Vitamin C from acerola

Nutrients from natural sources to support immunity

Essential nutrient derived from acerola to deliver vitamin C as nature intended

Vitamin C, also known as ascorbic acid, is a vitamin that is well-known to consumers. This water-soluble vitamin is an essential nutrient and is likely best known for its effect on immunity.¹ ² ³ The global vitamin C immunity market is worth over US $1 billion.⁴ However, vitamin C also supports skin health⁵, contributes to the normal energy-yielding metabolism⁵, and supports cognition⁵, cardiometabolic health⁵, gut health¹, and bones and joints.⁵ A natural form of vitamin C can be found in acerola, which naturally contains high levels of this vitamin. Acerola also contains polyphenols, which are associated with antioxidant and anti-inflammatory⁶ effects. Vitamin C from acerola meets consumer demand for clean, plant-based and minimally processed nutrients derived from recognisable sources.⁷ ⁸

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Benefits

Immunity

Energy

Cognition

Skin health

The quest for natural nutrition and health

87% of consumers in France and the UK say they find claims that vitamins are derived from fruits and vegetables appealing.⁹ In addition, 95% of Europeans would like to boost their vitality and energy levels¹⁰, while 58% of Europeans associate vitamin C with immunity and 56% with vitality.¹⁰ In APAC, 61% of consumers perceive that acerola is linked to immune system support because of its high vitamin C content.¹¹

Why

Vitamin C from acerola

High naturally occurring vitamin C content

High antioxidant capacity¹²

Easy to formulate products

that enable health and nutrition claims¹³ ¹⁴

In vitro data showed a beneficial modulation of the gut microbiome

compared to ascorbic acid alone¹⁵

Organic and Fair Trade

versions available and fully traceable to field level

Want to know more about OatWell™'s unique characteristics?

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The science behind

Vitamin C from acerola

Vitamin C as it occurs in nature

The acerola cherry is one of the richest sources of vitamin C, phytonutrients and antioxidants in the world.¹⁶ ¹⁷ Acerola contains polyphenols, which contribute to dried acerola juice’s antioxidant properties¹⁸

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Vitamin C from acerola

responsible sourcing

Helping to support your sustainability journey

Our acerola is fully traceable to the field level, where it is grown by small suppliers in Brazil. In accordance with our Sourcing4Good programme, our suppliers use organic, sustainable farming practices to conserve biodiversity and support your sustainability journey.

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Vitamin C from acerola, natural nutrition to support immunity

Traditional consumption of acerola

Native to South America and the Caribbean, the acerola cherry tree now flourishes in Northeast Brazil where it is predominantly grown by independent farmers in small-scale plantations. Well-known for its high vitamin C content, acerola has long been enjoyed as a food and juice in Latin American countries.¹⁹ Acerola can be harvested when the fruit is green, or when the fruit is red and has a sweeter, more pleasant flavour. As a green fruit, it contains higher levels of vitamin C.

Why formulate

with

Vitamin C from acerola

?

Dispersible, flowable and soluble, our acerola range includes various standardised vitamin C levels (up to 34%), different particle sizes, granularity, and stability, making it suitable for a wide range of applications.

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FAQs

We would love to hear from you!

If you have a specific product in mind or are curious about how we can assist in your innovation journey, please don't hesitate to get in touch

