Kazakhstani scientists have developed a technology for producing a functional phytonutrient beverage based on honey and ginger. The technology has already been patented and is ready for implementation at food-processing enterprises, El.kz reports citing the press service of the Ministry of Agriculture of Kazakhstan.
The new product was developed by specialists from the Kazakh Research Institute of Processing and Food Industry, which is part of the National Agrarian Science and Educational Centre.
What makes the new beverage different
According to the developers, the combination of honey and ginger had not previously been used in Kazakhstan in the production of functional beverages. The scientists incorporated both ingredients into a single formulation and selected a gentle processing method designed to preserve their functional properties.
As part of the research, the institute’s specialists developed and tested 40 formulations. The formulations were assessed for taste, aroma and other organoleptic properties, while economic indicators were also taken into account.
Following the research, the scientists selected four of the most promising formulations. The resulting beverages have a high antioxidant content, while the production technology is designed to preserve the biologically active compounds present in the original raw materials.
Why the scientists use Kazakhstani honey
One of the objectives of the project is to expand the use of domestically produced honey in the food-processing industry. Despite the substantial volumes of honey produced in Kazakhstan, its use in the functional beverage segment remains limited.
The new technology creates an additional avenue for processing apicultural products. Manufacturers will be able to use honey to produce higher-value-added products and expand the range of domestically produced beverages.
Technology ready for industrial production
A patent of the Republic of Kazakhstan for a utility model has been obtained for the technology. The specialists have also prepared methodological guidelines providing for the industrial production of non-alcoholic and low-alcohol phytonutrient beverages.
The technology is now ready for implementation at food-processing enterprises. The developers expect its commercialisation to contribute to expanding the range of functional beverages produced in Kazakhstan and increasing the volume of processed apicultural products.
