Danisco Pectin Relieves Cost Pressure on Jams

The high-performing range gives the best possible result regardless of a formulation’s fruit and sugar content. That means manufacturers may find one pectin to be sufficient for most products, simplifying warehouse stocks and giving top flexibility in production.

5 Aug 2009 Danisco has lined up a speciality pectin range to optimise the production of jams, jellies and fruit spreads and help manufacturers cut back on costs. GRINDSTED Pectin SF EXTRA is designed to meet all processing needs.

The high-performing range gives the best possible result regardless of a formulation’s fruit and sugar content. That means manufacturers may find one pectin to be sufficient for most products, simplifying warehouse stocks and giving top flexibility in production.

“While other food sectors tackle the recession by replacing expensive ingredients, national legislation limits this in the jam, jelly and fruit spread industry by imposing strict demands on the content of fruit and sugar,” says Eva Lynenskjold, fruit application specialist at Danisco.

“But, by enabling our customers to optimise their processes, we can help them increase their profit margins.”

GRINDSTED Pectin SF EXTRA allows jams, jellies and fruit spreads to be filled at a higher temperature than when standard pectin types are used. Not only does this eliminate the need for a preservative to secure shelf life, it also reduces the need for cooling prior to filling – a benefit that speeds up processing and lowers energy consumption.

With its all-round functionality, the range ensures high flavour impact and enables a wide range of textures to be achieved.

“GRINDSTED Pectin SF EXTRA is a universally accepted supplement to the natural pectin content of fruit. Even though fruit spreads are made in many different ways from country to country, the range will ensure a cost-efficient process,” Eva Lynenskjold says.