National Processed Raspberry Council Unveils Video Series, “My Name is Haedyn”

My Name Is Haedyn


A Glimpse of Life and Raspberries Through the Eyes of a Five-Year Old 5th Generation Raspberry Farmer


A new three-part video series,My Name is Haedyn, follows Haedyn Maberry in and around her family’s raspberry farm from winter to harvest as she watches the raspberries “sleep,” helps her uncle “fix” broken tractors, and prepares to freeze raspberries using “just cold air.” Discover the love, science, hard work, and generations—from 5-year-olds to 85 year-olds—that make the farming and processing of red raspberries a treasured passion.

My Name Is Haedyn

Raspberries have the reputation of being one of the most difficult fruits to grow—they are exceptionally delicate, require specific soil and climate conditions, and must be cared for 365 days a year. And to lock-in their iconic flavor and color, raspberries are harvested at peak ripeness and frozen (using only cold air) within a few hours. None of this would happen without dedicated, determined, and innovative farmers ready to take on the challenge—a challenge many raspberry farmers say they’ve been called to do.


What farmer does not dream of their work being passed down to the next generation, not only as work, but also as a noble and beautiful way of life—one that involves sharing your finished gifts (in this case, frozen raspberries) with the world?

My Name is Haedyn



Preview and share the trailer by clicking here and follow the trilogy by clicking the links below:

Sleeping Berries

Hard Work


Share your support of processed raspberry farmers, their families, and the entire farming community on social media with the hashtags #MyNameIsHaedyn and #FrozenRaspberries.


Participants In New Human Study Experience Short-Term Improved Vascular Function After Consuming Red Raspberries

Frozen raspberries


A recent randomized controlled trial, published in the Archives of Biochemistry and Biophysics, provides insights on the promising outcomes ofshort-term improvements in blood vessel function among healthy males who consumed dietary achievable amounts of red raspberries.

The subjects – ten healthy males aged 18 to 35 – consumed drinks prepared with 200g and 400g of frozen raspberries containing 201 or 403 mg of total polyphenols, or a matched control drink in terms of macro and micronutrient content, color, and taste.

Researchers investigated the vascular effects of the subjects at baseline, 2 hours-post consumption and 24 hours-post consumption of the raspberry and control test drinks. Participants consuming the red raspberry drink showed improved flow-mediated dilation (FMD), an established biomarker of cardiovascular disease risk. FMD increased significantly at 2 hours post-consumption of the raspberry drink when compared with the change in FMD due to the control drink, and this maintained at 24 hours after consumption.

At 2 hours post-consumption of both raspberry drinks, ellagic acid, found in plasma and urine correlated with FMD. At 24 hours post-consumption of the 200g raspberry drink, urolithin-A-3-glucuronide and urolithin-A-sulfate correlated with FMD. No significant differences were found between FMD improvements after consumption of the 200g and 400g raspberry drinks.

“The research study suggests that ellagitannins, a type of natural compounds present in red raspberries, may play a role in driving the positive effects seen on blood vessel function in the study’s participants,” commented Dr. Ana Rodriguez-Mateos, principal investigator and senior author of the study from the Department of Nutritional Sciences, Faculty of Life Sciences and Medicine of King’s College London.

“We’re excited about these findings and what they may potentially add to the growing list of benefits from consuming red raspberries,” commented Tom Krugman, Executive Director of the National Processed Raspberry Council (NPRC).

Further studies will need to show whether these results translate into long-term health benefits in the general populationby looking at larger study groups over longer timeframes.

The research was supported in part by funds from The National Processed Raspberry Council.



Istas, G. Feliciano, R. Weber, T. Garcia-Villalba, R. Tomas-Barberan, F. Heiss, C. Rodriguez-Mateos, A. Plasma urolithin metabolites correlate with improvements in endothelial function after red raspberry consumption: a double-blind randomized controlled trial.  Archives of Biochemistry and Biophysics. May, 2018.

In the Spotlight: Raspberry Recipes of 2018


It’s been a big year to date for raspberries! Frozen and dehydrated raspberries, as well as raspberry jam are showing up in recipes from sweet to savory for breakfast, lunch, dinner, sips, snacks, and…who can forget dessert?!

Check out some of our year’s favorite recipes to date!


