It can be cold, stored for long periods, and can be used as key ingredients to fabricate a range of foods such as juices, ice creams, sweets, jellies, and yoghurt. Good quality and extended shelf life of the final product are key for market demand. Processing of fruit-based pulps and pastes has evolved from traditional methods to technologically advanced methods like pasteurization, sterilization, and aseptic processing. The main drivers for improvisation are to enhance the commercial viability of the end product in terms of colour, flavour, retaining nutritional properties, shelf life, and ease of packing and transportation.
This story is from the May 2023 edition of Food Marketing & Technology - India.
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This story is from the May 2023 edition of Food Marketing & Technology - India.
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