Features

  • 15 Jul
    Agronomy: How SVZ harnesses agronomy to ensure nutritious, delicious fruit ingredients

    Agronomy: How SVZ harnesses agronomy to ensure nutritious, delicious fruit ingredients

    With governments and health organisations shining a spotlight on fruit and vegetable consumption as a central part of a healthy lifestyle, consumers around the world are searching their supermarket aisles for products that can help them integrate vitamins, minerals and fibre easily into their diets.

    As a result of the COVID-19 pandemic, the focus on nutrient-rich, natural produce has only intensified, and manufacturers are increasingly incorporating fruit ingredients into their fruit juices, smoothies, yoghurts and baked foods. Producing consistently high-quality, tasty fruit ingredients requires expertise, however, and a deep understanding of agronomy.

    The very foundation of fruit production, agronomy is an exact science that allows ingredient suppliers to provide the best fruit and vegetable varieties in relation to growing conditions, customer requirements and processing needs. As a global fruit ingredient supplier, SVZ has a team of dedicated expert agronomists working in the fields year-round, ensuring that every fruit that passes along the supply chain meets the exact expectations of both manufacturer and consumer.

    On demand

    SVZ’s expert agronomy team was created in 2006, following an influx in special requests from customers. It was no longer the case that customers just wanted tasty purees, juices and NFCs – they now also wanted specific nutrients incorporated, particular colours and tastes, as well as safety credentials. “Take baby food for example,” says Anna Sereda, Corporate Agronomist at SVZ. “This application requires a strict quality grade to ensure that the final product is both safe and highly nutritional – and so the expertise of agronomists is required from the very start.”

    The role of SVZ’s team of agronomists is diverse and evolving. Involved in guiding and supporting farmers from seed selection to harvesting, ensuring their compliance with specific credentials, agronomists need to be available to support and guide farmers at any time of the day or night. Wherever customers are in the world, be it in America, Europe or Asia, there are different regulations required for fruit ingredients – and agronomists enable these expectations to be met by working closely with farmers. Plus, they are also heavily involved with the P&PD (‘Process & Product Development’) team, who focus on new ingredient development and special customer requests, as agronomists have an important role in making their plans materialise.

    Latest developments

    “We are the link between farmers and the customers,” says Anna. “Whenever a new customer request comes in, we are the ones who are in the field, monitoring, observing and reporting, to ensure that their wishes are made a reality.” Such requests vary dramatically, from ensuring specific levels of a nutrient to changing the appearance of an ingredient. “For example, we have received requests from customers who are looking to alter the colour of vegetable ingredients for drink applications. Via several rounds of testing and modelling, our agronomy team can ensure that specific pigments are present in a vegetable to generate the required hue. This is exciting, because these colour varieties are being created in a 100% natural way, without the need for artificial colourings or additives.”

    When the agronomy team isn’t looking at special customer requests, they’re harnessing science to ensure that every ingredient is consistently high-quality – for example, by analysing soil composition. “At SVZ, we also have a huge focus on soil analysis – we go into detail with regard to understanding exactly the composition of soil and how it can be improved to ensure the best possible output,” says Anna. “Based on analyses, we can determine the estimated amount of mineral nitrogen released during the growing season, for example, allowing farmers to then adapt the doses of fertilisers accordingly. Paying close attention to soil status is a practical way to assist growers in optimising their crops and ensuring healthy biodiversity in the fields.”

    Looking ahead

    All scientific fields are constantly changing and evolving, and agronomy is no exception. “One development we are seeing more of is farmers who want to be more specialised,” comments Anna. “In a competitive marketplace, agricultural specialisation is one way to increase volumes and yield, while simultaneously reducing costs. However, this comes with a need for advice and guidance and agronomists are perfectly positioned to offer this.”

    “We’re also seeing a pronounced shift towards organic food worldwide, which is both a massive challenge and opportunity. Consumers are looking for healthier, safer and more wholesome meal options for their families. With concerns over food safety heightened during the COVID-19 pandemic, communicating supply chain transparency to audiences is a priority. And organic labels offer meaningful value for customers, representing more ‘natural’ farming. As agronomists, we can help farmers achieve organic status and make the changes they need to be both ethical and environmentally responsible.”

    Amazing agronomy

    As global consumers become more aware of the effect their food and beverage choices have on their health and the planet’s health, sustainable and nutritious fruit ingredients are only going to become more popular. Shifting to more environmentally responsible ways of growing – for example, with reduced reliance on chemical pesticides – can be challenging, and it’s therefore only with the expertise of agronomists that global farmers can make this shift to more ‘greener’ agricultural methods.

