Fruit & Vegetables
From field to pack, safely
Fresh, frozen and processed produce arrives with stones, metal and other field contaminants. Reliable detection and rejection protects consumers and downstream machines alike.
Modified-atmosphere packaging then keeps cut produce and salads fresh for longer on the shelf.
Juice, purée & concentrate
Fruit is washed, crushed and refined into juice, then concentrated and sterilised.
Step 1 of 6: Receiving & washing
Incoming fruit is washed and sorted so only sound fruit enters processing.
Step 2 of 6: Extracting
Fruit is crushed to release juice and pulp.
Step 3 of 6: Depulping & refining
Seeds, skins and coarse pulp are screened out to give a clean juice.
Step 4 of 6: Evaporating
Water is boiled off under vacuum at low temperature to concentrate the juice.
Step 5 of 6: Sterilising
The concentrate is heat-treated so it stays stable without refrigeration.
Step 6 of 6: Aseptic filling & EOL
Concentrate is filled aseptically into bags or drums and palletised.
Bananas are peeled, mashed and refined, then acidified, homogenised and sterilised.
Step 1 of 8: Washing & sorting
Bananas are washed and sorted to remove damaged or unripe fruit.
Step 2 of 8: Peeling
The peel is removed mechanically so only the fruit goes forward.
Step 3 of 8: Mashing
Peeled fruit is crushed into a coarse mash.
Step 4 of 8: Refining
Seeds and fibres are screened out for a smooth purée.
Step 5 of 8: Acidifying
Acid is dosed to lower pH, which slows browning and supports safe sterilisation.
Step 6 of 8: Homogenising
High pressure breaks down particles for a uniform, stable texture.
Step 7 of 8: Sterilising
The purée is heat-treated and cooled ready for aseptic filling.
Step 8 of 8: Aseptic filling & EOL
Purée is filled aseptically into bags or drums and palletised.
Fruit is destoned and refined into purée, cooked, concentrated and sterilised.
Step 1 of 7: Washing & sorting
Fruit is washed and sorted to remove defective pieces.
Step 2 of 7: Chopping & destoning
Fruit is chopped and stones or pits are separated out.
Step 3 of 7: Refining
Skins and fibres are screened out to give a smooth pulp.
Step 4 of 7: Cooking
The pulp is heated to inactivate enzymes and protect colour and flavour.
Step 5 of 7: Concentrating
Water is removed under vacuum to raise the solids content.
Step 6 of 7: Sterilising
The purée is heat-treated so it stays stable at ambient temperature.
Step 7 of 7: Aseptic filling & EOL
Purée is filled aseptically into bags or drums and palletised.
Where it is used
- Fresh-cut & salads
- Frozen vegetables
- Fruit preparations
- Dried fruit & nuts
- Juices & purées
What we supply for fruit & vegetables
Related segments
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