Reduced-sugar juice production : Innovation with fermentation
Mjukband - 30 sidor - English - 2024
68 kr
Leveranstid: 5-7 arbetsdagar inom Sverige, upp till 14 arbetsdagar till utlandet.
The juice and nectar industries have long wrestled with the challenge of reducing the sugar level of drinks, while maintaining quality and consumer appeal. We have developed a new approach to this problem based on sugar removal through controlled fermentation, followed by removal of the yeast and alcohol. The resulting juice with 0% sugar 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 the industry a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks.
The juice and nectar industries have long wrestled with the challenge of reducing the sugar level of drinks, while maintaining quality and consumer appeal. We have developed a new approach to this problem based on sugar removal through controlled fermentation, followed by removal of the yeast and alcohol. The resulting juice with 0% sugar 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 the industry a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks.
Mer av samma författare
- Minimizing damage when processing particles, fibres and pulp : A summary of challenges and solutions
Minimizing damage when processing particles, fibres and pulp : A summary of challenges and solutionsTetra PakMjukband44 kr - The RNGS Stability test : A refined method for assessing shelf life stability of RNGS beverages
The RNGS Stability test : A refined method for assessing shelf life stability of RNGS beveragesTetra PakMjukband48 kr - Extending the shelf life of low-acid liquid dairy products for added value
Extending the shelf life of low-acid liquid dairy products for added valueTetra PakMjukband59 kr - New processing methods for recombined white milk
New processing methods for recombined white milkTetra PakMjukband62 kr - The inside story on heat treatment of particulate foods
The inside story on heat treatment of particulate foodsTetra PakMjukband61 kr - DE: Zusatznutzen durch Verlängerung der Haltbarkeit bei flüssigen Milchprodukten
DE: Zusatznutzen durch Verlängerung der Haltbarkeit bei flüssigen MilchproduktenTetra PakMjukband60 kr - DE: Wärmebehandlung von stückigen Lebensmitteln unter die Lupe genommen
DE: Wärmebehandlung von stückigen Lebensmitteln unter die Lupe genommenTetra PakMjukband58 kr - Beverage CIP : Assessing CIP performance to reduce total cost of ownership in beverage production
Beverage CIP : Assessing CIP performance to reduce total cost of ownership in beverage productionTetra PakMjukband48 kr - DE: Minimierung der Produktschädigung bei der Verarbeitung von Partikeln, Fasern und Pulpe : Eine Zusammenfassung der Herausforderungen und Lösungen
DE: Minimierung der Produktschädigung bei der Verarbeitung von Partikeln, Fasern und Pulpe : Eine Zusammenfassung der Herausforderungen und LösungenTetra PakMjukband42 kr - Vitamin C retention in orange juice production : Getting past the myths and doing more with less
Vitamin C retention in orange juice production : Getting past the myths and doing more with lessTetra PakMjukband50 kr