Although many breweries still use freshly pressed NFC juices or fruit pulps, more and more producers are choosing concentrates, i.e. concentrated juices. Why?
Concentrated juices have been used in the food industry for many years – not only in the production of beverages, but also in brewing, fruit processing and dietary supplements. Their technological advantages are obvious: durability, low volume, ease of transport.
Consumers are increasingly turning to beers with fruit additives or non-alcoholic flavoured beers. This trend is not only changing brewers’ portfolios, but also forcing a new approach to raw materials.
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