Fruit

Sun-Dried FruitsNaturally Dried FruitsInfused FruitsFreeze-Dried FruitsFruit Purée PiecesBakestable Fruit Purée PiecesFruit Snacks

Vegetable

Canned VegetablesSauces & Condiments

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What can be made

Eight ways to treat fruit.
Four ways to preserve vegetables.
All natural.

The technique determines the result. Fruit techniques change texture, mouthfeel and thermal behaviour. Vegetable techniques determine how a crop is preserved and in what format it reaches your kitchen or line. Choosing correctly is most of the work, and most of what we do.

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Fruit techniques Eight methods · texture, moisture, thermal behaviour
Whole sun-dried Turkish figs, one cut open F01 Sun drying Whole fruit dried using natural solar energy in the growing region. Deeper colour, chewier texture, concentrated flavour. This is the technique behind sun-dried fruit. FormatsApricots · Figs · Mulberries · Raisins · Sultanas · Pitted cherries Sun-dried fruits Assorted naturally dried fruit slices F02 Natural drying Fruit dried in specially designed ovens at low temperature, without preservatives, so the original taste, colour, vitamins, minerals and nutritional components are preserved. Only fruit itself. FormatsChunk · Whole · Slice · Segment Naturally dried fruits Infused cranberries, cherries and blueberries through granola F03 Infusion Fruit sweetened using apple juice concentrate or sugar, then dried at low temperature in custom-designed ovens. Produced from fresh and IQF fruit, finishing closer to fresh with a soft, juicy mouthfeel. FormatsChunk · Whole · Slice · Segment Infused fruits Freeze-dried strawberry slices F04 Freeze drying The fruit is frozen, then the water is drawn off at low temperature and pressure without passing through a liquid stage. Colour, shape and cell structure stay intact, finishing light and crisp. FormatsWhole · Pieces · Dust · Quarters · Slice · Segment Freeze-dried fruits Fruit purée sticks F05 Fruit purée forming Fruit mashed, dried and cut to size. 100 g of purée pieces carries the vitamins, minerals and nutrients of approximately 400 g of fresh fruit, with no artificial colourant, flavour or preservative. FormatsCubes · Strings · Sticks · Leather · Macaroni Fruit purée pieces Bakestable fruit purée cubes F06 Bakestable purée forming Cube-shaped purée pieces developed for the bakery industry. Natural coating agents disperse the pieces homogeneously through the final product, and the recipe holds flavour, structure and colour at high temperature. Formats3–5 mm cubes · 5–8 mm cubes · 8–10 mm cubes Bakestable purée pieces Fruit purée roll-ups, coiled and cut F07 Snack manufacturing Finished fruit snack formats formed, coated and packed on dedicated lines — leather bars, balls, roll-ups and shapes — for own brand or private label. FormatsBars 35 g · Fruit leather bar · Fruity cereal bar · Savoury veggie bar · Fruit & nut balls · Discs 25 g · Fruit roll-ups · Shapes · Dried fruit varieties Fruit snacks Matcha and white chocolate coated freeze-dried strawberry pieces F08 Chocolate coating Freeze-dried, infused and naturally dried fruit can all be coated. The centre changes the eating experience entirely: freeze-dried snaps, infused stays soft and juicy, naturally dried eats chewier. FormatsFreeze-dried centre · Infused centre · Naturally dried centre · Yoghurt coating · Chocolate coating · Matcha & milk chocolate coating Fruit snacks
Vegetable techniques Four methods · preservation and format
An own-label tomato paste can, open, with a spoonful lifted out V01 Canning & preserving Fresh Mediterranean vegetables packed and heat treated for ambient shelf stability. Peppers, capers, grape leaves, giardiniera, ready meals and sun-dried tomatoes in oil, with X-ray inspection on the packing line. FormatsCans · Jars · Pouches · Trays · Catering tins Canned vegetables Pickled yellow and red peppers beside a filled jar V02 Brining & pickling Vegetables preserved in brine and vinegar rather than by heat alone. Capers, caperberries, grape leaves, gherkins and mixed pickled vegetables, whole and diced. FormatsJars · Cans · Pouches · Bulk Canned vegetables An own-label pizza sauce tin beside a finished margherita V03 Evaporation & paste production Tomato and pepper paste produced from fresh seasonal intake, running 24 hours a day through harvest. Evaporation and aseptic filling on site, with containers loaded at the plant. Formats1/4 – 10/1 tins · 370 & 720 ml jars · 20 L bag-in-box · 220 L aseptic drum Sauces Own-label ketchup bottles beside a basket of fries V04 Condiment production Ketchup, harissa and bruschetta toppings produced from fresh seasonal produce, recipe-matched to your specification. FormatsBottle · Jar · Catering bucket Sauces & Condiments
Next step

Describe the result you need.

Texture, thermal behaviour, mouthfeel, shelf life, format. Tell us how the product has to behave and within 24 hours we will tell you which technique gets there.

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