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Manufacturers concentrate on sugar reduction and taste retention

Sugar reduction remains a respected trend in the meals and beverage sector. Obesity and diabetes will be the number 1 killers of the 21st century, explained Gali Yarom, Co-Founder and Co-CEO of Better Juice, a food technology startup.

In the beverage category, consumer awareness around higher sugar content in natural fruit drinks, for instance, is increasing. In response, drinks manufacturers are witnessing reduced juice consumption, Yarom noted. Because of this, juice companies are feeling it in sales, shared Yarom.

Labels with a brief and easy-to-read ingredients list, plant-based sweeteners and non-genetically modified organisms (GMO) food may also be key trends in todays sugar reduction segment, Yishai Potack, CEO of food technology startup B.T. Sweet, identified.

B.T. Sweet has released its plant-based, one-to-one drop-in sugar replacer for multiple food applications, Cambya, to interest consumers rising demands less sugar. The merchandise aims to provide optimal sweetening capacity with no need for masking agents.

Today, manufacturers are exploring methods to apply technology and science to lessen the sugar content in popular food and beverage products, producing a wave of reformulations hitting the production process.

Reducing sugar from the natural source

While Better Juice acknowledged that a lot of of the firms in the sugar reduction segment are trying to find a better-for-you substitute, the brand is going for a different approach by reducing sugar from its natural source.

The startup applies an enzymatic process that uses 100 % natural ingredients to convert simple sugars such as for example fructose, glucose, and sucrose into prebiotic dietary fibres along with other non-digestible molecules.

Better Juice aims to keep up the fruits full flavour, body, and naturally occurring complement of nutrients and vitamins. By implementing its technology and process, the brand states it could reduce around 80% of sugars in natural fruit drinks and fruit-based compositions, such as for example pures.

Most companies operating in the juice industry that approach Better Juice are early adaptors that are looking to upgrade their products and so are fast to set up Better Juices technology to lessen the sugar levels within their formulations, the brand states.

Sought-after sweetness minus the sugar

Achieving optimum taste is essential in alternatives, with sugar-reduced products no exception. For B.T. Sweet, removing unpleasant tastes from its sweetener solution was paramount to engaging with consumers. Unlike most sweeteners available for sale, Cambya doesnt leave any lingering aftertaste, said Potack.

The objective of seeking this taste characteristic was to help make the products taste the closest to sugar as you possibly can without its harmful unwanted effects. To attain optimum taste in its selection of food applications, B.T. Sweet created a formula predicated on soluble fibres, monk fruit, and choose botanicals.

The brands formula includes over 90% soluble fibres, monk fruit, a proprietary plant-based masking agent, and a plant-based anti-oxidant. B.T. Sweets proprietary masking agent and manufacturing process create a clean taste and an identical sweetness profile to sugar. The taste aims to eliminate the aftertaste and lingering effect consumers usually expect from monk fruit, the brand shares.

Showcasing the most recent in sugar reduction

In July 2022, Israeli startup Better Juice and food systems supplier, GEA, unveiled their joint sugar reduction innovation centre. The newly-opened pilot facility aims to provide juice manufacturers the chance to check Better Juices sugar-reduction technology.

Better Juices technology comprises its patented enzymatic platform. The startup uses its bioreactor, that is filled up with immobilised enzymes. Because the juice flows through the bioreactor, Better Juice converts each sugar molecule.

Located in Ahaus, Germany, the centre features the GEA Better Juice Sugar Converter Skid and required processing equipment, which GEA has supplied. The machine also includes Better Juices sugar reduction technology.

The centre offers laboratory services for testing all essential analytical parameters. AN IMPROVED Juice team and GEA engineers are on-site to accompany and guide visiting companies throughout their trial processes.

Describing the pilot centre as a high-tech venue, Better Juice will predominantly welcome companies from europe but may also host those from all over the world. The focus for attendees is ahead see, learn, plug in, and also taste their products after theyve been recreated with Better Juice process in a workshop environment, said Yarom.

Industry collaboration to lessen sugar

In its test facility, Better Juice hopes to synergy with other brands concentrating on balancing reducing sugar and developing a sweet and sought-after taste.

Commenting on which led Better Juice to launch its centre, Yarom shared: You want to show and present the industry the opportunity to try to taste, taking samples to marketing taste and external lab.

The duo is pursuing numerous leading plans and developments at its facility. Better Juice is dealing with clients on sugar-reduced juices predicated on various fruits and flavours. The brand can be exploring its sugar reduction technology at the centre in various food and beverage applications, including ice cream, fruit in yoghurts, baby food, and jam.

The opportunity to pilot our technology marks a significant part of presenting to the our novel sugar-reduction system, said Yarom.

The brand new centre also strives to do something as a readily accessible platform for juice and fruit processing companies wanting to actively donate to reducing sugar consumption while giving their products added wellness.

Research and development (R&D) considerations may also be a significant section of focus at the facility. It will eliminate a substantial part of R&D costs and time, said Eran Blachinsky, co-founder and co-CEO of Better Juice.

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