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The company said the high anthocyanin content of cherries offered anti-inflammatory, obesity, sports recovery and muscle repair benefits. It noted cherries were also a low-GI food.
Australian Functional Food said its offerings retained cherry flavour and colour.
“These two ingredients also offer great versatility to food manufacturers, and we can see applications in the beverage, confection and dairy sectors, as well as the direct nutraceutical market,” said Australian Functional Foods director, Dr Robin Fieldhouse.
Australian Functional Foods is broadening its functional ingredients portfolio to include pomegranates, olives and grapes.