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Researchers at the Kazakh Research Institute of Processing and Food Industry have developed a technology for producing natural direct-pressed juices, jams and purees with enhanced functional properties.
The technology is based on a blended formulation of beetroot, carrot and apple juices with the addition of a natural prebiotic, pectin, reports Kazinform, a TV BRICS partner, citing the Ministry of Agriculture of the Republic of Kazakhstan. The method for obtaining this ingredient was patented during the implementation of the project.
The development enables deeper processing of locally sourced raw materials while preserving beneficial substances, including antioxidants, vitamins and dietary fibre. The resulting products can be incorporated into the diets of individuals with cardiovascular diseases and metabolic disorders.
The project’s authors also focused on the application of resource-saving and low-waste technologies. Optimisation of thermal processing and homogenisation has made it possible to reduce technological losses and improve product quality.
It is noted that in Kazakhstan only about 5 per cent of the harvest is processed annually, while storage losses of fruit and vegetable products exceed 30 per cent. The share of imported canned products reaches 80–85 per cent. The introduction of the new processing technology, particularly in the southern regions of the country, is expected to reduce the proportion of imports and capture a growing segment of the healthy food market.