Verum Ingredients

Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine. These compounds have attracted considerable attention due to their antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties, as well as their potential role in the prevention of chronic diseases such as cardiovascular disease, diabetes, neurodegenerative disorders, and certain types of cancer¹,². However, the health effects of dietary polyphenols depend not only on their concentration in foods but also on their bioavailability, which is defined as the proportion of an ingested compound that is absorbed, metabolized, reaches the systemic circulation, and becomes available to exert biological activity in the body³. Consequently, evaluating polyphenol bioavailability is essential for understanding their physiological effects and designing functional foods with improved efficacy. The absorption of polyphenols is a highly complex process that is largely determined by their chemical structure and interactions with the food matrix. Low-molecular-weight compounds, such as phenolic acids and flavonoid aglycones, can be absorbed directly through the small intestine, whereas glycosylated flavonoids and polymeric polyphenols require hydrolysis by intestinal enzymes or microbial metabolism before becoming absorbable3,4. In addition, the release of polyphenols from the food matrix during digestion could be influenced by processing conditions, pH variations throughout the gastrointestinal tract, and interactions with dietary fibers, proteins, and lipids5. These factors may either increase or decrease the amount of polyphenols available for intestinal absorption, explaining the considerable variability observed among different food sources. Following absorption, polyphenols undergo extensive biotransformation in the cells, consequently, the metabolites detected in plasma and tissues differ substantially from the original compounds present in foods. Polyphenols that are not absorbed in the small intestine reach the colon, where they are metabolized by the gut microbiota into a wide range of low-molecular-weight phenolic metabolites. These microbial-derived metabolites are often more readily absorbed and may contribute significantly to the biological effects associated with polyphenol-rich diets2,6. Furthermore, growing evidence indicates that the relationship between polyphenols and the gut microbiota is bidirectional, with polyphenols modulating microbial composition while microbial communities determine the formation of bioactive metabolites7. Despite the substantial evidence supporting the beneficial effects of dietary polyphenols, their generally low bioavailability remains one of the major challenges for translating in vitro findings into clinical outcomes4. Current research has therefore focused on developing strategies to improve polyphenol stability, bioaccessibility, and intestinal absorption, including encapsulation technologies, nanoemulsions, lipid-based delivery systems, and the use of proteins and polysaccharides as protective carriers8. In parallel, advances in metabolomics, food processing technologies, and microbiome research have provided new insights into the mechanisms governing polyphenol metabolism and biological activity. A deeper understanding of these processes is fundamental for the development of functional foods and nutraceuticals capable of maximizing the health-promoting potential of dietary polyphenols. References 1) Scalbert, A., et al. (2005). Polyphenols: Antioxidants and beyond. Am J Clin Nutr. https://doi.org/10.1093/ajcn/81.1.215S 2) Del Rio, D., et al. (2013). Dietary (poly)phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxid Redox Signal. doi:10.1089/ars.2012.4581 3) Manach, C., et al. (2004). Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am J Clin Nutr. https://doi.org/10.1093/ajcn/79.5.727 4) Williamson, G., & Clifford, M. N. (2017). Role of the small intestine, colon and microbiota in determining the metabolic fate of polyphenols. Biochem Pharmacol. doi:10.1016/j.bcp.2017.03.012 5) Bohn, T. (2014). Dietary factors affecting polyphenol bioavailability. Nutr Rev. doi:10.1111/nure.12114 6) Selma, M. V., et al. (2009). Interaction between phenolics and gut microbiota: Role in human health. J Agric Food Chem. doi:10.1021/jf902107d 7) Cardona, F., et al. (2013). Benefits of polyphenols on gut microbiota and implications in human health J Nutr Biochem. doi:10.1016/j.jnutbio.2013.05.001 8) McClements, D. J. (2020). Delivery by design (DbD): A standardized approach to the development of efficacious nanoparticle- and microparticle-based delivery systems. Compr Rev Food Sci Food Saf. doi:10.1111/1541-4337.12313

Maca (Lepidium meyenii) is an herbaceous plant belonging to the Brassicaceae family. Its occurrence and cultivation take place exclusively in the high-altitude regions of the Peruvian Andes, particularly on the Junín plateau. Developing at altitudes ranging from 3.500 to 4.500 meters above sea level, these crops face extreme weather conditions – such as intense cold, strong winds, and high solar radiation – which induce the plant to produce a dense concentration of protective secondary metabolites. For product formulation teams, understanding the technical nuances that differentiate the whole root powder from standardized extracts is essential to ensure solubility and the correct level of active biological components in the final product. Tradition and history of consumption Historically, the use of maca dates back thousands of years, establishing