Drink Well & Evidence Base
15.45 – 16.15
The science behind finished juice products with 30% less
sugar, achieved through sugar reduction technology
Martin Walsh
Managing Director, Dohler UK
Supported by:
Naturally Reducing Calories
Two Innovations in Unison
Agenda
Sugar Reduction Technology (SRT & SIT)
Fermentation
Non-alcoholic fermentation concepts
Conclusion
3
Two Technologies
Sugar Reduction Technology (SRT & SIT)
Fermentation
4
Key Challenge to the Food and Beverage Industry!
Sustainability
Fight for agricultural area of
the world: energy vs. food
Pressure on the
Food and Beverage
Industry to reduce
calories
Sugar reduction
with
maintainance of palatable taste
Consumer
demand for
low calorie
products
fulfilling
highest taste
expectations
5
Cost Engineering
Flavour Solutions for Sugar Reduction
2 new routes
SRT: Sugar Reduction Technology
replacing of max. 20% brix while
maintaining taste and ingredient list
Reduced sugar,
reduced cost
same taste
SRT
Sugar
cost
cost
SIT: Sweetness Improving Technology
replacing 30- 50% sugar by HIS and profile
balancing flavour SIT
Balanced
taste profile
metallic
sweetness
onset
SIT
HIS
Sugar
cost
6
cost
overall
sweetness
intensity
after
taste
scratchy
Sweetness Improving Technology (SIT)
Sugar Reduction Technology (SRT)
7
High Intensity Sweeteners applicable for Sugar Reduction
Reduction of Sugar
Artificial HIS
 Acesulfame K
Stevia
 Alitame
 Reb A
 Aspartame
 SG 95 variations
 Cyclamate
 Neohesperidine
 Neotame
 Saccharin
 Sucralose
8
Natural HIS
Sweetness Improving Technology (SIT) for Artificial HIS *
Advantages of High Intensity Sweetener
- cost efficient
- reduces calories to a significant level
- What used to be cost driven is now health
Disadvantages of High Intensity Sweetener
- taste (undesired aftertaste with metallic, scratchy notes)
- artificial
- Negative press
Benefits of the combination of SIT and HIS with Sugar
The SIT and artificial HIS help to transfer your high intensity sweetened
product to a sugar-like profile and reduces the recipe cost.
Applied in a 50:50 (on sweetness intensity) combination of SIT + HIS with
sugar allows superior taste with much reduced costs and calories.
Due to miscellaneous parameters in RTD products Döhler can
provide you with a great Know-How in applying the “sweetness improver”.
 581849 Natural Flavouring (Sugar, SIT) 
* SIT also proves to be highly efficient to impose sweetness profiles in 100% HIS sweetned products
9
Sweetness Improving Technology (SIT) for Stevia
Advantages of Stevia
- natural sweetener
- zero/low calories
Disadvantages of Stevia
- taste (undesired aftertaste)
- not usable as sole source of sweetness
Benefits of the SIT for Stevia
The SIT helps to transfer products that are to a significant extend
sweetened with stevia to sugar-like profile by covering the undesired
aftertaste and enhancing the body.
The flavour status remains on a natural level.
The combination of SIT and suitable Stevia is to replace 50% sugar in full
calorie products.
 585974 Natural Flavouring (Sugar, SIT) 
10
Carbonated Softdrinks
Döhler Sensory Results – Pairwise Preference Test
Stevia sweetened product
Stevia based
Stevia sweetened product with SIT
60 %
56 %
44 %
40 %
Orange
Cola
*So far best results within Carbonates, Flavoured Water, Aqua Plus, Coffee drinks and protein drinks
11
Source: Döhler Sensory & Consumer Science, December 2010
With our Döhler
Sweetness
Improving
Technology for
Stevia
Sweetness Improving Technology (SIT)
Sugar Reduction Technology (SRT)
12
Sugar Reduction Technology (SRT)
Advantages of sugar
- most common sweetener with best sensorial results
- known and accepted for centuries as natural sweetener
Disadvantages of sugar
- expensive sweetening solution with dependence on the price of sugar
- high calorific value with increasingly negative reputation
Benefits of SRT
Sugar Replacement Technology helps to reduce the sugar content
by 10-30% while maintaining the same taste. Ingredient list remains
unchanged for flavoured products, the added natural flavour is in most
cases covered by according declaration.
Due to our profound understanding of beverage formulations we guarantee
the best possible integration in your individual recipe.
 582320 Natural Flavouring (Sugar, SRT) 
13
Sugar Reduction Technology (SRT)
Tasting Session Carbonates
Orange
Lemon
Orange Sodas
• 1,0° Brix saved
• 24 Consumers
• no significant difference
detected between the
samples
(significance level
α=0,05)
Lemon Lemonades
14
CR0042709
with Sugar Reduction
Technology
CR0042585
with Sugar Reduction
Technology
CR0033570
Regular
CR0033279
Regular
• 1,5° Brix saved
• 24 Consumers
• no significant difference
detected between the
samples
(significance level
α=0,05)
In a nut shell!
