A Decade of Innovation in Fruit-Based Vinegar Production

For over a decade, Innosep has partnered with Thai companies dedicated to creating fruit, vegetable, and herb-based vinegars and ciders.

Partnerships began more than ten years ago with a singular focus: the development of pineapple vinegar, one of the hit products today. Thailand is a nation full of natural ingredients. Many Thai companies have a vision to transform natural ingredients into premium vinegar products with vibrant flavors and aromas. However, as with any raw, natural product, there were challenges in achieving a consistent, high-quality appearance. Innosep introduced systems that include MF & UF, which provide precise separation and filtration to reduce cloudiness and improve color. This enabled companies to produce clear, golden-hued pineapple vinegar that was both visually appealing and rich in flavor. The initial success of pineapple vinegar spurred further developments, expanding to vinegar and cider made from coconut, strawberry, mangosteen, and other natural ingredients, each renowned for unique flavors and high quality.

Currently, Innosep is collaborating with more companies on exciting new research in Innosep’s lab, exploring the potential of using different fruits and herbs to produce vinegar and even cider. While details are still confidential, the research holds great promise, with the possibility of expanding more offerings to new global markets.

One of the key advantages of using membrane technology in food production is its efficiency and ability to maintain the integrity of the raw ingredients. Unlike other filtration methods that can affect the taste or quality of a product, Innosep’s system allows food processing manufacturers to create products that are both aesthetically pleasing and rich in original flavors.