Xanthohumol - Innovation in food products

The positive effects of the hop component Xanthohumol have been known for a long time. However, the introduction of this vital substance into beverages or other food stuffs has for long proven problematic. Finally, scientists from the renowned Technical University of Munich succeeded in developing an innovative process which allows for precisely that and which – just as importantly – does not require complex laboratory technologies.

This new technology was awarded patent protection in 2004. A forward looking entrepreneur, the investor Tonio Arcaini, showed interest in Xanthohumol from the start. He acquired the patent rights and established TA-XAN AG with the aim of developing innovative and health-promoting ingredients for food and beverages.  Under the brand name XAN, the company proceeded to develop beverages enriched with the vital agent Xanthohumol. It also makes the Xanthohumol available to other companies for use in their own product range.  TA-XAN AG has applied for and been granted patent and trademark rights worldwide.

The most effective method for enriching beverages and foods with Xanthohumol is to add roasted malt extract. The malt extract obtained from roasted barley is an entirely natural product. The process protects and stabilises Xanthohumol, which is highly volatile by nature. For mankind, barley has been a source of strength and energy for thousands of years. Barley is rich in Vitamin B and silicic acid. And these two components are important for preserving the health of heart and blood vessels. Malted barley has also long been valued for its cholesterol-reducing properties.