Articles Tagged with ''antioxidant''

Kancor: Award Winner

Kancor’s natural OxiKan CLS antioxidant earns “Best Beverage Ingredient” award during Brau Beviale’s World Beverage Innovation event

December 14, 2016

Since 1969, Kancor has provided natural ingredients that add aroma, taste, color and functional benefits to a wide array of foods and drinks. Kancor uses the latest technologies in extraction, distillation and purification of actives to ensure only the best natural solutions. Moreover, the company’s state-of-the-art R&D center and experts have developed a full range of natural antioxidants, natural colors, culinary platforms, technology platforms and delivery platforms.

Naturex: Natural Nutrition

Naturex uses HiE to showcase three-step approach to health, nutrition

December 1, 2016

Naturex sources, manufactures and markets natural specialty ingredients for the food, beverage and health and cosmetic industries. The company actively supports the global shift to natural by directly addressing key consumer expectations through an offer built on two main focus areas: “My Natural Food” and “My Natural Selfcare.”

Orchard Valley Harvest Wellness Mix Varieties

Antioxidant Mix offers a good source of vitamin E with a blend of roasted almonds, dried sweetened cranberries, blueberries, roasted cashews and pepitas

October 24, 2016

These two new offerings, Omega-3 Mix and Antioxidant Mix, are now available at select retailers beginning this month.

Blue California: Effective Antioxidant

Blue California’s dihydroquercetin is an effective antioxidant with multiple benefits

October 3, 2016

Blue California has begun commercial production of dihydroquercetin (DHQ), a unique bioflavonoid considered the most effective antioxidant, for use in a host of consumer product applications.

2016 Ingredients for Health Guide: Antioxidants for Health

Commercially available ingredients that help developers and formulators target various health benefits

December 10, 2015

Prepared Foods and its NutraSolutions brand present this annual “Ingredients for Health” guide.

Olive Extract

PhenoFarm’s new Phenolea Complex is a natural olive extract that improves meat product color stability and protects against oxidative deterioration; and extends bakery product shelf life.

February 27, 2014

Italy’s PhenoFarm introduces Phenolea® Complex, a natural extract that contributes a delicate olive and olive oil aroma and fragrance to food formulations such as bakery and snacks, sauces, dressings and meat products.

Antioxidants May Reduce Cataract Risk

Women who eat foods rich in antioxidants may have a lower risk of cataracts as they age.

January 9, 2014

The researchers used a measure of total antioxidant values in foods, which takes into account how the nutrients work together.

KonaRed Sees Green

KonaRed Corporation announced the January 2014 availability of KonaRed Green Tea.

December 16, 2013

KonaRed Green Tea is available in 10.5oz plastic bottles and is a low-calorie (30 calories per serving), low sugar (6g per serving) wellness beverage.

Antioxidants: New Food Science, Ingredients

Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.

David Feder , RDN

November 21, 2013

Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”

Frozen Factors

Frozen fruit and vegetables can be healthier, with higher levels of vitamins and cancer fighting antioxidants, than leafy fresh produce.

October 9, 2013

Two independent studies found more beneficial nutrients in everything from frozen broccoli florets and carrots to blueberries.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.