PRODUCTS
Processed fruits and vegetables
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 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 fruits and vegetables
•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.
Canned fruits & vegetables
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.
Canned fruits & vegetables
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.
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.