CCNMagazine:
Davey worked with Cornell food scientist Olga Padilla-Zakour, who directs the Food Venture Center (FVC) at Cornell’s New York State Agricultural Experiment Station in Geneva, to develop the all-natural tart cherry juice called, like the company, CherryPharm. The shelf-stable drink retains what are believed to be the pain-prevention and muscle-damage recovery powers of sour cherries.
The fortifying effects of sour cherries used in CherryPharm are thought to be the result of phyto-nutrients and anti-oxidants like anthocyanin, melatonin and quercetin that occur naturally and in high proportion in deeply colored fruits - particularly, in tart cherries. It is not a hydration drink, Davey emphasized. ‘It is a preventative and a restorative.’
FVC provides entrepreneurs with expertise and regulatory assistance in developing value-added food products. Working with Davey, scientists developed a proprietary not-from-concentrate blend of tart cherry and apple juice. ‘When John approached us, the goal was to retain the natural properties of the fresh tart cherries and have a product with great taste and convenience for consumers,’ said Padilla-Zakour, associate professor of food science and technology. ‘When we started out, the only alternative was cherry concentrate that had inconsistent quality, poor taste and required mixing with water by the consumer.’ More.
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