Application Note
The fruit texture principle – full enjoyment for beverages with no added sugar
![The fruit texture principle – full enjoyment for beverages with no added sugar](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator-usa.com/product-innovations/the-fruit-texture-principle-full-enjoyment-for-beverages-with-no-added-sugar/7435136-1-eng-GB/The-fruit-texture-principle-full-enjoyment-for-beverages-with-no-added-sugar.png)
The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages.
Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically designed Pectin and a multi-functional citrus fibre from the Herbstreith & Fox Group, the multi-sensory profile of a low sugar beverage can be optimised to match the consumers’ expectations.