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Fruity flavours for beverage and dairy
Date Published：2/14/2018 06:02:53 PM
THE Stabifruit line of all-in compounds offers cost benefits to beverage and dairy manufacturers, according to maker Hydrosol. Since these compounds come in powder form, they have high storage stability; being water-free, they are microbiologically safer than fruit juice concentrates. And without water, they are easy to lighter to transport as well. In addition, these powdered products can be used even by manufacturers who were previously not part of the fruit juice industry, and so do not have the specific machinery park.
The Stabifruit line of all-in compounds can help beverage manufacturers achieve the ideal mouth feel, colour, flavour and viscosity
Small dosages of these preservative-free all-in compounds provide the sought-after mouth feel, colour, flavour and viscosity that manufacturers want in their fruity drinks, says the company. The portfolio of flavours includes orange, peach, and mango as well as special flavours like raspberry, banana and currant.
Individual components can be used flexibly depending on customer wishes. The fruit content is variable. Sugar content can also be reduced without impacting the quality of the beverage. Cloudiness stability is also important, i.e. keeping particles suspended in cloudy drinks. The unusual cloudiness stability of Hydrosol’s formulations has been demonstrated in scientific testing.
With Hydrosol’s sister company SternVitamin, it is easy and possible to enrich the all-in compounds individually with vitamins and minerals. This gives manufacturers a custom beverage concept from a single source.
Fruit juices and juice drinks lead beverage market
The ever-growing beverage market is driven by the fruit juices and fruit juice drinks categories, as consumers seek healthier and more natural products.
Hydrosol cites Innova Market Insights whose research says flavour and health benefits are the most important sales arguments from consumers’ point of view. Fruit juice manufacturers must meet increasing consumer demands while at the same time addressing various production challenges, from growing cost pressure to requirements placed on storage of concentrations, to guaranteeing the optimum product quality. There are also regulations concerning enrichment with vitamins and minerals, as well as the increasingly frequent calls to reduce sugar content, which negatively impacts the mouth feel and viscosity of drinks.