Hazan S. et al. (2022) ‘Vitamin C improves gut Bifidobacteria in humans’, Future Microbiology, doi: 10.2217/fmb-2022-0209.
EU regulation 432/2012. “Vitamin C contributes to the normal function of the immune system.” Available at: https://ec.europa.eu/food/food-feed-portal/screen/health-claims/eu-register/details/POL-HC-6510
European Food Safety Authority (EFSA) (2015) Vitamin C and contribution to the normal function of the immune system: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006. Available at: https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2015.4298
Nutrition Business Journal (2021) Condition Specific Report 2021.
Linus Pauling Institute (2023) Vitamin C. Available at: https://lpi.oregonstate.edu/mic/vitamins/vitamin-C (accessed 15 June, 2023).
Gęgotek A. (2022) ‘Antioxidative and Anti-Inflammatory Activity of Ascorbic Acid’, Antioxidants (Basel), 11(10):1993.
Straits Research (2021) Clean Labels Food Market. Available at: https://straitsresearch.com/report/clean-label-foods-market (accessed 15 February 2024).
Polaris Market Research (2021) Vegan Supplements Market Share, Size, Trends, Industry Analysis Report, By Product (Vitamins, Minerals, Amino Acids, Botanical Supplements, and Others); By Form; By Distribution Channel; By Region; Segment Forecast, 2022-2030. Available at: https://www.polarismarketresearch.com/industry-analysis/vegan-supplements-market (accessed 12 December 2023).
Data on file (2023) Givaudan consumer survey. Consumer insights on natural vitamins.
Data on file (2020) Givaudan Survey, EAME 2020.
Data on file (2020) Givaudan consumer survey. Drinks with Purpose, 2020, APAC.
Data on file, Givaudan internal data as measured by ORAC (Oxygen Radical Absorbance Capacity) assay.
EU Regulation 432/2012. “Vitamin C contributes to the protection of cells from oxidative stress, normal collagen formation for the normal function of skin, gums, teeth, blood vessels, bones cartilage, normal functioning of the nervous system, normal psychological function, normal energy-yielding metabolism, reduction of tiredness and fatigue, maintain the normal function of the immune system during and after intense physical exercise, the normal function of the immune system, the regeneration of the reduced form of vitamin E and increases iron absorption.” 8 December 2010.
Approved US claims 21CFR101.13. “9-17 mg / serving = good source of Vitamin C. 18+ mg/ serving = excellent source of Vitamin C. 90mg/serving = for dietary supplements. 9+ mg /serving = support a healthy immune system. 9+ mg /serving contains Antioxidant Vitamin C.”Accessed at https://www.ecfr.gov/current/title-21/section-101.13
Data on file. Givaudan patent pending proprietary study on potential gut microbiome modulation effect of natural ingredients using in-vitro SHIME model
Prakash, A. et al. (2018) ‘Acerola, an untapped functional superfruit: a review on latest frontiers’, Journal of Food Science and Technology, 55(9):3373-3384.
Clein, N.W. (1956) ‘Acerola juice—The richest known source of Vitamin C: A clinical study in infants’, The Journal of Pediatrics, 48(2):140-145.
Delva L. et al. (2013) ‘Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit’, International Journal of Food Science and Technology, 48:1048–1056.
Mezadri, T. et al. (2006) ‘El fruto de la acerola: composición y posibles usos alimenticios’, Archivos Latinoamericanos de Nutrición, 56(2):101-109.

