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DSM launches environmental enzymes for juice production

Post a commentBy Anne Bruce , 11-Jul-2014
Last updated the 11-Jul-2014 at 15:53 GMT

DSM has launched a new range of enxymes that aim to reduce costs of berry juice production.
DSM has launched a new range of enxymes that aim to reduce costs of berry juice production.

Ingredients company DSM has launched a new enzyme for industrial berry juice production, alongside a report showing the environmental, quality and cost benefits of using enzymes.

The new Rapidase Pro Colour product, launched this month, is aimed at the berry juice market, primarily Europe but also North America and can be used in organic products.

DSM says using Rapidase Pro Colour allows maximum juice extraction and gives the juice clarity. The enzymes also enable the release of more vitamins and antioxidant anthocyans from the berries. Manufacturers using these enzymes can double the amount of antioxidant made available in the berry juice, compared to not using enzymes, according to DSM.

The new DSM report 'Extracting all that nature has to offer: How enzymes provide antioxidant-rich berry juice sustainably' claims that using enzymes in industrial fruit juice production typically achieves 95% juice extraction compared to only 75% without using enzymes ‒ thereby saving around 20% in production costs.  

Shelf life

Extracting more natural colour from fruit ‒ especially from the skin ‒ is no easy task, it says. The use of enzymes helps to maintain colour, clarity and antioxidant activity over the shelf life of the juice, allowing juice producers to place appealing products on the shelves of retail outlets.

Greenhouse gas emissions equivalent to 130 million kgs CO2 are saved every year with the increased yield made possible with juice processing enzymes, the report claims. This saving is equivalent to the carbon footprint of the fruit and vegetables thrown away every year by seven million EU residents, given an average waste per capita of approximately 60 kg.

Health benefits

Its 'Extracting all that nature has to offer' report says that consumers have grown more sceptical of the intrinsic health benefits of products like orange juice, which still contain substantial amounts of sugar. At the same time, products able to make specific health claims or offer unusual flavour or nutrient profiles have continued to do well. [Grosso G, Bei R, Mistretta A, et al. Front Biosci. 2013;18:1017–29.]

Given these market conditions and the documented health benefits of antioxidants, it is no surprise that there is an increase in the number of consumers wanting fresh, healthy juice made from blue or red berries, it says.

DSM sells a variety of enzymes for use in fruit processing ‒ from highly acidic berries like cranberries, blackcurrants and acerolas to mildly acidic fruits, such as pomegranates, raspberries, blueberries, strawberries and cherries, said the firm.

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