Technology improves juice nutrition, flavor
March 25, 2010
by Jeff Gelski
CHICAGO — Vegetable Juices, Inc. has developed Advanced Concentrate Technology, which employs a proprietary cold concentration processing method to preserve top notes and clean flavor when adding vegetable and fruit servings, especially in juices. Other potential applications include bars, frozen desserts and BBQ sauces. Vegetable Juices unveiled the technology March 24 in Chicago at Wellness 10 presented by the Institute of Food Technologists.
Advanced Concentrate Technology retains vitamins and minerals, preserves volatile top notes, provides a clean flavor and aroma and results in a cleaner label, along with adding vegetables and fruit servings, according to Vegetable Juices, based in Bedford Park, Ill. The technology also may be used to reduce sodium content and act as a natural source of sweetness.
Juice concentrate items come in the form of butternut squash, carrot, celery, cucumber, green bell pepper, onion, sweet potato and tomatillo. Beet juice concentrate acidified is another item.