Sugar is everywhere, from natural sugars to those that are refined and packaged. However, consumers are becoming more careful with sugar intake and some governments are introducing taxes for high sugar content2. This has led to challenging times for producers, but there are many reasons for optimism.
ONE WAY TO REDUCE SUGAR
Finding the right recipes
THE TECHNICAL APPROACH
Innovative sugar reduction in juice
One way to gain full control of the amount of sugar in a juice, nectar or still drink is to completely remove it. After that, the desugared product can be mixed with standard juices and adjusted according to product specifications and consumer tastes. To remove natural sugars, it takes technology.
TWO SIDES TO EVERY STORY
More than one way to market
THE INTEGRATED EDGE.
Refreshing the world of juice drinks.
Meeting the sugar-reduction challenge in fruit juices
The juice industry has long wrestled with the challenge of reducing the sugar level of juice products, while maintaining quality and consumer appeal. Our new approach to this problem reduces sugar through controlled fermentation, followed by removal of the yeast and alcohol. The resulting zero-sugar juice can then be blended with ordinary juice to achieve any level of sugar reduction desired. The concept has been proven in technical and consumer tests, and offers you a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks. Our new white paper describes processing solutions for fermentation, yeast removal and dealcoholisation, as well as final blending.
Footnotes
1 Innova Market Insights
2 Tetra Pak Sugar & Sugar Substitutes Research