Mango, with its exotic flavor, is one of the most appreciated fruits worldwide. But have you ever wondered about the meticulous process that goes into mango pulping? Let’s dig together into this fascinating process that ensures that every bite or sip captures the essence of this delicious tropical fruit.

Mango pulping: what is it?

Producers obtain mango pulping by processing fresh fruit, and separating the pulp from the peel and pit (ABC Fruits, n.d.). This process includes:

• First: crushing the fruit.
• Second: sterilizing it.
• Thrid: packaging according to customer specifications.

Also, mango pulping ensures that the pulp retains its essential characteristics, such as flavor, aroma, and nutrients. This allows its use in the manufacture of various food products. It is also possible to obtain a pure and uniform pulp, free of peels and seeds.

How transformed it?

The transformation from its fresh state to mango puree is a process that involves several carefully designed stages. Its stages, according to Guachamin (2021), are:

1. The quality of the puree begins with its selection.  Producers select mangoes at their optimum ripeness. A mango that is too green or too ripe could affect the consistency, flavor, and sweetness of the puree. In addition, they discard defective or damaged mangoes to ensure a high-quality final product.
2. Before pulping, the mangoes undergo a washing and disinfection process to remove dirt, pesticides, and microorganisms. This step is essential to prevent contamination.
3. Producers separate the peel and stone from the mango pulp. This process occurs quickly and efficiently, preventing oxidation and nutrient loss during handling.
4. Then, they crush the extracted pulp for a smooth and uniform texture. This step transforms the pulp into a homogeneous puree, eliminating any coarse fibers or solid particles. It is important to conduct this step at a controlled speed and temperature to prevent the degradation of the natural components of the mango.
5. To prolong the shelf life of mango puree without resorting to artificial preservatives, the puree undergoes heat treatment or pasteurization. This is done at precise temperatures that eliminate microorganisms without affecting the flavor and color of the pulp.
6. After completing the mango pulping process, producers package the puree in aseptic conditions to prevent any contamination. This method ensures that the puree maintains its freshness, flavor, and nutritional value until it reaches its destination in the supply chain.

Equipment used in mango pulping

Then, producers use a variety of specialized equipment to perform efficient mango pulping and preserve the characteristics of the fruit. This equipment includes the following, as reported by Guachamin (2021):

• Pulpers: separate the pulp from the peel and stone, allowing for a quick and clean extraction. Thus, they ensure that no peel or stone remains in the puree, improving its texture and consistency.
• Pasteurizers: temperature control is essential to eliminate microorganisms without altering the flavor or nutritional properties of the fruit.
• Grinders and crushers: transform the pulp into a puree through crushing. This method helps control the final texture, ensuring a smooth and consistent puree.
• Aseptic packaging machines: this type of machinery is crucial for the safe packaging of the puree. In this sense, they avoid any type of contamination and allow a longer shelf life of the final product.

Industrial applications of mango puree

This ingredient is versatile and appreciated in the food industry thanks to its tropical flavor and attractive natural color. Some of the most frequent applications include:

• Beverages: it is used in juices, mango milkshake, flavored waters, smoothies and cocktails. Thus, creating an attractive product for consumers.
• Dairy products: mango puree is incorporated in yogurts, ice creams, and other dairy products to provide a fresh and natural flavor.
• Pastry and confectionery: mango puree is used in the production of jams, mango desserts, pie fillings, and candies. In these products, the puree not only provides sweetness and flavor but also a smooth texture that is essential for sensory quality.
• Sauces and condiments: another application is in sweet and sour sauces and glazes for meats and other dishes. Mango flavor also offers an exotic and attractive touch, highly valued in the kitchen.

A high-quality pulping process ensures a mango puree with:

• Authentic flavor.
• Consistency.
• Preserved nutrients.

All of the above responses meet the demands of consumers who prefer natural and healthy products.

Mango pulping: guarantee of freshness.

In conclusion, the mango pulping process is essential to obtain a high-quality mango puree. A well-processed mango puree helps the food industry meet the growing demand for natural and fresh products. Getting it right will also align it with the expectations of a market that values the quality and origin of ingredients.

