How It All Works

From Farm to Final Product

Our products are made from unique blends of fruits and vegetables that are processed through our patent-pending system to preserve the nutrients in a condensed, all natural format.

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Our claims are based on and proven by reputable scientific sources.

Thermal Stability

For years, food scientists have added synthethic vitamins to products to add nutritional value that is lost due to heating or cooling during processing. One of the major breakthroughs at NutriFusion is the unmatched thermal stability of our whole food nutrients. Now food technologists can add whole food nutrients from fruits and vegetables to a variety of products that was previously unthinkable. Download our heat durability and thermal stability study on a pasta product that uses NutriFusion as a key ingredient.

Phytonutrient Stability

Oxidation plays a huge role in the deterioration of nutrients in fruits and vegetables. This problem eliminates the microscopic phytonutrients also known as antioxidants first. Another breakthrough in NutriFusion technology is our ability to preserve the phytonutrients in fruits and vegetables. These microscopic chemical compounds are critical for good health and a properly functioning body. Download our study on the preservation of phytonutrients in NutriFusion.

Increased Shelf Stability

Shelf stability is critical to all packaged food products in the market, but more than others. We currently guarantee a 2-year shelf life on our products, but we have now seen samples at over 3-years. One of the main reasons for our extended shelf stability is our increased preservation of antioxidants.

Download our study to see how our products dramatically increased the shelf life of bread.

not the pharmacy!

NutriFusion® only uses whole, fresh produce to create its highly concentrated micronutrient and phytonutrient-rich food ingredient blends. All fruit and vegetable parts are incorporated into the NutriFusion® concentrated blends including the skin, pulp, seeds, and stem, that each contain important micronutrients.

NutriFusion’s patented micronutrient blends allow food processors to enhance the nutritional profile of a wide variety of finished food products such as breads, muffins, cookies, crackers, pasta, energy bars, salad dressings, soups, yogurts and beverages.

NutriFusion® micronutrient blends can be incorporated into food items via multiple methods including: baked, fried and liquid items. Foods containing NutriFusion® blends are stable in frozen, refrigerated, and on-shelf with no loss of nutritional potency.

non-GMO nutritional ingredients fruit and vegetable stack strawberry

What are they and why are they important?

Micronutrients are commonly found in nuts, whole grains, colorful fruits and green leafy vegetables and are necessary for optimal functioning of all your body’s systems, from brain function to bone growth.

Essential “micronutrients” include vitamins A, C, D, E, K and B-complex and also incorporate minerals such as fluoride, selenium, sodium, iodine, copper, and zinc. They are called “micro” because the human body only requires small quantities for survival.

Natural “micronutrients” from fruits and vegetables have high bioavailability. Bioavailability is the measure of vitamin and nutrient absorption by the human body. NutriFusion’s natural vitamins and nutrients are 100% absorbed compared to less than 25% with synthetic vitamins.


Complete NutriFusion guide for all food scientists and technologists

Interested in the complete R&D Resource Kit?

The complete R&D resource tool kit is crucial for any scientist or technologist evaluating our GrandFusion products. The resource kit provides you with all the basic documentation on the R&D science behind our products. Below is a list of what’s included:

  • GrandFusion General Specifications
  • Heat Durability and Thermal Stability Study
  • Preservation of Phytonutrients Study
  • Shelf Life Stability Study
  • Information Deck for your Marketing Team

Download R&D Resource Kit

nutrifusion food nutrient science