Our Blog - Verum Ingredients | Botanical food ingredients

Acerola and the clean label movement: the science behind natural vitamin C

In the current landscape of the food and supplement industry, the search for functional ingredients that offer transparency and efficacy is constant. Acerola has evolved from a simple tropical fruit into a strategic pillar for clean label formulations. But what technically differentiates the vitamin C found in acerola from that

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Guayusa: the antioxidant secret that will transform your health

09/11/2024/

Guayusa is a plant native to the Ecuadorian Amazon, renowned for its energizing and antioxidant properties. This superfo...

Do you know the difference between Freeze-drying and Spray-drying? And how those differences impact your choice of ingredient for a…

08/28/2024/

Freeze-drying is widely recognized in the industry as a method for preserving a wide range of formulations. It is a dehy...

Verum Ingredients receives new funding from Fapesp’s PIPE Program to boost R&D in prebiotic ingredients and botanical extracts

08/05/2024/

Verum Ingredients received a new grant from the Small Business Innovation Research Program (Programa PIPE) by Fapesp (Re...

From functional to prebiotic: a dietary journey

07/31/2024/

Functional foods is a term currently used to describe products that exhibit caloric survival characteristics and also im...

MicroRNAs in inflammatory bowel disease: what do we know and what can we expect?

07/10/2024/

New editorial from our research group. Over the last decade, several preclinical and clinical studies correlating Inflam...

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Polyphenol bioavailability: a joint effort that includes the food industry

08/05/2026

Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine.…

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Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation

07/22/2026

Maca (Lepidium meyenii) is an herbaceous plant belonging to the Brassicaceae family. Its occurrence and cultivation take place exclusively in…

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Upcycling is shaping the future of food innovation

07/08/2026

As the global food industry actively seeks scalable solutions that simultaneously address environmental sustainability, manufacturing efficiency, and enhanced nutritional value,…

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Beyond biomarkers: why quality of life is an advantage in clinical studies

06/10/2026

The clinical research landscape is increasingly focused on patient well-being, with results going beyond traditional clinical and biological endpoints. Understanding…

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Guayusa: a versatile ingredient for natural energy and functional nutrition

05/20/2026

Guayusa (Ilex guayusa) is a traditional plant native to the Ecuadorian Amazon. For generations, indigenous Kichwa families have gathered before…

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Impact of ultra-processed foods on human health: insights for the food industry

05/06/2026

In a recent three-paper series, The Lancet examines the global rise in ultra-processed foods (UPFs) in diets and highlights their…

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Why acerola powder matters in modern formulations

04/01/2026

Acerola (Malpighia emarginata) has a well-established reputation for exceptionally high vitamin C content and antioxidant potential. When processed into stable…

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Spray drying vs freeze drying: how this impacts açai powder performance

03/18/2026

Fruit powders can appear similar on a specification sheet, yet the drying technology used during production significantly influences their performance…

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