Welch’s Global Ingredients Group has collaborated with Cornell University and the New York Wine & Grape Foundation to develop technology that neutralises the aroma and flavour of the firm’s signature Concord grape juice.
The neutralised juice can be used as a base wine or blender and provides a new option for winemakers wishing to reduce costs without sacrificing quality across a variety of wine styles, according to Welch’s.
With facilities in Washington, Michigan, Pennsylvania and New York, Welch’s is able to offer Concord and Niagara grape juices year-round to the wine industry.
Zach Longhini, global business development manager at Welch’s Global Ingredients Group, said: “Our new technology for producing neutralised Concord grape juice takes our participation in the winemaking industry to a new level.
“Pooling our expertise with Cornell University and the New York Wine & Grape Foundation was very rewarding and delivered significant benefits during the development process.”
Sam Filler, executive director of the New York Wine & Grape Foundation, added: “We were excited to partner with Welch’s and Cornell University to develop Concord products specifically intended for wine production uses.
“This new Concord product will address demand from wineries in New York and beyond for a high-quality and affordable blending wine. And, most importantly, it provides New York State and, more broadly, National Grape Cooperative grape growers another viable market to sell their grapes.”
In 2016, Welch’s expanded its product portfolio with a new Niagara grape juice. With no added sugar or artificial colours or flavours, it is said to deliver more floral flavour notes than other white grape juices
Established in 2014 as a division of Welch Foods, Welch’s Global Ingredients Group offers grape juice solutions to companies globally. Welch’s is the processing and marketing subsidiary of the National Grape Cooperative.
© FoodBev Media Ltd 2019
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