New Zealand Blackcurrants
Product Introduction
Nutritious and Healthy
with Diverse Uses
The New Zealand Blackcurrant Co-operative processes fresh New Zealand Blackcurrants immediately after harvesting and turns them into high-quality nutrient-rich products such as juice concentrate, powder, frozen fruit (IQF), and puree. These are the raw materials used and preferred by nutraceutical manufacturers, food and beverage makers, chefs, and bakers around the world who are looking to include a nutritious and healthy berry in their products.
The dark color, rich flavor and fragrant characteristic of New Zealand Blackcurrants can be used for various purposes either on their own, or by combining with other fruits and ingredients if required. New Zealand Blackcurrants always delivers improved nutrition to any product and can be used in health supplements, juices, jams and compotes, breakfast cereals, muffins, cakes, pies, yogurt, and ice cream as well as various candies. However, the possibilities with New Zealand Blackcurrants are unlimited.
New Zealand Blackcurrant Varieties
The three major New Zealand Blackcurrant varieties the New Zealand Blackcurrant Co-operative grow and market are Ben Ard, Ben Rua, and Blackadder . The New Zealand Blackcurrant Co-operative can combine varieties or create products that specify only one variety.
- The Bed Ard variety is grown only in New Zealand and it contains higher levels of anthocyanins than all other commercially grown varieties available internationally. This is the preferred variety for health supplements and functional food applications.
- New Zealand-grown Ben Rua has a moderate flavour and lower acidity, making it popular for food service uses and retail fruit packs. Ben Rua also has relatively high anthocyanin levels compared to other varieties available internationally and has very high vitamin C levels.
- New Zealand-bred Blackadder has a comparable level of anthocyanins and vitamin C to Ben Rua. A recent clinical trial found that after consuming Blackadder juice there was a decrease in the activity of monoamine oxidase enzymes, resulting in improved brain function.
The New Zealand Blackcurrant Co-operative can produce powder, concentrated fruit juice and puree and can mix varieties to deliver the bioactivity, quality, color and flavor as required by their customers.
