May 18, 2006 - LycoRed, Ltd. announces the extension of its Lyc-O-Mato® product line for food and beverage fortification ingredients. Lyc-O-Mato® Red is the ideal lycopene fortification option for liquid and paste applications. As a lycopene source, non-GMO Lyc-O-Mato® Red, delivers three times more lycopene than ordinary tomato paste, providing marketable health benefits via ease of handling.
Lyc-O-Mato® Red also targets the tomato-based products industry. It is the ideal mechanism for boosting the lycopene level without the need for changes to the existing manufacturing process. Commenting on the evolution of this natural fit, Dr. Zohar Nir, VP of Marketing and Sales says, “Since secondary tomato processors understand that promoting the health benefits of lycopene is a natural way to boost sales, we set to work to develop a paste version of our high lycopene Lyc-O-Mato® Powder. They are looking for a healthy ingredient that they could easily implement into their formulations and Lyc-O-Mato® Red is designed to answer their specific needs.”
Traditional tomato paste includes 300-500ppm lycopene and a large amount of sugars. Lyc-O-Mato® Red paste is high in lycopene and low in sugar and has a minimal affect upon the taste of the finished product. “Nowadays manufacturers are more concerned about their brand image than ever before. Lyc-O-Mato® Red helps the producers to provide their brands with a healthier image and with a competitive price”, continued Dr. Nir. Lyc-O-Mato® Red can be used to fortify a wide variety of foods and beverages including breads, confectionary, cereals, soy meat substitutes, and smoothies.
LycoRed is a fast-growing nutritional ingredient company, with regional offices in the US, Europe and Israel. LycoRed’s strategy calls for building a portfolio of high value carotenoid brands, natural food colorants and effective fortification technologies. LycoRed’s nutrition solutions simplify the development and production process of cutting-edge food, beverage and nutritional supplement products, responding to consumer demand for healthier foods.
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