    That’s why, for SVZ, agronomy is more than simply an ‘added extra’. It’s a fundamental part of our sustainable approach to agriculture, and we work closely and collaboratively with our farmer partners to ensure that they are guided and supported at every step of the process. For our customers, our approach to agronomy ensures that we can tailor our ingredients to meet their exact requirements – and meet rising consumer demand for more nutritious, tasty and ethical products.

     

    SVZ International B.V. supplies high quality fruit and vegetable ingredients to food and drink manufacturers around the world. Its long heritage in agricultural supply, further supported by the world class facilities of its parent Royal Cosun’s farmer owned co-operative and accredited sustainability initiatives, ensure a consistent, premium quality ingredient supply. With more than 100 years’ experience in the global fruit and vegetable agribusiness, SVZ represents quality leadership throughout the whole supply chain. Its strong partnerships with local growers and production facilities within the world’s finest growing regions ensure SVZ fruit and vegetables are cultivated, harvested and processed to the highest standards.     

     

    By Caroline Calder Features
  • 15 Jul
    Lingonberry juice – functional juices

    Lingonberry juice – functional juices

    A look at the positive effects on hypertension and vascular function from Lingonberry Juice with reference to experimental studies, by Anne Kivimäki, University of Helsinki

    Lingonberries are beautiful red berries growing in the Nordic forest. Their fresh, astringent and bitter taste might give you some facial contortion. Actually, one genetic variant (TAS2R38) regulates the perception of bitterness in berries.  Regardless of strong taste, it is worth of consuming – lingonberries seem to have beneficial effects on health!

    Cardiovascular diseases and diet

    Cardiovascular diseases are major cause of death in all over the world.  Vascular function is impaired in common situations such as hypertension, smoking, hyperlipidemia and diabetes. When blood vessels lose their ability to dilate and constrict normally, there is no space for the blood pumped by the heart and blood pressure increases. As many other diseases, this ‘vascular dysfunction’ is related to low-grade inflammation. Hypertension is cause of disturbances in endogenous systems and unbalanced body homeostasis.

    In the prevention of cardiovascular diseases, lifestyle and healthy diet are important aspects. Treatment of cardiovascular diseases includes lifestyle guidance and appropriate diet in addition to medication. Foods such as berries, fruits, tea and cocoa has been claimed to exert positive effects on cardiovascular health. This positive effect may arise from polyphenols which are secondary metabolites of the plants. About 8000 different polyphenols have been identified and half of them belong to a group classified as flavonoids. Polyphenolic content has seasonal and growth place variability. For example, amount of one type of flavonoid, anthocyanin, is highest in low temperatures.

    Wild berries, e.g.  lingonberry (Vaccinium vitis-idaea), bilberry (Vaccinium myrtillus), cranberry (Vaccinium oxycoccos, V. microcarpum) and cultivated blackcurrant (Ribes nigrum) are excellent sources of polyphenols.

    What we studied

    In our studies conducted in the Department of Pharmacology in University of Helsinki we wanted to investigate the effects of cranberry, lingonberry and blackcurrant juices on vascular function and blood pressure in experimental model of hypertension.

    At first, vascular function was studied after 8 weeks consumption of cold-compressed cranberry, lingonberry and blackcurrant juices. Interestingly, in lingonberry treated group vascular dysfunction was totally abolished. Thus, we decided to continue to further studies with lingonberry juice. We wanted to clarify how lingonberry juice affects increased blood pressure in spontaneously hypertensive rats and what are the effects in normotensive rats consuming high-salt diet. High salt intake is one risk of the factors of hypertension. Low-grade inflammation was studied, as it is related to hypertension and vascular dysfunction.

    What we found

    We found that lingonberries have potential. The established high blood pressure of spontaneously hypertensive rats became lowered during an eight-week treatment with lingonberry juice. However, more concentrated lingonberry juice was unable to prevent the strong genetic development of hypertension in young rats. Yet, more concentrated lingonberry juice was able to normalize vascular function of mesenteric arteries in this experimental model.  So it looks like lingonberry juice has the ability to enhance vascular function in this experimental model, but the perfect dose still needs to be established.

    Lingonberry juice also affected positively on inflammatory markers in these experimental models. After lingonberry juice treatment, serum levels of both angiotensin II and alkaline phosphatase were lower than in the control groups.  These are important markers for monitoring inflammation and incidence of cardiovascular diseases. Reduced gene expression of cyclooxygenase 2, monocyte chemoattractant protein 1, p-selectin and vascular cell adhesion molecule 1 partly indicates possible anti-inflammatory and anti-thrombotic effects of the lingonberry juice.

