A higher fruit content and a lower amount of sugar give jams a naturally sweet flavour and a delicate aroma. But what effects does the use of less sugar have on the shelf life and product safety of fruit spreads? We look into this in our series of tests with the innovative Roboqbo technology. The air gets extracted before and while preserving the fruit spreads The result: the colour and aroma of the original material remain unchanged. We assess the taste and texture and check the microbiological shelf life during a joint tasting in the laboratory.​​

The event will be held in German and Italian without simultaneous translation.

Registration deadline: 21.03.2023