date:Dec 11, 2018
Researchers at the Zurich University of Applied Sciences (ZHFAW) have for the first time used rhubarb juice as a natural antioxidant in food production. These not only do without ascorbic acid and sulfur, but also stay fresh much longer. Now various varieties of rhubarb are being examined.
For the first time, rhubarb juice was used as a natural antioxidant in the industrial processing of fruits. ZHAW researchers, together with the industrial partner Agrofrucht-Inn, have made apple chips and fro