Whitepaper: Minimize damage when processing particles, fibres & pulp
There is a global trend toward more and bigger particles in both beverage and prepared food applications. The expanding market for beverages with particles, as well as fibres and pulp, is putting new demands on processors and the technologies they use to deliver high quality products. This is both because these constituents are often fragile and easily damaged during processing and because there is an endless array of combinations. Consequently, the lines between processing categories are being blurred. Is it a beverage or a food when we put coconut in juice or Aloe Vera in tea?
Beverage processors have traditionally worked with pulp and fibres, but particles have become more important ingredients in the last 5-10 years. Consumers are increasingly looking for enhanced, value-added, high-quality products with the trend accelerating towards keeping natural fruit fibres in the beverages – or mixing particles or pulp into them – to create products where consumers experience the feeling of drinking fruit in liquid form. In other words, consumers are looking for more than ‘just’ a beverage. This trend is emerging from the fruit and food industry where particles have been common for a very long time.
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