The science behind Vitamin C

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Vitamin C from acerola

Learn More

Hazan S. et al. (2022) ‘Vitamin C improves gut Bifidobacteria in humans’, Future Microbiology, doi: 10.2217/fmb-2022-0209.
EU regulation 432/2012. “Vitamin C contributes to the normal function of the immune system.” Available at: https://ec.europa.eu/food/food-feed-portal/screen/health-claims/eu-register/details/POL-HC-6510
European Food Safety Authority (EFSA) (2015) Vitamin C and contribution to the normal function of the immune system: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006. Available at: https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2015.4298
Nutrition Business Journal (2021) Condition Specific Report 2021.
Linus Pauling Institute (2023) Vitamin C. Available at: https://lpi.oregonstate.edu/mic/vitamins/vitamin-C (accessed 15 June, 2023).
Gęgotek A. (2022) ‘Antioxidative and Anti-Inflammatory Activity of Ascorbic Acid’, Antioxidants (Basel), 11(10):1993.
Straits Research (2021) Clean Labels Food Market. Available at: https://straitsresearch.com/report/clean-label-foods-market (accessed 15 February 2024).
Polaris Market Research (2021) Vegan Supplements Market Share, Size, Trends, Industry Analysis Report, By Product (Vitamins, Minerals, Amino Acids, Botanical Supplements, and Others); By Form; By Distribution Channel; By Region; Segment Forecast, 2022-2030. Available at: https://www.polarismarketresearch.com/industry-analysis/vegan-supplements-market (accessed 12 December 2023).
Data on file (2023) Givaudan consumer survey. Consumer insights on natural vitamins.
Data on file (2020) Givaudan Survey, EAME 2020.
Data on file (2020) Givaudan consumer survey. Drinks with Purpose, 2020, APAC.
Data on file, Givaudan internal data as measured by ORAC (Oxygen Radical Absorbance Capacity) assay.
EU Regulation 432/2012. “Vitamin C contributes to the protection of cells from oxidative stress, normal collagen formation for the normal function of skin, gums, teeth, blood vessels, bones cartilage, normal functioning of the nervous system, normal psychological function, normal energy-yielding metabolism, reduction of tiredness and fatigue, maintain the normal function of the immune system during and after intense physical exercise, the normal function of the immune system, the regeneration of the reduced form of vitamin E and increases iron absorption.” 8 December 2010.
Approved US claims 21CFR101.13. “9-17 mg / serving = good source of Vitamin C. 18+ mg/ serving = excellent source of Vitamin C. 90mg/serving = for dietary supplements. 9+ mg /serving = support a healthy immune system. 9+ mg /serving contains Antioxidant Vitamin C.”Accessed at https://www.ecfr.gov/current/title-21/section-101.13
Data on file. Givaudan patent pending proprietary study on potential gut microbiome modulation effect of natural ingredients using in-vitro SHIME model
Prakash, A. et al. (2018) ‘Acerola, an untapped functional superfruit: a review on latest frontiers’, Journal of Food Science and Technology, 55(9):3373-3384.
Clein, N.W. (1956) ‘Acerola juice—The richest known source of Vitamin C: A clinical study in infants’, The Journal of Pediatrics, 48(2):140-145.
Delva L. et al. (2013) ‘Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit’, International Journal of Food Science and Technology, 48:1048–1056.
Mezadri, T. et al. (2006) ‘El fruto de la acerola: composición y posibles usos alimenticios’, Archivos Latinoamericanos de Nutrición, 56(2):101-109.

Vitamin C Responsible Sourcing

back to

Vitamin C from acerola

“The acerola berries come from family farming, mostly cultivated under organic rules. The farmers apply the best agronomic practices to preserve the ecosystem and reach the highest quality and productivity levels.”

Andre Cunha,

Global Category Buyer LATAM

Our Commitment

Why Givaudan?

Botanical expertise

Explore our trusted, natural ingredients–sustainably sourced with rigorous quality control.

Science & technology

Innovate with our science-backed ingredients with proven health, wellbeing and nutritional benefits.

Enjoyable food experiences

Create unique products with the right taste, colour, texture and functional ingredients.

The latest consumer insights

Transform consumer needs into outstanding products.

