Due to the unique growing conditions in New Zealand, particularly the high UV radiation levels, New Zealand Blackcurrants contain some of the highest levels of anthocyanins and Vitamin C of any fruit in the world.

Anthocyanins are the molecules in fruit and vegetables that give them their distinctive red, blue or purple colour.  There is significant evidence that it is the anthocyanins that give many of the health benefits associated with fruit and vegetables.

The New Zealand Blackcurrant Co-op supplies blackcurrants in frozen block, IQF, puree, fruit juice concentrate, juice powders and concentrated anthocyanin extract powders.

New Zealand Blackcurrant powders can be used as functional ingredients in foods and beverages and supplements,  whole fruit or puree in jams, sauces, dessert toppings, and yogurt and juice concentrate in beverages.

The New Zealand Blackcurrant Co-operative has assembled dossiers of scientific information to support the development of marketing campaigns and label claims for finished functional products.  A health claim has been established for New Zealand and Australia.