Black Currants get a new lease on life with national retail roll-out of CurrantC black currant nectars


he Currant Company,, the first company in America to domestically produce a nationally available Black Currant product of any kind when it introduced CurrantC™ all natural, premium black currant nectar in 2005, is now launching 5 additional black currant based nectars. CurrantC’s new flavor line-up extends beyond the original, all natural, premium CurrantC black currant nectar. Its new flavors combine black currants’ high levels of naturally occurring antioxidants and Vitamin C with healthy blueberries, boysenberries, passion fruits, clementines, strawberries and kiwis. CurrantC nectars are refrigerated and can be found in supermarkets and grocery stores throughout the United States and Canada. The Currant Company also sells fresh currants (hand-picked during the harvest in July) and plants directly from its farm through its website

Black currants are tiny black berries that grow on shrubs and thrive in temperate climates. Currants are virtually unknown in the U.S. because commercial cultivation was nationally banned in 1911 by an act of Congress initiated by the lumber industry. A botanical disease called white pine blister rust was thought to harm white pines if currants were grown in their proximity. Working with leading experts in the field, Greg Quinn, CEO, the Currant Company, was successful in bringing back the black currant industry by getting a 100-year ban lifted in New York State, where black currants now grow. CurrantC nectars now offer millions of Americans the opportunity to enjoy the health benefits and taste of the tiny black currant.

CurrantC’s new flavor line-up is presented in environmentally friendly, recyclable packaging. The company offers a CurrantC Black Currant Boysenberry Nectar, CurrantC Black Currant Strawberry/Kiwi Nectar, CurrantC Black Currant Clementine Nectar, CurrantC Black Currant Passion Fruit Nectar, and CurrantC Black Currant Blueberry Nectar in addition to its original CurrantC All Natural Black Currant Nectar. In every flavor, the healthy black currant is the predominant fruit. Black currants are naturally very tart, so CurrantC nectars are sweetened using organic Agave. The nectars maintain the tart notes that are naturally occurring in black currants. CurrantC black currant nectars are delicious and versatile. They can be enjoyed at any time of the day or night, straight from the bottle, or mixed with water or other beverages. For recipe ideas please visit

Black currants are highly nutritious, rich in Vitamin A, Vitamin C and potassium, they also contain moderate quantities of Vitamin B1 (thiamine) and Vitamin B3 (Niacin) iron and calcium.. One of the most important bioflavonoids in black currant is the family of anthocyanins, which plays a major role in the antioxidative properties of black currants. In addition to anthocyanins, black currants are also high in organic acids, bioflavonoids and total phenolics. Little was known scientifically about the health benefits of blackcurrants until the late 1970s. Since then, research has found that black currants have an array of health benefits including a variety of immune enhancing vital chemical properties. In addition, blackcurrant berries have about 4 times more Vitamin C than a fresh orange. The high levels of antioxidants (Vitamin C and anthocyanins) found in black currants are believed to protect cells and membranes from damage caused by free radicals. Free radicals are highly reactive molecules, which are formed during the metabolic process. When free radicals encounter healthy cell membranes, they can cause damage, impairing cell function and leading to premature cell death. [1]

The Currant Company,, is privately-held and was founded in 1999 by Greg Quinn, a culinary and horticulture expert. The Currant Company is expected to give hope to a struggling New York farming industry with one of the first, potentially-viable crops to come along in many decades – black currants. The Currant Company is located in Clinton, New York, an area in the Hudson Valley well-known for its culinary and farming heritage.