CAIF, a California-based supplier company specializing in botanical extracts and fruit and vegetable powders, announced today a new acerola extract which contains a minimum of 32% native vitamin C, with no added content. The acerola berry has a notably high concentration of vitamin C, at approximately 100 times greater per weight than an orange.
 
“Vitamin C is essential to our metabolic processes, and our bodies don’t produce it, so it must be absorbed from foods,” Cesar Fernandes, CEO of CAIF, said. “As an antioxidant, vitamin C prevents free radicals from damaging our cells and causing inflammation, neurodegenerative diseases, digestive disorders, and other adverse health effects. Plus, it’s essential for the proper function of our immune system as it favors the production of cells which fight infections in our bloodstreams.”
 
Approximately 65 percent of today’s acerola berry supply is used for supplements and functional beverages/snacks, CAIF reports. Acerola berry is also used for its antioxidant properties in bakery, confectionary, and meat preservatives, including preservatives in hamburger and poultry meats. The total market for acerola extracts is valued at more than $5 billion USD worldwide.
 
CAIF’s acerola powder extract maintains native vitamin C through a concentration process which uses the fruit’s biomass as the carrier.
 
“There is no better and cleaner alternative source of vitamin C on the market than our acerola powder extract,” Fernandes said.
 
Vitamin C, known formally as ascorbic acid, prevents food spoilage by oxidation which extends the shelf life of many products. As an additive, it serves as a clean-label ingredient to preserve prepared meats, sauces, bakery, and confectionary products. It can be added to flours, fats, or proteins for enhanced preservation properties of doughs and creams.
 
Acerola is native to the tropical rainforests of South America, mainly in Brazil where it is commonly cultivated. Acerola contains other essential nutrients in addition to vitamin C, as well.