The healing effect of berries has been known to natural medicine since antiquity. Berries and red stone fruit, such as cherries and plums, catch the eye with their red or bluish colours. The colouration is due to the anthocyans which bind with free radicals in the body and so form an important component in a healthy diet.

Even more so than juice, a purée is supposed to transfer all the flavour and goodness of fruit and vegetables into a processed food. Increased fibre, secondary phytochemical content and fuller mouthfeel are important in addition to the usual juice parameters - balanced flavour, ripe aroma, appealing colour. Purées are the prized basis for smoothies, desserts and fruit desserts.

• Fermentation
• Enzymation
• Clarification and stabilisation
• Processing diagram

Overview enzymation, clarification & stabilisation

• Akticol FA-UF
• Blancobent UF
• Fructozym^®

Fruit and grain distillation

• Fermentation
• Enzymation
• Various processing tables

Overview: Yeast and nutrients for cider and fruit fermentation

Overview stabilisation agents: cider & fruit wine

Various methods of modern apple processing

For the production of cloud-stable fruit and vegetable juices and purees

Overview enzymation

Overview of enzymation, clarification and stabilisation