The rationale behind developing COL+ was to explore technology that would further enhance the unique properties found in colostrum.  High Pressure Processing (HPP) technology was identified as potential means to achieve this outcome.  The research resulted in a process that preserved the components of colostrum.

One of the key barriers to current technology was the problem that using heat, ie. pasteurisation or UHT, destroyed the delicate components of colostrum. If colostrum is heated to high temperature it is denatured and the antibodies are of no benefit. The High Pressure Processing (HPP) technology was developed from a blunt, rather basic instrument of manufacture for food preservation, into a precision instrument for working with dairy products. HPP technology kills bad bacteria and pathogens but does not de-activate the active ingredients in colostrum such as the active antibodies. This breakthrough technology brings significant advancement to the health and wellness.

New Image Group first became involved with the colostrum beverage technology in 2007. New Image subsequently built a state of the art manufacturing plant based in Auckland and proceeded to develop branding, packaging, flavours and international distribution structures. COL+ has been tested through AgResearch via an ELISA assay testing for a range of pathogens from Candida albicans NZRM 3394 to Salmonella typhimurium T24.