Tetra Pak, a world-leading processing and packaging solutions company, has published a whitepaper that introduces an innovative approach to sugar reduction in fruit juices. This development comes in response to the growing health concerns around sugar and the implementation of regulatory policies across Southeast Asia.
Tetra Pak has developed a pioneering approach to reducing sugar in fruit juices, as detailed in their new whitepaper. This method utilizes controlled fermentation to lower intrinsic sugars such as sucrose, glucose, and fructose in fruit juices. Key technologies employed in the process include membrane filtration, enzymatic sugar transformation, and yeast fermentation.
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.
-NIAGATIMES
