Verum Ingredients

Methylxanthines are a group of naturally occurring substances found in coffee, tea, guarana and chocolate for example. They have a broad spectrum of pharmacological and energetic effects on the central nervous, cardiovascular, renal, digestive and immunological systems, as well as on the metabolism of carbohydrates and lipids. Caffeine (1,3,7-trimethylxanthine), theophylline (1,3-dimethylxanthine), and theobromine (3,7-dimethylxanthine) are the most commonly available methylxanthines from natural sources. Foods and drinks containing methylxanthines have been consumed since ancient times, probably dating back to the Paleolithic period with specific pharmacological uses attributed to them. They are known to be responsible for many health benefits, particularly in the prevention of cardiovascular and neurodegenerative diseases. Recent studies have highlighted the positive role of methylxanthines in metabolic disorders, such as diabetes and weight gain, highlighting promising strategies that modulate and prevent dysfunctions of gastrointestinal metabolism. Among the main species for obtaining methylxanthines, the most notable are guarana (Paullinia cupana), yerba mate (Ilex paraguariensis), coffee (Coffea sp.), cacao (Theobroma cacao) and Indian tea (Camelia sinensis). Guarana seed, which is native to the Amazon rainforest, and yerba mate, native to the southern corner of South America, contain caffeine, and traces of theophylline and theobromine. Coffee, on the other hand, may contain varying amounts of caffeine depending on the roasting process of the commercially available products. Verum Ingredients offers a portfolio of products rich in methylxanthines such as guarana, yerba mate and coffee fruit. Contact one of our consultants today to learn more about our products.

Dr. Ana Quaglio, head of R&D at Verum Ingredients, has co-authored a peer-reviewed scientific publication on the participation of miRNAs in celiac disease. It is the most prevalent gastrointestinal disease worldwide and is commonly known as “gluten intolerance”. In genetically susceptible individuals, ingestion of wheat gluten and similar proteins in rye and barley, induces an immune-mediated response that results in inflammation and damages the small intestinal mucosa. “Gluten” is a term commonly used to refer to specific disease-activating proteins present in wheat (Triticum spp.), barley (Horderum vulgare), and rye (Secale cereale). However, gluten is the storage protein fraction present only in wheat grains. Oats are normally inoffensive to individuals with celiac disease, but cross-contamination with other cereals during its processing and storage is commonly observed; therefore, it is recommended to avoid it. MicroRNAs are a class of small RNA molecules that can silence multiple target genes and can control approximately 30% of gene expression thereby upregulating or downregulating the expression of specific genes in the human body. Our review shows that miRNA expression can suppress or stimulate pathways related to celiac disease pathogenesis by regulating basic cellular functions, such as cell proliferation and differentiation, immune response, and activation of the inflammatory cascade. Further studies with celiac disease patients should be performed to determine the potential use of miRNAs in celiac disease treatment. “Co-authoring this peer-reviewed publication gave me the opportunity to develop a deeper understanding of the interplay between the food that we eat and our overall health. Celiac disease is a good example of how our diet, microbiome and immune system are interconnected. I am confident in applying these insights to our internal R&D programs at Verum Ingredients.”, says Dr. Ana Quaglio. Reference: Rigo FF, Oliveira ECS, Quaglio AEV, Moutinho BD, Di Stasi LC, Sassaki LY. Expression of MicroRNAs in Adults with Celiac Disease: A Narrative Review. Int J Mol Sci. 2024 Aug 30;25(17):9412. Access the complete article at https://www.mdpi.com/1422-0067/25/17/9412