Discover more

Hazan S. et al. (2022) ‘Vitamin C improves gut Bifidobacteria in humans’, Future Microbiology, doi: 10.2217/fmb-2022-0209.
EU regulation 432/2012. “Vitamin C contributes to the normal function of the immune system.” Available at: https://ec.europa.eu/food/food-feed-portal/screen/health-claims/eu-register/details/POL-HC-6510
European Food Safety Authority (EFSA) (2015) Vitamin C and contribution to the normal function of the immune system: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006. Available at: https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2015.4298
Nutrition Business Journal (2021) Condition Specific Report 2021.
Linus Pauling Institute (2023) Vitamin C. Available at: https://lpi.oregonstate.edu/mic/vitamins/vitamin-C (accessed 15 June, 2023).
Gęgotek A. (2022) ‘Antioxidative and Anti-Inflammatory Activity of Ascorbic Acid’, Antioxidants (Basel), 11(10):1993.
Straits Research (2021) Clean Labels Food Market. Available at: https://straitsresearch.com/report/clean-label-foods-market (accessed 15 February 2024).
Polaris Market Research (2021) Vegan Supplements Market Share, Size, Trends, Industry Analysis Report, By Product (Vitamins, Minerals, Amino Acids, Botanical Supplements, and Others); By Form; By Distribution Channel; By Region; Segment Forecast, 2022-2030. Available at: https://www.polarismarketresearch.com/industry-analysis/vegan-supplements-market (accessed 12 December 2023).
Data on file (2023) Givaudan consumer survey. Consumer insights on natural vitamins.
Data on file (2020) Givaudan Survey, EAME 2020.
Data on file (2020) Givaudan consumer survey. Drinks with Purpose, 2020, APAC.
Data on file, Givaudan internal data as measured by ORAC (Oxygen Radical Absorbance Capacity) assay.
EU Regulation 432/2012. “Vitamin C contributes to the protection of cells from oxidative stress, normal collagen formation for the normal function of skin, gums, teeth, blood vessels, bones cartilage, normal functioning of the nervous system, normal psychological function, normal energy-yielding metabolism, reduction of tiredness and fatigue, maintain the normal function of the immune system during and after intense physical exercise, the normal function of the immune system, the regeneration of the reduced form of vitamin E and increases iron absorption.” 8 December 2010.
Approved US claims 21CFR101.13. “9-17 mg / serving = good source of Vitamin C. 18+ mg/ serving = excellent source of Vitamin C. 90mg/serving = for dietary supplements. 9+ mg /serving = support a healthy immune system. 9+ mg /serving contains Antioxidant Vitamin C.”Accessed at https://www.ecfr.gov/current/title-21/section-101.13
Data on file. Givaudan patent pending proprietary study on potential gut microbiome modulation effect of natural ingredients using in-vitro SHIME model
Prakash, A. et al. (2018) ‘Acerola, an untapped functional superfruit: a review on latest frontiers’, Journal of Food Science and Technology, 55(9):3373-3384.
Clein, N.W. (1956) ‘Acerola juice—The richest known source of Vitamin C: A clinical study in infants’, The Journal of Pediatrics, 48(2):140-145.
Delva L. et al. (2013) ‘Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit’, International Journal of Food Science and Technology, 48:1048–1056.
Mezadri, T. et al. (2006) ‘El fruto de la acerola: composición y posibles usos alimenticios’, Archivos Latinoamericanos de Nutrición, 56(2):101-109.

Enhanced nutrition in any application

OatWell™ offers multiple functional benefits for food formulations, making it a versatile ingredient and allowing for fibre fortification in many applications, including bread, crackers, pastas, sweet baked goods and extruded snacks.

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OatWell™

OatWell™ behaves as a natural stabiliser/emulsifier, making it an ideal ingredient for clean label strategies, while its high viscosity can deliver thickening properties. In applications such as bakery or processed meats, it exhibits water binding capacities, which hold potential for fat reduction. For classic applications, such as crackers and cereals, it can add a satisfying crisp.

11.4g

of OatWell™ BG28 delivers: 3g of oat beta glucan, 5.6g of dietary fibre and only 32Kcal

Designed for your formulation needs

The Oatwell™ range offers varying levels of total dietary fibre, oat beta-glucan and protein content, as well as different particle sizes. Its unique characteristics make it easy to incorporate in application while meeting taste and nutritional targets for a truly enjoyable consumer experience.

