Robertet launches clean-process curcumin with increased bioavailability

24 Nov 2020 --- Robertet has launched curcuRouge, a “groundbreaking” curcumin that has shown 93 times greater absorption than traditional extracts, according to forthcoming research.

CurcuRouge is highly soluble in water and has one of the highest concentrations of curcumin on the market (minimum 40 percent), allowing use at low doses (225-450 mg per day).

Robertet’s curcuRouge comes onto the market through a strategic partnership with Tadashi Hashimoto, a bioavailability expert who has 13 years of research experience, nearly 15 publications and 50 clinical studies on curcumin. 

Clean label processing
A patent-pending process is behind the improved performance properties of CurcuRouge. 

The ingredient is made using an alternative, non-crystalline form of curcumin, stabilized with a polymer matrix to increase solubility and stability. 

High solubility and efficacy at low doses poise curcuRouge for applications both in the nutraceutical and functional F&B markets.The process is a “clean technology” that uses a non-controversial additive, making it a non-Novel Food ingredient. 

In contrast, some curcumin ingredients require chemical solvents or the use of additives to increase bioavailability. 

Additives, such as liposome forms, may now be considered as Novel Foods in Europe, creating a regulatory barrier to manufacturers that use this bioavailability-enhancing technique. 

Naturalness driving trend
Whereas the market was initially dominated by a race for bioavailability, demand has now turned toward more natural properties, reports Robertet. 

Naturalness is important, notes the company, because curcumin demand is driven by an interest in safe and natural ingredients. 

The challenge is thus to improve both bioavailability and the clean label quality of the curcuminoids for the most natural solution. 

Its high solubility and low dose status make the ingredient compatible with many applications, both in the nutraceutical and functional food and beverage markets.

There are different strategies in formulation with the ingredient, such as the use of phospholipids or hydrocolloids.

Curcumin gains ground
Turmeric, and more specifically curcumin, is well-known for its antioxidant and anti-inflammatory properties. 

This “super spice” comes with a wide range of benefits, positioned for immunity, digestion, joints and skin health. 

Now known in dietary supplements, functional food and beverages, and cosmetic and pharmaceutical applications, the global curcumin market size is expected to reach US$151.9 million by 2027, notes the company. 

Since 2017, turmeric has experienced a new boost thanks to the golden milk trend propelled by social media, asserts the Robertet. 

The encouragement of online personalities to try new products is highlighted in Innova Market Insight number ten Top Ten Trend for 2021 “Age of the Influencer.”

More to come?
In response to rapid market growth, many new stakeholders have joined the curcumin market. 

Robertet notes that the company actively participates in clinical studies on the ingredient, which are still to come. 

NPD starring curcumin has proliferated in recent years. 

Last month, a curcumin-infused functional beverage called Zyn rolled out. The beverage is positioned as the first to include over 200 mg of curcumin – equivalent to 15 turmeric roots – and piperine, which allows a 2,000 percent increase in curcumin's absorption. 

In other developments, Sabinsa received a new patent in Canada for its water-soluble form of curcumin, which the company sells under the brand uC3 Clear. 

Curcumin was also recently spotlighted as a possibly synergistic combination with collagen in joint health applications. 

By Missy Green