Juicy innovation: SVZ’s fermented red beet pegged for functional F&B success

21 Dec 2020 --- Fruit and vegetable producer and supplier SVZ has unveiled a fermented red beet range to allow manufacturers to tap into digestive wellness through plant-based F&B.

The launch comes as worldwide interest in fermented ingredients continues to grow.

Fruits and vegetables are among the easiest foods to ferment, according to SVZ, with their known digestive benefits driving demand for new product innovation, especially in functional beverages.

According to the company, more than 70 percent of the UK population agree that “vegetables and fruits are good for the gut.” 

Fermented vegetables boost appeal
SVZ’s red beet ingredients are fermented with lactic acid, which can extend the shelf life of foods while adding gut health benefits. 

The 100 percent natural products are positioned as a clean label and natural ingredient for plant-based dairy alternative shots and in healthy juices and smoothies. Fruits and vegetables are among the easiest foods to ferment.

SVZ’s fermented red beet ingredients are further touted for their mild taste and longer-lasting flavor profile due to the omission of citric acid, which is not needed in the natural fermentation process.

The products are available as both a juice concentrate and Not From Concentrate (NFC). 

No sign of stopping fermentation
According to SVZ, the global fermented food and beverage market is projected to grow at a CAGR of 4.3 percent between 2019 and 2024. 

Fermented drinks that include naturally processed vegetables and fruits currently account for 2 percent of the total non-alcoholic drinks market, reports SVZ.

This summer, ADM identified both plant-based and gut health-promoting F&B products as major emerging trends. 

Kerry reports that one in four people is following or interested in the gut health trend and this is set to increase, with a 30 percent rise in Google searches related to gut health in the last year alone.

Furthermore, Chr. Hansen has made significant investments in fermentation for plant bases, spotlighting the category as an area of major growth potential. 

Fermentation on the market today
NPD teams are already harnessing the power of fermented fruit and vegetables in their dairy and beverage products. 

Polish brand JoguVege, for example, has created fruity, fermented ready-to-eat desserts with flavors including pineapple and mango. 

Vegetable-based drinks have also proven to be popular – UK brand Eaten Alive uses live cultures from fresh vegetables such as cabbage, radish and carrot to create beverages such as their Kimchi & Ginger Gut Boost Shot. 

Tapping into the functional food trend, SternVitamin recently unveiled micronutrient premixes for plant-based dairy alternatives.

Plant-based alternatives and digestive health are key themes of the Future Food-Tech Summit’s Innovation Challenge 2021.

Edited by Missy Green