Natural Sources: Food Protection

Acerola, Malpighia emarginais

A tropical fruit-bearing shrub or small tree also known as Barbados cherry, West Indian cherry and wild crepe myrtle.  Native to South America, southern Mexico and Central America, but is now also being grown as far north as Texas and in subtropical areas of Asia, such as India. Known for being extremely rich in vitamin C, which can provide nutritive and antioxidant value.

Buffered Vinegar

Vinegar that has been neutralized to a pH of about 6-6.5 to allow it to maintain color, texture, and taste profile while naturally extending shelf life.

Cultured Dextrose

A natural off-white powder produced by natural fermentation of sugar with GRAS microorganisms including lactic acid bacteria and propionic acid bacteria. These beneficial microorganisms are popular for their role during traditional fermentation such as extending shelf life and enhancing flavor.

Green Tea

Made from Camellia sinesis leaves that have not undergone the same withering and oxidation process used to make teas such as black tea. Originated in China, but its production has grown to many countries in Asia.

Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.

High in flavonoids and catechins, which contribute to its antioxidant potential.

Rosemary, Rosmarinus officinalis

A woody, perennial herb with fragrant, evergreen needle-like leaves, native to the Mediterranean region.  Has a bitter, astringent taste and is known for its antioxidant properties.

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