Olive antioxidant added to bread in Spain
launched in Spain as an anti-ageing food, reports Dominique
Patton.
The bread, supplied to bakeries by leading bakery ingredients supplier Puraots, contains a concentrated hydroxytyrosol called Hytolive 2, made by Spanish company Genosa R&D.
The ingredient, reaching the market for the first time, has been added to Puratos' Nostrum brand bread, made with a mixture of heart healthy cereals, such as oat, wheat and barley, and already present on the Spanish market.
The firm claims that hydroxytyrosol is a valuable antioxidant extracted from olives that can help prevent ageing.
Genosa is also hoping to market the ingredient for heart health, as olive oil is strongly associated with the benefits of the Mediterranean diet, including longevity and low rates of cardiovascular disease.
"There are opportunities in other markets where people don't have a tradition of consuming olive oil," said Genosa general manager Carlos Pena.
Hytolive 2 is a 45 per cent concentration of natural hydroxytyrosol, obtained by a patented technology that isolates it from olives at up to 99 per cent purity.
