Additive-free fruit preparations [17.11.22]
Food with no additives: Instead of adding gelling and thickening agents, that are subject to mandatory declaration, to fruit preparations, substances produced by bacteria directly in the product are to ensure the necessary viscosity in the future. This is the goal of a research project with participants from the University of Hohenheim: Prof. Dr. Herbert Schmidt from the Department of Food Microbiology and Hygiene, Prof. Dr.-Ing. Mario Jekle from the Department of Plant-based Foods, and Prof. Dr. Uwe Beifuß from the Department of Bioorganic Chemistry. The Federal Ministry for Economic Affairs and Climate Action (BMWK) is funding the project to the tune of approximately EUR 420,000 in total.
Processed fruit in the form of fruit preparations is used primarily to manufacture dairy products. It imparts a fruity flavor to curds, yogurt or ice cream, but also to baked goods, cakes, confectionery and other foods. In 2019 Germany produced around 359,000 tons of fruit preparations worth EUR 614 million, including some 286,000 tons for the dairy industry and ice cream production.
For the manufacture of fruit preparations, fruit pieces, flesh, pulp and juice are mixed with sugar, natural flavorings or flavoring extracts, coloring foods, acids and possibly other ingredients. A particular challenge here is the even distribution of the fruit pieces in the finished mass. Special carbohydrates, known as hydrocolloids, are often used for this purpose. The disadvantage: they are subject to mandatory declaration as food additives.
In order to be able to tap into new or additional layers of consumers, what is known as a "clean label" is important for the food industry. This refers to the production of food without additives that have to be declared on the label. The aim of the collaborative project involving three working groups at the University of Hohenheim is, therefore, to develop an innovative approach to the production of fruit preparations that can still achieve the necessary viscosity and structural stability.
The researchers are focusing their efforts on lactic acid bacteria used in the production of dairy products such as yogurt, soured milk or cheese. During this process, they form special carbohydrates called exopolysaccharides (EPS). They can be used to produce effects similar to those generated by the admixture of hydrocolloids. Exopolysaccharides are already used in the food industry as thickeners, stabilizers, and emulsifiers. However, they are produced separately for this purpose and admixed to food as additives.
The Hohenheim researchers are therefore pursuing a different approach: Lactic acid bacteria are to be used to produce the exopolysaccharides directly in the fruit components. One particular challenge here involves identifying the appropriate bacterial strains. They must be capable of multiplying in the plant matrix with an acidic pH and, at the same time, they must also be able to form exopolysaccharides under these conditions.
In this way, the use of hydrocolloids could be reduced or avoided. The goal is to obtain a product with as few additives as possible, which will also facilitate the opening up of the market to numerous organic products.
Project details
- Title: Fermentation of fruit components with exopolysaccharide-forming lactic acid bacteria for structural stabilization of fruit preparations
- Funding amount: EUR 417,494
- Funding institution: Federal Ministry for Economic Affairs and Climate Action (BMWK) via the German Federation of Industrial Research Associations (AiF)
- Project duration: 1 August 2022-31 July 2025
- Coordination: AGRANA Fruit Germany GmbH, Constance
- Cooperation partners: Department of Food Microbiology and Hygiene (Prof. Dr. Herbert Schmidt), Department of Plant-based Food (Prof. Dr. Mario Jekle), Department of Bioorganic Chemistry (Prof. Dr. Uwe Beifuß), Bundesverband der obst-, gemüse- und kartoffelverarbeitenden Industrie e.V. (Federal Association of the Fruit, Vegetable and Potato Processing Industry). (BOGK) Bonn, Association of the German Fruit Juice Industry e.V. (VdF) Bonn
Contact
Prof. Dr. Herbert Schmidt, University of Hohenheim, Department of Food Microbiology and Hygiene,
+49 711 459-22305, herbert.schmidt@uni-hohenheim.de
Prof. Dr.-Ing. Mario Jekle, University of Hohenheim, Department of Plant-based Food,
+49 711 459-22314, mario.jekle@uni-hohenheim.de
Prof. Dr. Uwe Beifuß, University of Hohenheim, Department of Bioorganic Chemistry,
+49 711 459-22171, ubeifuss@uni-hohenheim.de
Heavyweights of research
The series “Heavyweights of Research" presents outstanding research projects with a financial volume of at least 350,000 euros for research requiring equipment or 150,000 euros for research without specialized equipment.
