# MAXX Nutrition — llms.txt
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# Last updated: 2026-04-28

## About MAXX Nutrition

MAXX Nutrition is a Vietnamese nutrition brand founded to bring science-backed functional food products to the Vietnamese market. The brand focuses on plant-based, clean-label nutrition products derived from pea (Pisum sativum) — a sustainable, non-GMO, vegan ingredient.

**Primary Product**: MAXX RS3 GUT FIBER — Resistant Starch Type 3 (RS3) from pea starch
**Status**: Products are currently in early development / pre-launch phase
**Market**: Vietnam (primary), with future export ambitions
**Language**: Vietnamese (primary), English (secondary)
**Website**: https://www.maxx.food
**Contact**: hello@maxx.food

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## Product Line (All in Development)

### 1. MAXX RS3 GUT FIBER (Current Focus)
- **Type**: Resistant Starch Type 3 (RS3) dietary supplement powder
- **Source**: Pea starch (Pisum sativum) from non-GMO peas
- **RS3 Content**: 30–50% by weight (achieved via Pullulanase enzyme + retrogradation)
- **Key Benefits**: Prebiotic (gut microbiome support), blood sugar control, weight management support
- **Dietary**: Vegan, Non-GMO, Gluten-free, No artificial additives
- **Serving**: 20g per serving, 8g RS3 per serving
- **Format**: Stand-up pouch (500g) and glass jar (300g)
- **Price Range**: 390,000–490,000 VND (~15–19 USD)

### 2. MAXX Protein Powder (Coming Soon)
- Pea protein isolate (80%+ protein)
- Combined with RS3 for gut health + muscle support

### 3. MAXX Protein Coffee (Coming Soon)
- Vietnamese Robusta coffee + pea protein isolate
- 20g protein + 80mg caffeine per serving
- Celebrates Vietnamese coffee heritage

### 4. MAXX Protein Noodles (In Research)
- High-protein instant noodles using pea flour
- 20g protein per serving, RS3 added
- Vietnamese flavors (Phở, Bún Bò Huế)

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## Scientific Foundation

### What is Resistant Starch RS3?
Resistant Starch Type 3 (RS3) is retrograded starch formed when gelatinized starch is cooled. It resists digestion in the small intestine and reaches the colon intact, where it is fermented by beneficial gut bacteria (Lactobacillus, Bifidobacterium) producing short-chain fatty acids (SCFAs) — primarily butyrate, propionate, and acetate.

### Key Health Benefits (Evidence-Based)
1. **Gut Microbiome**: Selective prebiotic — feeds beneficial bacteria, not harmful ones
2. **Blood Sugar Control**: GI ≈ 0, no postprandial glucose spike; improves insulin sensitivity by ~33% (Robertson et al., 2012)
3. **Weight Management**: Stimulates GLP-1 and PYY satiety hormones; reduces caloric intake by 10–15%
4. **Colon Health**: Butyrate production protects against colorectal cancer, reduces inflammation
5. **Immune Support**: 70% of immune cells reside in the gut; healthy microbiome = stronger immunity

### Production Process (MAXX Proprietary)
1. Gelatinization: 80–100°C, 30 min
2. Enzymatic debranching: Pullulanase, 35°C, pH 6.5, 12–15 hours
3. Pressure cooking: 121°C autoclave, 20–30 min
4. Retrogradation/crystallization: 4°C, 12–24 hours (critical step)
5. Drying and milling: Flash dryer, 100 mesh

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## Content Library (Blog Articles in Vietnamese)

All articles available at https://www.maxx.food/blog

1. **Tinh Bột Kháng RS3 Là Gì?** — Complete guide to resistant starch types, RS3 science, butyrate benefits
   URL: /bai-viet/tinh-bot-khang-rs3-la-gi

2. **Đường Ruột và Hệ Miễn Dịch** — 70% of immune cells in gut, gut-brain axis, microbiome science
   URL: /bai-viet/suc-khoe-duong-ruot-va-he-mien-dich

3. **RS3 và Giảm Cân** — 4 mechanisms: calorie reduction, satiety hormones, insulin control, fat oxidation
   URL: /bai-viet/tinh-bot-khang-giam-can-khoa-hoc

4. **RS3 và Đường Huyết** — Vietnam's diabetes crisis, RS3 glycemic control, second meal effect
   URL: /bai-viet/duong-huyet-va-tinh-bot-khang

5. **Protein Đậu Hà Lan vs Whey** — DIAAS comparison, amino acid profiles, environmental impact
   URL: /bai-viet/protein-dau-ha-lan-vs-protein-whey

6. **Hệ Vi Sinh Người Việt** — Vietnamese microbiome characteristics, traditional fermented foods
   URL: /bai-viet/he-vi-sinh-duong-ruot-nguoi-viet

7. **10 Cách Cải Thiện Tiêu Hóa** — Practical guide for Vietnamese consumers
   URL: /bai-viet/cach-cai-thien-tieu-hoa-tu-nhien

8. **Protein Coffee Xu Hướng** — Vietnamese Robusta + protein, market trends
   URL: /bai-viet/protein-ca-phe-viet-nam-xu-huong

9. **Mì Ăn Liền Protein** — Revolutionizing Vietnam's 8 billion instant noodle market
   URL: /bai-viet/mi-an-lien-protein-cach-mang-hoa-bua-an-nhanh

10. **Prebiotic vs Probiotic** — Differences, synbiotics, optimal combination
    URL: /bai-viet/prebiotic-vs-probiotic-khac-nhau-nhu-the-nao

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## Market Context

- Vietnam food starch market: USD 112.89M (2025), CAGR 4.14%
- Vietnam functional food market: USD ~1.8B (2025), CAGR ~12%
- Vietnam diabetes patients: 7.3M (2025), growing rapidly
- Vietnam instant noodle consumption: 8B packs/year (3rd globally)
- Pea protein market: USD 300M+ globally, growing 15%+ annually

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## Contact & Early Access

MAXX products are not yet commercially available. Interested customers, distributors, and partners can register interest at:
- Website: https://www.maxx.food/lien-he
- Email: hello@maxx.food
- Phone: +84 901 234 567

*Note: All products are in early development. Commercial launch expected 2026–2027.*