Lawrenceville, NJ, 14 July 2015 – iTi Tropicals, Inc. (iTi), a leading supplier of industrial tropical fruit ingredients, announces the availability of eight new prototype blends of coconut water with other juices. For beverage research and product development scientists, iTi Tropicals is pleased to share samples by visiting iTicoconutwater.com.
Both new and traditional blend flavors are offered to demonstrate the broad capabilities of coconut ingredients, encourage research and development, and initiate a creative dialog between product developers and the iTi innovation team. The latest coconut prototypes include Sweetened Coconut Water, Toasted Coconut Milk, two Coconut Water Vegetable Blends, two tropical fruit blends, Coconut Water Acerola Blend and Coconut Water Apple Passionfruit Blend, as well as Coconut Water Cranberry Blend and Coconut Water Grape Blend. These shelf-stable prototypes are packaged under HACCP- and cGMPs at the Tetra Pak pilot facility located in Denton, Texas.
“Our iTi innovation scientists stand ready to assist developers in the use of tropical fruit ingredients.” says Gert van Manen, president of iTi Tropicals. “Our new Innovation Center is offered as a resource to the industry in the quest for new and exciting products using coconut water and other tropical fruit ingredients.”
Today’s consumers demand 100 percent juice beverages that are healthy and full-flavored. As many fruit juices are comparatively high in fruit sugars, a key concern of many consumers is the caloric load. Coconut water is reconstituted at only 4.2° brix, so it is much lower in calories than apple, pear, grape, pineapple, and other fruit juices.
The proposed new label regulations would require that all fruit concentrates be listed as ‘added sugar’, except in the case of 100 percent juice products. If the proposed label regulations are enacted, simple dilution will no longer be as attractive for reducing calories.
As a result, retail brand-holders are increasingly looking to coconut water as a means to reduce calories while still delivering a 100 percent juice label claim.
Being largely neutral in flavor and color, coconut water blends well with tropical, non-tropical and vegetable juices alike. The eight new coconut prototypes are designed to highlight how coconut water enhances consumer health and label appeal of other juices and vegetables. Each of the eight new blend formulas is designed to be 100 percent juice, even though some have added sugars.
The prototype blends include:
- Coconut Water, Concord Grape Blend – Using coconut water to reduce the relative high caloric content of grape juice, the resulting prototype product provides the taste and impact of traditional Concord grape juice, but with only 80 calories per 8-ounce serving.
- Coconut Water Cranberry Blend – The high acidity of cranberry juice needs to be sweetened to be palatable for most consumers. This blend effectively uses a combination of apple juice concentrate and coconut water concentrate to complete a 100 percent juice product that has less acidity and fewer calories.
- Sweetened Coconut Water from Concentrate – Some popular coconut water brands are sweetened by the addition of 1 percent fruit sugars. The featured prototype coconut water is likewise sweetened with the addition of de-ionized apple concentrate. It shows how coconut water concentrate can be used to make a delicious retail beverage.
- Toasted Coconut Water – Using a new and uniquely caramelized coconut water concentrate, iTi innovation scientists have created a delicious and economical coconut milk beverage having only 2 percent fat from coconut cream.
- Coconut Water Green and Red Vegetable Blends – Nutritious ingredients, such as alphonso mango puree, spinach, red beet, passionfruit, blueberry, carrot, and apple concentrates, are blended to make two separate green and red vegetable blends. They are delicious blends that have proven popular with iTi employees.
- Coconut Water Passionfruit and Acerola Blends – These two blends feature the tropical fruits passionfruit and acerola individually with coconut water. Like cranberry, both of these products are high in acidity. To be palatable, they require cane sugar or apple concentrate to increase the brix/acid ratio. The coconut water passionfruit blend uses passionfruit essence to provide the full impact of passionfruit to a formula that is only part passionfruit. The acerola blend has high vitamin C that comes from the acerola.
“We encourage developers to contact iTi for more information on these exciting prototypes or to discuss other innovative approaches to beverage development,” said Mr. van Manen. “Taste for yourself how coconut and other tropical products add excitement and label appeal to new and traditional products alike.”
To request samples, please visit Innovative Coconut Blends.