    Possible mechanisms behind these positive effects on hypertension and vascular function may be the inhibition of renin-angiotensin system together with enhanced nitric oxide production. These processes are also targets of antihypertensive drugs.

    Conclusions

    Taken together, a long-term treatment with lingonberry juice lowered blood pressure and improved vascular function in an experimental model of hypertension.  The possible mechanisms of these positive cardiovascular effects are related to important body homeostasis regulator, renin-angiotensin system and enhanced nitric oxide bioavailability. Furthermore, lingonberry possesses anti-inflammatory properties, which may well contribute to its beneficial health effects.

    In addition to fibres and minerals lingonberries contain moderate, but not high amounts of vitamins like C, A, some B-group vitamins. Vitamin E concentration is fairly good, 1.5 mg/100g. The real power of the lingonberries are phenolic compounds, flavonols, anthocyanins, proanthocyanins, quercetin and stilbenes to name a few. Interestingly, lingonberries contains high amounts of resveratrol, which is usually associated with grapes and red wines.

    There is a lack of clinical studies conducted with lingonberries or lingonberry products. Results from these experimental studies cannot be directly extrapolated to humans.  Clinical evidence is essential in order to give any claims of the health benefits. However, it has been shown, that moderate reduction of blood pressure and enhanced vascular function is possible to achieve with polyphenol-rich foods.

    Lingonberries really have the potential for a superfruit!

    References:

    Kivimäki A.          Lingonberry juice, blood pressure, vascular function and inflammatory markers in experimental hypertension.  http://urn.fi/URN:ISBN:978-951-51-5631-0

     

     

    By Caroline Calder Features
  • 11 May
    Cacao-fruit juice – unlocking the next generation of drinks

    Cacao-fruit juice – unlocking the next generation of drinks

     

     

    The cacaofruit is on the rise and several industries start using this unique fruit for products such as sweet snacks and chocolate. But what is so special about this somehow well-known and at the same time unknown fruit? And what can it do for beverages?

    Everybody knows chocolate and cocoa, but hardly anyone knows where it actually comes from. Chocolate is made from the seeds of the cacaofruit. For centuries, the cacaofruit has been harvested for its seeds (beans). Over time, the association with fruit became lost. However, just like an apple or orange, the cacaofruit has its own uniquely fruity taste. About 14 million tonnes of cacaofruits are harvested around the world each year to craft chocolate. Because only its seeds were used, 70% of the fruit was discarded as waste.

    Cabosse Naturals, a brand of chocolate producer Barry Callebaut, decided this had to change and developed an innovative and unprecedented up-cycling supply chain to harness the natural richness of the cacaofruit. So now not only the seeds, but also the rest of the fruit can be used for multiple purposes and interesting applications in beverages.

    Origins of the fruit

    The journey of the cacaofruit starts in the tropical regions around the Equator on farms where the cacaofruit trees grow. Once ripe, the colourful fruits are harvested by hand, cleaned and opened to remove the seeds (beans) from the fresh white pulp.

    Traditionally, the cacaofruit seeds were used for chocolate, meaning that 70% of the fruit was completely discarded. Now, thanks to Cabosse Naturals, the entire fruit is upcycled. The cacaofruit cascara, which accounts for 45% of the complete cacaofruit, is dried and ground into a fine nutritious flour.

    Fruity flavours

    The cacaofruit pulp is quickly pressed into juice to preserve the fresh aromas of the fruit. Afterwards the cacaofruit juice is filtered, gently pasteurized and concentrated to obtain the cacaofruit juice concentrate.

    Time is of essence in this process and that is why the processing of the pulp needs to be done shortly after the opening of the fruit and close to the farms. The pulp and the juice of this exotic fruit are processed into delicious ingredients which surprise with their unique and zesty fruity flavor.

    The cacaofruit pulp has a clean, fresh white colour and a sweet scent of fruity honey.

    With its pleasant zesty, fruity flavour, the cacaofruit pulp has a uniquely refreshing signature taste that brings natural sweetness and delightfully refreshing fruity notes to beverages, but also ice creams and sorbet. It is a very interesting ingredient for smoothies, since it brings a natural thickness into the products and adds both sweetness and a fruity taste.

    The cacaofruit juice is characterized by a unique zesty fruitiness, making it a very refreshing fruit base for a large range of beverages. It has a golden brown colour with a fruity scent and naturally contains magnesium and potassium. The cacaofruit juice is particularly suited for the usage in beverages such as juice mixes to bring a delicious and exotic flavour.

    The third ingredient for beverage applications, the cacaofruit juice concentrate, adds an intense fruity sweetness and a unique signature flavour to drinks, sorbets and ice creams.

