Research and products development

Our goal is an innovative solution to the production issues of our customers and by delivering them niche products, helping them to create brand new final product lines.

We listen to our client’s needs trying to develop our portfolio in line with the market demand. As a result of the research we offer super clean dried fruit seeds, unrefined oils pressed from even very small seeds like strawberry seeds, raspberry seeds or aronia seeds; super fine natural fibre powders with particles size even below 10 microns, what brings extra value in comparison to the coarse fibre powders existing on the market.

Research papers on the ingredients of GreenField

Our research and products development are supported by Polish university research units. Our close cooperation with Polish scientist have resulted with few published scientific research papers.


  • Health benefits of Aronia berries – Prof. Iwona Wawer; Faculty of Pharmacy, The Medical University of Warsaw, Poland

The largest plantations with selected best aronia cultivars situated in Poland (Nero, Galicjanka/Eggert), produce around 25 000 – 50 000 tons of aronia berries each year. Health benefits of aronia result from the content of strong antioxidants (polyphenolic compounds) which increase antioxidant capacity and protect against lipid peroxidation. Antioxidants protect human body cells against the effects of free radicals and help protect or even treat many health problems: hypertension and heart disease, cancer, inflammations, arthritis, infections, neurodegeneration (memory impairment).

Aronia is a leader in the highest content of anthocyanins (3-8 g/kg) and total polyphenols (10-20 g/kg) on fruit market. Antioxidant and radical absorptive capacity (ORAC) of foods can neutralize the effects of free radicals, with the highest ever obtained antioxidant capacity of 160 µmol TE/g for aronia.

Comparison of antioxidant capacity of berries (ORAC)Studies confirmed that anthocyanin-rich dry extract of aronia berries displays health-promoting activity in many diseases of free-radical ethiology as well significant lowering of systolic and diastolic blood pressure. Moreover aronia juice reduces total cholesterol level, LDL and triglycerides, increased HDL level and significant hypotensive effect. In comparison, aronia freeze dried (lyophilized) contains much more anthocyanins and total polyphenols than lyophilized açai fruits.

Many tests show that anthocyanins from aronia may be beneficial in keeping proper eye vision for people constantly working with computers and for car drivers frequently traveling long distances by night. Aronia is also recommended for diabetes, sportsmen and people with stressful life style. Moreover, aronia fruit could be useful in controlling oxidative stress during pregnancies complicated by diabetes.

For those reasons aronia became must-have in people’s everyday diets due to its vast properties.


  • Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils – Poznań University of Life Sciences, Poland

Cold-pressed oils have high levels of polyunsaturated fatty acids (PUFAs), which oxidation is the main reaction that decreases oil quality. Bioactive compounds present in oils, such as carotenoids, polyphenols, phytosterols, and tocochromanols, show a strong antioxidant effect that can protect against PUFA’s oxidation.

It is well-known that the main role of antioxidants in oils is to protect unsaturated fatty acids against autoxidation. Roasting the seeds prior to cold-pressed significantly increased the antioxidant properties of the oils, without affecting the fatty acid composition itself. For example roasting the raspberry seeds caused the antioxidant capacity of the resulting oil to increase from 710 to 1068 _mol TE/g. It can be seen that roasting the seeds led to a significant extension of the oxidation stability period for the aronia seed oil (229%), raspberry seed oil (42%), blackcurrant seed oil (35%). Roasting had no significant e ect on the oxidation induction time of strawberry seed oil.

Majority of materials used in this research, such as dried strawberry seeds, dried raspberry seeds, dried aronia seeds and dried blackcurrant seeds were supplied by GreenField company (Warsaw, Poland). The processing of these berry fruit seeds resulted in creating new oils with interesting nutritional values, such as high levels of polyphenolic compounds, responsible for their high antioxidant capacity.

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity.  Roasting the seeds increased the levels of chlorophyll and beta-carotene in all the cold-pressed oils. Similar positive effect was observed on the oil’s stability in both the extension of oxidation induction time and the final oxidation time.

The autoxidation of oils is essentially determined by the type and quantity of their PUFA components. The highest linoleic acid content (C18:2 n-6) was found in aronia seed oil (~74%). Other berry oils have a similar linoleic acid content of approximately 50%. Blackcurrant seed oil also contains gamma-linolenic acid (C18:3 n-6), which is not present in the other berry seed oils.


  • Study of the sorption properties of selected fibres and fruit pomace – Master’s thesis; Warsaw University of Life Sciences SGGW Warsaw, Poland

Fruit fibre is a structural element of plants. The fibre is composed of elements of plant cell walls, mucilages, resistant starch, polydextrose, oligosaccharides and vegetable gums. The main function of the fibres is preventing overweight and obesity through the ability to swell in the stomach, which results in a longer feeling of fullness. It also improves intestinal peristalsis and reduces the risk of colon cancer. Microorganisms that hydrolyze fiber in the large intestine, regulate the work of the intestines, stimulate the immune system and support the production of hormones, biotin and vitamin K.

Dietary fibre is used in the production of fibre preparations which contribute to the improvement of the texture of the finished food products thanks to the water-binding ability. In addition, fibre preparations increase the volume of the product and reduce calorific value by replacing fat. The advantage of their use is the lack of introduction of foreign flavors and smells to the product.

Fruit pomace is a by-product that is produced in fruit processing during the production of juices, pulps and jams. Depending on the variety and processing method, the pomace consists of skins, seeds and pulp remnants. Due to the content of many health-promoting ingredients, in recent years there has been a noticeable increase in interest in the possibility of reusing these by-products. The pomace is a source of dietary fibre, minerals, saccharides, proteins, organic acids, lipids, vitamins, aldehydes and alcohols. They are also rich in aromatics and dyes, including anthocyanins that can give a color from yellow to blue. Berry pomace characterises in high content of coloring compounds that  can be extracted and used for the production of dyes. In addition, they have been used as antioxidants responsible for protection against the harmful effects of free radicals, which in turn helps prevent heart disease, cataracts, cancer and inhibit the aging process. The pomace is also a rich source of biopolymers, proteins and carbohydrates that can be recovered, concentrated and transformed into precursors and then used in the cosmetics, pharmaceutical and food industries. The pomace can also be used for the growth of microorganisms as an alternative carbon source for glucose and sucrose.

Apple peels are characterized by a high content of phenols, which means a greater concentration of these bioactive compounds is found in the pomace than in the whole fruit. Phenolic compounds have strong antimicrobial, anti-inflammatory and antioxidant properties. Isolating these substances allows for the introduction of pomace into cosmetic preparations. Currently, the most popular way of using pomace is as animal feed or as an ingredient in the production of fruit teas, where it improves the organoleptic qualities. Moreover the ability to absorb free radicals was observed in the water extract from freeze-dried chokeberry pomace. The pomace can be used in extruded snack foods, which can provide an alternative to the cereal snacks on the market, which are usually characterized by low nutritional value or in confectionery and baking products. Numerous studies have shown that the extracts obtained from pomace have the effect of extending the shelf life of products, therefore they can also be used in food preservation.