New all-in compounds address growing beverage market with new ideas

Ahrensburg, February 2018 – The market for refreshing beverages is growing around the
world. The main drivers in the category are fruit juices and fruit juice drinks, which are seeing
disproportionate growth. Hydrosol’s new all-in compounds let beverage manufacturers as well
as dairies benefit from this growing demand. Its Stabifruit functional systems contain all the
important components for making refreshing fruity drinks, and offer many advantages over

Fruit juices and refreshing fruity drinks 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 mouth feel and viscosity of drinks.

With its Stabifruit line of all-in compounds, Hydrosol offers an attractive solution. Since these
functional systems are in powder form, they have high storage stability along with optimum
logistics. Unlike with fruit juice concentrates, there are 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 used by manufacturers who were previously not 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 mouth feel, colour, flavour and viscosity.
Individual components can be used flexibly depending on customer wishes. The fruit content is
variable. Sugar content can also be reduced without impacting the quality of the beverage.
Cloudiness stability is also important, i.e. keeping particles suspended in cloudy drinks. 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
mouth feel, colour, taste and viscosity leave nothing to be desired, while offering substantial
economic, logistical and production benefits.

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