RFI’s FermaPro fermentation process makes berry polyphenols more potent


At this week’s SupplySide West show, the company unveiled FermaPro Berries created with this process.

Photo © AdobeStock.com/Scisetti Alfio

Photo © AdobeStock.com/Scisetti Alfio

RFI (Orangeburg, NY) is now applying its FermaPro fermentation process to increase the nutrition value of the berry powders it supplies. The company unveiled these berry powders, called FermaPro Berries, at this week’s SupplySide West show in Las Vegas at its booth #4273.

“FermaPro Berries boost the polyphenol content in berry powders well beyond what exists in traditional berry powders today,” the company’s press release states.

The company describes FermaPro as a proprietary, multi-step fermentation process involving select microorganisms. “During fermentation, microorganisms engage with the berry substrate, resulting in diverse chemical transformation that yields heightened polyphenol content,” explained Paul Altaffer, the company’s chief innovation officer, in a press release. “These changes include enzymatic modifications, the breakdown of complex compounds, and in some cases the synthesis of more bioavailable polyphenolic compounds.”

This effect boosts both the polyphenol content and bioavailability of berry powders compared to traditional dried powder. The company says that quantitative analysis that it performed on polyphenol content demonstrated a 60% increase in total polyphenols in berries fermented with FermaPro.

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