Scientists at the University of Aberdeen's Rowett Institute have developed a new nutrient-rich food product from the bitter tasting plant moringa.
Sciiona uses a patented micro-coating process which sees each granule covered in edible vegetable cellulose that protects the moringa from stomach acid, as well as alleviating the bitter taste associated with raw moringa.
Moringa, known for being rich in natural proteins, fibre, minerals and vitamins has been consumed for centuries in parts of Africa and Asia as an excellent source of nutrients as well as being considered to help prevent numerous health conditions. Now, the scientists at the Rowett Institute in Aberdeen have harnessed the power of this superfood plant to create a new product for everyday use that can be incorporated into any diet.
Professor Wendy Russell of the University of Aberdeen Rowett Institute, said: “Raw moringa leaf powder has a pungent smell and unpleasant taste. This is attributed to the formation of isothiocyanates. These compounds are considered beneficial for health, so we do not want to degrade or remove them. Therefore, we have designed a micro-coated product which has no bitter taste and retains all the benefits.”
Alan Rowe, a founding member of the Sciiona team, said: “It is particularly exciting to bring a new product like Sciiona to market, especially as it’s backed by science. Sciiona helps deliver the benefits of superior nourishment to your immune system which is key to maintaining a healthy life. Not only will this product help bring the benefits of moringa to a wider range of consumers, but some of the funds generated will be used to help alleviate child malnourishment in Malawi.”
Read more about the Rowett’s work in this area here and more about Sciiona here.