Ashitaba powder can fortify many food products
More uses of Ashitaba, the herb that packs a lot of health benefits, are being developed by Adela Ang, the lady who introduced the real Ashitaba for commercial production in the Philippines.
The latest product is powdered Ashitaba which can be used to fortify many food products. The powder can be added to the production of noodles, bakery products like pandesal,cakes and biscuits, ice cream and more. It can be added to soups, rice that is being cooked, etc.
The different parts of the Ashitaba plants are being powdered now, including the roots, stems and leaves. Calchone, the yellow exudates which contains the plant’s highest antioxidant, is also included in the powder. The powder is pendng approval by the Food and Drug Administration.
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