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Hydrosol launches Stabifruit functional system range for fruit drinks
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Saturday, 03 March, 2018, 08 : 00 AM [IST]
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Ahrensburg
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Hydrosol’s new all-in compounds let beverage manufacturers and dairies benefit from the growing demand for refreshing beverages across the globe. Its Stabifruit functional systems contain all the important components for making refreshing fruity drinks and offer many advantages over concentrates.
The main drivers of this growth are fruit juices and fruit juice drinks, which are witnessing disproportionate growth, because they have a very positive image with consumers. According to research by Innova Market Insights, 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 mouthfeel and viscosity of drinks.
With its Stabifruit line of all-in compounds, Hydrosol offers an attractive solution. Since these functional systems are in the powder form, they have a high storage stability, along with optimum logistics.
Unlike fruit juice concentrates, they have no expiration date issues. Water-free formulations are microbiologically safer than juices or concentrates.
In addition, with no water there is less weight to transport. These are measurable cost benefits for users.
In addition, these powdered products can be also used by manufacturers who were previously not a part of the fruit juice industry, and so do not have the specific machinery park.
Naturally, the compounds are free of preservatives. They are easy to use, and with just small dosages, give refreshing fruity drinks with appealing mouthfeel, colour, flavour and viscosity.
Individual components can be used flexibly depending on customers’ wishes. The fruit content is variable. Sugar content can also be reduced without impacting the quality of the beverage.
Cloudiness stability (i e keeping particles suspended in cloudy drinks) is also important. The unusual cloudiness stability of Hydrosol’s formulations has been demonstrated in scientific testing.
Hydrosol’s close collaboration with its sister company, SternVitamin, is an advantage for customers, since it makes it possible to enrich the all-in compounds individually with vitamins and minerals. This gives manufacturers a custom beverage concept from a single source.
A wide portfolio of fruit flavours is available, including favourites like orange, peach and mango, as well as special flavours like raspberry, banana and currant.
That means that the new Stabifruit line of all-in compounds provides the basis for a wide range of fruit drinks whose mouthfeel, colour, taste and viscosity leave nothing to be desired, while offering substantial economic, logistical and production benefits.
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