itself as a central element in the nutrition and culture of ancestral Andean civilizations, including the Inca Empire. Cultivated in soils where few other crops can survive, the root was regularly consumed by local populations to support the resilience and vitality necessary to endure life at high altitudes. In addition to forming the basic food staple of the region due to its nutritional value, historical records indicate that Inca warriors strategically utilized the root before battles to optimize stamina and physical vigor. Over the centuries, traditional knowledge regarding natural sun-drying techniques and the artisanal processing of the root was preserved by generations of Peruvian farmers. Today, this cultural heritage serves as a foundation for modern scientific validation. The transition from ancient use to the global B2B functional ingredients market reflects the industry demand for authentic botanical inputs that combine a history of safe consumption with proven technical efficacy. Chemical composition From an analytical standpoint, the chemical profile of maca is characterized by a complex and robust matrix. It contains a balanced distribution of macronutrients, minerals (such as potassium, calcium, and iron), amino acids, and several secondary bioactive compounds. The main markers of purity and active concentration are macaenes and macamides, exclusive lipid compounds directly related to the quality of the raw material. Additionally, the root presents specific glucosinolates, sterols, and alkaloids, whose thermal and molecular stability must be rigorously evaluated during industrial processing stages. Nutritional benefits Scientific literature associates the consumption of maca actives with several factors of metabolic support and optimization of general well-being. Studies suggest that the bioactive components of the root act as efficient adaptogen modulators, which are associated with physical energy support, stamina improvement, and the reduction of chronic fatigue. Furthermore, scientific data indicates that some components support cognitive function and mental focus, offering a stable and long-lasting performance alternative without the overstimulation spikes or fluctuations associated with traditional synthetic compounds. Industrial applications For the Consumer-Packaged Goods (CPG) market, the functional appeal of maca allows its incorporation into different product categories: Food supplements: development of capsules, tablets, or ready-to-mix blends aimed at sports nutrition, vitality, and daily stress management. Functional beverages: formulation of RTDs (ready-to-drink), functional teas, and nutritional shots, a niche where strict control over solubility and visual clarity determines the success of the application. Functional foods: enrichment of protein bars, high-nutrient-density snacks, and healthy bakery products, where the earthy sensory profile of the root can be strategically harmonized with ingredients such as cocoa. Portfolio solutions by Verum: maca powder and maca extracts To precisely meet the analytical parameters determined by development teams, we supply these main formats: Maca powder: obtained through the dehydration and fine milling of the whole root, preserving the entire original plant matrix; it is ideal for functional foods and solid supplements. Maca extracts: dry extracts with rigorous standardization of bioactives and excellent dispersibility, specifically designed for applications that require high solubility and concentrated dosages. Full traceability of our offer The entire line of maca powder and extracts distributed by Verum Ingredients has its origin mapped and controlled directly in the Peruvian Andes. We work in close cooperation with strictly audited local agricultural producers, qualified under rigorous international food safety standards. Verum guarantees full batch traceability – from harvest in the Andean soil to the final industrial destination –, which mitigates operational risks in the supply chain and ensures the technical consistency and compliance demanded by the global market. Strategic differentials of Verum Choosing Verum Ingredients as a strategic partner is based on clear commercial commitments and consolidated operational pillars: Curation of excellence: a meticulous approval process and long-term relationships with the best producers at the Peruvian origin. Local inventory: competitive pricing combined with the security of a strategic local stock in the US, freeing clients from complex import processes and optimizing delivery schedules. Customization and technical background: specialized technical support linked to the sale of ingredients, helping formulators overcome challenges related to solubility, active interaction, and the co-creation of tailor-made functional blends. References 1) Gonzales, G. F., et al. (2002). Lepidium meyenii (Maca) improved semen parameters in adult men. Asian Journal of Andrology, 4(4), 227-232. 2) Wang, Y., et al. (2007). Macamide chemistry and pharmacology: A review of the bioactives of Lepidium meyenii. Journal of Agricultural and Food Chemistry, 55(12), 4621-4628. 3) Stone, M., et al. (2009). A pilot investigation into the effect of maca supplementation on physical activity and sexual desire in sportsmen. Journal of Ethnopharmacology, 126(3), 574-576. 4) Rubio, J., et al. (2011). Aqueous and hydroalcoholic extracts of Black Maca (Lepidium meyenii) improve memory and learning impairments in mice. Evidence-Based Complementary and Alternative Medicine, 2011, 1-11.

