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Fruit particles suspended in a stable matrix, so that the fruit stays in place during baking. Our fruit fillings include sweet cherry and blueberry.
Applications: Breakfast compotes, pastry fillings as for strudels, tarts, turnovers, Danish, muffin center, etc.
Fruit preparations bring fruit identity, color, and flavor together in a matrix which allows even fruit distribution into finished products. Gums, pectin or starches may be used to provide stability in baking or freeze thaw stability in frozen products.
Applications: Parfaits, dairy products, and baked goods.
Purees provide fruit texture, color, and flavor in a fine particle size which allows the fruit to pass through a straw and pump easily in processing equipment.
Applications: Smoothies, frozen fruit bars, gelato, sorbet.