Fruits, vegetables and vitamin D also are among most common sources for improving immune health
September 21, 2022
The International Food Information Council’s 2022 Food And Health Survey polled 1,005 Americans on the foods or nutrients they have consumed in the past year in an effort to improve immune function and health.
New varieties provide immune support and have on-trend, natural botanical ingredients
May 18, 2022
With high potency vitamin C in each new product, consumers are being provided more options for immune health support*. They can experience the goodness of botanicals when they incorporate the new Ashwagandha or Apple Cider Vinegar product within their wellness routine.
New real fruit innovation is made with three or fewer ingredients and fortified with Vitamin C
January 15, 2021
Solely, an organic fruit jerky and dried fruit brand, launched Organic Whole Fruit Gummies exclusively at Whole Foods Market locations nationwide. The Solely Organic Whole Fruit Gummies contain only two or three ingredients, real whole fruit, Vitamin C, and nothing else. Each pouch contains 0.7oz of fruit and contains 60-70 calories.
The sugar-free beverage is available in Mango Punch and Citrus Punch
April 30, 2019
New Food & Beverage Products Video: Available in two flavors, Mango Punch and Citrus Punch, the beverage joins the Tampico product family as an alternative for those consumers looking to limit their sugar intake.
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.
December 1, 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.”
When vitamin C is lost during processing and storage, finished products cannot deliver the nutritional added benefits of fortification, and manufacturers cannot satisfy the end-of-shelflife FDA requirements.