Applied Food Sciences Launches Organic Ginger, Vitamin C Extracts

Photo © iStockphoto.com/FrancoDeriu

Yesterday, Applied Food Sciences (AFS; Austin, TX) announced two new additions to its line of organic ingredients: PurGinger organic ginger extract and Pur-C organic vitamin C extract. The firm explains that it saw an opportunity to launch these new ingredients, with an eye toward beverage applications in particular, due to the currently unmet demand for organic ginger and organic vitamin C.

Citing statistics from Innova Market Insights, AFS notes that ginger is among the most popular herbs/spices in supplements and functional foods and beverages. However, it has sometimes been a challenging ingredient to formulate with in beverages because its lack of solubility can result in a cloudy appearance or sedimentary texture, resulting in a poor mouthfeel. But AFS says its new PurGinger is a 100% organic, “highly water soluble” powdered ginger extract, which allows for clear beverage solutions without sediments, pulp, or any other residual textures that may be off-putting to consumers. The firm notes that using a ginger extract, rather than raw ginger root, carries the added benefits of a lower price point and reduced waste from byproduct of the raw ginger material.

Meanwhile, AFS is also rolling out Pur-C organic vitamin C extract, which is sourced from amla (also known as gooseberry). Until now, organic vitamin C’s commercial availability has “been all but nonexistent,” AFS says, with most vitamin C on the market synthetically derived. Part of that may be due to the challenge in extracting the vitamin from natural sources, including citrus fruits, where the extractable amount of vitamin C is often not soluble enough or potent enough for commercial applications.

Pur-C overcomes some of these hurdles because it is derived from Amla, which offers up to 20 times more vitamin C than other citrus fruits and vegetables, AFS explains. The extract is standardized to 25% vitamin C. It’s also water soluble and clear in formulation, making it an ideal ingredient for beverages, the firm notes.

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Michael Crane
Associate Editor
Nutritional Outlook Magazine
michael.crane@ubm.com