Most of us get very excited while reading those press releases announcing that a small food and beverage (F&B) business completed its latest investment round or was acquired by one of the multibillion-dollar food companies. Analysts rush to give the most insightful explanation for what that very successful small business has been doing to set itself apart from competitors in this very crowded industry and to overcome apparently unsurmountable challenges. Much less is said about the hundreds (or thousands?) of food entrepreneurs that, every year, take up the challenge of getting a brand-new product on the grocery market shelves … but without success. There are multiple facets involved, but we would like to focus on the one that we have been involved in for over a decade: supporting F&B founders and product developers in finding the right ingredients that meet technical expectations and their pledges to consumers. How do we bring value to the table? As a small food ingredient supplier, the first thing that Verum Ingredients offers our clients is attention! Every business opportunity matters to us, and we approach every new project as the beginning of something with big potential. By careful selection of our manufacturing partners, we offer a portfolio of premium, peace of mind ingredients. We take our clients projects seriously, and we can assertively recommend the best ingredient(s) for the formulations. We provide customized insights for product development. Oftentimes, we discuss with our clients not the per pound/kilogram price of an ingredient, but rather the potential cost savings. Pilot batches look and taste amazing. Are you now ready to scale up production? Beyond the ingredients that we offer in our portfolio, we also share with clients our curated network of partners (co-packers, contract manufacturers and specialized consultants) to support the implementation of their business plans. From the sidelines, we have been cheering for many CPG clients, and witnessed how they can get boosted (or not) by their choice of operational partners. We help our clients on that journey as much as we can, as we truly believe that the most rewarding journeys are the ones travelled in good company! Feel free to reach out to our team if you want to make that CPG journey with us.

Camu camu (Myrciaria dubia), a fruit native to the Amazon rainforest, is known for its exceptional nutritional profile and has captured the attention of companies that specialize in natural, health-boosting ingredients. In the functional ingredient landscape, camu camu represents a versatile and high-value ingredient for a wide range of applications. 1. Exceptional vitamin C content Camu camu is most famous for its incredibly high vitamin C content, boasting up to 30 times more than an orange. This makes it a prime ingredient for dietary supplements aimed at boosting immunity and promoting overall health. Industries targeting health-conscious consumers can leverage camu camu for its natural vitamin C, aligning with the clean label movement that favors minimal processing and organic certification.   2. Antioxidant powerhouse Beyond its vitamin C content, camu camu is rich in antioxidants such as flavonoids and phenolic compounds. These antioxidants play a crucial role in neutralizing free radicals, reducing inflammation, and supporting cellular health.   3. Versatile industrial applications Organic camu camu powder is ideal for various B2B applications: Nutraceuticals: vitamin C supplements and antioxidant capsules. Functional beverages: incorporated into smoothies, juices, and teas to provide a healthful boost. Cosmetics: used in skincare products for its skin-rejuvenating properties, helping to combat environmental damage. 4. Sustainable and organic As demand for organic and sustainably sourced ingredients grows, camu camu stands out. Harvested in the Amazon using environmentally friendly methods, it appeals to consumers looking for eco-friendly, natural sources of functional ingredients.   5. Market growth and future potential With increasing consumer interest in immune health, anti-aging, and natural energy sources, industries across the food, beverage, and wellness sectors are looking for ingredients like camu camu to innovate their product lines. Its growing popularity, especially in North America and Europe, shows that the market is ripe for continued expansion. This Amazonian fruit, with its versatile applications and impressive health benefits, is poised to become a staple in the next generation of health-focused products.

In the last few decades several studies have supported the role of gut microbiota in the pathophysiology of metabolic diseases and its importance in immune system maturation, allergic process and energetic metabolism due to the intense relationship between microbiota and the host. This correlation is particularly strong between gut and the complex amount of microorganism that lives in it. Generally, the interplay between gut microbiota and host is maintained by the consumption of prebiotics and probiotics and the metabolites generated by this consumption. But do you really know what each of these terms means? Prebiotics Prebiotics can be defined as a wide range of molecules that can stimulate the growth of specific beneficial bacterial with generation of beneficial metabolites. They usually are described as complex carbohydrates (soluble dietary fibers as inulin, frutoooligosaccharides (FOS) and resistant starch), phenolic compounds and tryptophan.   Probiotics The current accepted definition of probiotics is: “any living organism which, in adequate amounts, confers a benefit to the host organism” (World Health Organization, 2001). Probiotics can be administered in many ways such as lyophilized viable microorganism or consumed in traditional foods like Chucrut, fermented soy foods (Miso, Natto), Kefir, Kombucha, Kimchi or Yoghurts. Most recognized beneficial microorganism are of the genus Lactobacillus and Bifidobacterium.   Synbiotics Synbiotics comprise a combination of an accepted prebiotic and probiotic, as their mechanisms of action can be independent of each other, and both the prebiotic and the probiotic must have their own demonstrated health benefits. Often, traditional fermented foods can be recognized by the presence of beneficial microorganism and suitable substrates for them.   Postbiotics Postbiotics represent a set of substances produced by viable bacteria that benefit the host. For example, microbiota participates in the active synthesis and transport of B and K2 vitamins facilitating their subsequent absorption in the colon. Another example are acetate, propionate and butyrate, namely short chain fatty acids (SCFAs), that represents abundant microbial metabolites that exerts several beneficial activities in the gut being considered one of the main examples of postbiotics. Verum Ingredients offers a portfolio of powdered fruits and botanical extracts that are rich in fiber and polyphenols. Moreover, our R&D program investigates and develops plant-based prebiotic compounds that can be used to support health maintenance. Contact one of our consultants today through one of our channels to learn more about how to use our products to formulate healthy, clean label foods.

