May 19, 2012
FEATURED PRODUCT: Black Currant Puree
Black Currants are one of the highest natural fruit sources for Vitamin C, providing over 300% of
daily RDA from 100 grams of berries. Black Currants also contain good levels of potassium, phosphorus,
iron and vitamin B5, and a broad range of other essential nutrients.
Other phytochemicals in the fruit (polyphenols/anthocyanins) have been demonstrated in laboratory
experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart
disease, cancer, microbial infections or neurological disorders like Alzheimer's disease. Major
anthocyanins in black currant are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside,
and cyanidin-3-O-rutinoside which are retained in the juice concentrate.
Black Currants are indigenous to Europe, New Zealand and Northern Asia, with some smaller production in
North America (primarily Canada).
Encore Fruit Marketing can provide an excellent source of black currant puree to help consumer products deliver one of
the 5 A Day fruit servings with natural Vitamin C.
This product is carefully processed from fresh, washed fully ripened black currants to provide the essential
nutrition and deep purple color, in a convenient, ready to use ingredient form. It is an excellent
ingredient to add a fruit serving with high Vitamin C to your retail label for beverages, yogurts,
nutrition bars and snacks and other processed foods.
Contact Encore Fruit Marketing today for product samples and information on Black currant puree at www.encorefruit.com or
Click Here to use our convenient
Contact Form.
Of Additional Note:
Currant is a small berry that grows on a low, bushy shrub. Currants are round and smooth,
and they have a sour flavor. Their colors include black, red, gold, and white. Currant
plants grow best in northern regions where the weather is generally cool and humid.
There is little commercial production of currants in the United States, but the berries are
grown in many home gardens. Red currants and black currants are popular in northern Europe,
where they grow wild. Red currants are used for jellies, jams, wines, and pies. Black currants,
which are popular in Canada as well, have a sharper flavor and are used mainly for making juice.
Scientific classification: Currants belong to the saxifrage family, Saxifragaceae.
The red currant and white currant are Ribes rubrum. The black currant is R. nigrum; the golden currant, R. aureum.
|
