CurraNZ®

Blackcurrants have one of the highest anthocyanin concentrations of any berry. Plants produce anthocyanins to protect themselves from photooxidative injury. The anthocyanins contained in CurraNZ® stand out for their potency with a minimum content of 35%.

The benefits of CurraNZ® are characterised by Enzans®, key identifiers of the high-potency New Zealand blackcurrant bio-actives that deliver unique, proven and broad-spectrum properties.

Only the CurraNZ® Enzans® have been proven in an international program of peer-reviewed health and sports research. It establishes the proprietary formulation as the most researched and trusted blackcurrant extract worldwide.

Anthocyanins are commonly used within the food industry as a purple colouring, which alters to red in acidic recipes or blue in alkaline recipes. This ingredient could be a clean label alternative to provide colour without the use of additives.

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