Polyphenol bioavailability: a joint effort that includes the food industry
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
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A cute, short name for an amazing plant-based protein powerhouse. Chocho, also known as Andean lupin bean or tarwi (Lupi...
Why is traceability essential in today’s global food landscape? In an interconnected food system, traceability ensures t...
What is guayusa and why is it gaining attention? Guayusa (Ilex guayusa) is a caffeinated holly leaf native to the Ecuado...
Verum Ingredients’ R&D department began its first clinical trial in June, evaluating the prebiotic activity of different...
We understand that when it comes to acerola, there is no such thing as a one-size-fits all solution. That is why we offe...
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
Spray drying vs freeze drying: how this impacts açai powder performance
Unlocking GLP-1 potential through targeted nutrition and natural bioactives
Nutrition and sleep quality: the role of melatonin and tryptophan
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