Citrus fruits are an exceptional ingredient in the food industry, with the ability to transform products. They are used in fruit pulps, purees, juices, and ice creams, among other foods, because they give them a fresh and revitalizing profile.

Get to know the universe that makes up this kind of fruit and learn how to select them in the industry.

Citrus fruits and their role in foods

First to know, these fruits not only add flavor. Using their pulp in the industry also provides an explosion of vitality and freshness to food products. Mind you, each fruit offers a unique profile that can transform an ordinary product into an exceptional sensory experience. Let’s see how they do it:

• Orange: with its balanced sweetness and a touch of acidity, it is undoubtedly a classic in the food industry. Also, in juices and ice creams, its freshness adds an unmatched touch.
• Lemon: with its sharp, refreshing flavor, it is the star ingredient in various products. From drinks to jams, its versatility makes it an undisputed favorite.
• Lime: with its distinctive acidity, it is one of many exotic fruits that adds a special touch to any product. In fact, in combination with other flavors, such as in smoothies or flavored waters, it brings an irresistible tropical freshness.
• Grapefruit: with its bold, slightly bitter taste, it is perfect for those looking for a more intense experience. In pulps and juices, its distinctive flavor adds depth and complexity.

How to select citrus fruits?

When selecting citrus fruit pulps for your food products, you must consider several factors. Only then will you be able to ensure proper flavor preservation. These include the following:

• Product quality: always opt for fresh, high-quality fruits to ensure optimal flavor in your products.
• Flavor balance: experiment with different citrus combinations to find the perfect balance of sweetness and acidity.
• Seasonal consideration: consider the seasonality of citrus fruits to make the most of their freshness and availability.
• Extraction process: use appropriate extraction methods to preserve the natural flavors and nutrients of these fruits.

Implementation in food products

It’s crucial to follow these steps when incorporating these fruits into your food products to ensure customer satisfaction:

1. Taste testing: conduct comprehensive taste tests to ensure that the fruit complements and enhances the other ingredients in your product.
2. Consumer feedback: test products with your consumers. Then gather their comments to adjust and improve the inclusion of citrus in your products.
3. Clear labeling: make sure your product labeling clearly reflects the presence of this kind of fruit to attract consumers.
4. Continuous innovation: Keep abreast of market trends and continue to experiment with new ways of incorporating citrus into your products.

Finally, there is no doubt that citrus fruits are true gems in the food industry, capable of transforming ordinary foods into extraordinary experiences. Take advantage of the freshness and vitality of citrus fruits and use them in your food products!

Referencias Bibliográficas

• Riaz, S., Ahmad, A., Farooq, R., Hussain, N., Riaz, T., Hussain, K. y Mazahir, M. (2022). Citrus: an overview of food uses and health benefits. En: M. Pereira y J. Scherer (Eds.). Citrus research – horticultural and human health aspects. IntechOpen.
• Scholarly Community Encyclopedia. (2023, 3 de marzo). Citrus uses in the food industry.

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The fruit pulp industry is a dynamic sector where freshness and excellence are essential. Therefore, behind every sip of fruit pulp is a functioning distribution channel that makes it possible. But, how do products reach consumers? Here is a look at what it is all about.

Distribution channel: what are we talking about?

Within the food industry, a distribution channel represents the route that a product follows from production to the final consumer (Across Logistics, 2023). This process involves a series of logistics and marketing activities that ensure two things:

• That products are available at the right place at the right time.
• The control and assurance of their quality (QA QC).

Among the most frequent types of channels are:

• Wholesalers: they purchase large volumes of products directly from the food manufacturing industry. Then, they distribute them to retailers or retail outlets.
• Retailers: these are the places where consumers shop, such as supermarkets.
• Direct sales: manufacturers who choose to market their products directly to consumers.

Factors to consider when choosing the right channel

According to Mohsen et al. (2023), channel efficiencyis critical in the fruit pulp industry due to the following factors and challenges:

• Fruit pulps are perishable. Therefore, it is important to find a channel that minimizes the time between production and arrival to the final consumer. This guarantees food preservation.
• It is vital to know the distance between fruit plantations and markets. For example, in organic farming, it is necessary to be effective in reaching the production industry (Agribusiness Education and Research International, 2023).
• It is essential to understand consumer preferences and buying habits.
• The ability of intermediaries to store, transport, and handle fruit pulps safely and efficiently needs to be assessed.
• Distribution costs and expected profit margins have an impact on the choice of the most profitable channel.

Strategies for optimizing channel management

In order to be effective at managing a distribution channel, it is important that you consider these recommendations:

• Select reliable partners that ensure efficient distribution.
• Implement technology in inventory management and shipment tracking.
• Employ effective promotional and marketing strategies that impact the selection and performance of distribution channels.

For example, suppose that a fruit juice company decides to expand into new markets. To improve management, it could partner with specialized exporters who have knowledge of the required regulations and logistics. In addition, it could launch targeted marketing campaigns to create awareness of its products in the new markets.

Choose your distribution channel wisely

Are you ready to take your business to the next level by exploring new distribution strategies? The key is to understand how this channels impact consumer buying behavior. Find out more about this exciting world and get your fruit pulp products into every nook and cranny!

Referencias bibliográficas

• Across Logistics. (2023, May 22). Distribution channels. What they are, types and objectives. 
• Agribusiness Education and Research International. (2023, November 8). Effective marketing channels for agricultural marketing. AgriBusiness. /
• Mohsen, A., Yousif, R., Yasser, I., & Wally, F. (2023). The Effect of Distribution Channels’ Strategies and Types on Consumers’ Buying Behavior of Convenience Products. MSA-Management Sciences journal, 2(2), 102-125.

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It is becoming more and more common to hear about organic farming. And there is a reason why this is happening. The world is increasingly aware of the importance of health and the environment. As such, it is critical for food companies to ensure that their suppliers follow internal policies that are aligned with the organizational culture of their operations.

One of the key aspects in this regard is the choice of sustainable agricultural practices. Among these is organic farming.

Organic farming and policy compliance

This practice is defined by the use of methods that minimize environmental impact. Therefore, it promotes biodiversity and seeks the preservation of natural resources. In the cultivation of fruit for purée production, the process involves:

• Avoiding the use of synthetic pesticides and fertilizers.
• Adopting soil management practices that improve soil health and fertility.  

For this reason, it is essential to ensure the absence of genetically modified organisms (GMOs) and to respect the natural growth cycles of plants (Brook & Johnson, 2022).

Its importance in the production of fruit purée

This process plays a vital role in the production of fruit purée because of its benefits. For example, organic products tend to have better quality, taste, and aroma (Infoalimentos, n.d.).

On the other hand, avoiding the use of pesticides and chemical fertilizers promotes food safety and consumer health. As a result, it reduces the risks of toxic residues in food.

In addition, organic farming promotes sustainable practices that preserve natural resources, such as soil and water.

Precautions recommended by the U.S. government

When importing agricultural inputs, especially those intended for food manufacturing, the U.S. government establishes regulations. Some of them are (USDA, 2024):

1. Organic certification: it is required to have a certification that demonstrates compliance with specific standards for ecological or organic agriculture. Such standards are defined and approved by the United States Department of Agriculture (USDA).
2. Food safety standards: imported agricultural inputs must comply with the regulations established by the FDA regarding food safety. This includes compliance with hygiene standards, pesticide control, etc.
3. Product registration and approval: some agricultural inputs may require specific registration or approval by the competent authorities.
4. Compliance with labeling regulations: imported agricultural products must comply with the regulations established by the FDA and the USDA.
5. Compliance with good agricultural practice standards: foreign suppliers must follow good agricultural practices to ensure the quality and safety of products from production to marketing.
6. Border inspections: imported agricultural products are subject to inspections at points of entry into the United States.  

Undoubtedly, it is crucial that foreign suppliers follow these regulations. Thus, they avoid legal problems and ensure consumer confidence in the quality and origin of the products.

Suppliers that comply with organic farming parameters

Having suppliers that comply with the parameters is essential for two main reasons (Raszap et al., 2023):

• Organic farming can offer several nutritional benefits compared to food grown using conventional methods. This is due to the use of soils that avoid being contaminated with pesticide residues.

• By opting for suppliers committed to sustainable practices, companies contribute to:
  • The preservation of the environment.
  • Supporting local farming communities.

Organic farming, industry and production

As you may have seen, choosing suppliers that follow such farming practices is essential. It ensures the quality and sustainability of the supply chain in the food industry. Then, by adopting responsible measures in food production, companies not only comply with regulatory standards. They also promote the health and well-being of consumers.

Referencias

• A1 Worldwide Logistics. (2022, April 28). Importing Agricultural Goods into the U.S.
• Archer, L., Ransom, B., & Coley, M. (2017). Organic farming. UC Division of Agriculture and Natural Resources.
• Brook, L., & Johnson, A. (2022, October 27). New Report: Unlocking the Potential of Organic Agriculture. NRDC.
• EPA. (2023, November 16). Organic Farming.
• Infoalimentos. (n.d.). Agricultura orgánica.
• Raszap, S., Carlson A., & Spalding, A. (2023, November 14). Rising Consumer Demand Reshapes Landscape for U.S. Organic Farmers. USDA.
• USDA. (2024, February 6). Imports and Exports.

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Industrially produced foods undergo several chemical reactions. Fermentation, pasteurization, cooling, and caramelization are among the most common. The latter process is particularly important in the manufacture of fruit puree.

Currently, the market offers a wide range of products containing this ingredient. Yoghurts, beverages, jams, and bakery products are a few examples. Consequently, it is critical to properly caramelize the raw material or, if required, avoid its emergence.

Strategies to manage caramelization properly

Do you use products containing fruit puree? Then, get to know the right procedures to caramelize it successfully. Alternatively, learn how to prevent this chemical process from being triggered.

Time and temperature control

This process happens when simple carbohydrates reach and exceed their melting point. In the food industry, carbohydrates are heated to temperatures exceeding 120 °C using reagents that promote caramel color and aroma.

Thanks to food technology, automated systems continuously monitor these processes. Depending on the temperature and heat exposure time, it is possible to obtain different points or shades in the caramel.

Using antioxidants to prevent caramelization

Fruit-based inputs often include lemon juice, which contains citric and ascorbic acid. Both chemicals act as antioxidants that inactivate the enzymes responsible for browning. In addition, the increased acidic environment alters the pH of the fruit so that it browns more slowly.

Apply scalding

To quickly inactivate the enzymes responsible for fruit browning, this technique involves immersing the fruit in boiling water or subjecting it to steam for a few minutes. Additionally, during the process, self-adhesive plastic films are applied to minimize the contact of the pulp with oxygen, which prevents oxidation.

Immerse in cold water

Certainly, this is the simplest procedure to avoid excessive enzymatic browning. To create a low-oxygen environment, the process involves slicing the fruit pieces and submerging them in cold water.

Caramelization: tips to avoid issues in culinary processes

Perishable food tends to decompose quickly. In order to avoid this, it is necessary to implement suitable processes in the food industry. Some of these processes are pasteurization, cooking, or refrigeration.

In this sense, always use inputs in optimal conditions and with the appropriate processing to prevent any problems in the preparation of your gastronomic products. Additionally, adhere to these recommendations, which will assist you in guaranteeing the optimal quality of your fruit purees:

• Ensure that the fruit is 100% natural, seasonal, cultivated without harmful agrochemicals.
• Handle purees with utmost care during storage. They contain elevated levels of sugars and acids. This measure effectively avoids the formation of toxic chemicals throughout the processing stage.
• Perform the caramelizing process depending on your objective, whether it is to enhance flavor, taste, or textural properties.

Undoubtedly, the appropriate level of caramelization in fruit-based inputs impacts on the final quality of your business’s products. Keep this technique in mind if you want to use high-quality raw ingredients, such as those provided by Dream Foods.

Bibliographic references

• Arias, S., & López, D. (2019). Reacciones químicas de los azúcares simples empleados en la industria alimentaria. Lámpsakos, 22, 123-136.
• García, G. (2022, October 6). Qué papel juega la química en el procesado de alimentos. The Food Tech.

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The mango, originally from Asia, has become popular worldwide and is enjoyed by many cultures, including the US. From sauces and smoothies to cocktails, mangoes are highly prized for their sweet tropical flavor in a variety of different recipes. This versatile and delicious fruit is, also, the perfect ingredient for creating a wide variety of mango desserts. It is considered an interesting input to flavor sweet goods and evokes a tropical paradise.

So, learn how to create delicious mango desserts and discover key considerations for crafting tropical-flavored sweets.

How to produce mango desserts: key aspects

Mango brings a natural sweetness and an exotic touch that can elevate any dessert, turning it into a tropical delight. Its juiciness and smooth texture also make it perfect for blending into creams, mousses, and fillings. It adds flavor as well as a delicious aroma and beautiful color to preparations. So, to make and produce these desserts, there are some aspects that you must consider. Among them are the following:

1. Use mango puree to achieve a smooth consistency

You can use mango puree to create delicious, tropical-flavored desserts. It’s a product made with ripe, juicy mangoes that retain consistency in flavor and color. In addition, it gives the products a smooth and creamy texture. Mango puree is very versatile, and you can incorporate it into cake batter, ice cream, mousses, and more. It adds a vibrant, tropical flavor to sweet creations.

2. Adjusting the ingredients in mango desserts

It’s important to keep in mind that mango puree is juicy and liquid. This can affect the preparations, so it is necessary to adjust the amounts of other liquid ingredients. Thus, it is possible to achieve the desired texture in the dessert and preserve its freshness. In addition, adjusting liquid ingredients appropriately helps to extend the shelf life of the final product.

3. Slightly reduce the amount of sugar in preparations.

Mango is naturally sweet, containing sucrose, fructose and glucose. Therefore, when preparing these desserts, it is necessary to slightly reduce the amount of sugar. This action will help balance the flavors and prevent the final product from becoming loaded with sugars.

4. Keeping mango desserts versatile

Because of its immense versatility, mango puree can be used in a variety of culinary applications. It offers a natural, consistent mango flavor that pairs well with a wide range of recipes. These include smoothies, ice cream, jams, jellies, sauces, chutney, mango cake and more. This quality makes mango an essential ingredient in the food industry for generating tropical-flavored desserts.

5. Choosing natural options to flavor sweet goods

Mango desserts are not only delicious but also a great source of nutrients. Choosing mango puree from reliable suppliers gives foods an added boost to nutrition. Consumers are increasingly looking for natural fruit-based components in their food. This is why mango puree presents a better option than artificial flavorings.

This type ofdessertis not only delicious but is also irresistibly exotic and refreshing. From ice cream and cakes to mousses and cheesecakes, the possibilities are endless when it comes to creating sweet, tropical-flavored creations. Incorporating mango flavor into products will surprise customers with new and exciting delights.

Referencias Bibliográficas

• Chopade, K. (2023, 26 de noviembre). The Sweet Success of Mango Pulps: A Game Changer in the Food Industry.
• Owino, W. y Ambuko, J. (2021, 6 de noviembre). Procesamiento de fruta de mango: opciones para procesadores a pequeña escala en países en desarrollo. MDPI. PNUD. (2023). Cultivo y comercialización del mango.

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Imagine a world where the food you eat is as fresh, tasty, and nutritious as if it had just been harvested. In order to make this real, it is vital to maintain food freshness from the raw material to the finished product. Here are the secrets to preserving its quality and flavor in every bite.

Key indicators of food freshness for producers

Producers must look at several indicators of organoleptic freshness, such as the aroma, the texture, and the flavor of foods to ensure that US goods are a benchmark of quality. All these elements are especially crucial for perishable foods such as fruits, vegetables, and dairy products.

Maintaining food freshness from start to finish

To achieve freshness from the raw material to the final product, some key recommendations are:

• Fresh ingredients. Choose ingredients such as natural fruit purees, made from freshly harvested fruit. Purees not only enhance the taste of the products, but also provide a variety of vitamins, antioxidants, and dietary fibre. So, by choosing these fresh supplies, you are ensuring the quality of your food.

