Artichoke pesto with rosemary extract
An artichoke pesto using rosemary extract to limit oxidation and browning while reducing acidic and bitter notes and improving sensory quality.
The SUSTAINEXT project has developed an artichoke pesto containing rosemary extract as an alternative to synthetic preservatives.
The botanical ingredient helps limit oxidation and browning while reducing acidic and bitter notes. This improves the product’s sensory profile and demonstrates the functional use of botanical extracts in food formulations.
