A natural bamboo leaf extract rich in flavonoids which effectively prevent lipid oxidation and acrylamide formation in various foods.
A natural olive pulp extract which effectively prevents margarine, rancidity, discoloration and oxidation, with mold inhibition functionality/properties.
An acerola extract rich in ascorbic acid which effectively reduces oxidative rancidity and color fading of fresh red meat.
A natural rosemary extract rich in rosmarinic acid which effectively delays oxidative rancidity of condiments and still drinks.
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