PRODUCTS

Processed fruit and vegetables

Processed fruits and vegetables

Fruits and vegetables for processing are high quality fruits that are harvested at their peak and processed just a few hours later, thus fully retaining their nutrients.

In contrast, fresh fruits and vegetables are often harvested long before they reach their maximum nutrient level and it takes several days for them to reach the final consumer.
Processed fruits and vegetables are equally fresh and play an important role in a balanced diet, where it is recommended to consume 5 servings per day.
The main goal of the processing is to preserve the colour, taste, texture and nutrition, while extending the shelf life of perishable fruits and vegetables.

The use of advanced technology helps to produce very safe products that fully retain their quality characteristics that are: colour, texture, taste and nutrients. Temperature during processing plays a crucial role in the process.
Processed the EUROPEAN way

Processed fruits and vegetables

The most common quality requirements for canned fruits and vegetables are the following:
•normal colour, taste and smell of canned fruits and vegetables.
•uniform size.
•special composition of the packaging medium.

Product specification/Quality of canned food

The most common quality requirements for canned fruit and vegetables are the following:

  • normal colour, flavour, and odour of canned fruits and vegetables;
  • uniform size;
  • specific composition of the packing medium;
  • minimum fill of 90% volume of the packaging.

Canned fruit and vegetables are products defined by the following criteria:

  • prepared from substantially sound, fresh or frozen fruit and vegetables (they can undergo operations such as washing, peeling, grading, cutting and so on, depending on the type of product);
  • packed with a suitable liquid packing medium. The packing medium can be different depending on the type of product (for example, dilution of sugar or other sweeteners, aromatic plants, spices, vinegar, fruit juices or nectars, oil and tomato purée);
  • packed with packing media that do not exceed 20% of the product’s net weight;
  • processed by heat (pasteurised or sterilised) to prevent spoilage and to ensure a long shelf life of the product.
Processed fruit and vegetables

Canned fruits & vegetables

Canned fruits and vegetables usually are canned within hours after picking. Some procedures may vary depending on the food item, but once the fruit or vegetable has been picked and transported to the canning facility, it goes through three major steps.
Processing: Fruits and vegetables are washed and often peeled, cut, chopped or pitted before canning.

Certain varieties of fruits and vegetables may be blanched beforehand. Dried beans are hydrated and blanched. Once the food is prepared, the cans are filled with either water or juice and seasoned accordingly.
Sealing: After processing, the food is put into cans and the lid is sealed.

Most canned fruits and vegetables contain the same amount of nutrients as fresh and frozen produce. There are some canned foods that actually contain more vitamins and minerals than the fresh options.

  • Canned fruits and vegetables have a longer shelf life, are ready to eat and easy to use when preparing meals. 
  • Canned fruits and vegetables are usually lower in price which allows families to stretch their food dollars.
  • Canned fruits and vegetables are safe. The canning process uses high levels of heat to preserve the food which prevents the growth of pathogens that are the cause of foodborne illnesses. 
Processed fruit and vegetables

Canned fruits & vegetables

Heating: Once the can is sealed, it is quickly heated to a precise temperature for a specified amount of time to kill harmful bacteria and prevent spoilage. After it is heated, it is quickly cooled.

Most canned fruits and vegetables contain the same amount of nutrients as fresh and frozen produce. There are some canned foods that actually contain more vitamins and minerals than the fresh options.

•Canned fruits and vegetables have a longer shelf life, are ready to eat and easy to use when preparing meals.
•Canned fruits and vegetables are usually lower in price which allows families to stretch their food dollars.
•Canned fruits and vegetables are safe. The canning process uses high levels of heat to preserve the food which prevents the growth of pathogens that are the cause of foodborne illnesses.
In general terms, if a fresh fruit or vegetable is considered healthy and nutritious, the same applies for its canned form. The thermal processing and canning, causes only a few losses regarding its nutrients similar to those caused by cooking. Moreover, the advantages of canned fruits include the fact that since caned, they preserve their nutrients for a period of almost two years.

This comprises a very important aspect as these products are harvested at the peak of their ripeness and canned just a few hours later, preserving in that way their nutrients.
On the contrary, fresh fruits are often collected a long time before their nutrient content reaches the maximum value, while it takes a long time to be sold to the potential consumers..

Canned peaches are a delicious dessert or snack served directly from the can. They can be served chilled or at room temperature. They have multiple used in pastry, as addition to fruit salads or as ingredient in
culinary.