Robertet introduces curcumin ingredient with high bioavailability

Since 2017, turmeric has experienced a market boost thanks to the golden milk trend propelled by social media

Robertet has launched curcuRouge, a curcumin with “increased bioavailability and clean process technology”.

From culinary use, the curcumin market has expanded to dietary supplements and functional food & beverages. Considering also cosmetic and pharmaceutical applications, the global curcumin market size is reportedly expected to reach $151.9m by 2027.

Curcumin offers benefits for immunity, digestion, joints and skin health. There is strong demand for natural and safe ingredients in these areas. For instance, in joint health: consumers are willing to shift from animal-based ingredients (glucosamine, chondroitin or collagen) for plant-based ingredients like harpagophytum, boswellia and turmeric, Robertet says.

Initially, the market was dominated by a race for bioavailability, sometimes with the use of controversial additives. Demand has now turned towards more natural properties.

To offer the most effective, natural and safe solution for consumers, the challenge is to improve bioavailability and clean-label quality of the curcuminoids. There are different strategies in formulation, such as the use of phospholipids or hydrocolloid.

For its entry into curcumin market, Robertet has partnered with an expert in bioavailability: Mr Hashimoto, who has 13 years of research experience, nearly 15 publications and 50 clinical studies on curcumin.

The patent pending process used for this active ingredient is a clean technology, using a non-controversial additive, making it a non-Novel Food ingredient. Using an alternative form (non-crystalline) of curcumin, stabilised with a polymer matrix, curcuRouge reportedly has increased solubility, stability and bioavailability.

curcuRouge is highly soluble in water and has a minimum curcumin concentration of 40%, allowing use at low doses (225-450 mg/day).

It’s suitable for applications in the nutraceutical and functional food and beverage markets.

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