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Article | REF: F6290 V1

Formulation of preparations made from fruit

Authors: Alain ETIEVANT, Xavière DELOLME

Publication date: September 10, 2011 | Lire en français

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    1. Fruit preparations: definition

    First, a bit of history, summarized in Box 1.

    A brief history of fruit preparations

    Created in 1952 in Reinach, Switzerland, fruit preparations have enabled Swiss dairies to differentiate themselves and anticipate consumer expectations.

    It wasn't until the 1970s that fruit preparations arrived in France. Then, in 1990, yogurt makers began to capitalize on the health image of ferments (probiotics) and fruit. Fruit yoghurts were a great success, and sales of these products increased dramatically.

    Fruit processing technologies are developing in parallel. The aim is to acquire a variety of fruits throughout the year. Industrialists are therefore beginning to source from both hemispheres in order to overcome the problem of seasonality. Exotic fruits are obviously part of the picture,...

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