Vitiva makes Inolens as carotenoid stabiliser

The Slovenian company first introduced its Inolens line a year ago, after developing the means to make rosemary extracts odourless so that they can be used in a variety of food applications without tainting the sensory properties. The company says that sales have "grown very rapidly, since it can be used in new applications where use of rosemary extract was very limited before" . Applications to date include meat products and edible oils. The new variant, called Inolens 4, takes them into new food areas including dietary supplements, as it is intended to improve oleoresin stability in carotenoids, tomato-based products, and those using paprika as a colouring, extending shelf life by eliminating rancidity and colour fading. In the past, manufacturers have had to weigh-up use of synthetic preservatives against natural colours. But Vitiva says that Inolens 4 will allow them to apply for a clean label, catering to consumers' desire for healthy, natural products. The company says Inolens 4 is suitable for dietary supplements and food products like ketchup and pizza. But a spokesperson told NutraIngredients.com that the emphasis is mainly on preserving colour, rather than the health benefits of carotenoids. Dr Majda Hadolin, head of Vitiva's food application laboratory, said: "We can make tailor-made natural solutions based on innovative Inolens 4. We will support our customers with our extensive know-how and experience in every stage of the product development process."

Vitiva makes Inolens as carotenoid stabiliser

Vitiva is introducing a new variant of its Inolens rosemary extract aimed at boosting stability of carotenoids and other natural colourings, without the need for synthetic preservatives.

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