Like some of the most well-known fruits and vegetables that are packed with antioxidants, Jasberry boats a deep purple color. This superfood rice is gluten-free, nutrient dense and easy to cook, making it easy for consumers to enjoy its superfood benefits. Notably, Jasberry Rice has four times the antioxidants of quinoa and seven times more antioxidants than kale. The deep purple rice is also said to be a better source of natural antioxidants than brown rice and forbidden rice.
Berry rice products like Jasberry Rice are becoming popular with people who want an effortless way to get even more nutritional value out of their meals.
The brand's organic, vegan, kosher and 100% whole grain superfood Jasberry Rice was developed over a decade with natural cross-breeding.
Antioxidant-Rich Purple Rices
Jasberry Rice Boasts a Deep Purple Hue and is Packed with Nutrients
Trend Themes
1. Antioxidant-rich Foods - The rise of antioxidant-rich foods like Jasberry Rice presents opportunities for companies to develop innovative products that offer health benefits.
2. Gluten-free Alternatives - The increasing demand for gluten-free options creates a market for alternative grains like Jasberry Rice that cater to consumers with dietary restrictions.
3. Superfood Rice - The popularity of nutrient-dense, easy-to-cook superfood rice varieties like Jasberry Rice opens avenues for companies to introduce new rice varieties with enhanced nutritional profiles.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore incorporating antioxidant-rich ingredients like Jasberry Rice in their products to meet the growing consumer demand for healthier options.
2. Health and Wellness - The health and wellness industry can leverage the benefits of antioxidant-rich foods like Jasberry Rice to develop supplements, functional foods, and targeted nutrition products.
3. Agriculture and Farming - The agriculture and farming industry can introduce and promote new rice varieties like Jasberry Rice that offer increased antioxidant content and nutritional value.