Healthy Food Ingredients (HFI) has published a white paper explaining the benefits, measurement and retention of anthocyanins in its Suntava Purple Corn.

Anthocyanins are a subclass of flavonoids (polyphenolic compounds found in plants) that have been linked to numerous health benefits. A source of natural food coloring, anthocyanins provide fruits, flowers and plant organs their rich blue, red and purple colorings.

Even after processing into foods, significant levels of anthocyanins remain in purple corn-based products. HFI’s white paper examines the levels of retained anthocyanins in foods such as tortilla chips, pasta, cereals and snack foods made with Suntava Purple Corn.

HFI supplies Suntava Purple Corn as a non-GMO and organic gluten-free ingredient in whole, raw form as well as further processed into flour, meal, grits and flakes.

 “Suntava Purple Corn is such a unique ingredient with many health benefits, specifically its high levels of antioxidants and anthocyanins. I have a passion for purple corn and am excited to share research which further explains anthocyanins in terms of the benefits and significant levels retained in Suntava Purple Corn, especially as compared to other heavily-pigmented foods such as blueberries, blackberries and red cabbage,” notes Terry Howell, Suntava Purple Corn ingredient expert.

“We look forward to partnering with our customers to unleash the power of purple,” continues Howell.

To download the white paper, visit