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FROZEN FRUIT.

FRUITS SURGELES.

Author(s) : GALTIER P.

Type of article: Article

Summary

FROZEN FRUIT AS BALLS, GRANULATES, BLOCKS, PUREES, PULPS, JUICES AND CONCENTRATES ARE MAINLY USED FOR THE INDUSTRIAL PROCESSING OF PASTRY, ICE CREAM, DRINKS, JAMS, YOGURTS BERRIES, EXCEPT BLACK CURRANT AND EXOTIC FRUITARE IMPORTED IN LARGE QUANTITIES (TABLE OF QUANTITIES AND VALUES). FROZEN PREPARATIONS ARE IN INCREASING COMPETITION WITH PASTEURIZED AND ASEPTICALLY PACKED PREPARATIONS. SMALL PASTRY AND ICE CREAM CONFECTIONERS CONTINUE TO USE FROZEN FRUIT IN BALLS, PUREES, CONCENTRATES, SAUCES. INDUSTRIAL MANUFACTURERS ARE TURNING TO PASTEURIZED OR ASEPTICALLY PACKED RAW MATERIALS. FRUIT DRINKS INCLUDE JUICES, SYRUPS AND NECTARS, THE LATTER MAKING MUCH PROGRESS. THE COMPETITION BETWEENFROZEN AND PASTEURIZED ASEPTICALLY PACKED FRUIT IS FOUND ALSO IN JAM-MAKING. J.L.

Details

  • Original title: FRUITS SURGELES.
  • Record ID : 1987-1222
  • Languages: French
  • Subject: Figures, economy
  • Source: Surgélation - n. 247
  • Publication date: 1986/05
  • Document available for consultation in the library of the IIR headquarters only.

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