• Proper handling. Good hygiene and housekeeping practices are essential to avoid contamination and preserve food freshness. Do not forget to wash your hands and utensils before handling food. Moreover, avoid cross-contamination by separating raw food from cooked food. These measures not only maintain the freshness of ingredients, but also protect the health of those who eat them.

• Proper storage. Be sure to keep food at the right temperature and humidity to preserve its freshness and quality. Store perishable products in cool, dry places, and keep food refrigerated when it is necessary. In addition, properly segregate functional food, non GMO foods and other kinds of food in designated areas or using separate containers.

Additional suggestions for maintaining quality

• Appropriate packaging. Use packaging that protects the product from light, air, and moisture. This prevents the loss of freshness and maintains the quality of the ingredients for longer. Consider using airtight containers for storing dry foods, such as cereals or flours, and vacuum packaging for fresh produce, such as fruits and vegetables.

• Food grading. This involves knowing the standards set for different types of foods, such as fruits, vegetables, meats, and dairy, and using the criteria to select the freshest and best quality products. By following these standards, you can ensure that you purchase ingredients that are at their peak of freshness. In addition, by properly categorizing food, you can optimize its storage and use. This reduces the waste and it maximizes food’s shelf life.

In summary, food freshness is a key factor in delivering quality products. By following these guidelines, you can be part of the movement that revolutionizes how food is purchased, processed, and consumed.

Bibliographic references:

• Ajmera, R. (2020, January 17). What Are Functional Foods? All You Need to Know. Healthline.
• Tapia, M., Alzamora, S., & Chirife, J. (2020). Effects of Water Activity (a _w) on Microbial Stability as a Hurdle in Food Preservation. In G. Barbosa, A. Fontana, S. Schmidt & T. Labuza (Eds.), Water Activity in Foods: Fundamentals and Applications (pp. 323-355). Wiley.

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The mango milk shake is delicious, we all know that. In every beverage of this kind, we find a fusion of ice cream, milk, and irresistible flavors. That’s why the milk shake has positioned itself as one of the most popular drinks in the American market. Its history dates to the twenties when it first appeared in malt shops and quickly became a symbol of American youth culture (Campbell, 2023).

Today, the milk shake remains a timeless classic. After all, it always satisfies the most discerning tastes with a wide variety of flavors (Campbell, 2023). Among them, the mango milk shake has earned a special place in the hearts of consumers. This is thanks to its exotic flavor and refreshing tropical aroma (Amit, 2021). To discover the keys to its production, keep reading!

Keys to mango milk shake production

In the food industry, producing this milk shake requires special attention to ensure a superior quality end product. One key to optimizing its preparation is the use of high-quality ingredients (Onquest Laboratories, 2024). Among them is mango puree, obtained from fresh and ripe mangos, which imparts an authentic flavor to the milk shake. It also contributes to the desired result: a creamy texture. Therefore, using this top-quality product, ensures that the flavor takes center stage in the beverage, creating a unique sensory experience for the consumer (Ushakova, 2022).

The balance between ingredients is also crucial. Finding the perfect combination of ice cream, milk, and puree can achieve a creamy and well-balanced flavor in the milk shake. Additionally, experimenting with different recipe variations, such as adding mango sorbet, can add depth of flavor and an even more pleasant texture to the mango milk shake (Ushakova, 2022).

How to optimize production

To optimize the production of mango milk shakes, it’s important to consider some practical tips:

• Always use fresh and ripe mangos whenever possible to enhance flavor and texture.
• Consider adding ingredients such as mango pudding. This adds complexity to the beverage and provides an innovative option for consumers (Onquest Laboratories, 2024).
• Maintain strict hygiene and sanitation at all stages of production. This ensures food safety and the quality of the final product.
• Regularly conduct taste and texture tests to ensure each batch meets the desired standards (Onquest Laboratories, 2024).

In conclusion, the production of mango milk shakes in the food industry requires high attention to detail and a focus on ingredients quality (Onquest Laboratories, 2024). Furthermore, using high-quality mango puree and experimenting with additional components allows manufacturers to create exceptional milk shakes. This way, they will delight consumers and stand out in an increasingly competitive market.

Bibliographic references

• Amit, D. (2021, 18 de mayo). Mango Shake Recipe (2 Delicious Milk shake).Dassana’s Veg Recipes.
• Campbell, A. (2023, 13 de julio). Wait, Milk shakes Were Invented at… Walgreens? Allrecipes.
• Oquest Laboratories. (2024, 23 de enero). Health Benefits of Drinking Mango Shakes and its Side Effects.
• Ushakova, M. (2022, 24 de diciembre). How to make mango puree (easy recipe).

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In the food industry, where competition is intense, and consumer preferences are constantly changing, having a food broker is critical for manufacturers looking to succeed and expand. But why are these intermediaries key players in the food supply chain?

The importance of a food broker

These agents act as middlemen in different stages that take place between several food companies long before reaching the final consumer (Food Standards Agency, 2021). That is, after food production.

Specifically, the value of having a intermediary lies in:

• First: its ability to facilitate the marketing and distribution of food products. This can be both in reverse logistics and supplier management.
• Second: it allows those responsible for food manufacturing to focus on production.
• Third: it maximizes the visibility and sales of products in the marketplace.

For this reason, their role is critical to achieving success in the food supply chain.

Benefits of these intermediaries

Some advantages of having a food broker are the following:

• They have a wide range of connections in the food industry, which gives them access to a variety of retailers and distribution channels.
• Also, they have a deep understanding of the market, ranging from consumer trends to regulatory requirements to optimal marketing and promotional strategies.
• They develop customized promotional and marketing plans for their clients’ products.
• Besides, they control and influence the quality of the products they manage and market (QA QC).
• They are responsible for maintaining strong and ongoing relationships with retailers on behalf of manufacturers.

What characteristics to look for in a food broker?

To choose the best and maximize results, you should prioritize:

• Their experience and strong relationships in the food industry facilitate access to markets and effective distribution. Therefore, it should be someone from whom you can obtain good references.
• You should also look for someone who understands market trends. This way, they will know how to tailor product-specific sales and promotion strategies.
• Select a broker with negotiation skills to secure favorable terms with retailers.
• Work together to develop a promotional plan to increase product visibility and sales. Therefore, they must be transparent in their communication with whoever hires them.

Some key tips to improve the relationship with middlemen are:

• Communicate goals and responsibilities upfront.
• Draft a contract that specifies terms and responsibilities.
• Maintain an ongoing dialogue for effective collaboration.
• Monitor performance and adjust strategy as needed.
• Provide relevant data for informed decision-making.
• Provide regular updates and training on products and strategies.
• Adapt your expectations to the shifting market conditions.
• Regularly analyze ROI to make informed decisions.

In conclusion, it is critical to recognize the importance of collaborating effectively with a food broker. This requires setting defined expectations, fostering open communication and monitoring performance. So, make the most of these tips to enhance your business success in the food industry.

Bibliographic References

• Total Food Service. (2023, 13 de mayo). The Essential Role of Food Brokers in the Foodservice Industry. Total Food Service.
• Food Standars Agency. (2021, 3 de marzo). Food law. 
• In Vanguardia Store. (2022, 28 de julio). What Impact Does A Food Broker Have On A Company?

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Pineapple puree has earned an important place in the large U.S. food market. Competition is fierce in this market. From beverages and desserts to sauces and dressings, pineapple has conquered the palates of American consumers.

This puree stands out among purees made from sour fruits as a versatile product for food flavoring. Below, we will explore why this input, which is made from one of the most delicious Caribbean fruits, deserves to be considered in food production.

Pineapple puree: its potency in the food industry

You won’t want to lose the opportunity to use this puree to flavor your products. This is the only way to give your food an authentic touch, typical of the exotic fruits of the Caribbean. You should choose this input for the following reasons.

Versatility in application

Certainly, the puree of this fruit has no limits when it comes to culinary applications. Among various types of fruits, pineapple is classified as acidic. Certainly, it excels in a wide variety of preparations.

Whether for sweet and sour sauces, fruit desserts, or salad dressings, this ingredient adapts easily. In addition, its smooth and homogeneous consistency facilitates its integration into various recipes and provides an explosion of tropical flavor.

Natural and fresh fragrance

The natural essence of the pineapple is optimally preserved in the puree. Thus, it provides a fresh and authentic aroma to the final products. This touch of freshness enhances the sensory experience. It also creates an emotional connection with consumers who seek genuine and natural flavors in their food.

Beneficial nutritional profile

In addition to its delicious taste, provides nutritional benefits to the final products. It is rich in vitamin C, antioxidants, and digestive enzymes (Kiril Mischeff, 2021). This ingredient not only delights the palate but also adds a healthy touch to dishes.

Colombian high quality pineapple puree

Highlighting that this puree, which comes from reliable, high-quality sources, is crucial for the U.S. food industry. Colombia is a leading reference in pineapple production.

The combination of favorable climatic conditions and careful agricultural practices ensures optimal growth of this fruit. For this reason, pineapples from Colombia can be used to produce fresh and tasty purees that meet the demands of the industry.

Our invitation to innovate with pineapple puree

In conclusion, we invite you to consider the puree of this Caribbean fruit as a fundamental element in the creation of your products. Its versatility, freshness, and beneficial nutritional profile make it a strategic choice to differentiate and improve food quality. Discover the unlimited possibilities that pineapple puree can bring to your culinary creations! Delight your customers with authentic and exciting flavors that only popular fruits, such as pineapple, can deliver.

References

• Alimentos SAS (2021). Pulp of fruit and its use in the food industry: 5 newest ways to do it.
• Kiril Mischeff. (2021). Pineapple Puree.
• Monin (2021). RECIPES WITH PINEAPPLE PURÉE.
• Mordor Intelligence (2023). Pineapple Market Size & Share Analysis – Growth Trends & Forecasts (2024 – 2029).

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In the beverage industry, incorporating fruit flavors is essential to create refreshing and delicious experiences. Several popular fruits have become key ingredients for unique and appealing flavor profiles. These not only provide a natural flavor but also a distinctive aromatic tone and an extraordinary multi-sensory experience.

Below, you will learn about the most popular types of fruits in creating various beverages.

1. Strawberries, natural and sweet popular fruits

Strawberries are natural, sweet, and vibrant colored fruits. Producers commonly use them in beverages like smoothies, flavored waters, and juices. They are also common in products such as yogurts, ice cream, and cereals. They rank among the most widely used sweet fruits in refreshing products and can be combined with fresh herbs such as basil to create unique flavor experiences. Moreover, the industry commonly uses them as fruit purees, frozen strawberries, and preserves.

2. Apple, a widely used fruit

Products like juices, compotes, and snacks often feature apples as a popular fruit. Particularly, it has a sweet taste and offers an attractive aroma. Adding texture and naturalness to beverages, this fruit is used in both pure juices and mixed beverages. In the food industry, preserves and concentrates incorporated it for making beverages and foods.

3. Pineapple, one of the most versatile popular fruits

Pineapple is a fruit that adds a tropical note to many beverages, whether in juices, smoothies, or cocktails. Its sweet taste and juicy texture transport consumers to warm and refreshing experiences. Its versatility often leads to its use in crafting liquid yogurt and combining it with other fruits. A very common flavor in the beverage industry results from its combination with coconut to create exquisite flavors such as piña colada.

4. Mango, an exotic and tropical fruit

Mango is one of the popular fruits that brings an exotic and tropical feel to drinks. Is an ingredient to make juices, desserts, and tropical cocktails. It is one of the exotic fruits with a sweet and fruity taste. Combining it with herbs such as mint enhances the tasting experience with added complexity.

5. Guava, one of the most appreciated and popular fruits

Highly appreciated for its tropical flavor and aroma, guava is a native fruit of Colombia. It features prominently in the preparation of juices, smoothies, and drinks combined with other fruits. Its purees provide a unique texture and intense sweetness to fruit cocktail mixtures. It is also widely used to make fruit desserts and baked goods.

6. Passion fruit: a fruit of intense flavor, aroma, and color

Passion fruit is one of the Caribbean fruits with a very attractive sensory profile. With its unique flavor, color, and aroma, it finds inclusion in beverages like smoothies, cocktails, and juices.  It is also used as a puree in jellies, desserts, and beverages, as it adds an acidic and tropical touch to products.

The variety of fruits used in the beverage industry brings diverse flavors that appeal to consumers. They are popular fruits that not only add a natural flavor but also bring freshness and an aroma that satisfies the senses. From classic strawberries and apples to exotic and tropical options such as mango or passion fruit, these are common fruits in the preparation of cocktails, juices, nectars, and ice creams, and a good alternative to accompany yogurts and add flavor to desserts.

Bibliographic references

• Acuña, J. (2020). Strawberry (Fragaria × ananassa Duch.): Manual of technical recommendations for its cultivation in the department of Cundinamarca. Universidad Nacional De Colombia, Bogotá.
• Betancourt, J., Fernández, D. & Moreno, A. (2021, November 25). Export opportunities of pineapple (Ananas comosus) in the French market. Universidad de Cundinamarca, Facatativá extension, Colombia.
• Buitrago, G., Bustamante, S., Corredor, G., Saavedra, J., Pinzón, & Pinzón, D., Pérez, D. and Diaz, D. (2021). Guava (Psidium guajava): Manual of technical recommendations for its cultivation in the department of Cundinamarca. Universidad Nacional De Colombia, Bogotá.
• CIATEJ. (n.d.). Introduction to mango technology.
• Fruits and Life (n.d.). The most used fruits in the food industry.
• INSST. (n.d.). Industria de las bebidas.
• Moreira, R., Fonfay, F. & Barzola, M. (2021). Tropical fruits diversity, processes and health benefits.
• PROCOLOMBIA (2019, February 19). 5 exotic Colombian fruits you can’t miss.
• The Food Tech (2021, April 14). Trends in beverages: tropical and savory flavors are the highlights.
• The Packer (2021). Fresh Trends 2021.

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In the food industry, it is crucial to prioritize product safety and quality. Aseptic processing is used to achieve this. It is a technique to be considered for its many advantages. Below, we will explore in depth this process and the key steps involved in it.

In the United States, stringent regulations are in place to ensure food safety. Companies operating in this sector must adhere to Food and Drug Administration (FDA) regulations to market their products in the United States.

These requirements include aspects such as (FDA, 2023):

• Correct labeling of products.
• Inclusion of nutritional information.
• Identification of allergens.
• Complete description of ingredients used.

In addition, manufacturers must package products safely and appropriately to prevent contamination and spoilage

Aseptic processing: minimum standards

This process is performed by the industry to keep products sterile and free of harmful microorganisms during production and packaging (Chavan et al., 2016). Typical sterilization operations comprise methods of these types:

• Chemical.
• Thermal.
• Radiation.

Aseptic processing: basic stages of this type of food packaging

For both perishable food and functional food, the following are the general steps to follow:

1. Before packaging, the food undergoes preparation and sterilization.
2. There are various methods used to sterilize the packaging material. For example:
3. Steam.
4. Hydrogen peroxide.
5. Combination of the above.
6. Then, the sterilized food product is introduced into the sterilized packaging material in an environment free of microorganisms.
7. To avoid any potential contamination, producers hermetically seal the filled containers.
8. After sealing, they cool the containers to room temperature before distribution.

An essential aspect to mention is the importance of washing food beforehand. Also, the use of food technology, which lightens every operation.

 Benefits of the process

Here are some of the significant advantages of aseptic processing focus on food safety and preservation of food quality according to The Food Tech (2023):

• Respect the nutritional characteristics and those associated with the organoleptic characteristics of food. Avoids changes in flavor and a bad mouthfeel.
• Facilitates access to natural foods without the need for chemical preservatives.
• Food is sterile and safe for human consumption.
• Unlike other methods, containers are not heated, reducing the risk of migration of undesirable substances.

Recommendations to take into account

To achieve the required conditions in the aseptic processing, it is fundamental to:

• Sterilize both the equipment that will come into contact with the product and the surrounding environment.
• Have a container that prevents the entry of microorganisms once it is sealed during storage and distribution.
• Instruct personnel in proper cleaning and disinfection practices.

In summary, aseptic processing is decisive in maintaining food quality and ensuring food safety. We invite you to consider everything seen in this article for food production and to recognize its importance in your industry.

