Journal of Nutrition & Food Sciences
Open Access

Abstract

TWICETM

Claudia Pudack and Severine Dette

The global liquid food industry is expected to reach an estimated USD 1.9 trillion by 2021 [1]. Growing urbanization and disposable income are the major drivers for the growth of this market. Urban lifestyle and higher disposable income have led to a growing interest in sports and a healthier way of eating and drinking [2]. Indeed, consumers are paying more attention to nutrition and its impact on their health and environment. This results in strong market demand for premium quality, fortifying products and healthy liquid foods [3, 4, 5]. Liquid food production results in the composition of several ingredients and water. For production purposes, natural ingredients are often concentrated and used to produce final products. The concentration of liquid foods is also a common process to reduce the volume of water for storage, transport and shelf life purposes. However, these concentrates have certain limits and suffer from negative opinion. Indeed, thermal concentration processes degrade the natural qualities of ingredients. Therefore, liquid food producers have a double challenge to address. On the one hand, they wish to reach higher concentration levels. On the other hand, they want to preserve the nutritional and organoleptic properties of the ingredients to meet consumers’ expectations. This webinar will present TWICE™, a new process developed to produce high liquid food concentrates with top-grade organoleptic and nutritional properties. TWICE™ combines two crystallization technologies, namely, suspension freeze concentration and static layer crystallization. Freeze concentration is a proven technology to concentrate liquid foods gently. Layer crystallization is mainly used for non-aqueous liquids. The combination of these two technologies is a significant step forward for the liquid food industry. It offers food companies an innovative solution to develop new products and appeal to the premium market.

Published Date: 2020-09-17;