Baked goods

Easy to incorporate
Water binding capacity and moisture retention help extend shelf life
Can be mixed in binder syrup to provide thickness
High viscosity delivers thickening properties and texture
Enables some fat reduction in cakes
Improves overall nutritional profile

Extruded cereals / Snacks

Easy to incorporate
Excellent format to deliver high content of oat beta-glucan and fibre
Good expansion properties
Lighter, aerated and crispy texture
No colour impact
Improves overall nutritional profile

Pasta

Easy to incorporate
Water binding
Comparable texture to regular pasta
Improves overall nutritional profile

RTM Powders

Free flowing and easy to blend
Good dispersion
Can deliver added mouthfeel
Texture may add to perception of satiety
Improves overall nutritional profile

A little product for a lot of nutrition

Our OatWell™ Bran BG28 has over 50% total fibre and 28% beta-glucan. This beta-glucan is a powerful fibre and can help achieve different health claims around the globe. For example in the US, using the heart health claim requires delivering 3g of beta-glucan/day.

Unique properties to deliver unmatched benefits from oats

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OatWell™

For over 30 years, OatWell™ has been researched to develop innovative oat products. Much of our work has focused on proving the health benefits of oat beta-glucans in order to deliver premium value to our customers.

A unique nutritional profile

Generally considered healthier and more nutritious than the other main cereals, oats offer a full range of benefits in a single ingredient. OatWell™ can be provided in three different concentrations of beta-glucans, all delivering both soluble and insoluble fibres, along with an average of 21% - 23% protein.

A proprietary production process

OatWell™ uses a unique production process to fractionate the oat kernel into three product lines: beta-glucan products, oat flours, and oat oils. Our production process preserves the native structure of oat beta-glucans, retaining their high molecular weight during fractionation into oat brans with a high amount of beta-glucans.

The importance of high molecular weight

The molecular weight of oat beta-glucan is essential to delivering health benefits. OatWell™'s beta-glucan has a very high molecular weight (2000-2500 kDa as naturally found in oats), which contributes to its unique viscosity and thickening properties. This viscosity has an important impact on physiological functions, such as reducing blood cholesterol levels, moderating blood glucose and insulin levels, and potentially benefiting satiety.

Benefits of OatWell’s high molecular weight:

Ability to effectively reduce cholesterol and maintain healthy blood sugar levels compared to low molecular weight alternatives
High viscosity – thickening properties
Excellent water-binding properties
Potential to replace fat in product formulations

Unlocking the potential of dietary fibres and oat beta-glucan

back to

OatWell™

Dietary fibre is an essential part of a healthy diet, promoting digestive health and providing a range of benefits that can help maintain overall wellbeing. Found in fruits, vegetables, grains, and legumes, dietary fibres are carbohydrates that cannot be digested by the body.

Nutrition Facts Label: FDA definition of “dietary fibre”

"non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants; isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health."⁸

Soluble Fibers

Soluble fibres are dispersible in water. Fibres with high molecular weight, such as OatWell™, transform into a gel-like substance as they move through the digestive tract, where they are fermented by beneficial bacteria.⁹ This type of fibre is known to reduce cholesterol levels, particularly LDL (bad cholesterol)¹⁰, and manage blood glucose levels⁷ making it particularly beneficial for those concerned with heart health and healthy blood glucose. When soluble fibre, such as that found in Oatwell™, is digested by beneficial bacteria in the large intestine, it acts as a prebiotic.¹¹ As a result of digestion, short chain fatty acids (SCFAs) are released in the colon and serve as a nutrition source for the colon’s own cells.

Oat beta-glucans

One exceptional soluble fibre is beta-glucan, a natural, indigestible polysaccharide found in oats, barley, yeast, bacteria, algae, and mushrooms. Oats are particularly rich in beta-glucan, with concentrations ranging from 3-5% depending on the variety. Oat bran, produced by removing the starchy content of the grain, contains the highest concentration of beta-glucan, offering numerous health benefits for cardiovascular health⁵ ⁶, glycaemic response⁷ and the gut microbiome.⁴

Insoluble fibres

Insoluble fibres, on the other hand, do not dissolve in water as they pass through the digestive system. They help promote regular bowel movements, helping the stool pass more quickly through the intestines, which studies indicate is associated with a reduced risk of colorectal cancer.¹² By delivering both insoluble and soluble dietary fibres, including beta-glucans,¹³ OatWell™ helps meet consumer expectations for nutritious and delightful food experiences while promoting overall wellbeing. Embrace the power of these natural ingredients to create food experiences that truly resonate with today's health-conscious consumers.

