Do you have a product full of good stuff from plants but are struggling to show this to your customer? Let us help you to highlight the good in your food!
Current nutritional information tables of foods and beverages offer a solid overview of the contents of a product: overall energy, protein, carbohydrates, fiber, even some vitamins! But there are many things that are left in the dark. The aim of the Fytovore project is to highlight products with higher phytochemical content compared to other similar products.
Coming up: show the good in your food!
We provide analysis of food products that contain high amounts of phytochemicals compared to more refined and less healthy options. We are also developing a package label solution for highlighting the results to benefit both food industry and consumers.
1. Your product
2. Our analysis
4. Information for customer
Fytovore label for your product
Our technology enables us to measure and then highlight plant-based compounds called phytochemicals in your food products and beverages. Phytochemicals are the compounds behind many of the health effects of plant-based foods and beverages. Typically, a single plant-based food or beverage contains hundreds of different phytochemicals that we can measure!
We are currently searching for pilot customers and partners who are interested to use the label in their products and co-develop it even better. Stay tuned for more information!
See examples of our phytochemical analysis on food products and beverages:
Information for decision making in optimizing processing pipeline to preserve phytochemicals
You can also use the results of our phytochemical analysis to make choices in R&D on how to optimize your processing pipeline to preserve more plant-based goodness to the final product. Different processing steps in the food or beverage manufacturing (like heating or fermentation) can change the chemical composition of the product. By measuring phytochemical content of start products, intermediate steps and final products, you can have good overall view on how processing affects the phytochemical content of the final product.