References

• ABC Fruits. (n.d.). What is fruit pulp? | types of fruit pulp | Aseptic fruit pulp processing.
• Guachamin, L. (2021). Diseño del sistema productivo para procesar la pulpa de mango en una hacienda agrícola en la ciudad de Guayaquil. Guayaquil.
• Mango Process. (2024, May 16). What Is The Process Of Making Mangoes?

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What value does Kosher Certification bring to fruit food products? This seal, born of Jewish dietary standards, has come to represent quality and purity for consumers around the world. For producers, achieving this certification means meeting strict standards. This, in turn, ensures they maintain transparency and trust at every stage, attributes that today’s marketplace increasingly values. If you are interested in learning more about it, let’s explore its implications.

Kosher certification: a brief introduction

The term ‘kosher,’ which in Hebrew means ‘fit’ or ‘suitable,’ refers to foods and beverages that Jewish dietary law (kashrut) permits for consumption by a Jewish person. Now, what implications does this have for the food industry?

In this sense, Kosher Certification guarantees that food products are suitable for consumption by people who follow these rules. It ensures that specific standards have been respected since:

• Firstly: the procurement of raw materials.
• Secondly: production of the product.
• Thirdly: packaging of the final product.

It should be noted that research, according to Elefant (2024), indicates that manufacturers whose products have the Kosher Certification symbol:

• Achieve a better position on supermarket shelves.
• Increase their sales by 20 % compared to similar items without certification.

In other words, manufacturers encounter fewer obstacles for wholesalers and distributors to accept their products, which makes it easier for retailers to sell their products.

Other statistics of interest are as follows:

• The kosher symbol is found on nearly 70 % of products with Kosher Certification in the United States. It ranges from popular crackers to some of the world’s most recognized soft drink brands (Elefant, 2024).
• Each year, consumption of kosher-certified products exceeds $150 billion. Furthermore, spending continues to grow significantly.

In the fruit puree sector, the quality of ingredients of perishable food, non-GMO foods, and functional foods is critical. For this reason, having kosher certification will boost your image and strengthen consumer confidence.

Standards that producers must meet

On the other hand, the increase in demand for kosher products is because they are safer and more reliable. In the case of fruit purées, Kosher Certification guarantees compliance with specific cleaning and ingredient control practices. This factor helps avoid non-kosher contaminants and promotes a rigorous and sterile production environment (Price, 2019).

In many cases, this certification covers not only the main ingredients. It also includes all additives, excipients, and processing agents used. These variables will ensure that every element of the final product is suitable for kosher consumption.

What standards must be met?

To obtain certification, fruit puree producers must meet specific standards. These go beyond the simple selection of permitted ingredients, which will entail the food freshness. In particular, these include, according to Shuhaimi (2022):

• First: washing food with detailed cleaning procedures to avoid cross-contamination.
• Second, the use of equipment dedicated exclusively to kosher production is required.
• Also, producers must undergo regular audits to ensure continued compliance.
• Every stage of the production chain must be free of non-kosher elements, including inspections and thorough cleaning of equipment.
• Fruit products, such as puree, that require additives to preserve their properties should obtain such additives from verified kosher sources.
• Finally, meticulous attention at every stage certifies that the final product is compliant and safe for the consumer.

Food technology or advanced traceability technologies allow producers to accurately control the origin and processing of products.

Recommendations for producers

Fruit puree producers should comply with the following requirements (Liivat, 2023). This will increase their chances of upgrading the certification:

• First, train workers in food safety and sanitation practices. Such action ensures cleanliness and avoidance of cross-contamination.
• Ensure that all ingredients, including raw materials and additives, comply with kosher laws.
• Producing the puree in clean, kosher facilities. Moreover, use utensils and equipment specifically designated for kosher production.
• Storing, handling, and processing fruit puree in a manner that avoids contact with non-kosher ingredients or items.
• Carefully inspect and clean fruits and other vegetable ingredients to ensure the elimination of insects, as these are not kosher.
• Ensure that no dairy or meat ingredients are combined at any stage of the production process.

