PURE FOOD’S INNOVATION

NUTRIENTS FROM NATURE

In recent years, Pure Food has focused on refining gentle production methods to retain naturally occurring plant compounds such as sulforaphane and polyphenols — both found in cruciferous vegetables, particularly broccoli sprouts.

Through this work, we’ve developed a process designed to preserve the sprouts’ natural composition and stability, enabling the production of high-quality, nutrient-rich powders.

BROCCOLI: MORE THAN JUST A VEGETABLE

Broccoli and its young sprouts naturally contain a variety of vitamins, minerals, and plant-derived compounds that have been widely studied by scientists.

We know that not everyone enjoys eating broccoli daily, so we created a way to include its naturally occurring compounds in an easy-to-use form.

Our broccoli sprout powder is carefully processed to maintain the natural precursors that can form sulforaphane — the compound that makes these sprouts so interesting to researchers.

One gram of the powder provides an amount of these precursors comparable to what is found in roughly 100 grams of fresh broccoli, based on laboratory analysis.

FROM SPROUT TO SUPERFOOD

Broccoli sprouts are rich in naturally occurring glucoraphanin and the enzyme myrosinase, which together can form sulforaphane when the plant is chewed, cut, or processed.

Research has shown that broccoli sprouts contain higher concentrations of these compounds compared to mature broccoli.

Our unique production process helps maintain these compounds in a stable, easy-to-use form — without the need for synthetic additives.

Scientists continue to explore how sulforaphane interacts with biological systems, but no specific health effects can be claimed for foods or supplements containing sulforaphane.

SULFORAPHANE: A RESEARCH FOCUS

Sulforaphane has become one of the most studied naturally occurring compounds found in vegetables.

Since it was first isolated in the 1990s, thousands of scientific studies have examined how it functions in plants and how it behaves in laboratory and human research settings.

Topics explored in these studies include antioxidant mechanisms, cellular defense pathways, and metabolic regulation.
However, results vary across study types, and no medical or preventive properties can be claimed.

You can read more about ongoing sulforaphane research in scientific databases and review articles [here].

OUR FREEZE-DRYING TECHNOLOGY

At Pure Food Norge, we have developed an advanced freeze-drying process designed to preserve the natural composition of broccoli sprouts.

This gentle, low-temperature method maintains stability and quality while extending shelf life — all without additives or preservatives.

The same process can be applied to other sprouts and microgreens to achieve consistent quality and purity.

SCIENCE-BASED DEVELOPMENT

Our research partner, PhD researcher Ladia Jilek, is currently contributing to a four-year EU-funded clinical study investigating how sulforaphane interacts with biological systems, particularly in relation to cellular processes in the brain.

This and other studies help deepen scientific understanding of how plant-derived compounds behave in the body.

At Pure Food, we follow such developments closely to ensure that our products are grounded in the latest available scientific evidence — without overstating results or making medical claims.