All Noni articles
- Formulating with Noni: The Odour Problem and How Format Solves It Formulation
Formulating with noni juice powder, fruit powder and extract — managing the characteristic odour from short-chain fatty acids, format and grade selection, acidity, hygroscopicity and combination products.
- Noni and EU Novel Food: Authorised, But Read the Conditions Buyer's Guide
Noni juice was authorised as an EU novel food and noni preparations appear in the Union list with conditions. Why authorisations attach to defined preparations, what that means for powders and extracts, and what your reviewer needs.
- Noni Fruit: A Complete Buyer's Guide Buyer's Guide
Buyer's guide to Morinda citrifolia — how juice powder, fruit powder and extract differ, why the preparation matters for EU novel food status, iridoid markers versus scopoletin, odour, potassium and CoA requirements.
- Noni Standardisation: Why Iridoids and Not Scopoletin Testing & Quality
Deacetylasperulosidic acid and asperulosidic acid are the meaningful markers for noni fruit; scopoletin is widely distributed and weak as identity evidence. How to specify iridoids by HPLC.
- Reading a Noni Certificate of Analysis: Preparation, Iridoids and Microbiology Testing & Quality
What a complete noni certificate should carry — preparation type, iridoid markers by HPLC, carrier declaration, potassium, heavy metals, aflatoxins and the microbiological panel that matters on a fermentable fruit.
- Sourcing Noni in India: Ripeness, Marginal Land and a Short Window Sourcing
Sourcing Morinda citrifolia from India — cultivation on marginal and coastal land, why ripeness at harvest drives both odour and quality, the short processing window for a fermentable fruit, and traceability.
View the Noni product page — specifications, grades and documentation →
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