We would like to draw your attention to another new development of the company Biozevtika – juice formulations with the addition of microemulsions of CO2 extracts. The concept of these new products is based on our usual scheme of combining tasty and healthy, with an emphasis on taste, as these products are intended for a wide range of consumers and are not specialized functional nutrition.
Juices with extracts are an extremely rare product for the modern market, but the potential for such drinks is very high – the addition of extracts allows you to change a familiar taste, make it richer and more interesting, and also better adapted to the needs of people Adapt consumers, expand product lines and position them more precisely for different market segments.
Currently, the only way to somehow diversify the range of juices and stand out against the background of other manufacturers is to mix the juices with each other yourself. However, the potential of this method is extremely limited, since fundamentally new flavors cannot be obtained in this way, and besides, all more or less successful combinations have already been found and found their place on the market. In this situation, it is the use of extracts that makes it possible to achieve a fundamentally new sound, to break into the operational area of marketing and to get the advantage of novelty in an established and rather conservative market.
For tomato juices and blends of vegetable juices based on tomato, three blends have been developed: 1) Spicy based on paprika, 2) Spicy based on coriander, 3) Aromatic based on dill. All three mixtures proved to be successful, understandable and tasty and were very much appreciated in the focus groups. The spiciness blend was predictably the most successful as many people love to add peppers to tomato juice but not everyone has the time and inclination to do so on a regular basis, opening up a huge new market for producers.
As an addition to pear juice, a mixture based on lavender and rosemary was developed – despite the unexpectedness of these ingredients, they go well with the taste of pear, and the final product itself pleasantly surprised the focus group participants and received high marks.
For cherry juice, we offer a mix based on coriander and cloves – this spice combination was actually used by the ancient Romans to decorate the taste of cherry-based products, so we haven’t discovered anything fundamentally new here, except that we’ve got something old have rediscovered good things. Of course, the Romans did not have CO2 extract microemulsions – but we have them, and with their help you can enrich the taste of cherry juice with exquisite combinations of spices, without blocking it with a large amount. Optionally, orange peel extract can be added to the mixture at the customer’s request.
One of the most interesting innovations is presented for grape juice – it is proposed to add grape seed extract, which not only combines perfectly with grape juice in terms of taste, but is also one of the strongest extracts in our range in terms of its beneficial properties. With a sufficient amount of use, such a product can easily become functional, among the useful properties of which the rejuvenating effect is best “sold” in terms of marketing. Cardamom mint, as well as a number of other options, are offered as a “frame” for grape seed extract.
In addition to those listed, there are also mixtures for apple and orange juice, and a number of other interesting combinations of extracts with various juice bases are being developed. In a more systematic way, our juice-themed developments will be presented a little later, but you can try some of the ready options soon at our stand at the upcoming Ingredients-2017 fair. We invite you to a tasting!