As the global food industry actively seeks scalable solutions that simultaneously address environmental sustainability, manufacturing efficiency, and enhanced nutritional value, upcycling has emerged as one of the most compelling innovation pathways. By systematically transforming agricultural processing side streams into highly functional ingredients, forward-thinking manufacturers can mitigate food waste, optimize baseline resource utilization, and unlock novel formulations for complex product development challenges. What was historically dismissed as a processing byproduct is increasingly recognized by food science professionals as an invaluable reservoir of dietary fiber, bioactive compounds, organic micronutrients, and natural colorants. This paradigm shift directly reflects the industrial adoption of circular economy principles across the global food and beverage supply chain, turning structural inefficiencies into commercial and nutritional opportunities. What is food upcycling? Food upcycling denotes the systematic process of collecting, treating, and converting nutrient-rich raw materials, co-products, or agricultural side streams that would otherwise remain underutilized into high-value, clean-label ingredients strictly verified for human consumption. Unlike conventional waste management or downgrading frameworks – such as animal feed or bioenergy conversion – upcycling prioritizes the strict preservation and maximization of the inherent nutritional and functional matrix of agricultural inputs. This strategic approach significantly improves global resource efficiency while simultaneously introducing versatile ingredients that drive clean-label innovation across multiple product categories, from functional beverages to specialized clinical nutrition. For strategic ingredient manufacturers and product development teams, upcycling offers a clear operational framework to seamlessly align corporate sustainability mandates with tangible, high-margin commercial value creation. From side streams to functional ingredients Industrial fruit and vegetable processing operations generate substantial, highly concentrated volumes of nutrient-dense side streams, including peels, pomace, seeds, and specific fibrous fractions. Robust peer-reviewed scientific literature demonstrates that these secondary matrices routinely retain exceptional concentrations of macronutrients, dietary fibers, and specialized phytochemicals following primary commercial extractions. Green banana powder serves as an industry-standard benchmark for functional upcycling. Manufactured utilizing controlled technological parameters from immature fruits, this functional ingredient is inherently dense in resistant starch – a complex carbohydrate that structurally escapes enzymatic hydrolysis in the human small intestine. Upon reaching the colon, this resistant fraction undergoes targeted fermentation by the resident gut microbiota, yielding short-chain fatty acids (SCFAs). Extensive scientific research correlates the regular dietary inclusion of resistant starch with validated physiological benefits, including a modulated glycemic response, enhanced insulin sensitivity, optimized digestive health, and prolonged satiety regulation. Parallel technological advancements are evident in pineapple fiber derived from dedicated pineapple processing side streams. This highly stable matrix consists of a sophisticated complex of insoluble and soluble dietary fibers naturally embedded with active phenolic compounds. Empirical food science data confirms that these upcycled fibrous materials deliver critical techno-functional properties when introduced into industrial food matrices, demonstrating exceptional water-retention capacity, natural texture enhancement, viscosity modification, and comprehensive clean-label fiber enrichment. These validated applications clearly demonstrate how structural agricultural side streams can be effectively re-engineered into functional assets, eliminating downstream disposal costs while enhancing product performance. Why is upcycling attracting industry attention? A convergence of macroeconomic drivers, technical validation, and evolving corporate frameworks is accelerating the mainstream adoption of upcycled ingredients within the global market: Sustainability goals: Global food brands are facing unprecedented operational and regulatory pressure to optimize their environmental footprints and lower Scope 3 emissions. Upcycled ingredients allow brands to extract maximum nutritional value from existing agricultural configurations, supporting verifiable waste reduction indices. Consumer demand for transparency: Modern consumers exhibit high levels of scrutiny regarding product sourcing, corporate ethics, and ecological footprints. Upcycled ingredients provide a clear, metrics-driven narrative of environmental stewardship. Functional formulation opportunities: Beyond environmental validation, upcycled ingredients offer exceptional performance in food applications. Plant-derived fibers, specialized polyphenols, robust natural pigments, and bioactives salvaged from secondary streams provide functional characteristics ranging from shelf-life extension in bakery goods to nutritional fortification in snacks and dietary supplements. Supply chain resilience: Diversifying active ingredient portfolios through the systematic integration of upcycled co-products creates robust secondary sourcing channels. Technical considerations for ingredient development Successful food upcycling demands strict industrial discipline that extends far beyond basic byproduct salvage. Achieving predictable consistency, microbiological safety, strict traceability, and objective techno-functional replication remain non-negotiable prerequisites for commercial adoption. Ingredient developers and quality assurance teams must tightly manage a complex set of technical variables: Raw material variability across changing seasonal harvest periods. Processing technology selection to preserve heat-sensitive bioactives. Microbiological safety validation and prevention of enzymatic degradation at the collection source. Oxidative stability and continuous shelf-life management during long-term storage. Strict standardization of quality specifications. Regulatory compliance verification regarding active contaminant thresholds and food legislation. The development of advanced industrial drying, low-impact milling, precision extraction, and targeted stabilization technologies has fundamentally expanded the availability of commercially scalable upcycled options. Consequently, modern ingredient manufacturers can deliver standardized batches with predictable processing parameters while maintaining the environmental benefits of systematic resource recovery. References 1) Wang, S., Melnyk, J. P., Tsao, R., & Marcone, M. F. (2011). How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International, 44(1). https://doi.org/10.1016/j.foodres.2010.09.005 2) Juarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S. G., Rodríguez-Ambriz, S. L., & Bello-Pérez, L. A. (2006). Composition, digestibility and application in breadmaking of banana flour. Plant Foods for Human Nutrition, 61(3). https://doi.org/10.1007/s11130-006-0020-x 3) Khoozani, A. A., Birch, J., & Bekhit, A. E. D. A. (2019). Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology, 56(2). https://doi.org/10.1007/s13197-018-03562-z 4) Sagar, N. A., Pareek, S., Sharma, S., Yahia, E. M., & Lobo, M. G. (2020). Food loss and waste: opportunities for valorization of fruit and vegetable by-products. Food Research International, 136. https://doi.org/10.1016/j.foodres.2020.109577 5) Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2). https://doi.org/10.1016/j.tifs.2012.03.001 6) Galanakis, C. M. (2021). Upcycled foods: A new pathway for sustainable food systems. Sustainability, 13(14). https://doi.org/10.3390/su13147884 7) FAO – Food and Agriculture Organization. (2019). Food wastage footprint and food loss reduction initiatives. FAO Scientific and Technical Publications. http://www.fao.org/publications/card/en/c/CA6030EN/

The clinical research landscape is increasingly focused on patient well-being, with results going beyond traditional clinical and biological endpoints. Understanding how individuals perceive their health, emotional state, and overall well-being has become essential for generating robust, meaningful, and market-relevant evidence. In this context, patient-reported outcome measures (PROMs) play a critical role in capturing dimensions of health that cannot be fully explained by biomarkers alone, supporting more comprehensive evaluation of interventions across clinical, nutritional, and lifestyle-focused research. Patient-reported outcome measures (PROMs) are validated, standardized questionnaires that directly capture a patient’s own perspective on their health, quality of life, symptoms, and functional status. They are used to evaluate treatment impact, support value-based care, and improve clinical outcomes by measuring health changes over time, often before and after interventions¹. The use of validated questionnaires to assess quality of life, anxiety, depression, and related psychosocial outcomes is fundamental in clinical research, as these constructs cannot be fully captured through biological or clinical measures alone. The scientific validity of these questionnaires is well established through rigorous psychometric testing, including assessments of reliability, construct validity, and responsiveness. Instruments such as the Short Form Health Survey (SF-36)² and the World Health Organization Quality of Life questionnaire (WHOQOL)³ are widely employed to quantify health-related quality of life across diverse clinical populations and cultural contexts, supporting a more patient-centered approach to clinical evaluation. Besides that, questionnaires such as the Hospital Anxiety and Depression Scale (HADS) and the Beck Depression Inventory (BDI)5  have demonstrated strong internal consistency and convergent validity with clinical diagnostic criteria. Additionally, many of these tools have been cross-culturally adapted and validated in multiple languages, which strengthens their applicability in international and multicenter clinical studies. Practical examples illustrate the relevance of these measures in clinical trials and observational studies since biochemical improvements such as reduced inflammation or oxidative stress may not fully capture patient benefit unless accompanied by improvements in quality of life or mental health scores. For example, interventions involving cocoa or dark chocolate consumption have reported improvements in mood and perceived quality of life using instruments such as the SF-36 and Profile of Mood States (POMS)6,7. Similarly, supplementation with fruits rich in antioxidants or probiotics has been associated with reductions in anxiety and depression scores measured by the HADS and the BDI, highlighting the relevance of these questionnaires in nutrition and functional food research8. Baseline identification of anxiety or depressive symptoms can influence dietary adherence, symptom perception, and treatment response. In summary, incorporating validated questionnaires into clinical research enhances methodological rigor, supports comprehensive interpretation of findings, and strengthens the evidence base for patient-centered and lifestyle-oriented interventions. Q&A What does PROMs mean, and why are they different from traditional clinical endpoints? PROMs (Patient-Reported Outcome Measures) are validated tools that capture health outcomes directly from the patient’s perspective, providing insights into quality of life, symptoms, and well-being that are not fully reflected by biological or clinical measurements alone. Can PROMs support claims in nutrition and functional food research? Yes. They provide validated evidence of benefits related to quality of life, mood, and mental well-being—key drivers of consumer relevance. Are PROMs suitable for global and multicenter studies? Absolutely. Many instruments are cross-culturally adapted and validated in multiple languages, enabling consistent and scalable international research. References 1) U.S. Food and Drug Administration. (2009). Guidance for industry: Patient-reported outcome measures: Use in medical product development to support labeling claims. U.S. Department of Health and Human Services. 2) Ware, J. E., & Sherbourne, C. D. (1992). The MOS 36-item short-form health survey (SF-36): I. Conceptual framework and item selection. Medical Care, 30(6), 473–483. 3) Skevington, S. M., Lotfy, M., & O’Connell, K. A. (2004). The World Health Organization’s WHOQOL-BREF quality of life assessment: Psychometric properties and results of the international field trial. Psychological Medicine, 34(2), 299–310. 4) Zigmond, A. S., & Snaith, R. P. (1983). The Hospital Anxiety and Depression Scale. Acta Psychiatrica Scandinavica, 67(6), 361–370. 5) Beck, A. T., Steer, R. A., & Brown, G. K. (1996). Manual for the Beck Depression Inventory–II. Psychological Corporation. 6) Pase, M. P., Scholey, A. B., Pipingas, A., et al. (2013). Cocoa polyphenols enhance positive mood states but not cognitive performance: A randomized, placebo-controlled trial. Journal of Psychopharmacology, 27(5), 451–458. 7) Grassi, D., Desideri, G., Croce, G., et al. (2008). Flavanol-rich dark chocolate improves endothelial function and quality of life in healthy adults. Journal of Hypertension, 26(8), 1575–1580. 8) Liu, R. T., Walsh, R. F. L., & Sheehan, A. E. (2019). Prebiotics and probiotics for depression and anxiety: A systematic review and meta-analysis. Psychological Medicine, 49(16), 2623–2633.

