best cranberry extract

Our cranberry extract is not a commodity we pull off a shelf. It starts with North American Vaccinium macrocarpon fruit, brought in by the ton during fall harvest and processed within days to preserve the PACs. The standard ratio we offer is 25:1, yielding about 4% total proanthocyanidins by DMAC assay, though we also quote on 36:1 and 50:1 when you need a smaller inclusion rate. Extraction uses a food-grade ethanol/water mix, and we dry the concentrate on a low-temperature spray dryer to avoid clumping. What you get is a fine powder (passes 80 mesh) with a moisture content below 5%. That matters when you’re blending with hygroscopic ingredients like maltodextrin or stevia. For customers who need to claim ‘whole fruit’ on the label, we can supply a cranberry fruit powder instead—just the dried and milled berry, nothing stripped away. Testing happens in our ISO 17025-accredited lab. Every batch gets a full report: heavy metals (lead, arsenic, cadmium, mercury), microbials (aerobic plate count, yeast/mold, E. coli, Salmonella), and PAC content. We’ve seen too many suppliers ship extract that meets PAC specs but fails on aerobics because the raw fruit sat in a warehouse too long. Our cold chain from farm to extraction floor prevents that. Huacheng holds FDA facility registration, HACCP, GMP, CE, and BRC certification. That’s not marketing fluff—it’s paperwork your regulatory team can actually use. We also offer custom granulation if you need better flowability for capsules, and we can arrange microencapsulation through a partner if you’re trying to mask the tart aftertaste in a gummy. Pricing will never beat the bottom of the barrel, but it will beat the cost of a rejected batch. For a 25:1 cranberry extract with 4% PACs, expect an FOB quote around USD 45–55 per kg, depending on order size and packaging. If you’re formulating softgels, ask about our oil-suspension version; it disperses in MCT without gritty sediment. That’s a small tweak that saves you a filtration step.