Patent-Pending Fermentation Technology Reduces Sugars in Fruit Juice
Austria Juice GmbH has introduced a fermentation technology developed to reduce sugars in 100 percent fruit juice, and is unveiling apple juice concentrate as its flagship reduced-sugar product. According to the company, the proprietary process lowers sugar and calories by at least 30 percent while maintaining the juice's flavor profile.
The patent-pending technology is intended to preserve the juice’s fruit identity and essential properties, allowing beverage companies to label the product as “reduced-sugar fruit juice from concentrate.” The company said the taste remains fruit-forward through its From the Named Fruit (FTNF) technology.
According to Austria Juice, the fermentation technology converts sugar, removes processing aids, and blends the product with fruit juice concentrate to achieve the desired sugar content. The resulting juice contains at least 30 percent less sugar and 30 percent fewer calories, meeting the requirements outlined in the EU Breakfast Directives for reduced-sugar fruit juice.
The company said it selected the fermentation process because it minimizes off-flavors and avoids undesirable alcoholic or fermented aromas in the finished product. Austria Juice has scaled production capabilities to meet anticipated demand in Europe and other regions.
Austria Juice: www.austriajuice.com
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