PURE FOOD’S INNOVATION

NUTRIENTS FROM NATURE

In recent years, Pure Food has been focused on refining production processes to extract powerful natural compounds such as sulforaphane and polyphenols—both of which are abundant in cruciferous vegetables, especially broccoli sprouts.

We’ve now succeeded in creating a process that preserves these vital nutrients, allowing us to produce high-potency nutritional powders.

BROCCOLI: MORE THAN JUST A VEGETABLE

Broccoli is packed with health-promoting compounds.

But let’s face it—not everyone enjoys eating it, and even if you do, it's hard to consume enough of it daily to get the full benefits.

That’s why we developed a nutrient-rich broccoli sprout powder. Just 1 gram of our powder provides as much bioavailable sulforaphane as 100 grams of fresh broccoli—making it easier than ever to support your health naturally.

FROM SPROUT TO SUPERFOOD

Broccoli sprouts are incredibly rich in vitamins, minerals, and sulforaphane—containing 20 to 50 times more sulforaphane than mature broccoli.

Our unique production process captures these powerful nutrients and converts the sprouts into a highly concentrated powder.

Sulforaphane, in particular, has emerged as a leading compound in the fight against modern lifestyle-related illnesses.

SULFORAPHANE: FOOD AS MEDICINE

Sulforaphane is one of the most extensively studied plant compounds today, known for its wide range of health benefits:

• May prevent various cancers

• Supports heart and vascular health

• Acts as a potent anti-inflammatory

• Shows promise in autism and osteoporosis support

• Contributes to lower blood sugar and cholesterol

• Supports immune system rejuvenation

• May help protect against oxidative stress and chronic disease

Since its cancer-fighting properties were first discovered in the 1990s, over 3,000 studies have been published on sulforaphane’s medical potential.

OUR FREEZE-DRYING TECHNOLOGY

At Pure Food, Health and Pure Fiid Norway we’ve developed our own advanced freeze-drying method. This process locks in the sprouts’ nutritional value and preserves high levels of sulforaphane while extending shelf life—without the need for additives or preservatives.

SCIENCE-BACKED DEVELOPMENT

Our PhD researcher, Ladia Jilek, is currently involved in a four-year clinical study funded by the European Union. The research focuses on how sulforaphane affects cells, particularly in relation to the brain and autism.

Sulforaphane is now considered the most researched plant compound in the world, and its potential continues to grow.