Upcycling is shaping the future of food innovation
As the global food industry actively seeks scalable solutions that simultaneously address environmental sustainability, manufacturing efficiency, and enhanced nutritional value, upcycling has emerged as one of the most compelling innovation pathways. By systematically transforming agricultural processing side streams into highly functional ingredients, forward-thinking manufacturers can mitigate food waste, optimize baseline
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Our expanded fruit powder portfolio includes various drying technologies that affect product characteristics. Vacuum dry...
Green banana flour is a low-cost, health-promoting ingredient rich in resistant starch—the highest among unprocessed foo...
Verum Ingredients is proud to offer the most diverse portfolio of acerola powders on the US market. And there is an expl...
Dr. Ana Quaglio, head of Verum’s R&D team, co-authored a peer-reviewed scientific paper in the World Journal of Gastroen...
Incorporating fruit and vegetable powders into your products is more than just a trend – it’s a strategic move to meet g...
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
Fruit powders overview: technical insights beyond basic use
Polyphenols and their prebiotic-like effect
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