News - Desert King

Chile Approves New Shingles Vaccine Featuring Desert King Saponins

This milestone marks the arrival of a more effective and safer vaccine that incorporates Chilean quillay extract as an immunological adjuvant. Chile’s Public Health...

Poultry Production: Is it possible to improve performance while reducing antibiotic use by up to 70%?

In the modern poultry industry, the challenge is clear: balancing performance with less antibiotic use. At Desert King®, we don’t just believe it’s possible—w...

From the Chilean forest to the world: Desert King® Details Its Global Impact on Science and Sustainability

In a conversation with renowned science communicator Gabriel León for the TXS Radio program “Rockstars,” Andrés González, General Manager of Desert King Chile...

With New Facility, Desert King® Increases Quillaja Extract Production Capacity by 60%

Desert King®, a global leader in the development and production of scientific solutions derived from the Chilean endemic tree Quillaja saponaria Mol., is expanding its op...

Desert King® and the Vaccine Formulation Institute: A Strategic Alliance for Global Access to Vaccine Adjuvants

Desert King® (DK) and the Vaccine Formulation Institute (VFI) have joined forces in a strategic alliance to revolutionize global access to vaccine adjuvants.

Desert King® achieves EXCiPACT™ certification and strengthens its leadership in vaccine adjuvant production

Desert King®, a global leader in the vaccine adjuvant market based on Quillaja saponaria saponins, is proud to announce his EXCiPACT™ certification.

In vitro evaluation and molecular docking of QS-21 and quillaic acid from Quillaja saponaria Molina as gastric cancer agents

Abstract The cytotoxic mechanism of the saponin QS-21 and its aglycone quillaic acid (QA) was studied on human gastric cancer cells (SNU1 and KATO III). Both compounds sh...

Nano-scale quillaja extract can replicate fat for plant-based juiciness

Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a ‘...