Our fruit-based product portfolio supports ice cream and frozen dessert manufacturers with solutions adapted to different formulation and processing needs.
Juice NFC (Not From Concentrate)
Single-strength juices with natural balance of sugar and acidity.
Used in:
- Premium fruit ice creams with clean-label positioning
- Sorbets with fresh fruit perception
- Yogurt ice cream and soft dairy blends
- Artisanal gelato formulations
Juice Concentrates
High Brix products designed for formulation flexibility and cost efficiency.
Used in:
- Standard ice cream bases (flavouring + sweetness contribution)
- Sorbets (freezing point control + solids adjustment)
- Soft serve mixes
- Industrial-scale ice cream production
Fruit Purees
High fruit content with natural texture and strong flavour impact.
Used in:
- Gelato and sorbet bases with high fruit content
- Premium ice cream recipes
- Fruit inclusions and layered ice creams
- Clean-label and “real fruit” positioning products
Fruit Compounds/Fruit Preparations
Stabilized fruit systems with controlled viscosity and performance.
Used in:
- Fruit variegates (ripples/swirl sauces)
- Inclusions with particulates (fruit pieces, cereals, biscuit)
- Filled ice cream products (cores and layers)
- Dairy ice cream with fruit preparations
Cloudy & Pulp Solutions
Texturizing fruit components for visual and sensory enhancement.
Used in:
- Ice creams with pulp texture
- Sorbets with natural mouthfeel
- Premium gelato with visible fruit structure
- Signature products with “natural appearance”
Essential Oils (Citrus)
Highly concentrated aroma systems.
Used in:
- Citrus ice cream flavour enhancement
- Lemon/orange gelato profiles
- Balancing sweetness in fruit formulations
- Premium flavour finishing in clean-label recipes
