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Innovation in food is becoming greener and more natural
Alimentos SAS • Oct 06, 2021
Innovation in food has greatly evolved in the last decades. Not so long ago, we discovered how to preserve food for lengthy trips. It hasn’t been long either since we discovered that adding spices could improve the taste of meat. (Nummer, B., 2002)
The evolution of the industry
In the 20th century, we found out how to preserve food in cans with the help of added preservatives and colorants, one of the evolutions in this industry. However, that technology has increasingly found resistance in the public over the last decades. It is important to note that people do not oppose technology, but rather what they perceive as harmful, for example, sugars.
People now want more natural ingredients. They are still open to innovation in food, such as modern cuisine, nitrogen cooking, and long-lasting foods, but prefer natural sources. (Cowling, 2020)
The food supply chain now needs more natural, long-lasting ingredients like fruit purees.
Fruit purees are the most natural solution for this situation
Fruit purees are made of nothing else than fruit, so, while they add a sweet flavor to any dish, they are natural and an innovation in food that keeps natural characteristics.
Fruit purees are semi-finished products obtained from a variety of fruits using the correct technological process. They are made from uncooked fruits that have had their skin and seeds removed. The fruit is then crushed and pureed into a creamy paste or liquid. The pulp contains a viscous juice. Fruit concentrates consist of one hundred percent fruit and vegetables.
As a single force and as a concentrate, fruit concentrate, another innovation in food, has a thinner consistency and higher sugar than fruit puree. Fruit concentrate is well-known because of its use in the making of juices or fruit beverages.
Innovation in food with fruit puree preservation
The purees are packed in an aseptic bag and placed in a conical steel drum. The purees have a shelf life of 18 months. This is an important advancement in preserving fruits. (Extreme, n.d.)
When the bag is opened, it remains frozen. It is important to cover the bag and store it in a cool and dry place to protect it from moisture and direct sunlight. In the case of pureed fruit, it is important to preserve the organoleptic properties of the fruit, such as taste, smell, color, and texture.
When storing the fruit puree in heat and humidity is crucial to maintain the organoleptic properties of the puree. For instance, it is vital to ensure the bags are not punctured, as this would damage the puree. Organoleptic tests of fruit purees include the assessment of taste, smell, appearance, and mouthfeel of purees. These characteristics arise from the individual experience and the feeling of what kind of fruit has been mashed. (Extreme, n.d.)
With the process and technology, it is possible to obtain the best fruits while preserving the original characteristics. This helps with the demand planning task, ensuring businesses save money. This is another advantage of innovation in food. (Extreme, n.d.)
What does this mean for the food industry
The innovation in the packaging of fruit purees makes these products ideal for preserving and storing them so that they last longer.
While other ingredients are loaded with artificial colorants, flavor enhancers, and preservatives, fruit purees are natural. A natural flavor benefits every dish and allows more experimentation with different ingredients while maintaining high quality.
It’s also a game-changer for canned foods because it allows the creation of more elaborate recipes for instant foods. It benefits the pastry industry too, as clients prefer natural jams over artificial pastes. You can tell when an artificial paste is in a natural jam and when it is made of sugars. It impacts the final product’s quality.
Fruit purees are the
innovation in food every food business needs to keep in place in the industry. Also, they need to keep in mind that the market is going towards more natural ingredients.
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