The science behind polyphenol bioavailability and the physiological effects
Polyphenols represent one of the most valuable classes of plant-derived bioactive compounds, naturally occurring in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine. Their well-documented antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties have positioned them among the most promising ingredients for the development of functional foods, beverages, dietary supplements, and
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UFA is a nonprofit focused on reducing food waste by growing the upcycled food economy....
06/26/2020 Our freeze-dried acerola powders are an amazing source of vitamin C obtained from pure fruit! The acerola che...
The online training was key to shape our business model for the development of prebiotic products that match client expe...
Several products of our portfolio will now be organic labeled in accordance with the USDA - NOP....
Compliance with Foreign Supplier Verification Program (FSVP) is confirmed....
Guarana: the technical differences between natural and synthetic caffeine
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
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Vegetables and Botanicals
