Synergistic Benefits of Plant Extracts

Monk fruit, stevia, apple, grapefruit, citrus, bitter orange, green coffee, macadamia nut, and ginkgo biloba extracts are just some of the plant-based alternatives for reformulating to reduce sugar and sodium. These blends can also create other artificial flavors and improve product stability. Numerous trials have demonstrated many beneficial and synergistic effects of certain extracts. For example:

Apple and citrus extracts can help mask bitterness and provide a better perception of sweetness. Grapefruit is often used to cover top notes and achieve a more rounded and uniform flavor. Combined salty, acidic, and umami extracts can significantly improve texture and palatability in sodium-reduced reformulations. These plant extracts not only contribute to flavor enhancement but also offer additional health benefits, adding value to the products.

Natural botanical ingredients not only help improve nutritional goals but can also provide functional health benefits. Several botanical ingredients have been extensively studied for their efficacy in supporting a wide range of significant health issues that consumers want to address. These include:

• Immune health
• Heart health
• Stress
• Energy
• Post-exercise recovery
• Mood
• Metabolism
• Antioxidants

Functional plant extracts are highly effective in a wide range of applications, including:
Mask the unpleasant taste of plant-based protein. 40% less salt without compromising taste and texture. Achieve the goal of not adding sugar without affecting the distinctive flavor of the beverage. Thermal stability in products processed at high temperatures.