Eva Bio wanted to develop a new juice that would be natural, regional and based on apple and beetroot. While this sounds simple enough, from a food technology perspective, the project presented a challenge to the Vinschgau farm: beetroot juice has a high pH value, which can encourage the growth of unwanted microorganisms. Therefore, the juice had to become more acidic and stable in a natural way. Eva Bio took this request to the Innovation Department of the South Tyrolean Farmers’ Union. 

The solution: apple juice adds more than flavour. It also brings natural acidity to the product. This makes it possible to lower the pH without using chemical acidifiers. Together with the Laimburg Research Centre and the right laboratory at NOI Techpark, the team tested various apple-to-beetroot ratios to determine the most effective combination. At a pH of 4.5, the juice remains stable – and its shelf life improves.