The pioneering work of two progressive Hungarian-American scientists underpinned the development of the FoodState technology.

• In 1927, biochemist Dr Albert Szent Györgyi discovered Vitamin C in his quest to understand why fruits such as paprika and oranges were effective as cures for scurvy. In his work, he synthesized Vitamin C from these fruits into its isolated white crystalline form that we also know as ascorbic acid.  However, he was devastated when it turned out that patients treated with this isolated form of Vitamin C had an unexpectedly poor healing response.  He realised that Vitamin C needed to be combined with other food substances for our bodies to make proper us of it.  In 1937, Szent Györgyi was awarded the Nobel Prize in Physiology or Medicine for his ground-breaking discovery.  He went on to identify, what we today know as bioflavonoids, one of the groups of substances in natural food that enhances the body’s uptake of Vitamin C.
• One of Szent Györgyi’s students was a pharmacist by the name of Andrew Szalay who moved to the United States in 1956.  He was distressed to find that ascorbic acid, as well as other isolated vitamins and minerals, were being sold very widely for nutritional supplementation. He knew well that the human body is designed to extract nutrients from whole foods and he set out to find a way of providing concentrated nutrients in a genuine food form where the nutrients are bound to other food elements such as protein, carbohydrates and lipids.  It took many years, but Szalay succeeded in developing a range of technologies to take nutrients in isolated chemical form and bond them to their essential food elements.  His idea behind these processes was so novel, that the United States Patent Office awarded him a Patent, and he became the owner of this proprietary manufacturing technology.  It was recognised that he developed a new line of extraordinary food nutrients.