Baking&Snack - November 2016 - 77

Ingredient App

Uses and benefits of purple corn reach far and wide thanks to anthocyanins.
by Joanie Spencer


Nutritionists and healthy eating advocates often encourage people to "eat a rainbow" - in other words, consume
a variety of highly colored, and thus nutrient-dense, fruits
and vegetables. As this movement continues, certain colors are becoming quickly associated with good nutrition,
and purple is no exception, thanks to super foods like
purple corn, specifically, products such as Suntava Purple
Corn from Healthy Food Ingredients (HFI).
A rare color in nature, purple is typically associated
with anthocyanins, a type of antioxidant known to aid
in cardiovascular, colon, brain and vision health, as well
as healthy blood sugar levels and more. "You might call
anthocyanins a 'total body' antioxidant with total body
benefits," said Terry Howell, business development for
the Suntava brand.
Published research reveals that, on average, North
Americans consume about 12.5 mg anthocyanins per
day. However, people with higher levels of anthocyanin
intake are now showing lower incidence of chronic illness such as type 2 diabetes, cardiovascular disease and
more. And purple corn naturally has a high anthocyanin
level, even above that of blueberries, a food often associated with the nutrient.
"In our case, the color demonstrates that the anthocyanins are abundant in Suntava Purple Corn," said Bill
Petrich, president, Suntava. In fact, HFI's product testing
and R&D revealed that a 1-oz serving of tortilla chips
made with Suntava Purple Corn contains anywhere
from 19 to 30 mg anthocyanins.
"That means a person can eat a serving of tortilla
chips made with purple corn and actually do the body

good by increasing the daily intake of anthocyanins,"
Mr. Howell said.
Beyond health benefits, Suntava Purple Corn also acts
as a natural colorant that can make for striking - even
surprising - products. "We've seen some creative things
done with purple corn that just aren't done with other
ingredients," Mr. Petrich said.
Imagine sourdough bread made with 10 to 20%
purple corn flour. It has a traditional brown crust
but, when sliced open, reveals a purple interior.
"Anthocyanins respond to pH and heat," Mr. Howell
said. These ingredients provide natural colors ranging
from pink to nearly black.
Under the HFI portfolio, Suntava Purple Corn is certified gluten-free, GFSI certified and Non-GMO Project
Verified. It is available as a whole kernel or further processed into a pregel flour, grits, snack meal, nectar and
more. In addition to fitting the needs of traditional
products such as breads and tortillas, the whole kernels
and other formats can be used as inclusions in products including cereals, bars, and extruded and popped
snacks. The nectar is ideal for various applications as
well, such as acting as an effective binding agent for bars.
HFI also offers micro-reduction as an option for Suntava
Purple Corn.
As colorful foods become more associated with
healthy eating, products made with Suntava Purple Corn
will drive consumer awareness to the total body benefits
anthocyanins bring to baked foods and snacks. For more
information on Suntava Purple Corn and other products
in the HFI portfolio, visit

Purple, a rare color in nature,
is often associated with
anthocyanins and good nutrition, thanks to foods like HFI's
Suntava Purple Corn.

* / November 2016 Baking & Snack 77

Table of Contents for the Digital Edition of Baking&Snack - November 2016