Our mission is to enhance the health and well-being of individuals by increasing the nutritive potency of fruit polyphenols through fermentation.
Polyphenols are valuable organic compounds found abundantly in fruits that have been proven to act as antioxidants and anti-inflammatory agents. Each fruit and indeed each variety of fruit have a distinct polyphenol profile. We have researched apple, blueberry and cranberry fruits, each of which have shown significant positive contributions to specific human health outcomes.
As valuable as fruit polyphenols can be for the human body, the complex chemical structures of the raw fruit inhibit the absorption potential of the polyphenolic compounds in the human body.
Our proprietary fermentation technologies improve the bioavailability and nutritive profile of fruit polyphenols, resulting in functional ingredients that are superior to the original fruit.
The fibre in fruit is a great prebiotic, feeding the body’s probiotics and improving digestion. Our fermented fruit ingredient products are a postbiotic, where the nutrient components are already in a post-digestive form for the body to directly absorb.
Our technologies allow for the extraction of polyphenol compounds from fruit and create new bioactive substances with profound health effects.
For decades, fruit polyphenols have been widely researched all over the world and regular intake is associated with health benefits including:
Reduction in the risk of cardiovascular disease, and Type 2 Diabetes.
Slower rate of cognitive decline and reduced risk of neurodegenerative disorders such as Parkinson disease.
Antioxidant functions make them a natural defence for many types of health risks, and their anti-inflammatory capabilities aid with digestion and contribute to better weight management.
Beauty & Cosmetics
Polyphenols are also known for skin protection and beautification abilities.
Initial results of our pre-clinical trials demonstrate that its bioactives significantly enhance the health impacts of every fruit we have worked with and we anticipate the same potential to enhance the polyphenol impact of any fruit.
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