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Send  Share  RSS  Twitter  17 Jul 2011

BEVERAGES: A Juicy New Fruit Technique

 



Recent Western Cape Business News

WITH the enhancement of Cape Town-based Green Cell Technologies (GCT) patented extraction process, dynamic cellular disruption (DCD), which was launched in 2010, the fruit juice manufacturing industry is set to be radically transformed, the company claims.

The DCD method answers the growing need and demand for more effective and healthier functional foods from both industry and consumer audiences. Processing of the ‘whole’ fruit (skin, pips and all) is done without the use of harmful heat or chemicals, and stabilises the active molecules of the fruit in the process. This then allows GCT/the manufacturer, to deliver higher yields and at a fraction of the cost of traditional processing means.

In so doing and without compromising taste profiles or denaturing the ingredients in any way, GCT amplifies the nutritional value of the juices having, for example, shown up to a 350% increase in polyphenols and H-Oracs – the active molecules needed for stemming the tide of free radicals.

To illustrate, the DCD process is able to generate seven litres of highly nutritious and concentrated juice from just one kilogramme of oranges, whereas existing and more traditional methods may only produce approximately 700ml from the same kilogramme of fruit.. In trials using apples, pears and grapes, GCT has obtained four liters of juice from one kilogramme of fruit.

Green Cell Technologies’ CEO Roy Henderson claims juices produced through the DCD process balance the fructose content and negate the need for additional sugars.

This makes them truly healthy and functional. Using this technology, manufacturers are able to dilute and formulate in ratios as required or reduce to powders as per their particular needs. This also counteracts the growing public and medical concern over high sugar contents in fruit juices and the attendant negative debate this has generated in recent years,” Henderson says.

In addition to the higher outputs and advanced nutritional values, because there is zero waste (as the whole fruit is used), the carbon footprint of manufacturers is dramatically reduced. There is no requirement for waste to landfill or transportation to recycling plants and this further reduces overall production costs.

Combined, this makes Green Cell’s offering an attractive and healthy proposition for all juice manufacturers and the end user. In short, by putting the nutrition back into the food and drink we consume, the DCD process provides the ideal investment for the future,” according to Henderson.


 
 
 
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