Zuckerreduktion in Fruchtsäften PDF

## Direktsäfte natürlich zuckerreduziert: Partnern GEA und Better Juice gelingt das Novum | Bioreaktor | Direktsaft | Enzyme | Joint-Venture | Start-ups | Zuckerreduktion | The process technology group GEA and the Israeli food tech start-up Better Juice are now supporting beverage producers togeth...

## Direktsäfte natürlich zuckerreduziert: Partnern GEA und Better Juice gelingt das Novum | Bioreaktor | Direktsaft | Enzyme | Joint-Venture | Start-ups | Zuckerreduktion | The process technology group GEA and the Israeli food tech start-up Better Juice are now supporting beverage producers together to produce healthier, lower-sugar fruit juices. The high fructose content in direct juices is causing other health-conscious consumers to hesitate. If beverage producers want to win back this consumer group, they must therefore reduce the sugar content in the juice. However, the industry could only rely on natural or artificial sweeteners and additives to make juice lower in calories. Better Juice has developed a groundbreaking solution that reduces the sugar content in direct juices naturally by up to 80 percent, without affecting nutritional value or taste. GEA is now constructing the process technology for the start-up and is paving the way for innovation in industrial production. ### Zucker enzymatisch entfernen The solution from Better Juice uses microorganisms instead. "Their enzymes convert saccharose, fructose and glucose from direct juice into higher-quality dietary fiber. As a result, the juice is less sweet, but neither texture nor vitamin composition is altered," explains Gali Yarom, co-founder and COO of Better Juice, describing the unique feature of the process. Depending on consumer preferences, producers can remove 20 to 80 percent of the sugar content. GEA ### Saftherstellungsprozess um Bioreaktor erweitern The patented system merely supplements the production process with a short process step: The immobilized, non-genetically modified microorganisms are kept in a kind of fixed bed through which the juice flows. They feed on the juice and their enzymes convert the sugar in the juice into dietary fiber. Based on a prototype from Better Juice, GEA will develop, construct and operate a bioreactor skid for the enzymatic sugar reduction process. The GEA process module will be equipped with complete automation and CIP functionality to ensure a continuous, hygienic flow. Better Juice will provide the required media - the immobilized microorganisms. ### Prozess kontaminationsfrei halten "The biggest hurdle in the continuous flow reduction of sugar in natural juices is to keep the process contamination-free even with a large-scale production without compromising enzymatic activity. That is one of the areas where we rely on GEA 's expertise to ensure top quality of the juice," says Yarom. Through collaboration with GEA experts who have decades of experience in juice processing, the enzyme technology can be seamlessly integrated into existing production facilities. "We work in a sensitive process for which we need to create an ideal environment with the right temperatures, surfaces and conditions," adds Franz-Josef Helms, Engineering Manager for non-alcoholic beverage production at GEA. "Therefore, the entire process design is designed for optimal performance under these demanding aseptic production conditions. This ensures a continuous juice flow over weeks without recontamination." ### Agil Innovationen vorantreiben The collaboration with innovation partners like Better Juice opens up new markets and industries for GEA and provides support for the development of its own ideas and their faster market launch. Start-ups bring the dynamism and flexibility needed in many fast-paced industries. The give and take between investors, established companies and start-ups creates a win-win situation for everyone. This is how customers get faster and more efficient access to groundbreaking solutions and products. For this reason, GEA has been a founding partner of MassChallenge Switzerland since 2016 - a business accelerator program that invests more than two million US dollars in start-ups worldwide each year. As one of the main sponsors, GEA networks with start-ups and other participating companies to jointly discuss disruptive ideas on topics such as nutrition, health and energy. ## Tagesaktuelle Saftige News: www.fluessiges-obst.de The immobilized, non-genetically modified microorganisms are kept in a kind of fixed bed through which the juice flows. They feed on the juice and their enzymes convert the sugar in the juice into dietary fiber. GEA will develop and construct a bioreactor for the enzymatic sugar reduction process. ### Zuckerreduktion durch Kokosnusssaft - eine Chance für die Fruchtsaftindustrie | Kalorien Kokosnuss | Kokosnusssaft | Mineralstoffe | Steinfrucht | Zuckerreduktion | Stefan Reiß, CEO of Green Coco Europe GmbH and co-founder of the premium brand Dr. Antonio Martins brought organic coconut water to Europe in 2002. Due to their own organic brand Dr. Antonio Martins and their long-standing expertise in raw materials and private labeling, Green Coco Europe GmbH, based in Nuremberg, is a specialist in the market and in continental Europe, is the market leader in this category. ### Nuss oder Frucht? Jung oder reif? The coconut is not a nut but a single-seeded stone fruit that grows in the horizontal belt around the world, mainly 2,000 km above and below the equator. Coconuts are harvested year-round and each palm, which can grow between 3 and 30 meters high, has multiple fruit stalks with multiple nuts, and each fruit stalk has a different age. Harvesting countries include the Philippines, Indonesia, Thailand and Sri Lanka. The harvest time for green coconuts can be in the young stage (approx. 6 months), but also in the ripe stage (10 to 13 months). Coconut water is a fruit juice due to the botanical classification of the coconut as a fruit - confirmed by the VdF (Association of the German Fruit Juice Industry e.V.) as well as by the ALS (Working Group of Food Chemists of the Länder and the Federal Office for Consumer Protection and Food Safety). Premium quality is the juice from young coconuts. Asians and Brazilians have been drinking this quality traditionally for centuries and the health benefits are well documented, partly due to its similarity to human blood plasma. ### Weniger Zucker, mehr Mineralien und immer noch: 100 Prozent Saft Stefan Reiß has the goal of preserving and strengthening the coconut water category, with its valuable nutritional properties. He is convinced: Coconut water is a chance for the fruit juice industry and therefore he is showing decision-makers in the industry, who are facing a major challenge in the sugar debate, a promising solution for reducing sugar in their juices. The high fructose content of orange juice and co. is increasingly being condemned. Coconut water, with its high potassium and low calorie content, has a consistently positive image and is particularly popular with athletes, vegans and health-conscious consumers. Coconut water is therefore an ideal blend for juices whose high sugar content is no longer in line with the times. For example, orange juice with approx. 8 grams of sugar per 100 ml of juice contains as much sugar as cola. For this reason, 100% fruit juice is losing its popularity not only with relevant nutritionists but also increasingly with nutrition-conscious consumers. "Coconut water can be a solution here and ease the situation considerably. Why not blend coconut water with orange juice and thus drastically reduce sugar content and calories? The fruit juice content remains at 100 percent. The light and neutral properties of coconut water cover the taste of fruit juices. So it's all the more incomprehensible that competitors adulterate the pure taste with undeclared additives. Recently, coconut water from a competitor - stretched with sugar, water and undeclared allergens (SO2) - with origins in Thailand and the Philippines - was successfully taken off the market. Stefan Reiß relies on sustainable quality controls and long-term, personal partnerships in the harvesting countries. So a product line of the own brand Dr. Antonio Martins is now the first coconut water in Europe to be officially FAIRTRADE. ### Alte und neue Apfelsorten - Neuauflage Franz Mühl A health-conscious diet - and not so much economic necessity - has led to a surge in interest in fruit from one's own garden. Added to this is the growing demand for pure juices and apple wines, which can only be produced in the best quality from the more acidic varieties of fruit orchards. The ecological importance of these orchards has also been recognized. To meet the growing demand for information about suitable old, local and, above all, new varieties, this handy book has been created. It contains everything you need to know about the advantages but also the disadvantages of the individual varieties. The user benefits from the author's wealth of practical experience, who runs a teaching and experimental garden himself.