Antioxidants are pretty awesome: they protect cells from oxidation and prevent oxidation in foods. You know how adding a squeeze of lime juice in your fresh fruit salad not only gives its taste a big oompf, but also prevents the apples and bananas from turning brown? Well that’s pretty much what our anti-oxidants do: they help keep our plant-based alternatives to yogurt looking and tasting fresh. We use two types: the first one, fatty acid esters of ascorbic acid – made from combining Vitamin C, a natural acid found in most fruits and vegetables, with fatty acids. The second one, tocopherol-rich extracts – are extracted from soya oils, then filtered and purified.