Clean Label Vitamin C Applications


Off the Charts Vitamin C Content

Acerola, also known as the “Barbados Cherry”, is commercially grown and harvested primarily in Brazil. Acerola contains arotenoids, the pigments that give the cherry its red color. Additionally, acerola imparts a distinctive tart flavor that blends well with other juices. Acerola is one of the world’s most potent sources of Vitamin C and bio-flavonoids. Just 150 grams of single strength acerola contains twenty-five times the recommended daily intake of Vitamin C. Acerola puree concentrate, also available as a clarified juice concentrate, can be added to vitamin gummies to help consumers achieve their daily recommended intake of Vitamin C. This “super fruit” is a great source of natural Vitamin C for finished products.

The Clean Label Craze

As the clean label trend evolves, food and beverage companies seek new strategies to meet its requirements. While there is no true definition for “clean label”, it is often associated with the following claims: fewer ingredients, no artificial flavors or additives, earth friendly and healthier. In addition to these claims, the “clean label” trend leans towards including natural sources of vitamins and nutrients. Rather than listing ascorbic acid on your nutritional label, try including acerola as an ingredient that inherently contains Vitamin C. Acerola can be a solution in working towards a clean, simple and nutritious label..

Jazz Up Refreshments with Acerola:

Acerola is a great addition to beverages, justifying a 100% juice claim in finished products. Acerola blends particularly well with mango and pineapple juice, its tart flavor contrasting with the sweetness of these juices and others. Acerola can also be incorporated into smoothie mixes. The addition of acerola to finished products reduces the pH and increases the shelf life without imparting a citrus flavor that is commonly associated with ascorbic acid.

Acerola Jams & Jellies

Acerola adds an interesting and unique twist when incorporated into traditional jam and jelly recipes. The Vitamin C content in acerola helps with pH control when added to jellies or jams which is derived from a natural source, and produces a “clean label” finished product. The combination of sour and sweet creates a pleasing flavor combination that make a delicious accompaniment to crostini, cheeses and other hors d’oeuvres!