Waking up isn’t so bad with recipes like these.

Raspberry Orange Sweet Rolls from Oh Lady Cakes!

Raspberry Banana White Chocolate Chip Coconut Muffins from The Forked Spoon

Matcha Raspberry Blender Muffins from Lean Green Nutrition Fiend

Steel Cut Overnight Oats from Treble in the Kitchen

Peanut Butter & Jelly Breakfast Oatmeal Bars from C&J Nutrition for POPSugar

Lunch or Dinner


The sweet-tart flavor profile of raspberries is perfect in savory dishes.

Raspberry Maple Mustard Salmon from Katie Cavuto, RD

Instant Pot Raspberry Glazed Ribs from Mom’s Kitchen Handbook

Raspberry Almond Vinaigrette from Healthy Seasonal

Afternoon Snack


Still hungry? We’ve got you covered.

PB &J Overnight Oats from Lively Table

Raspberry Ginger Power Smoothies from The Kitchn

Raspberry Fluff Marshmallows from Milk & Honey Nutrition



We’ll take one of everything please.

Fudgy Vegan Raspberry Almond Brownies from Hummusapien

Soft Yogurt Cookies with Raspberry Glaze by Molly Yeh for Food52

Conversation Heart Cookie Pops (with a Red Raspberry Glaze!) from ImmaEatThat

Lemon Cake with Red Raspberry Cream Frosting from Nourished Kitchen

Raspberry Mango Cake from Liv for Cake

Raspberry Cheesecake from Joy Filled Eats

No-Drip Raspberry Popsicles from Nourished Kitchen

Raspberry White Chocolate Ice Cream Pops from Love & Olive Oil



Raspberry Peach Frose from A Classic Twist

Frozen Sangria Slush from Delish Knowledge


Get some grocery shopping and additional meal inspiration from these articles below!


How Vegetarian Food Blogger Cookie and Kate Starts Her Day in The Kitchn

19 Foods Nutritionists Always Buy at Trader Joe’s in Reader’s Digest

5 Things Nutritionists Load Up on at Trader Joe’s in Southern Living Magazine


New Exploratory Study Identifies Red Raspberry Polyphenols and Their Metabolites


An exploratory study published in Food & Function identified and quantified red raspberry polyphenols and their metabolites after human consumption. It characterized an array of polyphenols in different forms of red raspberries and a greater number of phenolic compounds in human biological samples than previous studies. Understanding the metabolic fate of polyphenol compounds in human biological specimens may aid in designing future studies, including mechanism of action studies.

In this study, the most abundant polyphenols in red raspberries were anthocyanins and ellagitannins, which have gained some attention as phytochemicals. Anthocyanins may possess anti-inflammatory, anti-oxidative and metabolic stabilizing activity. Some limited animal and in-vitro studies have shown breakdown products of ellagitannins may help reduce oxidative stress and inflammation.

This study identified polyphenols in four different forms of red raspberries (frozen, fresh, freeze-dried, pureed) and found that while the different forms have relatively similar polyphenol profiles, the concentration of anthocyanins was highest in the frozen red raspberry form and the concentration of ellagitannins was highest in the freeze-dried red raspberry powder form.

“To design studies investigating their biological effects, we needed to have a better understanding of the variability in key polyphenols among red raspberry fruit forms and their metabolic fate in humans after acute and chronic intake of red raspberries,” commented Britt M. Burton-Freeman, PhD, MS of the Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, and senior author of the paper.

This study assessed biological samples (urine, plasma) obtained from two human pilot studies after consuming red raspberries for more than one week. The study tentatively identified 62 red raspberry polyphenol metabolites, including some phenolic compounds that were detected for the first time, in plasma and urine.

The results of this study may offer new information for understanding the metabolic fate of red raspberry compounds and their composition in different biological specimens.

“The knowledge of metabolites detected in human biological samples may aid research platforms in determining which metabolites may be most relevant, and possible mechanisms of action,” said Burton-Freeman.

“We are excited about the direction this study provides in establishing methods for future trials,” commented Tom Krugman, Executive Director of the National Processed Raspberry Council (NPRC). “Our Council is committed to delivering the highest quality nutrition and health science that consumers can apply in making healthy food choices.”

For the study abstract, click here.