SRT
Stevia
Artifical HIS
+
+
+
Sugar
Sugar
Sugar
• reduce the sugar content by 10 – 30%
• replace ~50% sugar
• replace ~50% (-100%) sugar
• maintaining same taste
• sugar-like profile
• reduced calories
• unchanged ingredient list
• natural status
• superior taste
+
15
+
Sugar Reduction Technology
Sweetness Improving Technology
(SRT)
(SIT)
Agenda
Fermentation
Non-alcoholic fermentation concepts
Conclusion
Agenda
Fermentation
Non-alcoholic fermentation concepts
Conclusion
Fermentation –
Technology of the every day life with 100‘s of years history
Sourdough
Tequila
Cider
tea
Beer
Tofu
Kefir
Soy sauce
Olives
Quark
18
Whiskey
Crème fraîche
Cheese
Vinegar
Yoghurt
Wine
Sauerkraut
Miso
Penicilin
Salami
Vanilla
Bioenergy
Pickled vegetables
Buttermilk
Tabasco
Reason why fermentation
Fermentation – a wide range of possibilities
1. Preservation/Stabilizing of Food
previously used to enhance the shelf life
2. Production of desirable substances
which are necessary e.g. antibiotics, food
additives
3. Development of flavours
generating new flavours e.g. tee, coffee
4. Production of energy
biogas plant for renewable energy
What comes next?
19
Fermentation but non-alcoholic
Non-alcoholic fermentation –
possibilities at Döhler
1. State-of-the-art fermentation and bioprocess
technology
2. Microorganism library with more than 2.500
strains
3. Development of non-alcoholic fermented
bases from lab scale to production scale
4. Non-alcoholic fermented bases are delivered
as standardized 40° - 60°Brix concentrates
20
Fermentation possibilities
Non-alcoholic
fermentation
Expertise
Nutrition Bases
Taste Bases
Natural calorie reduction
through fermentation, still
100 % fruit content
Fermentation generates
unique flavour profiles
Döhler concepts:
• 30 % calorie reduced
apple
• 50 % calorie reduced
apple
21
Döhler concepts:
• Brewed bases
• All natural
drinks
• Natural acidity
building block
Agenda
Fermentation
Non-alcoholic fermentation concepts
Conclusion
Concepts
Concepts
Fermented tea
23
Brewed
Carbonates
Non-alcoholic
wine/cider
Calorie reduced
juices
Non-alcoholic fermented bases
Brewed lemonades: Market samples
Tumult
Cascal
The spirit of Georgia
With parts of fermented
juice
With parts of fermented
juice
With parts of fermented
juice
Fresh fruity
Fresh malty
Berry classic, crisp white,
bright citrus, ripe rouge,
fresh tropical
Blood orange-prickly pear
Lemon-juniper berry
Kiwi
France
USA
Germany
Non-alcoholic fermented bases
Non-alcoholic wine/cider: Market samples
Sorelle
ANON
Celeble
Shükran
Non-alcoholic wine
Non-alcoholic wine
Non-alcoholic wine
Non-alcoholic wine
Rosé
Blanc
Rosé
Blanc
Blanc
Blanc with date or
pomegranate taste;
Halal-certified
UK
UK
Japan
Germany
Calorie reduced Options
Market Samples, Tesco UK
Tesco launched Apple Juice Drink with Low Cal Apple Juice Conc.
 Tesco 30% Less Sugar & Calories Apple Juice Drink launched March 2014
 39% Apple Juice + 60% non alcoholic fermented apple juice concentrate
 has 30% less sugar and calories than the standard Tesco Apple Juice
 is suitable for vegetarians
 a thirst-quenching drink made from the best tasting fruit
 contains a blend of perfectly ripe apple juice with reconstituted fermented apple juice
 Sold at 3,34 £ in 750ml recyclable bottle
Ingredients
Claims / Positioning
 Reconstituted non-alcoholic fermented
apple juice concentrate (60%)






 apple juice (39%)
 flavouring substances
 antioxidants (ascorbic acid, malic acid)
Convenient – easy to use
less sugar
less calories
suitable for Vegetarians
environmental friendly packaging
for the whole family to enjoy
Agenda
Fermentation
Non-alcoholic fermentation concepts
Conclusion
Non-alcoholic fermented bases
Conclusion
Non-alcoholic fermented Bases…
 offer unique flavour profiles which can not be copied
 combine the most important consumer trends “Natural”, “Weight management”
and “Premium”
 are the perfect solution for a natural calorie reduction
 allow the creation of innovative beverage concepts
 are easy in use - applicable like standard fruit juice concentrates
The innovative solution for your next beverage!
Product assortment
Non-alcoholic fermented bases
Taste Bases
Fermentation generates unique flavour profiles
Reason why:
Naturalness is a world wide trend and consumers are looking for
clean label solutions
Taste bases offer unique flavour profiles, no additonal flavour
necessary
Applicable like standard juice concentrates
Process:
Sugar is reduced by formation of e.g. acidity building block like
lactic or gluconic acid
During the fermentation process flavour is produced
Standard-Portfolio:
Brewed bases
All natural drinks
Natural acidity building blocks
29
Product assortment
Non-alcoholic fermented bases
Nutrition Bases
Naturally fermented fruit bases with reduced calorie content
Reason why:
Generating of products with reduced calories but still with 100 %
fruit content
Applicable like standard juice concentrates
Process:
Sugar is reduced by building several metabolites e.g. sorbitol,
biomass or little quantity of ethanol – which totally disappears
during the concentration step after fermentation
Standard-Portfolio:
30 % calorie reduced fermented apple juice concentrate
50 % calorie reduced fermented apple juice concentrate
30
Non-alcoholic fermented bases
Conclusion
Döhler Expertise and Know-How
 State-of-the art fermentation technology allows
production of natural drinks
 Standardized fermentation process
 Product certifications according to e.g. the halal- or
kosher-standards possible
 Backward integration and access to high quality raw
materials such as juices and malt
 Application know how to develop the best product for
your portfolio
Use the Döhler competence for your
success!
Thank you for your attention!