Guayusa (Ilex guayusa) is a traditional plant native to the Ecuadorian Amazon. For generations, indigenous Kichwa families have gathered before sunrise to share an infusion made from its fresh leaves – a ritual that supports mental alertness and sustained energy throughout the day. In recent years, global interest in guayusa has grown, driven by its unique nutritional and bioactive profile. Its leaves naturally contain caffeine, phenolic compounds (including flavonoids and chlorogenic acids), theobromine, amino acids such as L-theanine, tannins, and triterpenes. Together, these compounds contribute to guayusa’s reputation as a source of natural energy and antioxidants. The antioxidant function of phenolic compounds helps neutralize free radicals, supporting overall cellular health and general well-being. With a mild, slightly sweet taste and low bitterness (less tannic), guayusa is a versatile ingredient for ready-to-drink (RTD) teas, functional beverages, and energy bars. Its smooth sensory profile pairs well with fruit and herbal flavors, making it suitable for a wide range of formulations. Verum offers organic guayusa in three formats: powder, extract, and as cut leaf. For years, we have sourced organic guayusa directly from Ecuadorian producers, building long-term partnerships rooted in fair-trade principles and sustainable agroforestry. Harvesting is carried out by local farming communities using practices that promote biodiversity, organic cultivation, and the preservation of cultural traditions. Our integrated supply chain ensures quality, consistency, and traceability. Contact our technical team to explore formulation opportunities and incorporate this plant-based, performance-driven ingredient into your products.

In a recent three-paper series, The Lancet examines the global rise in ultra-processed foods (UPFs) in diets and highlights their association with various non-communicable diseases, emphasizing the critical role of food processing in shaping public health outcomes. Over recent years, food processing methods have dramatically evolved, with significant – and often overlooked – consequences on human health, particularly in relation to diet-driven chronic diseases. Traditional food preservation methods, like drying, freezing, and pasteurization, largely maintain the natural structure of foods, whereas newer technologies involve chemical modifications that combine food ingredients with additives to create ready-to-consume, long-lasting products. This shift has led to the introduction of a new food classification system based on the extent of processing, known as NOVA, which identifies four food groups, with the most heavily processed category being ultra-processed foods (UPFs)¹. UPFs are formulations made predominantly for industrial use, undergoing extensive industrial processes and typically containing little or no whole foods. These products often contain additives like flavorings, colorings, emulsifiers, and sweeteners to improve taste and shelf life, but in the process, they stray far from their original nutritional value². Examples include sodas, packaged snacks, reconstituted meat products, and many ready-to-eat meals. Research indicates that diets high in UPFs are linked to poor food quality, characterized by excessive intake of added sugars, fats, and sodium, while lacking essential dietary fibers, vitamins, and micronutrients³. UPFs tend to be energy-dense and nutrient-poor, contributing to positive energy balance and weight gain over time. Experimental studies show that UPF consumption leads to higher calorie intake compared to diets based on unprocessed or minimally processed foods, partly due to their sensory properties that encourage overconsumption4. Epidemiological studies have consistently linked high UPF consumption to an increased risk of chronic diseases, including obesity, type 2 diabetes, cardiovascular disease, and certain types of cancers. Proposed mechanisms for these associations include metabolic dysregulation from high glycemic loads, inflammation triggered by food additives, and disruptions to the gut microbiome5. Given these findings, it’s crucial that policies promoting diets based on whole or minimally processed foods be encouraged. These policies should focus on the preparation of meals using such ingredients, while discouraging the production and consumption of UPFs. Some countries have already implemented public policies aimed at this goal, including front-of-package labeling, taxes on sugar-sweetened beverages, and restrictions on marketing to children. The ultimate goal is to shift consumption patterns at the population level. For more information, check out the full articles in this link: https://www.thelancet.com/series-do/ultra-processed-food Why this matters for your business Companies in the food and health industries have a significant opportunity to lead the way in offering healthier alternatives, driving a shift in global dietary habits. By prioritizing minimally processed foods or innovating to reduce the negative impacts of UPFs, your company can play a pivotal role in public health while aligning with emerging consumer trends. This shift not only enhances public health but also strengthens your brand’s reputation, appealing to a growing consumer base that values sustainability and well-being. Moreover, businesses that adapt to these changes could unlock new partnerships, expand their reach, and foster deeper trust with health-conscious customers. Q&A 1. What exactly are ultra-processed foods (UPFs)? Ultra-processed foods are industrially manufactured products that contain little or no whole foods. They undergo multiple processing steps and often include additives like flavorings, sweeteners, and preservatives. Common examples include sodas, packaged snacks, and ready-to-eat meals. 2. Why should businesses be concerned about the rise of UPFs? The increasing consumption of UPFs is linked to several chronic health conditions, including obesity, diabetes, and heart disease. This shift presents an opportunity for businesses to innovate and lead the market by offering healthier, minimally processed alternatives that align with growing consumer demand for better food choices. 