September 23/Wolfville, NS, Canada/Food & Farm Week -- According to recent research from Wolfville, Canada, "This paper aims to examine the effect of selected calcium salts on the color, clarity and calcium content of fortified apple juice in extended storage.
"Design/methodology/approach: Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice."