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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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...
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