3. How can companies adapt to the shift away from ultra-processed foods? Companies can focus on reformulating their products to reduce processing levels, emphasize natural ingredients, and prioritize transparency in labeling. Additionally, partnering with health-focused organizations and adhering to evolving food regulations will help build consumer trust and stay ahead of industry trends. References 1) Monteiro, C. A., et al. (2025). Ultra-processed foods and human health: the main thesis and the evidence. Lancet, 406. https://doi.org/10.1016/S0140-6736(25)01565-X 2) Monteiro, C. A., et al. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. FAO 3) Mendonça, R. D., et al. (2016). Ultraprocessed food consumption and risk of overweight and obesity: the University of Navarra Follow-Up (SUN) cohort study. The American journal of clinical nutrition, 104. https://doi.org/10.3945/ajcn.116.135004 4) Hall, K. D., et al. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell metabolism, 30. https://doi.org/10.1016/j.cmet.2019.05.008 5) Fiolet, T., et al. (2018). Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ (Clinical research ed.), 360. https://doi.org/10.1136/bmj.k322

Acerola (Malpighia emarginata) has a well-established reputation for exceptionally high vitamin C content and antioxidant potential. When processed into stable powder formats, acerola becomes far more than a source of micronutrients: it transforms into a versatile and functional ingredient for clean label product development across multiple categories. Our acerola powders concentrate the fruit’s bioactives while dramatically extending shelf-life and enabling easier dosing in powdered, beverage, nutritional, and snack applications. Nutrient density and bioactive functionality The exceptional nutrient profile of acerola is confirmed by scientific evidence. Beyond its high ascorbic acid (vitamin C) levels – which in some varieties exceed all the other traditional sources – acerola also contains a broad range of polyphenols and flavonoids with demonstrated antioxidant activity. Research indicates that acerola polyphenols can enhance cellular vitamin C uptake via mechanisms that increase the expression of transporters involved in ascorbic acid absorption. This suggests that acerola’s bioactives can influence not only nutrient content but also nutrient bioefficacy, a valuable consideration for product developers targeting functional health claims. Technological and functional advantages in formulations Transitioning from fruit to powder offers clear formulation benefits: Improved stability: powder formats preserve sensitive compounds such as ascorbic acid and phenolic compounds while reducing moisture-driven degradation. Clean label positioning: acerola powder is a more convenient alternative to synthetic ascorbic acid and other additives, aligning with consumer expectations for recognizable ingredient lists. Versatility: powdered acerola can be incorporated into beverages, powders, bars, dairy alternatives, and nutrition blends without significantly altering sensory profiles. Functional performance: its antioxidant profile – supported by anthocyanins and other phenolics – contributes antioxidant value while supporting product stability during processing and storage. Opportunities for innovation in product development For formulators, acerola powder is not just an ingredient – it is a tool for innovation across categories: Functional beverages: natural vitamin C enrichment with minimal impact on flavor. Nutritional powders and mixes: boosting micronutrient density and antioxidant activity. Snack formulations: adding functional value while maintaining clean label claims. Baking: acerola powder can replace synthetic ascorbic acid in dough enhancement applications. Meat preservative: natural vitamin C has antioxidant properties that extend the shelf-life of fresh meat products such as burgers and sausages. Such qualities make powdered acerola a compelling choice in an era where consumers and brands increasingly value transparency, efficacy, and multifunctional ingredients. References 1) Campos, F. M., et al. (2016). Phenolic compounds in acerola fruit and by-products: profile and biological properties. *Journal of Food Measurement and Characterization*, 10, 421–430. https://doi.org/10.1007/s11694-023-02175-1 2) Kim, Y., et al. (2018). Polyphenols as modulators of GLP-1 secretion. *Nutrients*, 10(9), 1131. https://doi.org/10.3390/nu10091131 3) Morimoto, Y., et al. (2020). Acerola (*Malpighia emarginata*) promotes ascorbic acid uptake via SVCT1. *Journal of Nutritional Science and Vitaminology (Tokyo)*, 66(4), 287–295. https://doi.org/10.3177/jnsv.66.296 4) Scalbert, A., et al. (2005). Dietary polyphenols and the prevention of diseases. *Critical Reviews in Food Science and Nutrition*, 45(4), 287–306. https://doi.org/10.1080/1040869059096 5) Liu, R. H. (2003). Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. *American Journal of Clinical Nutrition*, 78(3), 517S–520S. https://doi.org/10.1093/ajcn/78.3.517S

Fruit powders can appear similar on a specification sheet, yet the drying technology used during production significantly influences their performance in formulation. We will use açai (Euterpe oleracea), known for its intense pigmentation and lipid content, as an example to explain the impact of spray-drying or freeze-drying in the final fruit powder. The choice between these two technologies affects composition, hygroscopicity, sensory retention, dispersibility, and final application behavior. What happens during spray-drying? Spray-drying converts fruit pulp or juice into powder by atomizing the liquid feed into a stream of heated air. Water evaporates rapidly, and dry particles are collected in a continuous industrial process. Because açai pulp contains sugars and lipids that can create stickiness during drying, carrier agents such as maltodextrin are frequently used to stabilize the process and improve powder formation. As a result, spray-dried