A first aspect of the present invention relates to a method for the fabrication of a food supplement comprising providing a blood fraction of a subject, preferably a mammal, and drying the blood fraction, in which the dried blood fraction is subjected to a high-intensity heat treatment after drying, and in which the fraction is heated to a temperature between 80.0 and 110.0°C, at a pressure between 200 and 500 kPa, for 0.1 to 10.0 seconds.A second aspect relates to a food supplement comprising a protein component derived from a blood fraction, preferably serum albumin, which protein component comprises one or more free amino acids, in which the protein component further comprises di- and/or tripeptides derived from a blood fraction.
