Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of pulp avoids food wasting, and preserves flavours and nutrient value of the fruit product. Fruit pulp is often used as an ingredient in for example drinks, sauces, baby foods, jellies and bakery products. Tradition and manufacturing procedures dictate the distinction between juice, puree and pulp, but naming and labeling is complex depending on, regulations, fruit type, texture and consistency, preservation methods, as well as sugar or solid content (Degrees Brix).
Subjected to a vacuum injection process, at a specific temperature and a steam condensation process, we are able to transform 100% natural aseptic pulps with a shelf life of 8 months at room temperature and 2 years in freezing, with brix up to 35 degrees, preserving their organoleptic conditions (smell, taste, color).
