A whitepaper outlining a novel strategy for reducing sugar in fruit juices was released by Tetra Pak, a global leader in processing and packaging solutions. This development is a reaction to the regulatory rules that have been put in place throughout Southeast Asia and the growing health concerns around sugar.
More than ever, consumers are turning away from high-sugar food and beverage goods and toward plant-based substitutes as a sign of growing health consciousness. As a result, in order to comply with new rules and rising consumer demands, F&B companies are now considering reformulating products to make delightful beverages like juices without relying on sugar and artificial sweeteners. This has made it difficult for the business to reduce sugar while preserving flavor and nutritional value, which has led to a lot of research and development work in this area.
The F&B sector is changing to accommodate changing consumer tastes and health regulations, which makes creative solutions more crucial than ever. Tetra Pak’s dedication to R&D guarantees that their partners have access to the most cutting-edge technologies out there.
Through controlled fermentation, Tetra Pak’s process can reduce the sugar content in juice to almost zero. This zero-sugar juice can then be blended with regular juice to achieve the desired level of sugar reduction. This innovative process ensures that the juice’s taste and nutritional quality remain intact, leveraging their well-established industry technologies.
John Jose, Marketing Director of Tetra Pak Malaysia, Singapore, Philippines, and Indonesia, said “Health and regulatory trends are spurring tremendous innovation within the F&B sector. We are always on the pulse of the consumer needs and ready to help our F&B customers solve challenges with our latest technology and expertise. With our advanced fermentation process, we can cut down the sugar content in juice significantly. This process allows us to create a juice that can be blended to meet any desired level of sweetness, without compromising on taste or quality.”
The whitepaper highlights that this approach has been validated through technical and consumer tests. It opens significant opportunities for the F&B industry to develop a new category of reduced-sugar juices and drinks. It also delves into the changing consumer attitudes towards sugar, provides an in-depth overview of the fermentation process, and explores the potential of this new beverage category.
As the F&B industry evolves to meet new health standards and consumer preferences, the need for innovative solutions becomes increasingly important. Tetra Pak’s commitment to research and development ensures that their partners have access to the most innovative technologies available.
Jose added: “We have over 70 years of experience in beverage production, delivering food processing and packaging equipment around the world. Given our extensive specialist knowledge and our innovative ability to combine technology with food application expertise, we are uniquely positioned to support our F&B partners in navigating the challenges of sugar reduction. Our reliable and practical approach towards the fermentation process represents yet another advancement in the field.”
Download the whitepaper from the Tetra Pak website to find out more. Reducing sugar in fruit juices through fermentation: https://www.tetrapak.com/en-my/insights/food-categories/juice-and-drinks/reducing-sugar-in-fruit-juices-fermentation#cf-step-thankyou-textimage
@tetrapak
No Comments