Bibliographic References

• Chavan, R., Ansari, M., & Bhatt, S. (2016). Packaging: Aseptic Filling. En B. Caballero, P. Finglas, & F. Toldrá, Encyclopedia of Food and Health (págs. 191-198).
• FDA. (06 de 07 de 2023). Food ingredients and packaging. FDA.
• The Food Tech. (29 de 03 de 2023). This is how aseptic packaging contributes to food preservation. The Food Tech.

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What’s behind the safety of the food that reaches every consumer’s table? If you work in the supply chain, research and development in the food or beverage industry, this article will interest you. Below, we will explore how FSSC 22000 certification is crucial to food safety.

FSSC 22000: what does it consist of?

Firstly, the standard represents a certification scheme aimed at managing food safety and security. In turn, its main focus is to ensure and control the risks associated with production in companies in the food sector.

Secondly, it provides the necessary guidelines for the implementation of integrated management systems. Thus, it enables the identification, control and minimization of food safety risks. In addition, it offers good practices in:

• Agriculture.
• Food manufacturing.
• Distribution, supplier management and reverse logistics.
• Food preservation.

Likewise, its importance focuses on ensuring food safety, complying with regulations and maintaining a good reputation in the food industry. It also fosters innovation and competition in a global marketplace, contributing to a safer and more reliable food supply for consumers.

How are safety and quality assured?

At the same time, FSSC 22000 certification plays a vitally important role in the food industry for several reasons:

• Reduces health risk by employing a hazard analysis and critical control point system.
• Promotes collective responsibility among collaborators.
• Improves operating processes and raises the quality of food products.
• Demonstrates compliance with international regulatory requirements.
• Enhances brand reputation by supporting sustainability, quality and reliability.
• Ensures product integrity, which strengthens consumer confidence in the food industry.

Key steps for the implementation of FSSC 22000

To produce tropical fruit purees, simple juices and concentrates, certification involves the following key steps:

1. Identification of hazards and critical control points in the food production chain, including raw material management.
2. Establish preventive measures for the control of what was identified in the previous step.
3. Determine prerequisite programs to ensure food hygiene and safety according to the standard.
4. Implement a quality management system that encompasses documentation, review and continuous improvement of processes.
5. Conduct internal audits to assess compliance with the requirements of the standard.
6. Contract an accredited certification body to carry out external audits and grant the corresponding certification.

Consequently, these steps lead to compliance with food safety standards and applicable regulations.

Ensure food safety and take care of your consumers

In conclusion, adopting this certification is vital to ensure food safety, protect consumers and take advantage of strategic opportunities. It also improves product quality, builds customer confidence and facilitates access to international markets. Undoubtedly, investing in food safety is key to a successful future.

Bibliographic references

• Borges , I., González, Y., & Soledad, B. (2023). Design of a Food Safety Management System Improvement Plan based on ISO 222000 in a Flexible Packaging Manufacturing Company. Tekhné, 26.
• Foundation FSSC 222000. (2019). FSSC 222000 Scheme Version 5. FSSC.
• Vega, G. (2022). FSSC 222000: why choose it and get certified? Food Tech.

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You may not know it, but there are different types of mango. This fruit has undoubtedly conquered palates around the world. Below, we explore the unique characteristics that each mango variety brings to the products made from them.

Types of Colombian mango and their uses in food production

Colombia is home to great diversity when it comes to mango production. The country’s climatic conditions make it the ideal place to grow this fruit.

This Latin-American country produces and exports it to other places, including the United States. Let’s review which mango species are commonly used, especially in Colombia, for export.

Criollo mango from Magdalena: Colombian treasures

Criollo mango has its roots in the fertile soil along the Magdalena River. It is prized for its good aroma, sweet flavor, and juicy flesh. In the U.S. food industry it also provides a distinctive quality to products such as mango purees, being widely used in the production of juices.

The intensity of its flavor lends itself particularly well to creating an exquisite mango cake, delighting consumers with every bite.

Yarn mango: a refreshing experience

Yarn mango is known for its fibrous and juicy texture. In addition, its pleasant tropical aroma offers a unique experience to those who consume it; also, is used in the preparation of mango sorbet, where the consistency of the yarn adds a refreshing and delicious touch.

Common mango: the most traditional of the mango types

The common mango is noted for its mild, balanced flavor, sweet aroma, and juicy flesh. It is a major player in the production of mango jam, which has become an essential element in American breakfasts and snacks.

Types of mango: their benefits in the food industry

Derivatives of this fruit, such as mango puree, simple juices, and concentrates, offer a wide range of benefits to processed foods.

Its incorporation in products such as mango pudding adds a tropical touch and provides essential nutrients, such as vitamin C and antioxidants.

The freshness and authenticity of mango —qualities related to its incredible flavor and nutritional value— elevate the quality of business products. Incorporating them in products from yogurt to Mango sauce fruit is always a great idea.

Choosing the right handle: an art in itself

We have reviewed the different types of mango. Each one is particularly good for producing a specific food. Thinking about what you want to prepare will allow you to choose the right mango. To do so and make the most of them, you can be guided by this article. The diversity in types of mango has left a distinctive mark on the food industry. By choosing carefully, we can enjoy the delicious experience this unique fruit has to offer. What are you waiting for to eat foods made using mango?

Bibliographic references

• CNN Español (2021). The United States opens its market to Colombian mangoes; the first import is expected in January 2022.
• Colegio Mayor de Antioquia (2022). RESIGNIFICATION OF THE SANTA BÁRBARA ANTIOQUIA MANGO.
• Colombia Trade (2023). Colombian sugar mango is conquering the global market.
• El Heraldo (2023). Colombia exports for the first time sugar mango from Magdalena to the USA.
• Government of Colombia (2023). Lemon and mango are among the fruit trees that can take advantage of the sun.

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Mouthfeel is crucial in determining a consumer’s overall experience because it transcends taste and appearance. Therefore, we will explore how it influences the perception of the quality of food products and consumer’s purchasing decisions. Also, we will explore how companies producing tropical fruit purees, simple juices, and concentrates can optimize the sensory experience.

We will also analyze the use of food technology for this purpose. Finally, the importance of recognizing organoleptic properties to design products with the ideal textures according to the expectations of the target market.

The importance of mouthfeel

A determining factor for the success of a food product is to create a positive sensory experience from the first bite. Success lies in conveying freshness, naturalness, and superior quality. This is accomplished by paying meticulous attention to appearance, aroma, taste, and most importantly, optimizing mouthfeel.

Consumers are looking for natural, fresh, and non GMO foods. But when they buy perishable food, they expect organoleptic properties, such as texture to remain intact. That is why producers invest in maintaining quality throughout the production chain, packaging, transport, storage and final preparation.

Mouthfeel: how does this aspect influence product choice?

According to studies, the texture of food has a greater impact on the perception of freshness and naturalness than its aroma. This is especially true for food grading in categories as diverse as fruits, vegetables, meats, dairy, and cereals.

For example, consumers expect a crunchy texture in apples, a creamy smoothness in yogurt, and a smooth, easy-to-swallow consistency in baby purees. When these expectations are not met, dissatisfaction is greater and influences consumers not to buy the product again.

Optimizing the organoleptic properties of juices and purees

Companies that produce juices, purees, and concentrates from tropical fruits such as mango, strawberry, passion fruit or guava face the challenge of preserving freshness and delivering the sensationexpected by consumers.

This requires controlling variables such as acidity, fiber content, size and shape of suspended particles. It is also important to validate how the organoleptic component of the food is impacted by other factors. For example: temperature, degree of concentration, sharpness, consistency, particle sensation and adhesiveness of the product.

Similarly, Likewise, in purees, it is essential to verify consistency, granulometry, and particle sensation with market standards. This is achieved by combining a good selection of raw materials and the use of technologies. For example: pulpers, refiners, and industrial homogenizers.

Also, sophisticated producers invest in washing food solutions to remove any unwanted residues before processing. This guarantees tropical fruit purees with the highest organoleptic quality.

In conclusion, mouthfeel is an important differentiator that food companies cannot neglect. Optimizing sensory properties such as textures and consistencies specific to each product and market is essential to exceed consumer expectations and generate repeat purchases. We hope this article highlights the importance of designing the best sensory experience and serves to move in this direction.

Bibliographic References

• Mio, K., Misaki, N., Risa, A., Kaoru, K. y Yuko, K. (2024). Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference. Appetite, 192(1), 107078.
• Sampurna, R., Phu, W., Pankaj, K., Sabri, B., Nilesh, P., Ravi, P., Mahmud, A. y Naresh, K. (2023). Food product quality, environmental and personal characteristics affecting consumer perception toward food. Frontiers, vol 7.

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Have you ever wondered what makes Caribbean fruits so unique? Besides being exotic and delicious, they provide an exciting opportunity to expand the U.S. market. Now, let us explore the reasons to get serious about including these tropical flavors.

Caribbean fruits: why consider them?

Caribbean tropical fruits can greatly diversify the flavors of commercial products in the United States. Gebre et al. (2023) present relevant data indicating a remarkable opportunity for this raw material source:

• These fruits have experienced a considerable increase in production. For example, it accounts for 75 % of the world’s production.
• Bananas, watermelons, apples, oranges, grapes, and mangoes experienced an increase in production during the period from 2010 to 2020. Those were the top six fruits globally.
• The commercialization of these tropical inputs has substantially developed. That is due to the growing demand and the economic benefits obtained.

Reasons for including these fruits in the U.S. market

According to Panorama Cultural (2022), there are some elements to keep in mind:

• These functional foods, either in their natural state or after processing, contain elements that provide health benefits.
• In many places, research is being done on the variety of Caribbean fruits and their properties for food production.

Other compelling reasons also exist to consider them:

1. The Caribbean is noted for its wide range of exotic fruits and unique flavors uncommon in the United States. These tropical flavors represent a refreshing option compared to the more traditional flavors in the U.S. market. Some types of fruits include:
2. Sweet fruits: mango, papaya, and soursop.
3. Some acid fruits: pineapple, guava, and passion fruit.
4. Caribbean fruits have gained popularity for their abundant content of nutrients, vitamins, and antioxidants(Enriquez et al., 2020).
5. The Caribbean has different growing seasons compared to the United States. This allows obtaining fresh fruit year-round. Simultaneously, companies can consistently offer products with Caribbean flavors. Even when local fruits are not in season (Fred, 2016).
6. Caribbean fruits can be used to produce novel foods such as beverages, purees, and energy bars.

Great opportunities with the Caribbean

Including tropical fruits holds great promise for enhancing flavor diversity in commercial products in the United States. This is due to their variety of flavors. Also, the demand for healthy foods, and the willingness of the U.S. market to try new experiences. For this reason, consider the use of this wonderful raw material, especially in concentrated purees and in the various products of your industry. Caribbean fruits: High-quality raw materials with lots of flavor!

Bibliographic References

• Enriquez, S., Salazar, N., Robles, M., González, G., Ayala, F., and Lopez, L. (2020). Bioactive properties of exotic tropical fruits and their health benefits. Archivos Latinoamericanos de Nutrición, 70 (3), 205-214.
• Fred , C. (2016). Consumer welfare and out-of-season imports. European journal of agricultural economics, 585-608.
• Gebre, G., Gebremariam, S., Keneni, Y. and Marchetti, J. (2023). Valorization of tropical fruit processing residues and by-products for biofuel production. Biofuels, Bioprod, 17, 1807-1842.
• Cultural Panorama (2022). Five fruits that grow in the Caribbean and have great health benefits. Cultural Panorama.

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Within the food industry, the production of mango jam is one of the best-known uses of this fruit. Some inputs are used to flavor the product and guarantee its quality during its manufacturing process. Best fruits, fresh or preserved, are chosen to obtain the natural flavor of the healthy and ripe fruit. In addition, sugar, and other ingredients, such as additives and preservatives, are incorporated to maintain the flavor and prolong its shelf life (Padilla et al., n.d.).

Explore these tips for crafting a commercially appealing mango jam infused with natural flavors.

How to achieve a naturally rich flavor in mango jam?

Typically, commercial jams undergo a process where fruits are cooked down into a pulpy consistency, resulting in a semi-liquid product. To enhance its taste profile and heighten the overall sensory characteristics of the fruit, specific proportions of food products are incorporated, obtaining a delightful sweet flavor (Sanz, 2021; Padilla et al., n.d.).

Generating that natural flavor in mango jam makes it suitable for direct consumption. Also, it can be used as an ingredient in different options, such as mango cake, mango sorbet, or mango pudding. In order to do so, it is important to take into account these suggestions (Padilla et al., n.d.; Sanz, 2021; FAO, n.d.; UNDP, 2023):

1. Use mango puree to create a natural flavored jam.

Mango puree is the edible part of the whole fruit, without peel, skin, and seeds, reduced to a puree by a sieving process. It is ideal for the manufacture of mango jam, as it preserves all the authentic flavor of the fruit. In addition, it maintains its enduring flavor and characteristic aroma. This culminates in a final product of exceptional quality, characterized by a seamlessly natural appearance.

This type of concentrate can be used as an input in the manufacture of mango sauce and mango jelly. Certainly, it is a product elaborated with fresh and healthy fruits, selected, and harvested at their optimum ripening point. For its use in the elaboration of jam, it is recommended that the following conditions are guaranteed:

• A uniform, homogeneous, and viscous consistency of the puree.
• Preservation of nutritional qualities.
• Slight fluidity to obtain a semi-liquid mixture.
• Safety, hermeticity, and integrity to guarantee the quality of the final product.

2. Giving the right proportion of sugar to mango jam

Sugar is a primary ingredient that intensifies the natural flavor of the fruit in the jam. During the cooking process, the mango puree should be mixed with the sugar in a 1:1 ratio. It is used to obtain a semi-fluid, uniform, shiny, and lump-free product. Various types of sugars can also be used to impart flavor to the product and help improve its texture.

The optimum point of the jam is achieved when the mixture reaches 65 degrees Brix (65% sugar). In this way, together with the pectin, the final product reaches a gelled consistency that maintains the texture, color, aroma, and flavor of the natural fruit. 

3. Adding citric acid to balance fruit flavor

Citric acid is an additive that is added to mango jam to balance the flavor of the fruit. It is a natural antioxidant that also helps in the preservation process, prolonging the shelf life of the product. Its main function is to regulate the pH and reduce the oxidation of the fruit’s nutrients. This helps to preserve the natural flavor of the mango and helps to obtain a transparent and shiny jam. In conclusion, mango jam is a product obtained by cooking the fruit with sugar and other ingredients. For its commercialization, it is important to create the natural flavor of the fruit. Mango puree is ideal since it is made with fresh, healthy fruit at optimum ripeness. This helps to preserve the flavor of the fruit together with sugar and citric acid. Following these tips can result in a product with a more natural flavor.

Bibliographic References

• FAO (n.d.). Codex Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
• Padilla, M.; Campos, M.; Larios, I. and Villanueva, S. (n.d.). Elaboration of mango-based products. CIATEJ.
• UNDP (2023). Mango cultivation and marketing.

 Sanz, C. (2021). Project of a jam processing industry with seasonal fruit of 644,000 kg per year of production from Ecija (Seville). Universidad Politécnica de Madrid. https://oa.upm.es/69067/1/TFG_CRISTINA_SANZ_ROLDAN.pdf

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Sanitation is invaluable in the food industry for handling. Its absence could entail severe repercussions, particularly impacting the consumer. In the following, we will delve into the crucial role of washing food in fruit product processing.

Washing food: why is it important?

Sanitation in input management is essential to ensure food safety and safeguard the health of consumers (FAO et al., 2016). Both perishable and non-GMO foods, including fruits and vegetables, are susceptible to many hazards.

In the context of fruit products, it is important to consider the following aspects:

• They can harbor harmful microorganisms, toxins, and heavy metals, all of which carry the potential to induce foodborne illnesses (FBD).
• Pesticides and allergens from these products are another source of risk.
• These contaminants can jeopardize consumer health, leading to illnesses, allergies, and poisoning. It could be life-threatening.
• Undesirable flavor, color, texture, and aroma changes are likely to occur.
• Both the nutritional value and the shelf life of the product can be reduced.

