Cascara coffee fruit is one of the newest trends in coffee, but it also has a vital role in sustainability. To be a pioneer in the coffee industry, it requires the pursuit of doing good. What if you could bring value back to the more than 20.5 million tons of wasted product each year, providing […]
A major trend driving food product development is the rising demand from consumers for natural ingredients, including antioxidants. Until now, little work has been done to identify new natural antioxidants. But a recent study published in Food Chemistry details the discovery by researchers at Pennsylvania State University of an antioxidant in grain bran that could […]
Short‐wavelength ultraviolet (UV‐C) irradiation is a nonthermal processing technique that is a possible alternative to the heat pasteurization of tea beverages. A study published in the Journal of Food Science suggests that UV‐C irradiation may not significantly deplete antioxidants or produce cytotoxic byproducts in green tea beverages. The researchers investigated the effect of UV‐C irradiation […]
Anthocyanins may benefit cognitive health, according to studies conducted by Evonik and Professor Dag Aarsland, a specialist in dementia and dementia research at King’s College in London. Anthocyanins are naturally occurring antioxidants predominantly found in blue, purple, red or bluish-black fruits and vegetables. Evonik produces a proprietary anthocyanin-rich extract from wild Scandinavian bilberries and blackcurrants […]