    Opportunity

    With its natural sweetness and zesty fruitiness, cacaofruit is also an interesting ingredient for both alcoholic and non-alcoholic cocktails. Its unique flavor matches well with a wide range of alcoholic beverages and meets the demand for new and exotic flavours.

    Today’s consumers show an increasing interest in health and wellbeing with a desire to live happy, healthy lives. This is particularly important to millennials and centennials, who have distinctive tastes and desires in their food and beverage choices. Their understanding of ‘happiness’ extends beyond themselves and into the world around them. Therefore, food and drinks need to not only be delicious and nutritious, but must also have a positive impact on the planet and its people. Millennials and centennials are making more conscious decisions about the food and beverage choices in their daily life. They want products that are considered to be healthy and that they can feel good about buying.

    With its range of 100% pure cacaofruit ingredients, Cabosse Naturals, unlocks a next generation of food and drinks, that are not only tasty but also nutritious and good for the planet and its people.

    To fully harness the potential of the cacaofruit, Cabosse Naturals teamed up with European B2B-Food-Ingredients Supplier Bösch Boden Spies to promote and supply the European beverage industry with this unique, nutrient rich and exciting upcycled fruit.

    For more information please contact e: dirk.naujoks@BoeschBodenSpies.com
     

    BoeschBodenSpies.com

    By Caroline Calder Features
  • 11 May
    Turkey – Export surge during a pandemic, how long can this drive be maintained?

    Turkey – Export surge during a pandemic, how long can this drive be maintained?

     

    In May of 2019, Fruit Juice Focus told you the story of the rise in Juice exports from Turkey through an introduction to the Turkish Fruit Juice Industry Association (MEYED).  It’s been two years with one of COVID-19. Turkey is back to a nationwide curfew.  Remer Lane reports

    Import and export data

    Juice exports during 2020 from Turkey reached an all-time high of US USD393 million up 151% from 2019 while imported values increased by 567% to an all-time high of USD70 million, up from USD12 million in 2019. The biggest beneficiaries as suppliers to Turkey were China, Iran and Brazil who accounted for 63% of all supply.

    Of this, the primary product from China was Apple Juice Concentrate, from Iran also Apple Juice Concentrate and from Brazil Orange Juice Concentrate. Since, 2015, the Unites States has been the largest recipient of exported juices from Turkey accounting for 38% of total exports by value. Exports to the US between 2019 and 2020 saw a 186% increase in value reaching approximately USD150 million up from USD80 million.

    The key export to the US is Apple Juice Concentrate accounting for 69% of imports at USD102 million. The European Union accounts for 34% of Turkey’s exports of fruit juice at USD135 million, with the Netherlands accounting for 28%, at USD38 million.

    Apple Juice Concentrate accounts for 48% of the EU imports of fruit juice from Turkey followed by an equal amount in mixtures of fruit and vegetable juices. In total, Apple Juice Concentrate is the leader in Turkish juice exports at USD186 million accounting for 47% of total exports followed by Juices of fruits or vegetables unfermented with or without added sweeteners at 38% or USD153 million.

    Apple juice fortunes rise

    In 2019, Turkey overtook Austria to become the 3rd largest supplier or Apple Juice Concentrate to the world market. While China and Poland still lead the global supplier list, their quantities and total values have seen modest reductions while Turkey’s continues to grow. (Data derived from ITC Trade Map).

    Turkish exports of Apple Juice Concentrate (AJC) to the US market in 2021 have shown no let-up from their 2020 surge. Year-to-date as of April 24th, 2021, Turkey follows Chile as the key supplier of Organic Apple Juice Concentrate at USD502 thousand versus Chile at USD638 thousand. As to conventional AJC, Turkey is the leading supplier to the US reaching USD46 million YTD followed by China at USD39 million and Chile at USD16 million. (USDA National Apple Processing Report 29/04/21)

    Key strategies pay off

    Turkey has taken the lessons from Europe and transitioned from a single source supplier to a combination of supplying from their own production and blending with imported product to develop the right acid, colour and flavour profiles sought by US and EU buyers giving them the ability to improve their competitiveness and grow their market share. We look forward to seeing just how far Turkey can grow.

    What does the future hold . . .

    There are challenges ahead and the continued devaluation of the Turkish Lira to the USD and EURO from its peak in 2008 to today has been dramatic. The sharpest fall came in 2018 with a 34% fall against the USD with inflation shooting above 25%. In March of 2021, the Turkish Lira crashed again falling 15% against the USD with the sacking of the country’s central banker who was tightening monetary policy. Inflation is currently at 15% and interest rates are at 19%. How long Turkey can maintain their export surge and competitive supply should be taken with a cautionary grain of salt for global buyers.

    By Caroline Calder Features
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