Therefore, it is essential to follow best practices in hygiene and supply handling according to food classification. The objective consists of preventing product contamination, avoiding therefore the possibility of affecting consumers with a TSE. One of the processes to consider is washing food.

Washing food in industrial production

A thorough cleaning and sterilization of vegetables and fruits within the kitchen is necessary to ensure food safety and hygiene. These ingredients are key for the creation of several dishes, many of which are eaten without cooking. For example, functional food (FAO et al. 2016).

Industrial process for washing fruits and vegetables

In large-scale food manufacturing, fruit sanitization is carried out meticulously and according to stringent regulations to preserve the integrity and protection of food products. Foodtech plays an important role in this process.

According to Garcia and Vasquez (2015), the disinfection process in food production can be carried out by:

• Showers or spraying. It is essential to control the length of the path and the speed of the conveyor belt. These elements directly influence the exposure time to the disinfectant and its effectiveness.
• Immersion in a disinfectant solution. This will lead to achieving the desired quality and hygiene standards. The most used disinfectant is sodium hypochlorite (NaClO).

It is important to consider the following when washing food:

• Water must be of good quality to avoid fruit contamination.
• It is necessary to monitor the washing process to ensure that it is effective and safe.
• Caution should be exercised when handling fruit after washing to avoid recontamination.

In conclusion, it is necessary to maintain high-quality standards under the provided techniques. Adopting these practices will ensure safety and confidence in each product offered to consumers.

References

• FAO, PAHO, and WHO. (2016). Food handler’s manual.
• García, G., and Vásquez, L. (2015). Guide to good hygiene practices for vegetables and fresh, peeled, chopped or packaged. Catalunya: Generalitat de Catalunya.

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Any of your customers would like to taste sweet fruits in the food you offer them. Not only because of their distinctive taste but also because they are an incredible source of vitamins and minerals (Esneca, 2021). Read on to learn about the most popular fruits.

Most demanded flavors for food and beverages in the U.S.

For industrial food production, finding different types of fruits in the same brand is common. Below, we will show you the most commonly used fruits by flavor in the United States, according to the type of fruit (Sabor USA, 2019).:

• Sweet fruits: they are rich in vitamins A, C, E, B12, and B15 complex (Kiwi Atlantic, 2019). They do not contain acids and some of the most consumed are bananas, watermelons, red apples, melons, among other fruits.
• Sour fruits: They serve as excellent antioxidants and rich sources of vitamin C, characterized by their high citric acid content (Diario Vasco, 2020). The most consumed are guava fruits, pineapple, orange, blackberry, lemon, strawberry… among others.
• Semi-acid fruits: They contain a lower amount of citric acid, but they are not totally sweet. In addition to contributing multivitamins, they are also known for aiding in fluid drainage (Esneca, 2021). For example, plum, tangerine, green apple, peach, among others.

Inputs and ingredients needed to include sweet fruits

Similarly, when preparing fruit desserts on an industrial scale, it is advisable to have these ingredients:

• Yogurt: mixing it with fruits creates long-lasting, healthy, and delicious desserts or foods.
• Natural colorants: to give greater intensity to the color of the food, organic colorants are a suitable solution.
• Concentrated pulp: is one of the presentations to have natural fruit for your products that we recommend. In addition, it is easy to store, use and maintain.
• Natural fruit juice: an alternative to fruit pulp is juice concentrate (NFC).

Sweet fruits and their benefits in industrial production

There are many reasons why you should add natural fruits to your food and beverages. Review some of the benefits in the following list:

• They provide a unique flavor.
• Contribute to the well-being of the digestive system.
• They allow to reduce, as necessary, the use of sugar.
• They are an excellent way to satiate the appetite.

In conclusion, if you are looking to improve your food products, then you cannot hesitate to add these fruits. It is one of the ingredients that can give you the best results, so include them in your products!

Bibliographic References

• Diario Vasco (April 14, 2023). 5 examples of acidic or citric fruits and their properties.
• Scena. (2021, July 22). What are the types of fruits?
• Kiwi Atlantic. (2019, February 21). The classification of fruits.
• Taste USA. (2019, December 12). Tips on how to properly mix fruits.

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Many consumers are unaware of what is behind the products they buy at the supermarket. So, in addition to the magic of a production process, there is also a strong influence of supplier management. Let’s explore what their best practices should be to ensure the quality (QA QC) and safety of food production.

Supplier management: importance in the food industry

It plays a vital role in the industry. Its importance ensures that supplies of raw materials, ingredients and packaging meet quality and food safety standards (Garcia, 2022).

Undoubtedly, suppliers play a fundamental role, due to the following reasons:

• Companies cannot obtain all the materials needed for food manufacturing.
• Some inputs are not available locally and international suppliers are required.

In this sense, they are is fundamental for the operation of a company, which makes it dependent on them. Likewise, it is crucial to seek efficiency through strategies that minimize the impact on the supply chain in case of unexpected events (Toloza, 2022).

Best practices in supplier management

García (2022) indicates that the key to developing an effective supplier management program that inspires confidence and is feasible lies in the implementation of practices that minimize risks. Thus, it is transcendental for the development of reverse logistics.

Here are some best practices:

Supplier selection

The company’s needs are examined in detail. Below you can find the most important elements:

• Quality.
• Supply capacity.
• Cost.
• Sustainability.

The selection of suppliers that share the company’s values and objectives should be prioritized.

Continuous assessment

Clear indicators must also be established to assess management performance. Actions are implemented such as:

• Frequent quality, compliance and delivery assessments.
• Proactively address any anomalies or non-compliance.

·         In addition, recognize suppliers who maintain a high level of performance.

Efficient negotiation

In this regard, it is decisive to have everything clear with suppliers through:

• The terms and conditions of the contract. This includes prices, terms and responsibilities.
• Maintain clear and honest communication.
• Create alternative plans to deal with unforeseen situations.

Incorporation and integration

In addition, the practices for incorporating new suppliers that can be complied with are as follows:

• Streamline the process of integrating new suppliers in an efficient manner.
• Provide information on their expectations and standards.

·         Also, promote a long-term working relationship based on trust.

Management of commercial partners

Suppliers are strategic allies, as they are part of the organization’s success. For this reason, it is necessary to:

• Maintain regular communication.
• Explore possibilities for joint and collaborative innovation to develop solutions.

In conclusion, best practices for supplier management have a high impact on process improvement. Moreover, we encourage readers to apply them in their operations to achieve effective management that makes a difference in the marketplace and promotes excellence on an ongoing basis.

Bibliographic references

García, G. (2022). Supplier control, key in the food chain. The Food Tech.

Toloza, J. (2022). The Importance of Supplier Management in the Purchasing Area of Aje Colombia. University of Santo Tomás.

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Today, the natural trend is growing more and more among consumers. For this reason, the food industry has opted to use inputs with natural fruit, such as purees, in order to provide the natural flavor they are looking for. Moreover, they use these to prepare fruit juices, ice creams, jams, and other preparations such as mango jelly and mango sauce, as they provide important advantages. Their use improves the sensory characteristics of the final product and helps to maintain its nutritional properties (Juarez, 2020; UNDP, 2023).

Certainly, the industrial procedure for preparing mango-based sauce for commercialization is as follows.

Industrial process to prepare mango sauce

Mango is a fruit with fleshy pulp and sweet flavor. It stands out for its nutritional properties and ease of processing. It is ideal for use as a main raw material or as an input in the form of puree to make this sauce. To do so, it is necessary to obtain a homogeneous mango puree and prepare the sauce with the following processes (Camacho and Gelvez, 2018; Padilla et al., S.f.; UNDP, 2023

1. Sifting to obtain a homogeneous mango puree  

To elaborate the sauce, it is necessary a process of sieving the fruit pulp. This is achieved using centrifugal action equipment with a fine mesh. It sieves the pulp to remove undesirable particles and obtain a homogeneous mango puree.

2. Addition of additives in mango sauce

You should add additives to the puree to extend the shelf life of the final product. One of them is citric acid, which acts as an acidulant to lower the pH and prevent the growth of microorganisms. Another is ascorbic acid, which acts as an antioxidant to prevent color change in the final product.

3. Heat treatment during manufacture

This sauce requires heat treatment for its manufacture. The puree undergoes a pasteurization process between 80 – 95 °C for 30 minutes to maintain its organoleptic characteristics. Once this time has elapsed, the operation completes with rapid cooling to a temperature of 5 °C. This is done to create a thermal shock and inhibit the growth of microorganisms that can survive the heat.

4. Mango sauce cooking process

After pasteurization, you add the remaining ingredients such as sugar, water, pectin, salt, thickener, preservative, and coloring to the sauce. Once you mix all the ingredients, you cook the sauce at 90°C for 10 minutes.

5. Filling and packaging of the final product

Once it’s ready, immediately hot pack the sauce. Use clean metal or glass containers with lids, flexible containers, or aseptic bags. This is important to ensure the quality, airtightness and safety of the product. In this way, it can preserve its nutritional qualities and meet customer requirements. To sum up, mango sauce requires an industrial process for its manufacture from the fruit puree. In addition, these processes ensure the quality and shelf life of the final product. Among them, the addition of additives and the thermal and cooking treatment are key to achieve a quality product. It is a very versatile sauce that you can use for desserts such as mango cake or mango pudding, among other preparations.

Bibliographic references

Camacho, J. and Gelvez, V. (2018, June 21). Elaboration of a mango-based dressing sauce. University of Pamplona, Spain.

Juarez, C. (2020, May 7). Naturally sourced and safe foods: future and market development. The Food Tech.

Padilla, M.; Campos, M.; Larios, I. and Villanueva, S. (S.f.). Elaboration of mango-based products. CIATEJ.

UNDP (2023). Cultivation and commercialization of mango.

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Sour fruits, known for their flavor and rich nutrient profiles, include apples, strawberries, grapes, oranges, blueberries, lemons, pineapples, and raspberries, which rank among the most popular choices in the United States. These fruits are frequently in the food industry for creating various consumer products like preserves, juices, jams, and desserts. Also, in the dairy and ice cream industry to create new flavors in their products (The Packer, 2021; Mordor Intelligence, 2023).

The food industry uses these four sour fruits to change the flavor of products.

1. Strawberries, one of the most widely consumed sour fruits

Firstly, strawberries rank among the most consumed fruits in the United States and earn high regard for their pleasant flavor, enticing aroma, and vibrant red color. Moreover, they boast high levels of vitamin C and basic minerals. This fruit is suitable for raw, fresh consumption and is available in various forms such as fruit pulp, purees, frozen, and concentrated (Acuña, 2020).

Certainly, it holds significant industrial value, and the food production industry recognizes it as a vital ingredient, particularly in the creation of diverse flavored products. These products encompass compotes, fruit desserts, jams, juices, yogurts, jellies, ice cream, and more (Acuña, 2020).

2. Pineapple, among the most demanded sour fruits in the world

Pineapple stands as one of the world’s most sought-after fruits, renowned for its rich nutrient content, including vitamin C, B1, B9, and E, as well as minerals and fiber. Moreover, it is famous for its distinctive flavor and the extensive array of available varieties. The most popular presentation is as fresh fruit, cut and packaged in bags or trays.

In the market, it comes in various forms, including canned whole slices and pieces, as well as pulp and purees. For instance, the food industry utilizes pineapple as a raw material in crafting simple or concentrated juices, syrups, jellies, candied fruits, and as a base for producing dairy products like yogurt and ice cream, among others (UN, S.f.; Betancourt et al., 2021).

3. Passion fruit, one of the sour fruits with intense flavor

Passion fruit ranks among the exotic fruits known for its intense and distinctive acid flavor. It boasts a highly characteristic strong aroma and retains its vibrant color in any of its forms. The pulp encases small seeds that develop within a robust shell providing protection. It is available as a processed product in the form of fruit pulp, purees, or concentrates (PROCOLOMBIA, 2019).

Known as passion fruit, this is abundant in vitamin A and C, along with antioxidants like flavonoids and alkaloids. The food industry frequently employs it for crafting juices, desserts, jellies, and various other products. Its vibrant flavor retains exceptionally well, making it a valuable ingredient for enhancing the taste of industrialized products (PROCOLOMBIA, 2019; Lemus, S.f.).

4. Guava, a fruit that provides a lot of flavor

Guava fruit contains a rich array of nutrients like vitamin A and C, fiber, and antioxidants. It possesses a mild flavor, ranging from mildly acidic to slightly sweet; with pulp varying in colors of pink, white, red, or yellow. The primary product derived from guava is its pulp. In addition, is available in various forms, including fresh fruit, frozen pulp, purees, concentrates, and more.

This fruit serves as a raw material for producing numerous food items; for example, imparting its distinctive flavor to juices, nectars, desserts, preserves, jams, ice cream, gelatins, wines, and various other products (Buitrago et al., 2021). In conclusion, sour fruits are distinguished by their nutritional richness and delightful, intense flavor. They serve as valuable ingredients in the food industry; subsequently, enhancing the flavor profile of many products or offering a unique taste to existing ones. Strawberry, pineapple, passion fruit, and guava represent excellent options for infusing a new flavor into food products.

Bibliographic References

• Acuña, J. (2020). Strawberry (Fragaria × ananassa Duch.): Manual of technical recommendations for its cultivation in the department of Cundinamarca. National University of Colombia, Bogota.
• Betancourt, J., Fernández, D. and Moreno, A. (2021, November 25). Export opportunities of pineapple (Ananas comosus) in the French market. University of Cundinamarca, Facatativá, Colombia.
• Buitrago, G., Bustamante, S., Corredor, G., Saavedra, J., Pinzón, Y. Pinzón, D., Pérez, D. and Diaz, D. (2021). Guava (Psidium guajava): Manual of technical recommendations for its cultivation in the department of Cundinamarca. Universidad Nacional De Colombia, Bogotá.
• Lemus, G. (S.f.). Passion fruit. A new species that can be incorporated in the central zone. Agricultural Research Institute – INIA, Chile.
• Mordor Intelligence (2023). Fruit and vegetable processing market: global trends, impact and covid-19 forecasts (2023 – 2028).
• PROCOLOMBIA. (2019, February 19). 5 exotic Colombian fruits you can’t miss to try.
• The Packer. (2021). Fresh Trends 2021.
• UN. (S.f.). Pineapple.

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Have you ever considered how to ensure the quality and authenticity of food products in the U.S. market? This question is fundamental for those involved in the food industry. As a result, this is how you will find out about the food grading of fruit foods and what the requirements are according to their categorization.

The importance of product inspection in food grading

Firstly, inspection/evaluation of products in the U.S. market is critical to ensure both consumer safety and the quality of goods sold. In this regard, food technology can be particularly useful.

In addition, these practices are essential to safeguard companies from possible economic losses due to product recalls, lawsuits, and reputational damage (Estrellas, 2023). There are some essential reasons such as:

• Food safety.
• Product quality.
• Regulatory compliance.
• Consumer protection.
• Safeguarding the company’s reputation.

On the other hand, there are several general tests that can be carried out on these perishable foods and functional foods, such as the following:

• Organoleptic test.
• The quality of the fruit used. Involves performing physical, chemical and microbiological analyses in order to assess both the quality and safety of the beverages.
• Comparison with standards and regulations established by competent authorities, such as the FDA in the United States.

Food grading: requirements for fruit meals

Consequently, its requirements for fruit meals are important because they ensure the quality and safety of the products. To clarify, these requirements are based on specific categories, evaluation methods and several key aspects (Alzamora et al., 2004).

In this sense, such fruit meal grading can be classified as follows:

• Fruit drinks.
• Ice cream and dairy products.
• Jams and preserves.
• Cakes and pastries.

Fruit beverages

These include fruit juices, flavored waters and fruit-containing beverages. According to Acosta (2020), during the inspection, aspects such as the following are evaluated:

• Authenticity of flavor.
• Fruit content.
• Food safety.
• Accurate labeling.

Ice cream and dairy products

The U.S. FDA is responsible for the regulation of dairy products (FDA, 2021). Thus, the inspection of dairy products with fruit focuses on the quality of the fruit, the uniformity of the blend, food safety, and the homogeneity and texture of the final product.

