Healthy Red Boost

An interesting new development for the Vitafoods trade show is the standardised extract of green rooibus, which is rich in flavonoids with its 5 to 6 % aspalathine content.

Plantextrakt will present its functional beverage concepts “let’s get red“ at the Vitafood trade show (9-11 May). New studies regarding “Proven Functionality” were recently in-troduced. Based on hibiscus, rooibus and fruit tea extracts, the extract producer Plantextrakt has developed a wide range of great-tasting and healthy concepts for beverages and dairy products, for example.

An interesting new development for the Vitafoods trade show is the standardised extract of green rooibus, which is rich in flavonoids with its 5 to 6 % aspalathine content. Its high pro-portion of functional ingredients makes it particularly suitable for refreshing beverages as a healthy and great-tasting alternative to classical ice teas.

Hibiscus, rooibus and fruit tea mixtures shine with the natural colours typical for extracts.
The colours range from ruby red to red brown and dark violet to pink and intense orange tones. The fresh, lively red tones, the great taste and the proven functionality of many of the “let’s get red” extracts offer the customer trendy new, and yet well developed concepts. Thus, Plantextrakt has expanded its product range for the food and beverage industry by adding product ideas rich in caffeine-free functional active ingredients.

For many years, Plantextrakt has been commissioning research institutes to do studies on ex-tracts to determine the bioactivity of their ingredients. Among other things, the functionality of hibiscus was tested in studies carried out with well known universities in Germany. The re-sults: Hibiscus extracts, containing anthocyan, can significantly increase the antioxidative ca-pacity of the blood. An interesting topic for athletic beverages. An additional hibiscus study is currently underway. “Proven Functionality by Plantextrakt“ is the focus of the research with the goal of developing healthy concepts for foods and nutritional supplements.