Most sports gels use artificial flavours. We don't. And it's not just because we think real fruit tastes better (though it does). It's because the blackcurrant we use is quietly one of the most interesting ingredients in endurance sports nutrition. Our blackcurrants are grown by Richard Clarke in the Derwent Valley, in the foothills of Mt. Field National Park. After harvest, the fresh fruit goes through a unique freeze-drying process that locks in the vitamins, minerals, antioxidants, and flavour.
It takes around 1kg of fresh blackcurrants to produce just 100g of our blackcurrant powder!
Blackcurrants are exceptionally rich in anthocyanins. Research suggests they may:
- Promote vasodilation (widening of blood vessels)
- Support better blood flow and oxygen delivery to working muscles
- Help reduce inflammation and support muscle recovery after hard efforts
In other words: the berry that makes our products taste great may also be helping you go harder and recover faster.
At Moor, our philosophy is Less is Moor — real fruit, maltodextrin for carbohydrates, and Tasmanian sea salt harvested from the Southern Ocean.
Because a gel only works if you actually eat it.
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Chris Dixon at the 24-hour Oceania World Champs
Your Intro Guide to the Moor Endurance Range