The review focuses on:

• Fruit quality.
• Uniformity of the mixture.
• Homogeneity and texture of the final product.

Food grading: jams and preserves

This category includes products such as jams, jellies and fruit preserves. For instance, the evaluation focuses on the following aspects according to Roldan (2021):

• Quality of the fruit used.
• Consistency and texture of the product.
• Sugar concentration.
• PH and food safety to avoid the proliferation of microorganisms.

Inspection as a crucial axis

In conclusion, the evaluation of fruit products ensures quality and safety that benefits everyone in the food industry. Subsequently, in a context where consumers demand quality products and companies compete to stand out, fruit food grading and inspection is critical to ensure that our food choices are healthy, tasty and reliable.

Bibliographic references

• Acosta, O. (2020, december 7) How to ensure beverage quality control in the food industry? The Food Tech:
• Alzamora, S., Guerrero, s., & Vidales, S. (2004). Conservation of fruits and vegetables by combined technologies. FAO:
• Estrellas, L. (2023, march 22). what is a produce inspection? Safety Culture.
• FDA (2021, june 24). What does FDA regulate? FDA
• Roldan, C. (2021, may). Project of a jam processing industry with seasonal fruit of 644,000 kg per year of production in Ecija (Seville). Madrid: Polytechnic University of MAdrid.

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Organizations must actively engage in waste recovery to reduce the environmental impact attributable to waste. This action aids in mitigating climate change, halting the loss of nature, and providing sustenance for more people. In the United States, roughly one-third of all produced or imported food goes to waste. Consequently, U.S. companies need to adopt reverse logistics to achieve the objective of reusing these resources and deriving value from them as raw materials (FAO, 2022; WWF, 2022).

Here are four tips for implementing this in food manufacturing. These are (FAO, 2022; WWF, 2023; Marañon, 2020; Lezama-León et al., 2021):

1. To train the team in reverse logistics activities

To implement it in a business, the first step involves investing in training the team. Employees must understand what it entails and the requirements for putting it into practice. Food loss or waste occurs at various stages of the supply chain, involving numerous actors. Hence, it’s crucial for the work team to comprehend its processes and the execution of each operation.

For example, train employees in QA QC processes, waste management, and merchandise removal and sorting. Furthermore, in recovery, recycling, and management of food that can be reused or require specialized management.

2. Manage transportation in reverse logistics

Managing transportation constitutes a vital component of reverse logistics. Ensuring the practical return of products and packaging to the company stands as a key objective. To achieve this, it becomes imperative to chart out the most efficient distribution and collection routes for the products.

For instance, one can optimize logistics costs by merging delivery and collection routes. Furthermore, it is feasible to transport products that have surpassed their expiration or consumption dates alongside those still suitable for consumption, provided there’s no risk of contamination. When handling the return of refrigerated or frozen products, it’s crucial to uphold the appropriate temperature throughout transportation for food preservation food quality.

3. Apply new technologies to the processes

Implementing it demands the adoption of new technologies. Currently, digital solutions exist for overseeing omnichannel logistics, enabling streamlined and efficient communication during return collection.

For instance, utilizing an application for registering and integrating all logistics inputs and outputs can significantly enhance the efficiency of the returns process. Additionally, it is advisable to utilize tools that track the movement data of goods, such as:

• Routing systems that decrease the delivery time of returned food.
• Monitoring technology to control temperature and humidity throughout the supply chain. From food production to pickup and shipment.
• ERP solutions to more easily determine metrics such as the merchandise with the highest return rate or the return on investment of returned products.

4. Regulatory framework to prevent food loss in reverse logistics

Food companies must implement it and establish additional controls to prevent food loss actively. To achieve this, they should take into account the regulatory framework and laws that promote private sector participation in reducing and preventing food loss.

In the United States, for instance, tax incentives support food donations, facilitated through food banks that distribute food to vulnerable individuals. Ongoing efforts are also standardizing national date labeling to curtail food waste. In conclusion, reverse logistics stands as the cornerstone of waste recovery within organizations. This approach enables the reduction and prevention of food loss and waste in the supply chain. Therefore, it becomes crucial to train the workforce, optimize route traceability, employ new technologies, and consider laws governing waste management. Such measures not only positively impact food safety and the environment but also actively contribute to these goals.

Bibliographic References

• FAO. (2022). Voluntary Code of Conduct for the Reduction of Food Losses and Food Waste. Rome.
• World Wildlife Fund (2023). A call to action on U.S. food loss and waste policy.
• Lezama-León, E., Lezama-León, M., Solís-Galindo, A. and Figueroa-Urrea, H. (2021). Analysis of the Reverse Logistics of Perishable Products in Mexico.
• Marañon, P. (2020, December 5). Reverse food logistics . . . a way to reduce hunger.
• WWF. (2022, April 26). How the next Farm Bill can reduce food loss and waste in the United States.

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How can you trust that the food you buy is safe and of high quality? Well, behind every product, there is a series of specialized processes that guarantee its quality and safety. We are talking about QA QC. What do these acronyms stand for and why should you take them into account?

Safeguarding the quality of food products, especially fruit purees, is vital for the consumer. Discover the role of QA QC.

QA QC: what is it about?

These terms are two key elements in the U.S. food industry:

• QA stands for “Quality Assurance” or quality assurance.
• QC stands for “Quality Control”.

They look the same, but what is their difference?

 The fundamental distinction between QA QC lies in the following aspects:

• QA is dedicated to avoiding quality failures, while QC is oriented towards the identification of defects already present.
• QA is a methodology for managing quality. Thus, it seeks to ensure that manufacturing practices and procedures are designed in such a way as to produce a high-quality product. On the other hand, QC is a series of activities that focus on evaluating and confirming the quality of the finished product or service (Malyavko, 2022).

In other words, while QC acts reactively to detect faults already existing in the final product, QA takes a proactive approach to prevent imperfections, both before and during the manufacturing process (Escudero, 2023).

Key Factors in the Food Safety of Fruit Purees

Food safety with fruit purees is a comprehensive process comprising a number of key factors. These components, supported by QA QC, ensure that products meet quality standards and are safe for consumption (Escudero, 2023).

Here are a few of the things to watch out for in food manufacturing:

• The quality of the raw material must be based on knowledge of the origin of the fruit. It must also have certifications that validate the quality of the fruit, such as organic standards and good agricultural practices.
• Processing. Especially in pasteurization and sterilization. This is very important for food preservation. Pathogens could be eliminated and proper acidity and pH levels could be maintained.
• Quality control through microbiological and sensory tests.
• Storage and distribution monitoring through uninterrupted cold chain and expiration date.
• Regulatory compliance with FDA/USDA parameters.
• Verification of labeling that complies with legal requirements. Must provide all information to consumers such as ingredients and allergens.
• Traceability of each point in the process with reliable and visible product records.
• Periodic audits of the food safety and quality management system.

In summary, quality control (QC) and quality assurance (QA) play several important roles in the production and distribution of high-quality products. These processes will make the difference between a safe and a risky product. Therefore, we invite you to keep these two quality standards in mind when choosing your products.

Bibliographic references

• Escudero, E. (2023). Evolution of Food Quality Assurance Systems.
• Malyavko, V. (2022). Quality assurance versus quality control.

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Mango jelly has multiple consistencies and flavors, so your recipe must have the best processes and ingredients. Below, we will give you some tips to get an incredibly delicious jelly.

How mango jelly is produced industrially

Unlike other desserts such as mango cake, gelatin requires a different type of processing. When it is at the industrial level, these are the procedures that will help you prepare your gelatin (Alfa Laval, s.f.):

1. Clarification: This is the process that gives brightness and translucency to the gelatine to reduce the number of fats and impurities.
2. Fractionation: By filtering the solution after clarification, it is possible to eliminate the salt.
3. Concentration: An evaporation system is used to stimulate the flavor and color of gelatin.
4. Sterilization: The product is ready for packaging after sterilization at high temperatures for a few minutes. At this point, mango puree or mango concentrate can be added.
5. Packaging: The purified liquid is placed in previously sterilized containers.
6. Conservation: Finally, the containers with liquid gelatine are stored in refrigerators that contribute to its solidification. Ready to be transported to the point of sale.

Ways to Improve Mango Jelly with Fruit Concentrate

Although there are multiple ingredients to prepare mango-based jelly, fruit concentrate is one of the best. To enrich your mass production, we suggest you keep these tips in mind (FinModelsLab, s.f.):

• Choose quality distributors: Ripe, fresh, and clean fruit will be the ideal target for good concentrate. Make sure you are choosing the best ingredients for your consumers.
• Store properly: Once purchased, the concentrate should be stored cold and in dark rooms to extend its shelf life.
• Remember the benefits of the concentrate: Jelly with mango concentrate is much healthier than artificial flavorings. By letting your regular customers know this, they will prefer this type of gelatine.

Get the best flavor for your gelatin

Including natural ingredients will give your jelly, mango sorbet, or any other mango dessert an unbeatable flavor. If you prefer to use natural products for your desserts, then we recommend concentrate. Fruit concentrate will help you produce better mango jelly and extend its shelf life. Include it in your production plan and your customers will thank you.

Bibliographic references

• Alfa Laval. (s.f.). Gelatin extraction.
• FinModelsLab. (s.f.). 7 strategies to increase fruit juice profitability.

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Non GMO foods are products without genetically modified organisms, meaning that they have not undergone any genetic change in the production processes. They are foods used as raw materials in the U.S. food industry. Mainly, as ingredients and inputs to make products with fruits, vegetables, and other fresh foods (Non-GMO Food Control and Certification Council, S.f.a; Non-GMO Project, 2023).

Learn about the main characteristics of this type of food and its advantages in industrialized production.

Main characteristics of non GMO foods

These types of foods are products that have not undergone a genetic engineering process. This means that their ingredients are not derived from genetically modified organisms (GMO). It is one of the food technology trends characterized by the use of more natural ingredients, which have not had their genetic code artificially manipulated in a laboratory (Non GMO Food Control and Certification Council, S.f.b).

In them, the genetic structure of the plants used in the product is not modified for certain purposes.  In other words, Non GMO foods do not have combinations of genes that are not available in nature. Thus, they are obtained from seeds and plants that have not been modified in any way (Non-GMO Food Certification and Control Board, S.f.b).

The non-GMO food market and its advantages

In the United States, 44% of consumers state that Non GMO is an important statement on food labels. This is due to a growing trend in the use of Non GMO foods. In addition, consumers are becoming more nutritionally aware. They are more aware of genetically modified ingredients in their food (Garcia, 2023; THE FOOD TECH, 2023).

They are even more aware of the nutrition label. As a result, they are more likely to choose products that contain fresh ingredients, such as fruits and vegetables. Which means they are making informed decisions about what they choose to eat. In fact, brands certified as Non GMO increase their sales by up to 20% (Garcia, 2023; THE FOOD TECH, 2023).

Advantages of non-GMO foods

Choosing non-GMO or non-GMO foods, compared to other inputs, brings advantages in industrialized production. Among them are the following (Non-GMO Food Control and Certification Council, S.f.c; Garcia, 2023; Non-GMO Project, 2023):

• Guarantees the organoleptic quality of the products. They maintain the characteristics and natural composition of their raw materials.
• Promotes the use of fresh inputs and ingredients in accordance with the specifications required in the final products.
• Maintains an integrated risk management that ensures the safety of the products. They are perishable food that offers greater control over contamination and toxicity.
• It favors compliance with regulatory requirements to meet or exceed the quality levels demanded by customers.
• Facilitates access to world markets for non-transgenic products and offers greater opportunities for participation and differentiation.
• Secures more than 55,000 products with unique formulas. Among them, products made from fruits, such as juices, purees and even functional food.

In conclusion, non GMO foods are products without genetically modified organisms. They are used as inputs or ingredients in products made from fruits, vegetables, and other fresh foods. Their use ensures the quality of the final product and favors greater control of contamination and toxicity. Thanks to this and other advantages, betting on this type of food favors your company’s production.

Bibliographic References

• Non-GMO Food Control and Certification Council (S.f.a) What are NON-GMO products?
• Non-GMO Food Control and Certification Board (S.f.b) What does NON GMO mean?
• Non-GMO Food Control and Certification Council.(S.f.c). What are the benefits of NON GMO certification?
• Garcia, G. (2023, August 21). Non-GMO Project awards certification to dairy protein for food applications. The FOOD TECH.
• Non-GMO Project (2023, March 31). NON-GMO PROJECT Certification Standards.
• THE FOOD TECH. (2023, January 31). Transgenic foods: the dilemma between their effects and benefits.

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In recent years, U.S. consumers have shown interest in foods and beverages associated with health benefits. This is a significant influence on purchasing decisions for 6 out of 10 consumers. Shoppers are focused on prioritizing nutrition and are increasingly turning to functional food made from fruit products to improve their diets (Sloan, 2022). 

The following are the benefits of the use of fruit-derived ingredients in the production of functional food.  

Benefits of fruit based functional food   

In the United States there is a growing concern for health, healthy eating, and foods with special benefits. Most of all, functional products prepared with ingredients derived from fruits, prebiotics, and probiotics, among others (Garcia, 2020; Falco, 2020).  

This is functional fruit food that promotes naturalness but is linked to foodtech. It enriches the nutritional value of commodities and provides benefits, such as the following (Sloan, 2022; Garcia, 2020; Interempresas, 2022; Lopez et al., 2020):  

1. Functional fruit food strengthens the immune system  

The consumption of functional fruit products plays an essential role in immunity and disease prevention. This fortified food provides vitamins and minerals that help the body to strengthen the immune system. It reduces the risk of developing gastrointestinal diseases, improving digestive health, and maintaining healthy intestinal flora.   

2. Functional food contribute to physical and mental performance  

Energy, mood, mental, and emotional health are among the reasons behind the consumption of functional fruit products. This type of food can enrich the nutritional value of the commodities with ingredients that provide physical performance to the body for daily activities. In addition, it is related to soothing and relaxing benefits on memory, concentration, and cognitive skills.  

3. Functional fruit allow personalized styles of feeding  

Functional fruit products allow consumers to maintain a personalized eating style according to their needs. Due to the use of technology, this is a growing and constantly changing industry sector. As a result, there are more and more options for functional food that can be made with fruits and the niches in which they are integrated. This increases the possibilities for consumers to design eating patterns according to their tastes and needs.  

4. Functional fruit is cleaner and more sustainable  

Some consumers perceive functional products as healthy when they are produced using ethical methods. In fact, 4 out of 10 people think that foods with fruits grown with sustainable techniques have a higher content of vitamins and minerals, thus increasing their functional properties. The use of raw materials, such as simple puree or concentrate, helps to reduce waste, and avoids the use of by-products. It also reduces water consumption and has fewer pesticides, which minimizes environmental impact.  

Functional food is one of the influential trends in the food industry. This reflects the increase in its presence as a response to the concern of consumers to have an adequate diet. In addition, it has favored the development of new products with fruits that offer health benefits and maintain their organoleptic properties, providing better flavors. Therefore, including them in final products is a good market innovation strategy option.

Bibliographic  

• Falco, C. (2020). Functional processed products. Promperú.  
• García, G. (2020, May 7). Functional foods, what consumers are looking for. The Food Tech.  
• Interempresas (2022, October 11). Functional foods: a market to be explored.  
• López, C., Remacha, A., Luna, C. and Layunta, M. (2020). Functional foods: health benefits and disease prevention. Bibliographic review. Ocronos Journal.  
• Sloan, E. (2022, April 1). Top 10 functional food trends.  

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Food preservation is done in diverse ways to extend the time in which it is transported, displayed, purchased, and consumed. In the United States, it is an important procedure to guarantee food quality and hygiene in all commercialized products. This especially includes food grade packaging, since it can make the product safer for human consumption (Clayton et al., n.d., FDA, 2023).  

These are the minimum packaging requirements in food manufacturing for optimal preservation. 

