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Scientific research for 5 decades
The miracle berry (Synsepalum dulcificum) has been studied since the 1970s for its unique taste properties— particularly due to miraculin, a rare protein capable of altering taste perception. Dozens of scientific publications and sensory trials have highlighted the innovative potential of this fruit, which is now valued in the nutrition, health, and experimental gastronomy industries.
A rigorously analyzed, traceable powder
Our miracle berry powder comes from a carefully selected, 100% controlled supply chain in Ghana. Each batch undergoes strict checks to ensure quality that meets professional standards.
Analyses carried out by our partner laboratory Mérieux Nutrisciences
Our analyses are carried out by the Mérieux Nutrisciences laboratory, recognized for its standards of excellence in food safety and nutrition.
Each batch is checked according to 4 aspects:
The benefits of our powder are validated by rigorous analyses carried out by our partner laboratory Mérieux Nutrisciences.
Together with our partner laboratory, we conducted four detailed analyses covering bacteriological aspects, nutritional composition, beta-carotene content and polyphenol content.
Bacteriological
Health safety. No pathogens detected.
Nutritional
Intake of fiber, protein, natural sugars
Betacarotene
Antioxidant contribution. Naturally present, cellular protection
Polyphenols
Antioxidant activity. 1.04%, high level for a dried fruit
High standards are our hallmark. More than a sensory experience, OKAN powder is rigorous, mastered, and designed for your cold-process formulation projects.
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