Food producers work every day to meet the evolving needs and preferences of their customers. Today's consumers are increasingly more health conscious and make choices based on "clean label" thinking. By delivering the alchemic powers of wine economically, thanks to our innovative bio-mechanical process, we are enabling food and nutraceutical producers to meet increasing consumer demand for sustainable solutions with outstanding nutritional value.
"Winecrush creates a puree that can be used in a variety of nutritional applications."
Winecrush's patent pending biomechanical process transforms wine making derivatives (skins, seeds, and sediment) into a puree with exceptional nutritional content particularly polyphenolic substances including flavonoids such as quercetin and nonflavonoids such as resveratrol, a powerful antioxidant.
When blended in plant based protein formulations, the phenolic tannin content in the Winecrush puree can reduce required sodium content by as much as 80%.
The Winecrush puree can be packaged in various ways including gel caps, dried into powders, or blended in other dietary or nutraceutical formulations.
Shelf life is an important consideration for food producers. Food Processors in almost all food categories will benefit from a proven natural preservative that is loaded with all the good things red wine is known for.