Packaging methods for food preservation  

Foods are often preserved by adding ingredients, by heat or cold, or with room temperature, refrigerated, or frozen packaging methods. These last are suitable to preserve fruit-derived products since consumers perceive them as safer and more convenient (Clayton et al., n.d.). 

Packaging as a food preservation technique helps maintain smell, texture, and taste quality for longer without affecting the final product. With this technique, it is possible to preserve most of the organoleptic properties of food and guarantee long shelf life. For this, the North American regulations request the packaging minimum requirements established by the FDA (2021) and the FAO (n.d.).  

Packaging must be carried out with suitable material 

Food and beverage packages can be classified according to the type of material: glass, paper and cardboard, metal, and plastic. For derived-fruit products, a suitable material is used, which is generally plastic. It is a more hygienic material than others, and opting for thermoplastics such as PET is common.  

These are characterized by their low-cost production and good mechanical and barrier properties. Nowadays, it is the most used packaging material. For this reason, it replaces, in certain cases, other materials such as glass, metal, paper, or cardboard. 

Food preservation must be carried out in labeled packaging 

Product packaging must meet the General Standard for the Labelling of Prepackaged Foods (CODEX CXS 1-1985). It includes the following provisions for food preservation:  

• Product name according to the type of food or raw material to be packaged.  
• Product information such as use description or preparation, risk warning, ingredient list, nutritional facts, etc.  
• For packaging intended for retail sale, the lot of number, manufacturer name and address are included. 
• Storage instructions that establish the capacity to be stacked and transported. 
• Protection instructions against deterioration, leakage, breakage, blows, vibration, compression, temperature, etc.  
• Types of transportation that indicate the ease and safety of moving products. From the manufacturer to the storehouse and store (tertiary packaging) and consumer (primary packaging).  
• Information for product entry into the US market, such as origin, destination, reference, and other regulations required by the FDA.  

Packaging is a food preservation method that gives products a long life. It is of vital importance in its commercialization within the US market. It is an important part of food production that improves the final presentation of the product. In addition, it enables more hygienic transportation and storage, ensuring the quality of products.

Bibliographic

• Clayton, K., Bush, D. & Keener, K. (n.d.). Food preservation methods. Pardue University.  
• FAO. (n.d.). The general standard for juices and fruit nectars (codex stan 247-2005).  
• FDA. (2023, June 7). Food packaging and other substances that come in contact with food Information for consumers.  
• FDA. (2021, January 9). Packaging and food contact substances (FCS).

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Natural fruit desserts provide a greater number of benefits to consumers. Additionally, it is a fantastic way to increase the flavor intensity of your food products. Read on to learn how to use natural fruits in your desserts. 

What are the most popular fruit desserts in the United States? 

In the United States, the most common dishes enjoy an enormous gastronomic variety. The reason for this is that it is a country founded by immigrants from all over the world (CEVAC, s.f.). 

The most popular dishes in the country are (Cristina Arias, s.f.). 

1. Banana split. Products like yogurts or ice cream cones have banana split flavored presentations. They use a freezing process that preserves the natural fruit for their production. 

2. Apple pie. In this case, containers are first used to place the dough in each one. Then, the mixture is poured over those containers and is taken to the oven in large quantities (Wired, 2013). 

3. Lemon pie. It happens the same as in the previous case, but pieces of nuts or fresh exotic fruits can be added. 

4. Hummingbird cake. Dried fruits are added and baked in their respective molds and the ingredients are mixed in an industrial mixer,. Packaging occurs after the cakes are cooled and unmolded (Fábrica de Tortas el Privilegio, s.f.). 

When to use plain, concentrated or NFC purees? 

All the desserts mentioned above use fruits for their preparations. For them, it is recommended to opt for a simple puree, concentrate or NFC. Below, you will learn when to use each fruit and its benefits. 

• Simple puree. It consists of the fruit puree, which makes it easy to consume, transport and store (Eroski Consumer, 2022). It is the most feasible solution to avoid the use of flavorings and include healthy properties when consuming fruits. 
• Fruit concentrates. Fruit juice is processed to remove water and retain all its flavor properties. Concentrates are long lasting and can bring their intense flavor to any food (Jimena Espiga, 2018). You can use it when you want to give a more intense flavor to your food, such as in guava fruit desserts. 
• Fruit NFC. Contrary to the previous process, Not From Concentrate does retain water. Therefore, it provides a much more natural flavor and absolute freshness (Citromax, n.d.). Use this type of fruit when you want to provide the highest possible freshness to your fruit desserts.  

In conclusion, fruit desserts depend on their preparation processes. Incorporating any of the types of fruits will add more flavor to your products. Do not hesitate to add it when you consider it necessary. 

Bibliographic

• Arias, C. (s.f.). 10 typical desserts of the United States that you must try. Tips for your trip.  
• CEVAZ. (s.f.). Gastronomy of the United States.  
• Citromax. (s.f.). NFC Juice. Eroski Consumer. (2022, November 2) Is eating fruit puree the same as eating whole fruit?  
• Espiga, J. (2018, January 19) What are the differences between a juice, fruit concentrate and nectar? Tapas.  
• El Privilegio Cake Factory. (s.f.).  
• Jancer, M. (2013, October 25). See How a Single Factory Can Make 210,000 Apple Pies a Day. Wired.  

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Mango pudding is a cold and very delicious dessert. Here you will learn the differences between industrial and homemade preparation. Read on to learn about the ingredients and the preparation process of this unique dessert. 

Origin of mango pudding 

Apart from desserts such as mango sorbet, pudding is another highly demanded version of this fruit. Its origins are shared with the origin of mango, being Asia the cradle of both (Fruit Today, 2021). 

However, it is believed that culturally, pudding comes from Singapore and Hong Kong, although there is no hard data. Hundreds of years ago, mango cultivation and consumption spread to Africa and the Americas (Fruit Today, 2021). For this reason, today it is a very popular fruit worldwide. 

Mango pudding ingredients 

The ingredients for its preparation are not too different from the mango cake. However, it can vary depending on the type of preparation it undergoes. For example, homemade pudding uses these ingredients (Cooking with Dog, 2019): 

• Fresh mango (either in fruit, puree, concentrate or NFC – juices not from concentrate). 
• Lemon juice. 
• Sugar. 
• Water. 
• Powdered gelatin. 
• Whipping cream. 

Similarly, the industrialized pudding requires: 

• Mango essence. 
• Water. 
• Sugar. 
• Agar-agar or gelatin. 

Preparation of mango pudding: homemade vs. industrial 

When comparing the industrial or homemade system, it is evident that the main difference is the objective quantity. Therefore, we want to show you the marked differences between the industrial and homemade processes in the preparation of pudding. 

For home made this pudding, the preparation process is as follows (Cooking with Dog, 2019): 

1. Boil water and mix the mango puree, sugar, milk and gelatin in a bowl over low heat. 

2. Add the lemon juice, pour the mixture into several cups and cool in the refrigerator. 

3. Once the pudding is firm, add the cream together with pieces of fresh mango. 

Industrial one uses machinery for each step and larger quantities of ingredients. This is the process explained in summary (Made in China, s.f.):  

1. Water treatment. 

2. Machinery cleaning. 

3. Hot tank filling. 

4. Mixing of the ingredients. 

5. Filling of the temporary tanks. 

6. Sterilization process, cooling, and draining. 

7. Depositing the pudding in its packaging containers. 

Avoiding the use of fresh mango can extend the shelf life of industrial pudding. On the other hand, including fruit in the preparation process may enhance flavor, but shortens shelf life. 

It all depends on the preparation 

The preparation can vary depending on whether it is industrialized or not. Undoubtedly, those who enjoy mango puree will enjoy this popular dessert. In conclusion, always look for the best ingredients to make your food the best for your customers.

Bibliographic  

• Cooking with Dog. (2019, September 5). Mango pudding recipe (delicious summer dessert).  
• Fruit Today. (2022, November 22) What is mango? The origin of this fruit.  
• Made in China. (s.f.). 1t/H Mango Jelly Pudding Processing Production Line.  
• Wikipedia. (2020, May 20). Mango pudding.  

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There are different types of fruits derived from their main classification. Whether they are sweet, semi-sweet, acidic, semi-acidic, or neutral, these will help you improve the flavor of your food (Finedining Lovers, 2021). We will explain what factors to consider when choosing the best fruit for your industry.

When to use fruit variations in processed foods

According to the classification and types of fruits mentioned in the introduction, knowing when to use them is necessary. The main intention is not to overload your food, drink, or snack with flavors.

Whatever they are, fruits are an excellent source of vitamins and minerals. When it comes to combining several types, we recommend no more than three at a time. Also, try not to mix acidic fruits with sweet ones, as it could cause digestion problems (Solnaturaleza, 2019).

Types of fruits that will improve your industrial foods

In the following list you will find some fruits that will help you to perfect the flavor of your industrial foods:

• Exotic fruits: with a unique flavor, they are uncommon in production processes. However, they provide a distinguishable flavor that you can take advantage of to differentiate yourself from your competition. For example, finger limes, dragonfruit, and guava fruit, among others (Portal Frutícola, 2012). Another option is to present them in natural juices or as pulp.
• Candied fruits: are the most common when producing large quantities of food. This is due to the fact that the possibility of the fruit rotting is eradicated (Lázaro, 2022). On the other hand, the cooking process to which they are subjected reduces the liquids in the fruit. We advise using them if your objective is to produce cakes, bars, or long-lasting snacks.
• Crystallized fruits: this is a process after obtaining candied fruits (Lázaro, 2022). In this technique, they are coated with sugar and can be used to generate a different texture, in addition to a sweeter and more intense flavor. You can use them in desserts or candies.

Benefits of different types of fruits

Finally, we want you to know what the benefits are of using some of the fruits mentioned above. This way, you will be able to consider adding them to your products in a clearer and more objective way.

• It is possible to combine different types and classifications of fruit for greater impact.
• The different processes provide unique textures and flavors, which you can use for pastries, cocktails, or any other preparation.
• You can prioritize durability by using candied or crystalized fruits in your products.

Finally, we conclude that these different processes will allow your customers to consume your products at the right time. In addition, you will be able to combine these fruits to provide a unique flavor, try them and let your consumers enjoy your preparations more!

Bibliographic references

• Fine Dining Lovers (2021, September 28): What types of fruits are there and what are the benefits? a
• Lazarus, J. (2022, May 14). What is the difference between candied fruit and candied fruit? Lazaya.
• Portal Frutícola (2012, November 30). Exotic fruits are enchanting the U.S. market.
• Solnaturaleza. (2019, July 24). Which type of fruit is better, sour or sweet?

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A good mango sorbet requires a precise choice of fruits, the use of a stabilizer, and quality milk. Depending on what you want to offer to your customers, you can vary any of these ingredients to promote the consumption of your ice cream.

Variations of the Ingredients for Sorbet Production

It is possible to vary the ingredients used for the preparation of your sorbets or ice creams. In addition, this will allow you to explore new flavors and textures and, therefore, to better satisfy your customers (Finamac, n.d.).

Some of these ingredients may include, for example:

• Milk. It is one of the indispensable ingredients in ice cream production. The protein content of the milk you use can affect the consistency of your ice cream. By using milk with different protein levels, you can adjust the consistency of your sorbets to be more or less dense (Ribas, 2008).
• Sugar. Many companies vary the type of sugar they use in the preparation of sorbets. Also, everything will depend on the type of texture you want to give to your products.
• Fruit. Another distinguishing feature of sorbets is the use of fruit or pieces of fruit. In the production of mango sorbet, it is recommendable to use mango puree. If you do so, you will add a natural ingredient and enjoy all the benefits of mango.

Processes in the Mango Sorbet Production

Regarding the process in the production of mango ice cream, it is common to compare it with other industrial methods. To obtain a sorbet of the best quality, these processes must be accomplished at industrial levels (Mejisa, 2018).

1. Pasteurization or homogenization stage. As a first step, the ingredients are mixed in pasteurization tanks. These ingredients help to obtain an adequate mixture for the solidification of the sorbet.
2. Cooling of the mixture. After homogenization, cooling of the product to 2 and -4 °C is required. During this process, fats are crystallized, and stabilizers are hydrated.
3. Butter maker solidification. Then, to turn liquid into solid, a butter maker is used. This item is key in the production of small ice crystals.
4. Packaging. The product is packaged or bottled in the liquid state, before undergoing further cooling.
5. Preservation chamber. It ensures that sorbets or ice creams can be preserved before distribution.
6. Distribution. Finally, the product is loaded into trucks with cold containers.

Use of Different Materials for Mango Sorbet Preparation

If you are afraid to change the production process of your sorbets, you should consider these benefits.

• Including fruit in your cold foods will give them a greater taste.
• The flavor will be completely natural, offering a sustainable product as well.
• The preservation of fresh fruit is simple and durable in refrigerators.

In conclusion, offering the perfect mango sorbet to your customers can be a simple task. Just follow our recommendations and adapt them to the product you want to offer. Add sorbet to your products and make them popular in the United States!

References

• Caloma, E., & Galiana, P. (2017). El helado fase a fase. Arte heladero.
• Finamac. (n.d.). 9 consejos para la fabricación de helados.
• Gerogelato. (n.d.). Ingredientes del helado industrial.
• Mejisa Mectufry. (2018). Cómo es el proceso de elaboración del helado.
• Ribas, L. (2008). El comportamiento de la leche en el helado. Arte heladero.

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The organoleptic properties of foods comprise the physical characteristics that can be perceived through the senses, such as taste, smell, texture, and color. In addition, they are important attributes that influence consumer choices, as they are measured through the analysis of the sensations produced by them. Therefore, taking advantage of thisprofile is decisive for their acceptance or rejection. This provides knowledge of consumer behavior and food quality (OCETIF, 2019; Amerex, 2022).

How to Take Advantage of Food Organoleptic Profile

Theseprofiles are related to what can be perceived by the senses. Such properties are to be considered in the quality product evaluation, based on specific textures, characteristic odors, pleasant tastes, and specific aromas. For example, wine is tasted under these criteria for quality examination (Higuera, 2023).

These properties are decisive as well in the first impressions produced by the food to be consumed. Therefore, the role of these four basic parameters is very important in perishable foods, such as fruits. Learn now how to take advantage of these sensations in the food industry (Higuera, 2023; OCETIF, 2019; Amerex, 2022; AgroJardin, 2022):

1. Identify Flavor as Food’s Main Characteristic.

The food industry identifies five types of tastes: sweet, salty, bitter, sour, and umami. Consumers can perceive these tastes through taste buds and smell. In addition, they can distingue between slow and immediate tastes within this profile.

For example, among the slow flavors to be perceived, there is the acidity of malic acid, especially in unripe fruits such as grapes, mangoes, apples, or cherries. As for immediate flavors, the acidity of citrus fruits —such as strawberries, oranges, or lemons— can be identified.

2. Color: An Important Indicator in the Organoleptic Profile

Color is an indicator of the chemical reactions occurring in food. It is the most striking characteristic. The consumer is largely guided by the sense of sight. The brightness and tonality of fruits are important, as they express their quality or freshness.

Many color variations are normal and do not affect safety. However, sometimes hue can be a sign of spoilage. For example, fruit color changes are a result of exposure to light or air. This causes oxidate fresh foods, which leads to changes from a bright, vivid hue to a darker one.

3. Textures as Differentiating Properties 

The texture is one of the most differentiating qualities in both the food industry and food technology. It is an organoleptic aspect focused on consumer preferences, measuring the analysis of viscosity, thickness, hardness, or stiffness through the sense of touch. Some foods change their appearance and texture during storage.

For example, in foods such as fruits and their derivatives, the aim is to prevent them from being bruised so that irregularities are not generated. In addition, they must be stored in appropriate temperature and humidity conditions to avoid risks to consumers.

4. Aroma, an Organoleptic Aspect Difficult to Characterize

As a property, it is difficult to characterize food aroma. It is presented by its volatile compounds. Some of them, are naturally presented; others, arise due to food processing.

It is a quality that can appear as part of enzymatic reactions. For example, caramelization or fermentation of fruit sugars. For all these reasons, the organoleptic profile of food is a way to describe the physical characteristics that can be appreciated by the senses. It produces sensations that influence consumer preference and choice. Taking advantage of the taste, smell, texture, and color of food is important when giving flavor to the food.

