In 2019, at a national level, the index of industrial production of fruit and vegetable processing and preservation by Federalimentare showed a growth of 1.4% as a result of + 3.2% for the production of fruit and vegetable juices and a + 1.1% for other fruit and vegetable processing and preservation1. The pursuit of well-being and naturalness by the consumer has led to innovation (reduction of sugar, 100% fruit, use of “superfruits” such as pomegranate or blueberry etc.). Organic products continue to grow: at a national level, UHT juices, with a turnover of around € 39 million, reached 7% with a growth by 8%2. Orienting the offer according to these elements is fundamental for the development of the sector in line with market demand. In recent years, the scientific world has turned its attention to the lactic acid fermentation of vegetable matrices. Fruit juices and purees can be the subject of innovation in the production of beverages and lactic acid-fermented purees that convey, through the diet, vital microorganisms capable of enriching the intestinal microbiota and / or metabolites deriving from fermentation, known for their health-promoting effect. For example, lactic acid bacteria can be responsible for the synthesis of B vitamins, anti-hypertensive peptides, fatty acids, exopolysaccharides3; 4. In addition, it has recently been highlighted by the C’è Fermento research partners that the use of microbial strains of dairy origin is able to strongly modify the aromatic component by increasing volatile compounds responsible for pleasant fresh and fruity notes5; 6.

  1. Federalimentare, 2020
  2. Iri, 2019
  3. Di Cagno et al. (2011) J. Proteom., 79 (1), 19-34
  4. Espirito-Santo et al. (2015) Food Res. Int., 78, 352-360
  5. Ricci et al. (2019a) Nutrients, 11 (2), 213
  6. Ricci et al. (2019b) Food Chem., 276, 692-699