Guarana: the technical differences between natural and synthetic caffeine
Guarana (Paullinia cupana) is a climbing plant belonging to the Sapindaceae family, native to the Amazon basin. While it grows wild in the rainforest, commercial cultivation for the global ingredient market is concentrated in Brazil, particularly in the states of Amazonas and Bahia. For product development professionals, the technical value
Use the search box on the side.
Archives
- Articles
- News
- uncategory
Guarana (Paullinia cupana) is a climbing plant belonging to the Sapindaceae family, native to the Amazon basin. While it...
A special issue from the Journal of Agricultural and Food Chemistry, ACS Food Science & Technology, and ACS Agricultural...
In the current landscape of the food and supplement industry, the search for functional ingredients that offer transpare...
Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, ...
Maca (Lepidium meyenii) is an herbaceous plant belonging to the Brassicaceae family. Its occurrence and cultivation take...
From waste to value: the role of circular economy in sustainable food systems
Acerola and the clean label movement: the science behind natural vitamin C
Polyphenol bioavailability: a joint effort that includes the food industry
Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation
Upcycling is shaping the future of food innovation
Beyond biomarkers: why quality of life is an advantage in clinical studies
Guayusa: a versatile ingredient for natural energy and functional nutrition
Impact of ultra-processed foods on human health: insights for the food industry
Why acerola powder matters in modern formulations
Want to learn more? Get in touch!
Vegetables and Botanicals
