Reduced-sugar juice production : Innovation with fermentation

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.