In the UK food industry, Ascorbic Acid (E300) is everywhere. It is used to fortify drinks, preserve meat, and strengthen dough in bakeries. But as the “Clean Label” movement accelerates, manufacturers are under pressure to remove E-numbers and chemical-sounding additives from their ingredient lists.
The solution is Acerola Cherry.
This small, bright red fruit from Brazil is one of the most concentrated sources of natural Vitamin C on Earth. By switching from synthetic ascorbic acid to Acerola powder, brands can clean up their labels, replacing an “additive” with a “fruit extract,” while unlocking powerful antioxidant claims.
Impact Foods supplies standardised Organic Acerola Powder, giving food technologists a reliable, natural tool for fortification and preservation.
Natural Potency: 50x More Than Oranges
Acerola is a nutritional outlier. While an orange contains approx. 50mg of Vitamin C per 100g, Acerola can contain up to 2,500mg. This extreme density means you only need a tiny amount of powder to hit nutritional targets.
- Bioavailability: Synthetic ascorbic acid is an isolated molecule. Acerola provides Vitamin C alongside natural bioflavonoids, which studies suggest improves absorption and retention in the body.
The Bakery Secret: Natural Dough Conditioner
For commercial bakers, Acerola is a game-changer. Vitamin C is essential for gluten strength and loaf volume.
- The Swap: Instead of listing “Flour Treatment Agent: Ascorbic Acid,” bakers can use Acerola Powder.
- The Result: It performs the exact same function—strengthening the gluten network for better rise and texture—but allows for a “clean,” additive-free label (e.g., “Wheat Flour, Acerola Cherry Extract”). This is a massive selling point for premium artisan and organic breads.
Meat & Colour Preservation
Vitamin C is a potent antioxidant that prevents oxidation (browning).
- Meat Alternatives: Acerola is increasingly used in plant-based burgers to prevent the “patty” from turning grey during shelf life.
- Fruit Preparations: It keeps jams, juices, and smoothie packs vibrant and fresh-looking without artificial preservatives.
Standardised for Consistency
One challenge with fruit powders is natural variation. Impact Foods solves this by supplying Standardised Acerola (e.g., 17% or 25% Vitamin C). This guarantees that every batch has the exact same potency, allowing your technical team to formulate precise recipes without worrying about seasonal fluctuations in the fruit.
Wholesale Applications
- Immunity Supplements: A premium natural alternative to synthetic Vitamin C tablets.
- Clean Label Bread: A natural dough improver.
- Collagen Boosters: Vitamin C is required for collagen synthesis; Acerola is the perfect partner for collagen powders.
- Beverages: For “High in Vitamin C” claims on juices and waters.
Conclusion
Acerola Cherry allows you to turn a chemical additive into a premium fruit ingredient. It is the ultimate “Two-for-One” ingredient: providing functional preservation for the product and health benefits for the consumer. Make the switch with Impact Foods.