Yerba mate (Ilex paraguariensis), traditionally grown in the subtropical regions of South America, has garnered increasing attention in the global market due to its beneficial properties and unique nutritional profile. This plant offers a wealth of bioactive compounds, such as caffeine, theobromine, and polyphenols, which contribute to a range of health benefits. Studies show that these compounds can enhance cognitive function, boost metabolism, and provide significant antioxidant effects. These attributes make yerba mate a valuable ingredient in products aimed not only at flavor but also at promoting consumer health and well-being. Science validation We work closely with our clients to develop new ingredients that meet specific technical requirements, and formulation needs for their consumer packaged goods (CPG). Our goal is not only to supply high-quality ingredients but also to ensure that these ingredients are sustainable and proven effective. Our Research and Development (R&D) program is a central component of our business strategy. We collaborate with industry and academic experts to conduct studies that are designed to validate health claims with reliable evidence. Circular Economy and Waste Reduction In addition to our focus on ingredient innovation and efficacy, we are deeply committed to sustainability. We strive to improve food systems by reducing food waste and promoting a more circular economy. Explore our portfolio today! Contact us through the form below. Our team is ready to discuss your specific needs and help you integrate high-quality and sustainable ingredients into your product line.

Guayusa is a plant native to the Ecuadorian Amazon, renowned for its energizing and antioxidant properties. This superfood, widely used by indigenous communities, has gained global attention due to its health benefits. Guayusa is not only a source of natural energy; it is rich in antioxidants, essential compounds that combat free radicals in the body, reducing the risk of chronic diseases and promoting cellular health. The high concentration of antioxidants in Guayusa makes it an essential component for those seeking a healthier, more balanced, and energetic life. In addition to the natural benefits of Guayusa, our company takes pride in the international certifications that attest to the quality and integrity of our products. We hold USDA Organic certification, which ensures that our products are grown without the use of pesticides and chemical fertilizers, respecting the environment and consumer health. Request contact with one of our consultants today and discover how our quality certifications and exclusive products can enhance your business. We are ready to assist you at every step, ensuring that you offer the best to your customers.