Prebiotic support for the gut microbiome

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OatWell™

science

Oat fibre contributes to improved gut health by increasing faecal bulk, but there’s more to the story. OatWell™ oat bran fibre has prebiotic effects, promoting the growth of beneficial bacteria. These bacteria produce short-chain fatty acids like butyrate and propionate, which have been associated with anti-inflammatory, and cholesterol-lowering properties.²⁰

What is a prebiotic?

Prebiotics are substrates that are selectively utilised by host microorganisms that confer a health benefit. Simply put, they are food for beneficial microbes that live in the human gut. These microbes can produce short chain fatty acids, which are considered beneficial compounds. Most prebiotics are dietary fibres, but not all dietary fibres are prebiotics. Many prebiotic fibres are soluble and some are insoluble.¹¹

The prebiotic effects of oat bran fibre have been validated through years of research. In a review by Malkki and Virtanen, they cite: “in the large bowel, soluble dietary fibre increases the fermentation activity, especially production of butyric acid, enhances growth and colonisation of some probiotic bacterial strains, increases production of microbial mass and thereby aids the removal of nitrogen via faeces. It also increases wet weight of stools, thereby alleviating constipation”.²¹

Research conducted on oat beta-glucan demonstrates that it meets three important criteria, confirming its status as a prebiotic fibre:¹ ²

helps produce Short Chain Fatty Acids (SCFAs): acetate, propionate and butyrate³
increases lactic acid as well as bifidobacteria and lactobacilli³
increases faecal bulk and promotes proper gut function⁴

By nurturing the gut microbiome, OatWell™ is an ideal ally for creating healthy and delightful food experiences that optimize wellbeing from within.

Vitamin C from acerola

Nutrients from natural sources to support immunity

Essential nutrient derived from acerola to deliver vitamin C as nature intended

Benefits

The quest for natural nutrition and health

Want to know more about OatWell™'s unique characteristics?

The science behind

Vitamin C from acerola

Vitamin C as it occurs in nature

Vitamin C from acerola

responsible sourcing

Helping to support your sustainability journey

Vitamin C from acerola, natural nutrition to support immunity

Traditional consumption of acerola

Why formulate

with

Vitamin C from acerola

?

FAQs

We would love to hear from you!

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Vitamin C from acerola

The natural adaptogen backed by science

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Vitamin C from acerola

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Sciense

Vitamin C from acerola

TM

Sustainability

Vitamin C from acerola

TM

Expert

Vitamin C from acerola

TM

Sourcing

Vitamin C from acerola

TM

Applications

The science behind Vitamin C

Vitamin C Responsible Sourcing

“The acerola berries come from family farming, mostly cultivated under organic rules. The farmers apply the best agronomic practices to preserve the ecosystem and reach the highest quality and productivity levels.”

Our Commitment

Enhanced nutrition in any application

OatWell™ offers multiple functional benefits for food formulations, making it a versatile ingredient and allowing for fibre fortification in many applications, including bread, crackers, pastas, sweet baked goods and extruded snacks.

Designed for your formulation needs

The Oatwell™ range offers varying levels of total dietary fibre, oat beta-glucan and protein content, as well as different particle sizes. Its unique characteristics make it easy to incorporate in application while meeting taste and nutritional targets for a truly enjoyable consumer experience.

Baked goods

Extruded cereals / Snacks

Pasta

RTM Powders

A little product for a lot of nutrition

Our OatWell™ Bran BG28 has over 50% total fibre and 28% beta-glucan. This beta-glucan is a powerful fibre and can help achieve different health claims around the globe. For example in the US, using the heart health claim requires delivering 3g of beta-glucan/day.

Unique properties to deliver unmatched benefits from oats