Reduction of Sugar Content in Low-Alcohol Beverages -- MEDICA - World Forum for Medicine



Reduction of Sugar Content in Low-Alcohol Beverages

Grandes Distilleries de Charleroi
Charleroi and Brussels, Oct 28, 2008 - Grandes Distilleries de Charleroi s.a. [GCD] and the Laboratory of Sensory Technology and Analysis [LSTA] of the Meurice Institute (Haute Ecole Lucia de Brouckère) recently signed a feasibility study agreement in order to evaluate the way of reducing sugar content in low-alcoholic drinks.

Thanks to its long-standing experience in food and beverages analysis, LSTA will help GDC during the formulation process of new low-alcoholic drinks. The details of the agreement have not been disclosed.

Grandes Distilleries de Charleroi is a Belgian company producing, importing, and distributing alcoholic and low-alcoholic beverages. GDC produces spirituous liqueurs for international hypermarkets chains under the brand name of the distributor. Active in the entire product cycle from formulation to production (including racking), GDC also imports M.O. wines sold in exclusive retail outlets.
Grandes Distilleries de Charleroi

LSTA is the Meurice Institute’s department committed to the Food Science Technologies. Since more than 15 years LSTA evaluates beverages, cosmetics, foods, fragrances, health care products, packaging, paints, with the help of a multidisciplinary team including experts in Analytical Chemistry, Physicochemical, Genetic Analysis, Statistics, Process and Legal claim (Beltest auditor).