Freeze-drying is widely recognized in the industry as a method for preserving a wide range of formulations. It is a dehydration technology that consists of removing water through the sublimation process, that is, the direct transition from the solid phase to the gaseous phase, without passing through the liquid phase. The technique consists of freezing the sample, which is initially subjected to low atmospheric pressure (vacuum) so that the ice transforms directly into water vapor, known as primary sublimation (primary drying). In this step, unbound water is removed from the sample. Then, the second sublimation step, known as secondary drying, occurs, where chemically bound water is removed. Product temperatures in freeze-drying are generally below 0 °C in primary drying and 20-30 °C during secondary drying. Spray-drying is the process in which the liquid product is transformed into a dry powder in a single step. The solution (or slurry) is atomized into fine droplets that are quickly dried using hot air. The technique consists of subjecting the liquid to an atomization process (micro-droplets) that will be distributed in a drying chamber with a controlled flow of hot air. The micro-droplets produced by the atomization process are vaporized instantly when they encounter the hot air stream. On one hand, Spray-drying is generally a more economical alternative because of its continuous process and higher throughput due to much higher working temperatures. On the other hand, the high processing temperatures (80 °C) represents also a disadvantage as some nutrients will be degraded or lost during the Spray-drying process. Freeze-drying and spray-drying are both effective when used correctly, according to the technique and product profile. Cost is one of the major factors considered when choosing between techniques. Generally, spray-drying is a cheaper, faster, and more energy-efficient alternative, while the non-destructive nature of freeze-drying makes it the technique of choice for products that must retain original texture or full nutrient profile. A more practical distinction between these two drying technologies, when comparing fruit powders, is that spray-dried fruit powders will often have high percentages of carriers and processing aids such as maltodextrin, starches and/or gums. Freeze-dried fruit powders can be obtained without any of those added ingredients and, hence, are much more suitable for clean label formulations of food and beverages. In our portfolio, we have products obtained through both technologies, always seeking to meet the performance and cost expectations from our customers. Contact one of our consultants today to learn more and discuss the best options for your formulations and products.

Functional foods is a term currently used to describe products that exhibit caloric survival characteristics and also improve organic functions or reduce the risk of diseases. Most often, the functional properties of an ingredient are related to the presence of bioactive compounds such as vitamins, terpenes, polyphenols like flavonoids, or dietary fibers that, once consumed, can perform antioxidant and/or anti-inflammatory activities or promote health improvement. Prebiotic ingredients typically refer to dietary fibers found in foods that can be considered functional ingredients due to their health benefits. These compounds cannot be digested by the human body but can be fermented by intestinal microbiota. Prebiotic compounds promote the growth of beneficial bacteria in the gut, and through this process, intestinal microbiota produces many metabolites that are essential for human health. These metabolites can aid in intestinal integrity, the development and modulation of the immune system, sleep regulation, and a wide range of other organic functions. Some polyphenols found in fruits and vegetables, for example, can also help shape intestinal microbiota and modulate the production of beneficial metabolites in a similar way to prebiotics. Fruits, grains, and vegetables in combination with plant-based products can represent an important source of bioactive compounds such as fibers and polyphenols, which contribute to health integrity, and their consumption is recommended. Additionally, the consumption of prebiotic and prebiotic-like products is often associated with a reduced risk of non-communicable diseases, in addition to offering gastrointestinal benefits and helping to maintain intestinal microbiota integrity. In our R&D program, Verum Ingredients investigates and develops plant-based prebiotic compounds that can be used to support health maintenance.

Bioprospecting is a valuable tool to drive the development of functional foods capable of offering specific health benefits. Nutrition is recognized as one of the fundamental pillars for maintaining health. The quality of the foods we consume plays a crucial role in preventing chronic diseases such as obesity, diabetes, cardiovascular diseases, and even cancer. A balanced diet rich in nutrients is essential for proper body function, strengthening the immune system, and promoting overall well-being. Bioprospecting, is the systematic search for bioactive compounds in the natural environment such as plants, microorganisms, and other natural sources with the aim of developing products with potential benefits for human health. These compounds can be incorporated into functional foods, enhancing their nutritional and therapeutic value. In the development of functional foods, bioprospecting plays a crucial role in identifying bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and other properties. These compounds can be found in a variety of natural sources, from herbs and spices to seaweeds and probiotic microorganisms. A practical example of bioprospecting in the development of functional foods is the discovery of polyphenols in red berries, which have proven antioxidant and anti-inflammatory properties. Since then, these compounds have been incorporated into a variety of food products and supplements, offering additional benefits to cardiovascular and brain health. Bioprospecting has enabled the identification of specific probiotics, such as certain strains of lactic acid producing bacteria, which can improve gastrointestinal health and modulate the immune system. These beneficial microorganisms are often used in the production of yogurts and fermented milks, providing not only nutrition but also promoting intestinal microbiota balance. By choosing Verum Ingredients products, your consumers can have the peace of mind knowing that they are selecting food options that are not only delicious but also safe and nutritious. Contact us today through the form below and request a quote.