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New Forms of Familiar
Foods Now On Market
New forms of familiar foods— that’s the story in today's food processing world.
Roy E. Moser, Jr., Extension Service food processor at VPI, gr'es this report of what’s new for the taste-conscious consumer:
Frozen concentrated ©range juice has been made by a process that keeps intact fresh fruit flavor and nutritive qualities to a better degree than heretofore possible.
Using the same process, packers are now offering in a frozen concentrated form, grapefruit juice, orange-grapefruit blend, cranberry juice, and grape juice. Apple juice has been processed experimentally in this manner.
Ascorbic acid now is being added to apple juice. Not only does it increase the vitamin C content, but it enhances keeping qualities and retains original flavor and color to a better degree than usual methods. .*
Several juice blends have been tried in experimental packs. Included are blends of apple and cherry juices.
Fountain syrups are being developed which will ha 'e the fresh fruit flavbr. They are prepared by concentrating the juice of the fruit and adding homogenized fruit pulp with the desired amount of sugar. Apple and pear syrups are on this success list.
Fruit essences are being prepared for use as flavoring. They are concentrated solutions of the volatile materials that give fruit its flavor. At VPI, the essence of horseradish haa been prepared in th« laboratory—and it U hoped
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