Citrus fiber and plant-based milk enzymes at sustainability forefront, flags Univar Solutions director

Dr. Mint touts citrus fiber, a by-product of the juice industry, as the ideal upcycling and sustainability candidate to replace synthetic emulsifiers. It is also easily recognizable on the ingredients label by consumers.

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Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study The effects of pasteurization and 4-month storage on the aroma profile of orange juices with pulp that were fully processed and packed in inert nitrogen atmosphere were investigated within the span of 2 years (2018 and 2019).
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Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.