açai powder often contains additional ingredients beyond the fruit itself. The presence and proportion of these carriers influence flavor intensity, color density, and powder behavior in formulation. From an industrial perspective, spray-drying offers advantages in scalability, batch-to-batch consistency, and cost efficiency. How does freeze-drying differ? Freeze-drying, also known as lyophilization, removes water through sublimation at low temperature and reduced pressure. Because the process avoids high heat exposure, it is generally associated with better preservation of heat-sensitive compounds such as anthocyanins and volatile aroma components. In the case of açai, this may translate into deeper color retention and more pronounced sensory characteristics. Freeze-dried powders typically contain a higher proportion of pure fruit solids, as carrier agents are not inherently required for structural stabilization during the process. However, freeze-drying is slower and more energy-intensive, which can influence production cost and scalability. How do carrier ingredients influence the final product? One of the most relevant formulation considerations is the presence of carrier agents in spray-dried powders. These ingredients are added to improve drying efficiency and powder stability, but they dilute the concentration of fruit solids in the final material. This dilution can affect: Color intensity in beverage applications Flavor strength per gram of powder Nutritional density per serving Label positioning, depending on formulation strategy Understanding the ratio between fruit solids and carrier agents is essential when evaluating specification sheets. What about hygroscopicity and storage behavior? Açai powders, like many fruit powders, are inherently hygroscopic due to their sugar composition. Hygroscopicity influences caking tendency, flowability, and packaging requirements. How are aroma, color, and flavor affected? Freeze-drying is frequently associated with stronger retention of anthocyanins and aroma compounds due to its low-temperature processing conditions. This may result in more intense purple coloration and closer resemblance to fresh fruit characteristics. Spray-drying, involving exposure to heated air, can lead to partial degradation or transformation of volatile compounds. While this does not eliminate functional performance, it can slightly alter the sensory profile of the powder. The impact becomes particularly relevant in premium beverage formulations or applications where visual intensity is central to product positioning. Which method performs better in beverage applications? Dispersibility and solubility are practical considerations for beverage systems. Spray-dried powders often disperse more easily in water because carrier agents improve wettability and reduce clumping. Particle morphology tends to be more uniform, which can facilitate reconstitution. Freeze-dried powders may require additional milling or agglomeration to optimize dispersibility, depending on the desired application. The appropriate choice depends on whether the priority lies in sensory intensity or ease of processing and reconstitution. Final considerations The decision of which açai powder to use should be guided by formulation goals, sensory expectations, processing constraints, and labeling strategy. For açai powder applications, key variables to evaluate include: Presence and percentage of carrier ingredients Target sensory intensity Moisture sensitivity and packaging strategy Required dispersibility in beverage systems Cost and scalability considerations Understanding how drying technology shapes powder behavior allows for more informed ingredient selection and better alignment between technical performance and product positioning. References 1) Shishir M, Chen W. A critical review on drying of fruit and vegetable juices. Trends in food science & technology. 2017;65:49–67. https://doi.org/10.1016/j.tifs.2017.05.006 2) Garofulić IE, Dragović-Uzelac V, Režek Jambrak A, Jukić M. Optimization of sour cherry juice spray drying as affected by carrier material and process parameters. Foods. 2016;5(2):28. https://doi.org/10.3390/foods5020028 3) Etzbach L, Pfeiffer A, Weber F, Schieber A. Effects of carrier agents on powder properties and stability of phytochemicals in spray-dried plant products. Current research in food science. 2020;3:57–71. https://doi.org/10.1016/j.crfs.2020.03.001 4) Shuen GW, Yu HH, Chang YJ. Effects of drying methods on physicochemical properties of fruit powders. Brazilian journal of food technology. 2021;24:e2020183. https://doi.org/10.1590/1981-6723.08620 5) Li S, Wang Y, Zhang L, et al. Comparative analysis of drying methods on volatile compounds and quality attributes in fruit powders. Foods. 2023;12(13):2496. https://doi.org/10.3390/foods12132496

In today’s competitive metabolic health landscape, GLP-1 has emerged as a cornerstone pathway for innovation in diabetes, weight management, and cardiometabolic solutions. As a key incretin hormone, GLP-1 supports glucose-dependent insulin secretion, appetite regulation, and gastrointestinal control – outcomes that directly align with growing market demand for effective, science-backed metabolic interventions. This has positioned GLP-1 not only as a clinical target, but as a strategic driver for differentiated product development across pharmaceutical, nutraceutical, and functional food sectors. While pharmaceutical GLP-1 receptor agonists have demonstrated strong efficacy¹,², natural, dietary GLP-1 modulation represents a complementary and scalable opportunity. Dietary fibers, resistant starches, and selected fatty acids can stimulate endogenous GLP-1 secretion since they can be fermented by the gut microbiota giving rise to short-chain fatty acids (SCFAs), particularly acetate and propionate. These SCFAs activate some receptors on enteroendocrine cells, leading to increased GLP-1 secretion and improved metabolic signaling³,4 . These mechanisms enable companies to leverage the gut–metabolism axis, supporting metabolic benefits through nutrition-based solutions