Graceland Fruit Producing Naturally Redder Cranberries

Dec 21, 2009

Graceland Fruit has begun producing a naturally redder cranberry. Through patented technologies, the Frankfort, Mich., company is able to control the infusion and drying process in a more gentle manner enabling Graceland to maintain the natural red cranberry color while also maintaining the high vitamin content that is found naturally in cranberries.

“Consumers who have become accustomed to cranberries that have an appearance similar to a dark raisin can’t quite believe their eyes when they see this cranberry product that has a natural red color, the color a cranberry should be,” explained Brent Bradley, VP of Marketing and Sales. “And manufacturers appreciate the more natural red color as it brings higher value and quality to their products such as muffins, cereal bars and snack mixes.”

Over the past several months, the Michigan fruit and vegetable manufacturer has developed strong partnerships with cranberry farmers, primarily in Wisconsin. The company now has one of the largest groups of independent growers in the industry who provide Graceland with high-quality fruit for its production.

According to the Cranberry Institute (www.cranberryinstitute.org/healthresearch.htm), cranberries contain proanthocyanidins (PACs) that can prevent the adhesion of certain bacteria, including E. coli, associated with urinary tract infections to the urinary tract wall. The anti-adhesion properties of cranberry may also inhibit the bacteria associated with gum disease and stomach ulcers.

The Institute further cites recent scientific research that shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.