Bibliographic references

• AgroJardin (2022, November 17): What are the organoleptic properties of foodstuffs?
• Amerex (2022, September 2). The organoleptic quality of foods.
• Higuera, D. (2023, May 30). Organoleptic properties and how they help you in the kitchen. Gastronómadas MX.
• OCETIF. (2019, February 14). Organoleptic properties of foods.

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Today, the U.S. food industry faces several challenges due to consumer behavior and changing trends in the economy. From the quality of food production to the digital transformation of the supply chain. And that’s because receiving fresh, good food comes with a big responsibility. If the product is not stored well, is forgotten in stock or has problems in transport, it generates costs and waste (Felix et al., 2020; The Food Tech, 2023).

Fortunately, all this can be improved. Here are 4 tips to optimize the supply chain and avoid potential risks.

1. Automating food production

One of the areas of greatest investment in the supply chain is automation in the production and distribution stages. As a result, food manufacturing is implementing digital technologies in its operations. These include tracking systems, sensors, data analytics and mobile applications to collect information (Alfaro, 2021; Carr et al., 2022).

Its application allows streamlining food processes such as fruit and achieves significant improvements in yield. For example, it offers data centralization, projection of fruit demand, data updating in real time, among others. This generates higher productivity, shorter delivery times, speed to market and avoids risks such as fruit damage (Alfaro, 2021; Carr et al., 2022).

2. Control product traceability

Getting food from one place to another requires good transportation and storage infrastructure. Any failure in this system can cause delays and shortages. This is especially true in perishable food processes, such as fruits. These require proper temperature and humidity control to avoid spoilage (Félix et al., 2020).

Therefore, it is essential to track products to have control over their inventory and dispatch. This allows quick decisions to be made in case of possible problems, which increases trust and transparency with customers. It also ensures that the product received meets all regulatory, quality and traceability standards (Alfaro, 2021; Félix et al., 2020).

3. Taking care of inventory management in food production

Maintaining good inventory management prevents spoilage or contamination of food products such as fruits. For this, it is necessary to integrate a system that allows the management and monitoring of storage. With this, inventory management can be controlled, from raw material replenishment to possible shortages (Destino, et al., 2022; ORBIT Logistics, 2022).

It provides visibility into the movement of fruit in stock and warehouse to avoid spoilage, misinformation, delays and more. These are solutions that help create more effective strategies and identify opportunities with greater agility (Destino, et al., 2022; ORBIT Logistics, 2022).

4. Performs a well-defined supplier selection process

One of the actions to optimize the supply chain is to have a well-defined supplier selection process. For that, it is important to examine them in terms of functional requirements, their form of integration in food production, and initial and operational costs. The process should be implemented in three parts (Destino et al.; 2022):

• With a list of business requirements covering the essential functions.
• Clear evaluation criteria that match the company’s needs and product conditions.
• With a demonstration of use cases to see how well it works in the supply chain.

Supply chain optimization is changing the way products are manufactured. Especially in food production such as fruit, where automation, traceability control, inventory management and supplier selection are key to having an efficient process and supplying U.S. markets.

Bibliographic references

• Alfaro, G. (2021, May 12). How to achieve a 100% efficient supply chain. Logical Data.
• Carr, T, et al. (2022, August 29). Delivering the manufacturing renaissance in the U.S. McKinsey & Company.
• Destino, M., et al. (2022, February 9). To improve your supply chain, modernize your supply chain IT. McKinsey & Company.
• Felix, I., et al. (2020, July 2). U.S. food supply chain: disruptions and implications of COVID-19. McKinsey & Company.
• ORBIT Logistics (2022, March 23). Food logistics: how to optimize this process.
• The Food Tech (2023, January 25). These are the challenges facing the agri-food industry.

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The proper handling of raw materials in food production ensures the quality of the final product. In the following, we will explore the essential requirements to guarantee a process with excellence.

Thisis an essential element in any food manufacturing process. Certainly, its selection is an essential step prior to production. It is intended to ensure that the quality of products and ingredients meets proper standards (He et al., 2022).

A precise and efficient selection allows to:

• Enhance the quality of the final products and productivity.
• Conserving energy.
• Minimize the use of resources in subsequent stages of production.

Raw materials: handling and processing requirements

So as to obtain quality and safety in the final product, it is important to have essential requirements. According to Grandison, these are the basic ones (2015):

1. First, in the case of foods such as fruits and purees, everything must start with rigorous quality control to confirm that the required standards are met. Among the most important tests are:
2. Visual inspection.
3. Chemical analysis.
4. Laboratory tests.
5. On the other hand, hygiene is a major component in handling and processing. Facilities and personnel must comply with hygienic standards to prevent contamination.
6. In addition, they must be stored correctly to preserve their quality and freshness. This involves controlling temperature, humidity and storage.
7. Processing procedures will be carried out following standardized methods and protocols.
8. Traceability is also crucial for tracking from origin to final destination.

U.S. Regulations

According to the U.S. Food and Drug Administration (FDA), there are several regulations for handling and processing:

• Good Manufacturing Practices (GMPs) that establish requirements for personal hygiene, cleanliness and maintenance of facilities and equipment (FDA, 2020).
• The Hazard Analysis and Critical Control Point (HACCP) system identifies and manages significant food safety hazards (FDA, 2022).
• Regulations on traceability systems to trace products from origin to point of sale (FDA, 2023).

Certainly, by following these requirements, companies can ensure that they handle and transform effectively; ensuring quality, safety and consistency in their final products.

Final tips for raw materials processing

Finally, optimizing the use of thiswill help increase productivity and minimize waste. Some recommendations to achieve this goal include:

• Correct storage of food according to its characteristics.
• Practice the “first in, first out” inventory method.
• Strategic and efficient production planning.
• Constantly review how handling and transformation processes can be improved.

In conclusion, by following these tips, you will get the most out of your raw materials, improving the efficiency and profitability of your food production.

Bibliographic references

• FDA (2020). Current Good Manufacturing Practices (CGMPs) for Food and Dietary Supplements. U.S FOOD & DRUG
• FDA (2022). Hazard Analysis Critical Control Point (HACCP). U.S FOOD & DRUG
• FDA (2023). FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods.
• Grandison, A. (2015). Postharvest Handling and Preparation of Foods for Processing. In J. Brennan, Food Processing Handbook (pp. 1-31). Retrieved from https://application.wiley-vch.de/books/sample/3527324682_c01.pdf He, X., Zhang, et al. (2022). Optimization Model of Raw Material Selection Process for Complex Industry Based on Improved Sequential Quadratic Programming Algorithm. International Journal of Computational Intelligence Systems.

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Guava fruit is a very famous tropical fruit in American countries. While its import decreased in the United States in 2022, there are still many benefits to be exploited (El Sol del Centro, 2022). Let us elaborate on why we highly recommend you include it in your products.

Popular products using guava fruit in the U.S.

In the last decade, the tropical fruit market in the United States boomed. As a matter of fact, the United States is the first importer of tropical fruits worldwide (OEC, 2023). Under this premise, we will show you some articles which use such fruit:

• Energy drinks. Celcius, for example, uses it as both an ingredient and flavoring agent. This is to the fact that these fruits are rich in minerals and vitamins (Scielo, 2021), not to mention their pleasant, sweet taste.
• Jam from multiple brands. Whatever the food, guava-based sauce is delicious. Another reason for its popularity in the domestic fruit market.
• Juice flavoring sachets. Just like other tropical fruits, it can be used to prepare juices —they might provide various flavors—.
• Candies. They are also commonly found in candy or candy presentations. They not only provide candies with a characteristic smell and flavor, but a unique color.

Guava fruit presentations and its benefits

If you are considering whether to add it to your commercial products, you should be aware of their presentations. The most common are the following:

• Puree. It is made from the unprocessed pulp. Certainly, anyone can give it different uses and it is kept cold. Moreover, its content is completely solid.
• NFC. It is an acronym for “Not From Concentrate” products (Citromax, n.d.). This presentation of guava fruit aims to maintain the natural aroma and taste of fresh guavas. Unlike concentrated forms, NFC guava fruit retains its liquid state without undergoing concentration processes.
• Concentrate. Unlike NFC, this is obtained through a concentration process. In this way, it is possible to separate the water from the juice to obtain the purest essence of the fruit (Tapas, 2018).

Reasons why you should use it in your products

After knowing the most popular products and presentations of it, let us tell you why to use them:

• It is an excellent source of vitamins and minerals: including vitamins A, B1, B2, and C. It offers you even more than an orange (Scielo, 2021).
• It has a unique aroma: the smell of guava fruits is sweet, soft, and very attractive.
• It is an exotic fruit: Florida is the only state that can grow it, apart from tropical countries (Scielo, 2021).

Make your customers fall in love with your products by using guava fruit as an ingredient or additive. You can differentiate yourself from the competition with a popular and coveted tropical fruit like this one —Use it now!

Bibliographic references

• Citromax (n.d.). NFC Juice.
• Dávalos, T. (2022). Export of guava fruit to the United States collapses. El Sol del Centro.
• Espiga, J. (2018). What are the differences between a juice, a fruit concentrate and a nectar? Tapas.
• Fresh Plaza (2019). Guava fruit varieties are gaining ground in the U.S.
• OEC. (2023). Tropical Fruits in the United States.
• Quintero, J., et al. (2021). Optimization model for the distribution of guava fruit from Mexico to the United States of America. Scielo.

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How many opportunities can perishable food offer in the food industry? These products, especially fruits, vegetables, and dairy products, represent an essential source of nutrients and unique flavors. However, their handling and processing require special care, so how can they be treated to preserve both their properties and quality?

Perishable food: these are its advantages!

These products, due to their biological nature and composition, are susceptible to changes during storage and distribution. Because of these particularities, companies must ensure specific conditions to preserve them properly (Kumar et al., 2017).

Among the most significant advantages of having these foods are the following:

• They are highly nutritious, rich in essential vitamins and minerals.
• They provide fresh and natural flavors that are highly appreciated by consumers.

• They allow the creation of unique and seasonal products.

How to treat this type of food

Products of this type require a series of interventions throughout the food supply chain; from the initial production stage to the consumer’s plate (Arriaga et al., 2023).

Its use in industry requires careful handling from the beginning. Therefore, some aspects to consider are the following:

• Select fresh, high-quality fruits.
• Storing them correctly; often in cold temperatures to delay ripening and spoilage.
• According to temperatures, the cold chain stands out as an essential tool in the industry; this, is because it generates ideal conditions for food intended for human consumption (Arriaga et al., 2023).
• A crucial procedure is washing and preparation. Such foods must be properly washed to eliminate any possible contaminants. In this task, unwanted parts, such as seeds or skin, can also be removed, depending on the final product to be obtained.
• Processing must be carried out precisely and according to handling standards. It must be done in a timely manner to maintain the freshness and flavor of the fruit.

On the other hand, current technological interventions play a crucial role in the optimization and handling of perishable food; thus, ensuring that it maintains its high quality for a more extended period. In turn, pressure processing technologies represent key applications in the supply chain (Haji et al., 2020).

These are used to preserve the current state and improve the shelf life of perishable food. In other words, they are Foodtech (Food Technology) alternatives that preserve and enhance the nutritional values of such products.

Final recommendations

In addressing the handling of these foods, we want to emphasize the importance of following recommended practices. Maintaining proper care throughout the supply chain will not only ensure product quality and safety, but also optimize production and minimize waste. For all these reasons, working with perishable food in the food industry is an investment of time and effort that pays off. Despite encountering many challenges, the rewards are significant. These range from healthier and more delicious production to contributing to a more favorable ecological environment.

Bibliographic references

• Arriaga, P., et al. (2023). Cold chain relevance in the food safety of perishable products. Foods and Raw Materials, 116-128.
• Haji , M., et al. (2020). Roles of Technology in Improving Perishable Food Supply Chains. Logistics.
• Kumar, V., et al. (2017). Perishable and non-perishable food products roles in environment- A review. South Asian J. Food Technol. Environ, 465-472.

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The preparation of your mango cake can make the difference between your business and the competition. If this is one of the most important dishes in your production, we want to help you improve your recipe. Read on to learn what aspects will optimize your mango cake production.

Common processes for the realization of a mango cake

Mango is most consumed in the United States. As a result, many desserts and sweets use this tropical fruit as a main ingredient. These are the most common processes when preparing mango cakes at the industrial level (Saniclean Strainers, s.f.):

1. Inspect and store the ingredients: flour, sugar, butter, vanilla, mango pulp or whole mango, among others.
2. Mix the ingredients: butter, milk, flour, sugar, mango and other ingredients are mixed by an industrial mixer.
3. Prepare the molds for filling: after having the mixture prepared, the molds are filled to be taken to the oven.
4. Taking the cake to the oven: once it is complete, the baking is done at an industrial level and in large quantities.
5. Finishing on the work table: the last details, such as decoration and others, are made at this stage.
6. Packaging and refrigeration: once the cakes are in their wrapping, the only thing left to do is to refrigerate them in case fresh ingredients are used.

Mango cake ingredients that will enhance your recipe

Regardless of the recipe you follow, there are a few ingredients that can improve your recipe. Both to save time and have mango cakes in less, and to improve their flavor. Here are the ingredients you should consider to improve the production:

• Mango puree: instead of buying fresh mangoes, we suggest buying mango puree. This way, you will be able to reduce the preparation time significantly. Moreover, by storing the pulp in the refrigeration area, you will be able to preserve its nutrients and flavor. Basically to have all its properties.
• Plain sugar for the cake and powdered sugar for the mango sauce: using the same type is a mistake. If you really want to show your customers that your product is the best, then use both kinds of sugar. This will make the texture of the sauce much smoother (Sweetit, s.f.).
• Add cinnamon: in many U.S. bakeries, cinnamon is not an ingredient for mango cakes. However, they miss out on a much more significant flavor explosion. The flavor is much more active when cinnamon is included in the preparation of the mango glaze or sauce.

Do not hesitate to include these ingredients

If giving your customers the best is a priority for your business, you can achieve it by including these ingredients in your mango cake. Every detail improves the quality of your desserts. Try all these tips!

Bibliographic references

• Panagua, L. (2020, August 11). Torta de mango recipe. Free Recipes.
• Saniclean Strainers. (s.f.). Commercial Cake Manufacturing and SaniClean Strainers.
• Sweetit. (s.f.). Sugars in baking: formats and types.

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According to the OEC (2023), the United States holds the top position as the world’s largest importer of exotic fruits. We want to provide you with information on the finest varieties to enhance your culinary endeavors across a wide array of dishes.

The Most Consumed Exotic Fruits in the United States

In the past few decades, there has been an unprecedented surge in the demand for tropical fruits and vegetables, surpassing all previous records. This is due to the constant growth of the retail population (Siicex, 2011).

The consumption of foreign fruits is one of the substantial bases of fresh food imports (OEC, 2023). As a result, it is highly probable that you will come across a selection of these fruits during your visit to a traditional market:

• Mangosteen
• Dragon fruit
• Citrus caviar
• Tuna
• Hot bell pepper

The 5 Most Popular Exotic Fruits in The United States

Now that you are acquainted with the most popular fruits in the United States, let us present the ranking of the top five. In this compilation, our emphasis lies in providing you with an extensive list of exotic fruits from Colombia.

5. Cape Gooseberry

While the cape gooseberry is a fruit native to Peru and quite common in South America, it is not as widely available in the everyday U.S. market. Interestingly, it is Colombia that takes the lead in its global exportation (Fine Dinning Lovers, 2022).

This fruit is known to be rich in vitamin C, in addition to containing antioxidants (IAlimentos, 2023). The latter contributes to extending the youthful appearance of the skin. When consumed, it is commonly used in desserts or drinks as the main ingredient.

4. Zapote

It is a fruit consumed since pre-Hispanic times, whose origins extend throughout the Americas (Government of Mexico, 2016). Its texture is hard, and its color can vary between regions. Colombia is one of the Latin American countries that exports it to the United States.

