.”

He said the importance of the offal coming from certified organic beef couldn’t be underestimated, with the offal sourced from the farmers associated with The Organic Farm Butchery.

“These animals are raised without GMOs, antibiotics, drenches or pesticides, and the grass they consume is herbicide and chemical residue-free, guaranteeing purity.”Each production used half a tonne of offal, which was processed and manufactured at the Bio-Lab in Christchurch into the finished product of capsules and powder.

Siers-Jamieson spent the past year developing the first product, keeping in mind that offal’s distinct flavour meant some people weren’t keen to put it back on the menu.

“There’s no need to worry about the taste, the capsules are tasteless, and the powder can be added to smoothies, sauces and gravies and has only a very faint umami flavour.”

He said it was a product for everyone, young and old.