Lacto-fermented juices in Germany

According to Mintel juice innovation in Germany is increasingly focusing on the process of lacto-fermentation, an ancient technique which recently has been rediscovered by consumer products. Lacto-fermentation, the most common type of fermentation, leads to a decrease in the level of carbohydrates and an increase in beneficial enzymes, various strains of probiotics and friendly bacteria. It thus helps to break down foods to a more digestible form.

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