Besides being characterized by an intense flavor, the consumption of this exotic fruit contributes to reducing high blood pressure. It has anti-inflammatory properties and relieves diarrhea. In turn, it can stand out for its use in jams and desserts (Government of Mexico, 2017).

3. Pitaya (Dragon Fruit)

It is one of the most striking fruits due to its peculiar appearance. Likewise, it is recognized for its sweet flavor, which makes it one of the most demanded.

While its origins can be traced back to America, particularly the tropical zone, this fruit is now cultivated not only in various regions across Vietnam but also in other parts of the world (IICA, 2018).

Among the health benefits of its consumption is its high vitamin C content. It also contains captine, which helps to relax the nervous system. This fruit is renowned for its exceptionally refreshing qualities and serves as an excellent natural source of antioxidants (Anahuác Mayab, 2021).

Moreover, it is commonly employed as an addition to milkshakes or chilled desserts. Conversely, it can also be incorporated into haute cuisine for its decorative appeal.

2. Gulupa

Gulupa originated in southern Brazil, but its cultivation has spread to America, Australia, and New Zealand (Invesa, n.d.). In addition to its characteristic sweet taste, this fruit is famous for having a very pleasant aroma.

Among the numerous benefits of consuming it, notable highlights include its antioxidant, analgesic, and anti-inflammatory properties. It is crucial to emphasize that it may also contribute to enhancing the well-being of individuals with high blood pressure levels (Invesa, n.d.).

When incorporating it into your dishes, you can harness its exceptional aroma to your advantage. This versatile ingredient can be enjoyed in its natural form or utilized in a variety of preparations such as ice cream, juices, desserts, and salads (Agroclick, 2021).

1. Passion Fruit

Passion fruit, hailed as the most sought-after tropical fruit, has garnered widespread popularity throughout Latin America. Its origins can be traced back to Brazil, particularly the Amazon region (Cedeva, 2016). Currently, cultivation of this crop spans various tropical regions, including Colombia, Venezuela, the United States, Australia, Brazil, Asia, and numerous other countries.

This is one of the exotic fruits that offers numerous benefits to its consumers, primarily due to its high content of vitamin C, calcium, and potassium. Additionally, it boasts a remarkable abundance of antioxidants that aid in the prevention of chronic diseases (Coracai, n.d.).

When incorporated into recipes, it can be used in juices, sweet desserts, cocktails, and other preparations. It is also highly prized in confectionery, as its jam is unparalleled and delicious (Coracai, n.d.).

Why To Include Exotic Fruits in Your Menu?

In addition to the health benefits mentioned above, exotic fruits offer an incomparable taste. Add them to your restaurant dishes or any industrial food – it is almost impossible to say no to their fabulous sensation! Moreover, this presents a remarkable opportunity to set yourself apart from competitors. Without a doubt, your customers will always want more!

Bibliographic references

• Albareda, F. (2011). Opportunities of the “Fresh Fruit and Vegetable Sector in the United States”. Siicex.
• Ovies, M. (2021). Pitahaya, the dragon fruit and its benefits. Anáhuac Mayab.
• Castellanos, P. (2023). What are the benefits of cape gooseberry? IAlimentos.
• Cedeva (2016). Technical guide for the management of passion fruit.
• Colombia (n.d.). Colombia’s 10 most exotic fruits, like passion fruit.
• Coracai (n.d.). Maracuyá properties and benefits.
• Fine Dinning Lovers (2022). Cape gooseberry: what it is, properties and its use in cooking.
• Government of Mexico (2016). Zapote, fruit like no other.
• Government of Mexico (2017). Zapote Negro, Mexican fruit with great flavor and popular tradition.
• Gottau, G. (2021). Pitahaya or dragon fruit: properties, benefits and its use in cooking. Vitónica.
• Invesa (n.d.). The gulupa fruit, an exotic crop that promises to conquer the world.
• Montenegro, L. (2022). From Colombia to the world: the big business of “exotic” fruits. Goula
• Morales, N. (2021). Gulupa, the passion of christ. AgroClick.
• OEC. (2023). Tropical Fruits in the United States.
• Pérez, H. (2018). Pitahaya or dragon fruit is significantly promoted in the Dominican republic. IICA.
• Portal Frutícola (2012). Exotic fruits are enchanting the U.S. market.
• Villegas, I. (2009). The cultivation of cape gooseberry. Ministry of Agriculture and Livestock of Costa Rica.

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The food industry is constantly changing, and new technological tools play an important role in the field. We are talking about food technology or foodtech. This innovative solution makes it possible to produce food and beverages according to current consumer demands. Its impact improves productive processes at every stage of the supply chain and makes them more efficient, from handling raw materials to the final product.

These are the main food technology tools for handling raw materials and how they have improved their processes.

Food technology: tools for handling raw material

Foodtech is leading the way to the food of the future. Its application in the transformation of raw materials improves production through tools such as:

1. Internet of Things (IoT) in food industry

The use of technology helps to optimize the supply chain, and the application of IoT facilitates quality control. This tool connects sensors to devices and networks with ERP systems to generate information about food and its environment. For example, in the case of fruits and vegetables, precision equipment can be installed to monitor crop conditions, such as humidity and temperature.

Common uses in food technology include Radio Frequency Identification (RFID) tags. With these tags, raw materials can be tracked during the supply chain, and information on their status can be generated. In addition, their application provides benefits such as stock tracking, detecting stock-outs, and real-time order control.

2. Big Data, a Food technology tool to optimize processes

Big data is a key technological tool in the food industry. It is used to monitor the status of raw materials and products throughout the supply chain. It is a solution to improve the food safety of inputs such as fruits, reduce waste, and identify process deviations. Additionally, it can be used to extract large data sets and predict outcomes to help optimize operations.

For example, factories can implement an ERP system for supply chain integration. In addition, big data analyzes data and provides information from the point of origin of the raw material to its processing, transportation, storage, and distribution. This contributes to the quality of the final product.

3. Blockchain technology for food traceability

The blockchain in food technology facilitates the exchange of data, which significantly impacts the supply chain. Its most common use is the traceability of raw materials throughout the production process. This provides information that helps to improve the efficiency of the process, recording variables at each stage. For example, during the life cycle of a product, it lists the raw material used, its handling, and its destination. It can achieve a complete tracking system in real-time.

Using this tool has a main advantage, which is related to data veracity. It is a transparent registry —all the users can validate the information uploaded to the database—. In this sense, a generated historical record guarantees data security.

4. Artificial intelligence to improve production

The implementation of artificial intelligence (AI) is critical to agro-alimentary production. It includes voice recognition, artificial vision, and robotic process automation systems. With this technology, it is possible to manage data obtained from scientific research to select better crop strains and new production models. For example, in fruit crops, it makes it possible to anticipate pests and develop crop productivity forecasts.

In addition, it helps to plan raw material purchases, production, and the entire supply chain operation. It also identifies the best food preservation techniques and automatically makes decisions to improve efficiency and food safety.

Some ideas to improve food technology processes

These tools and technologies are the best known in food industry, and their application can improve industrial processes. Some ideas that can be implemented when handling inputs —such as fruits— are:

• Using RFID tags. These help to identify, control, and guarantee the quality of the fruits.
• Automating logistics with a management system (ERP) to ensure efficient handling of inputs and outputs.
• Handling automated picking tools to streamline warehouse management of both raw materials and finished products.
• Implementing automated systems with AI and big data to improve the design and development of new products.
• Installing smart sensors in production processes. These can record data concerning fruit conditions during the supply chain.
• Applying barcodes to improve traceability and food safety of fruits and their derivatives.

In conclusion, food technology innovation is one of the trends that will change forever the way in which food is produced. Implementing these technologies can improve production processes in the supply chain. In addition, it brings benefits such as ensuring food safety and product quality. It is important that all food and fruit companies update this technology to optimize their processes.

References

• AlfaPeople Latam. (2021, October 5 Industria Alimentaria: 5 tecnologías para optimizar la cadena de suministro.
• Interempresas (2023, May 8). Blockchain, IA y Data Analytics: La tecnología al servicio de la industria alimentaria, en F4F – Expo Foodtech.
• Romanos, B. (2022). Foodtech. La gran revolución de la industria alimentaria.
• THE FOOD TECH (2022, May 24): ¿Dónde estará la industria en 10 años?
• THE FOOD TECH. (2022, May 24). Blockchain y la industria alimentaria: una alianza exitosa.

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Mango puree can add sweetness to the products you offer in the market. From 2005 to 2020, per capita consumption of this fruit increased by 93.1% in the United States (ProducePay, 2020). Discover its advantages and do not hesitate to add it to your products.

Why should companies add mango puree as an ingredient?

Mango is a tropical fruit that has gained great popularity among Americans. Its unique sweet taste and all the beneficial components of this fresh fruit make it both a healthy and delicious alternative.

However, the use of mango flavor in commercial products is not very common in the U.S. market. By the beginning of the 21st century, the general population did not know this fruit, what it tasted like, or what it looked like (Fruit Portal, 2022).

Currently, mango is a fruit in high demand in the United States. As if that were not enough, there are recipes that include it and with which any diner can enjoy a unique dish. Thus, there are few companies that are aware of its potential in the United States, and this could be their opportunity to grow.

Qualities that cannot be compared

The difference between mango puree and other fruits lies in its nutritional value, in addition to its unparalleled flavor. While rich in vitamins and minerals, mangoes are also an extraordinary source of fiber (MSPBS, 2022).

In turn, an American is more likely to know the taste of mango than any other tropical fruit. Also, mango flavor additives are currently not widely used by companies.

In addition, the health benefits of mango consumption include that (MSPBS, 2022):

• Contributes to the prevention of breast, leukemia, prostate, and colon cancer.
• Encourages the body to produce red blood cells and collagen.
• Helps to form strong bones and teeth.
• It is suggested for the treatment of dry eyes.
• Strengthens the body’s immune system.

What processes are important to achieve healthy fruit supplements?

Before adding any type of fruit to your or your customers’ meals, consider that they comply with the necessary healthy procedures. For its part, mangowill guarantee an explosive flavor for desserts, cold drinks and many other preparations.

With all this, to ensure the quality of the fruit it is necessary that its production guarantees the following aspects (WHO, 2012):

• Personal hygiene. It is not superfluous to mention that those in charge of the fruit must comply with the hygiene margins. In this way, crops will be positively affected, which increases their durability and good taste.
• Fields protected from animal fecal contamination. It is mandatory that fruit production is done in a responsible way. Both import and export suggest that the fields are safe from fecal contaminants.
• Treated and certified fertilizer. This ensures the healthy production of fruits and vegetables.
• Contaminant-free irrigation water. Daily assessment and risk management is critical to the growth of mango or any other fruit.
• Quality standards in storage and transportation facilities. For the consumer to have fresh fruit in perfect condition, it must be protected after harvest.

Points to consider before partnering with a mango puree distributor

Now that you know all the benefits of mangoes and mango puree, you may be interested in adding them to your food. To do so, consider these factors before partnering with a mango pulp distributor (UJMD, n.d.):

1. Trade of origin. Mango cultivation can offer different qualities and characteristics. Therefore, you should consider that the Colombian mango may be different from the one produced in the United States.
2. Market price. During June, mangoes reach their maximum value; both in cost and sale. Because of this, each distributor can offer you different prices.

Include mango puree in your next products and succeed

Year after year, it is increasingly consumed in the United States (ProducePay, 2020). When you buy mango puree, you are buying the best quality pulp of the fruit. Let your products take advantage of this tropical fruit and see how your customers will prefer your company!

Bibliographic references

• MSPBS (2022). Mango: properties and recipes of the seasonal fruit. Ministry of Public Health and Social Welfare of Paraguay.
• WHO. (2012). Five keys to growing safer fruits and vegetables: promoting health by reducing microbial contamination. World Health Organization.
• Portal Frutícola (2022). Mango consumption in the United States, a promising future.
• ProducePay (2021). Current situation of the fresh mango market in the United States.
• UJMD. (n.d.). Suppliers: key element in the fruit and vegetable sector. Universidad Dr. José Matías Delgado.

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Optimizing food manufacturing improves industry efficiency and performance. In this way, competitive advantage is maintained, and market demand is met quickly. To do this, production processes must be optimized to create more without losing quality.

Here is how to improve such processes in the food industry and some tips for maintenance during manufacturing.

How to improve food manufacturing?

Food industry processes seek to modify the initial conditions of a natural food, such as fruits, to generate a different product, such as concentrates. In this way, it is possible to enhance flavors, improve preservation or increase its nutritional value.

Improving these processes involves optimizing food production and maintenance. This includes everything from raw material handling and storage to packaging and final presentation of the finished, ready-to-eat product. In fruit processing, certain steps can be improved, what are they?

Raw material handling and product storage

Raw material handling should be done through mechanization, continuous processing and automation. By using self-propelled transport, conveyor belts and forklifts for fruit washing and disinfection, manual fruit handling is minimized.

In addition, the product is usually stored in silos, tanks, warehouses, or cold stores. Such facilities must meet the appropriate handling and preservation conditions.

Extraction process in food manufacturing

This process consists of separating the fruit pulp from the skin, seeds, and other elements. To do this, it is advisable to use automated methods such as crushing, mashing, or grinding. Once the pulping is done, the fruit will go through a cooking process and, if necessary, direct or indirect filtering.

Food concentration and pasteurization process

This process is critical in concentration and food manufacturing, since it can modify its organoleptic properties. Cooking should be carried out in hermetically sealed containers to concentrate the product through a rapid thermal shock. This will prevent the loss of flavors and substances.

In addition, pasteurization is a fundamental heat treatment for food products such as pulps and juices. This must be carried out with optimized equipment to extend the shelf life of the product by reducing the microorganisms in the fruit.

Preservation processes in food manufacturing

Avoiding spoilage of finished products is important to maintain their quality. For that, there are five methods that, today, work in an optimized way:

• Radiation sterilization.
• Antibiotic sterilization.
• Chemical action.
• Dehydration.
• Refrigeration.

The first three are used to destroy microbes, while the others are limited to inhibiting their development. During food manufacturing, products are preserved by these methods to avoid contamination.

Packaging and final presentation of products

Food packaging methods are canning, aseptic packaging and freezer packaging. For fruits and fruit products, the conventional method is aseptic packaging. In this, the food container and the closure device are sterilized separately, and the filling and closing operations are carried out in a sterile atmosphere. This ensures optimum product quality.

The major advances in optimization at this stage are focused on the treatment of HTST and UHT sterilized liquids. In these, the product is heated at a high temperature for a few seconds to extend the expiration date. It is then packaged in its final presentation, stored in suitable preservation conditions and shipped to the customer.

Tips for maintenance in food manufacturing

Maintenance in the food industry is one of the most important activities in this sector. It focuses on good manufacturing practices (GMP) covering every aspect of food production.

Such regulations focus on protecting products from any risks, such as adulteration, cross-contamination and mislabeling. In addition, its implementation can help maintain food safety. Some tips to keep in mind are (FDA, 2018):

• Maintain clean and orderly facilities.
• Use quality machinery and proper maintenance of equipment.
• Use automated production lines.
• Comply with current sanitary standards, guaranteeing hygiene, safety and traceability. These are established by the International Organization for Standardization (ISO).
• Avoid inefficient workflows to minimize production interruptions. This causes losses, due to the expiration of raw materials and products.
• Apply best practices in quality and risk control processes.
• Comply with the necessary protocols for IFS, HACCP and FSPCA certification.

Knowing the food manufacturing process helps producers to improve the processing of fruits and their derivatives. This is because the optimization of the stages guarantees the conservation and safety of the product. Therefore, it is necessary to follow these tips and comply with good manufacturing practices to maximize production efficiency.

References

• Amendola, L. (2020). 5 Tips to optimize food and beverage production processes supported by asset management Dr. Luigi Amendola, PhD CEO & Interna.
• Esteban, C. (2021). 10 consejos para agilizar tu proceso de producción. Deal II.
• FAO. (n.d.). Chapter 5: Processes.
• FDA. (2018). Good manufacturing practices (GMPs) for the 21st century for food processing (2004 study).
• FDA (2023). CFR – Code of Federal Regulations Title 21.

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