Start 1. January 2005
End 31. December 2009
Commissioner EU
In collaboration NHO Mat og Drikke, Lerum and research institutions and industry from Spain, Denmark, Germany, Greece and Turkey.

The aim of the LOWJUICE project is to reduce the calorie content of juice by and increase the fibre content. This will be done with the aid of enzymetic processes. In other words, the researchers use enzymes to take the sugar out of the juice early in the process.

They cut up the carbohydrates (the sugar) and put smaller quantities back into the juice. The control of sugar quantity is thereby improved and the fibre content increased.

Apple acids present a challenge

The new juices with less sugar and more fibre were first tested on apple juice. Apples were chosen because they present a real challenge in finding the correct balance between sugar and acid. This makes it vitally important to find the optimum apple varieties for every country. For example, because of the number of varieties and the growing conditions, there is much more acid in Norwegian apples than in those from Mediterranean countries. Pilot production is going ahead at Lerum Industries in Sogndal and partners in Germany.

Consumer acceptance?

The connection between raw materials knowledge, technique, sensory considerations and consumer perception is vital to the project. Consumer surveys are being carried out to rank both juices currently on the market and the new juices with less sugar.




None Photo: Illustrasjon: Christine Idland Ustvedt

Photo: Illustrasjon: Christine Idland Ustvedt
Copyright: Nofima

Photo: Illustrasjon: Christine Idland Ustvedt
Copyright: Nofima

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