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​  Presentations

  • IQF

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The Blackcurrant (Ribes nigrum) fruit has a high natural vitamin C content. Studies have also shown that concentrated Blackcurrant to be an effective Monoamine oxidase inhibitor (MAOI) (Bormann, et al. 1991.) Fifty grams of 5.5X concentrate was found to inhibit 92% of the Monoamine oxidase enzymes. Blackcurrant seed oil is a rich source of gamma-linolenic acid (GLA), a very rare essential fatty acid.

Blackcurrants have a very sweet and sharp taste. They are made into jelly, jam, juice, ice cream, cordial and liqueur. Blackcurrants are used in cooking as well because their astringent nature brings out the flavor in many sauces and meat dishes and lends them to desserts.


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