A new approach to reducing sugar in fruit juices - fermentation
There is a global call for reduced sugar that is shaking the JNSD world – particularly fruit juice production. Driven by consumer concerns about health and weight, and further burdened by sugar taxes and other regulations in a number of countries, how can you reduce the sugar level of juice products , while maintaining quality and consumer appeal?
You can dilute the juice, of course, but there are also technologies available to reduce the intrinsic sugars in the juice itself (mainly sucrose, glucose and fructose). These are membrane filtration, enzymatic sugar transformation, and yeast fermentation. We have invested in fermentation – with a special process that can reduce sugar to practically zero.
Our new approach to this problem reduces sugar through controlled fermentation, followed by yeast removal and removal of the alcohol. The resulting juice with 0% sugar can then be blended with normal juice to achieve any level of sugar reduction you desire.
The yeast we use has been specifically selected because of its history of safe use within the food industry, its suitability for sugar reduction in juice, and its fermentation efficiency and reproducibility.
Our new white paper describes processing lines for fermentation, yeast removal and dealcoholisation, as well as final blending of fruit juices. We explain why the monitoring of temperature, agitation and sugar levels is essential to an optimal and cost-effective process. Food-grade alcohol can be extracted from the process for various food and beverage applications, if 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. The scope of creative blending is practically limitless.
Sign up to download “Reduced-sugar juice production – Innovation with fermentation”
Note: downloadable asset in English
