Coca-Cola Seeks Patent For Process That Naturally Protects Produce From Browning

Coca-Cola has applied for a patent with the World Intellectual Property Organization that would protect its discovery of a natural way to prevent “enzymatic browning” of fruit and vegetable juice that negatively affects color, taste, flavor, and nutrition. Browning is the result of oxidation of phenolic compounds by polyphenol oxidase. The company accidentally discovered a way to use the cherry-like fruit acerola to reduce browning and hopes to patent the process.