LycoRed granted patent for tomato extraction process

LycoRed has been granted a European patent for its extraction process of the Lyc-O-Mato oleoresin from tomatoes, which is the basis of the tomato extract 2009/355/EC and the food additive E 160d(ii) (2008/128/EC).

“This is important news for the food and beverage industries, where fortifying foods with ingredients offering added health benefits is a key to higher profits,” said Dr Yoav Blatt, CTO for LycoRed. “Food manufacturers should always be cautious when choosing an ingredient purported to provide health benefits.”

Increased lycopene intake from tomatoes has been linked to lower risk of cardiovascular disease and improved blood pressure, LycoRed says.

LycoRed claims that its Lyc-O-Mato tomato lycopene complex can “provide year-round protection against free-radical damage and environmental stress, help to protect the skin from sun exposure and maintain the healthy appearance and structure of skin that has been exposed to the sun” when taken orally.

“Our Lyc-O-Mato contains a specific proprietary natural composition of tomato lycopene and other tomato phytonutrients, including phytoene, phytofluene, tocopherols, phytosterols and beta-carotene, as opposed to other lycopene products available currently on the market,” said Blatt.