Juice manufacturers are looking for a way to minimize sugars in juices or fruit drinks. Contined is a specialist in fruit ingredients with the intention to help the industry achieving this goal, by using 100% fruit ingredients.
An interesting way to reduce sugars with 100% fruit ingredients is by using functional fibres from fruit. Our partner Herbafood, has functional fibre from both apple and citrus, called Herbacel® AQ® Plus, a highly functional fibre from both apple or citrus with a high water binding capacity (resp 23.5g/g and 25,0 g/g).
How does it work?
If you add more water to your juice, the sugar levels and therefore calories decreases, but the juice is losing texture and taste becomes watery. Herbacel® AQ® Plus fibres are unique, have a high water binding capacity and can regain the texture from the original juice. Do you want to see what our functional fibres can do to reduce sugar in your application? We are looking forward to a visit where we can present a juice demonstration, showing the potential of functional fibres to reduce sugars in juice.
Click here to see our brochure on Herbacel® AQ® Plus in juice applications.
Fruit with low sugar content
Easiest way to reduce the sugar content in juice is choosing fruits that are lower in sugar content. First the food trend around sugars started with only the need to lower added sugars but nowadays the total amount of sugars and calories in juices is important for consumers. Therefore making blends with low sugar fruits might be interesting. Below you can find a few fruits that are low in sugars and are therefore interesting in new product developments. To give the following numbers some perspective apple has 10,4 grams of sugar per 100 grams of fruit.
|Fruit (100gr. Raw)||Sugars||Fibres||Kcal|
|Cranberries||4.1 gr.||4.6 gr.||46|
|Canadian wild blueberries||7.1 gr.||4.3 gr.||57|
|Acerola Puree||5.5 gr.||1.1 gr.||32|
|Boysenberry||6.9 gr.||5,3 gr.||56|
Source: Self Nutrition data, 2019