Natural preservative for fruit drinks

Related tags Food preservation

A US company that manufactures and markets preservative
technologies has unveiled a new natural preservative designed for
orange and other fruit drinks.

According to Preservation Sciences, the Natural Choice for Beverage preservative can be labelled as a natural flavour - an increasingly important selling point for companies in today's competitive market where consumer demand for natural, organic and healthy products is stronger than ever.

Natural Choice for Beverage can be used in a variety of beverages including orange drinks, fruit drinks and other citrus-based beverages. The product is said to inhibit spoilage due to microbial contamination such as common yeast, mould and some bacteria generally found in beverages. The product also extends the shelf life of beverages at least two times over beverages without preservatives, the company claims.

"The advantages of Natural Choice for Beverage are that beverage companies can replace traditional chemical preservatives like sodium benzoate with all natural ingredients, and they can also extend the shelf life of existing natural drinks,"​ the company said in a statement

Preservation Sciences has filed for US and foreign patent rights for its technology. The company also filed for trademark protection for the brand name, Natural Choice.

Preservation Sciences is better known for its bakery preservation product, NuPreserv 2000, which is sold as a shelf life extender.

Related topics Ingredients

Related products

show more

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Content provided by Green Plains Inc. | 01-Mar-2024 | Data Sheet

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Related suppliers

Follow us

Products

View more

Webinars