date:Apr 28, 2012
ents, beverages, healthy processed foods and cosmetic applications.
Unique product
According to nutritional analysis carried out by the Crop and Food Research Institute, New Zealand black currants are a significantly richer source of anthocyanins than other varieties, containing an average of 570 mg of the pigmented compounds, compared with an average of 375 mg for the European blackcurrant.
The New Zealand Black Currant variety Ben Ard, grown by JTB and used in all of its extract products, cont