with strong consumer acceptance and long-term adherence potential. Moreover, plant-derived bioactive compounds – including polyphenols such as flavonoids, and catechins – have gained traction as natural GLP-1 enhancers5. These compounds may stimulate GLP-1 secretion, reduce enzymatic degradation, or enhance receptor signaling6, offering multiple points of differentiation for ingredient portfolios. For B2B stakeholders, this creates opportunities to develop value-added formulations that combine efficacy, clean-label positioning, and regulatory-friendly profiles, addressing the growing demand for evidence-based metabolic health products. Q&A Q1: Why is GLP-1 modulation relevant for B2B innovation today? GLP-1 sits at the center of glucose control, appetite regulation, and weight management – making it a highly attractive biological pathway for developing differentiated metabolic health solutions across multiple markets. Q2: How do natural GLP-1 modulators create commercial value? They enable scalable, nutrition-based solutions with strong consumer acceptance, regulatory flexibility, and the potential to complement pharmaceutical therapies. Q3: Which industries can benefit most from natural GLP-1 strategies? Nutraceutical brands, functional food developers, and ingredient suppliers focused on metabolic, weight, and cardiometabolic health. References 1) Holst, J. J. (2007). The physiology of glucagon-like peptide 1. Physiological Reviews, 87(4), 1409–1439. 2) Nauck, M. A., & Meier, J. J. (2019). Incretin hormones: Their role in health and disease. Diabetes, Obesity and Metabolism, 21(S1), 5–21. 3) Tolhurst, G. et al. (2012). Short-chain fatty acids stimulate glucagon-like peptide-1 secretion via the G-protein–coupled receptor FFAR2. Diabetes, 61(2), 364–371. 4) Canfora, E. E., Jocken, J. W., & Blaak, E. E. (2015). Short-chain fatty acids in control of body weight and insulin sensitivity. Nature Reviews Endocrinology, 11(10), 577–591. 5) Hanhineva, K. et al. (2010). Impact of dietary polyphenols on carbohydrate metabolism. International Journal of Molecular Sciences, 11(4), 1365–1402. 6) Kim, Y. et al. (2018). Polyphenols as modulators of GLP-1 secretion. Nutrients, 10(9), 1131.

Sleep is a fundamental biological process essential for physical health, cognitive function, and emotional regulation, yet its quality is increasingly compromised in modern societies. Lifestyle factors, including diet, have emerged as important modulators of sleep quality. For example, it is known that heavy meals just before bedtime can disrupt sleep, leading to nocturnal awakenings and waking up feeling like we haven’t rested properly¹. Growing scientific evidence indicates that what individuals eat during the day can influence sleep onset, duration, and efficiency through complex interactions with metabolic pathways, hormonal secretion, and neurotransmitter activity. Understanding the relationship between food consumption and sleep quality is therefore crucial for developing nutritional strategies aimed at improving sleep and promoting overall health. Diets rich in fruits, vegetables, whole grains, and lean proteins have been consistently associated with better sleep quality, while poor dietary patterns characterized by high energy density and low nutrient quality are linked to sleep disturbances¹,². Several studies have analyzed the influence of certain foods in promoting better sleep. A study from the American Journal of Therapeutics, for example, found that cherry juice increased sleep time and efficiency probably through the increases in tryptophan availability³. Similar results were found with kiwi fruit consumption, also associated with a significant reduction in the number of awakenings after sleep onset4. In addition, micronutrients such as magnesium, zinc, calcium, and B-complex vitamins are critical for optimal sleep quality due to their roles in neural signaling and melatonin production.  What roles do melatonin and tryptophan play in our sleep? Melatonin regulates our circadian rhythm, including sleep and wake cycle. Normally, our bodies produce more of it at the end of the day in response to darkness, signaling that it is time to initiate sleep. But in addition to that, we can also obtain it through food like eggs, fish, nuts and seeds5. Foods rich in tryptophan also help regulate sleep, as it serves as the essential amino acid precursor for melatonin synthesis. Dietary tryptophan is first converted into serotonin in the brain, then, in the pineal gland, undergoes chemical modifications giving rise to melatonin, particularly during periods of darkness. Adequate intake of tryptophan-rich foods, such as dairy products, eggs, nuts, seeds, and legumes, supports this metabolic pathway and contributes to the regulation of circadian rhythms and sleep onset5. All together suggest that promoting healthy eating habits may represent an effective, non-pharmacological strategy to support sleep quality and overall health. For more information: https://www.bbc.com/future/article/20250822-the-best-foods-to-help-you-sleep-better References 1) Chung, N., Bin, Y. S., Cistulli, P. A., & Chow, C. M. (2020). Does the Proximity of Meals to Bedtime Influence the Sleep of Young Adults? A Cross-Sectional Survey of University Students. International Journal of Environmental Research and Public Health, 17(8), 2677. https://doi.org/10.3390/ijerph17082677 2) St-Onge, M. P., Mikic, A., & Pietrolungo, C. E. (2016). Effects of diet on sleep quality. Advances in Nutrition, 7(5), 938–949. 3) Losso, J. N., Finley, J. W., Karki, N., Liu, A. G., Prudente, A., Tipton, R., Yu, Y., & Greenway, F. L. (2018). Pilot Study of the Tart Cherry Juice for the Treatment of Insomnia and Investigation of Mechanisms. American journal of therapeutics, 25(2), e194–e201. https://doi.org/10.1097/MJT.0000000000000584 4) Doherty, et al. (2023). The Impact of Kiwifruit Consumption on the Sleep and Recovery of Elite Athletes. Nutrients, 15(10), 2274. https://doi.org/10.3390/nu15102274 5) Peuhkuri, et al. (2012). Diet promotes sleep duration and quality. Nutrition Research, 32(5), 309–319.