In this way, by following these guidelines, companies producing fruit puree can align themselves with Kosher Certification requirements. This will ensure that the final product meets strict kosher food safety and purity standards.

Impact of Kosher Certification on the Marketplace

Finally, obtaining certification in the fruit puree industry not only offers a competitive advantage. It also reinforces producers’ commitment to quality and purity. This, in turn, will enable them to access wider markets and gain the confidence of consumers concerned about food safety and ethics. As a result, this strengthens the position of producers in a global marketplace that increasingly values transparency and quality.

References

• Elefant, M. (2024, September 9). Beyond Religion: The Business Case for Kosher Certification.
• Liivat, K. (2023, December 13). Kosher certification: Definition, requirements, and process. FoodDocs.
• Price, G. (2019). Kosher certification of nutraceuticals and dietary supplements. Nutraceutical and functional food regulations in the United States and around the world, 601-607.
• Shuhaimi, A., Karim, M., Mohamad, S., Abidin, U. and Arsyad, M. (2022). A review on halal and kosher regulations, certifications, and industrial practices. International Journal of Academic Research in Business and Social Sciences.

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Due to its unique and versatile flavor, blackberry fruit purée is conquering the food industry. From desserts to beverages, this ingredient elevates the flavor of any recipe. But what makes it so special? How is it made? And why is it such an attractive option compared to other fruits such as soursop fruit or papaya fruit? Join us to discover how it is a trend-setting ingredient and why it should be an essential part of your products.

Blackberry: versatility in a fruit

Among citrus fruits, it stands out for its sweet taste with a touch of acid, as well as for its nutrients and versatility in the kitchen. Producers and consumers highly appreciate this berry because it enhances the flavor and enriches the nutritional value of any recipe.

Native to the Americas, it is grown in regions with temperate climates. This characteristic makes it a common ingredient in a variety of traditional dishes.

Experts suggest including it in the daily diet in various ways. For example (Bustos, 2024):

• Fresh fruit.
• Smoothies.
• Juices.
• Salads.
• Desserts.

Therefore, adaptability lies not only in its flavor and color. It also lies in its capacity to adapt to different types of products.

Blackberry fruit purée production processes

The production and market for blackberries is growing worldwide. However, because they are highly perishable and last only a short time when fresh, producers need to process or freeze them to maintain their quality (Petković et al., 2024).

Therefore, various processes for their production and preservation are born. These are as follows.

Blackberry fruit selection and washing.

Producers carefully select ripe and fresh fruits because the quality of the purée largely depends on the condition of the fruits. They meticulously wash the blackberries to eliminate impurities, dust, and any chemical residues.

Shredding

Once cleaned, producers crush the blackberries using special equipment to break down the cell walls and release the juice and solids. This step is crucial for obtaining a homogeneous mixture that they will further process to remove unwanted parts (Petković et al., 2024).

Extraction and filtration

At this point, the purée of this fruit goes through a filtering process to remove seeds, skins, and other unwanted residues. This is a step that ensures that it has a smooth and uniform texture, suitable for various industrial applications (Petković et al., 2024).

Thermal processing or preservation

Depending on the method of choice, the purée may undergo thermal preservation techniques such as pasteurization to ensure the safety of the product by eliminating microorganisms. Alternatively, cold preservation processes such as freezing can be used (Petković et al., 2024).

Consistency adjustment

During processing, producers can adjust the consistency of the purée, depending on its end use. They achieve this by controlling the amount of water retained in the product and its concentration. In some cases, they use techniques such as partial drying to obtain a more concentrated purée (Pucel et al., 2021).

Packaging and storage

Finally, the purée is packaged under hygienic conditions and stored under controlled conditions for distribution. This process ensures that the purée retains its antioxidant and nutritional properties (Petković et al., 2024).

Applications and trends of blackberry fruit purée.

Blackberry fruit purée has a variety of uses in the food industry. Here are some of the main ones:

• In yogurt, it adds flavor, color, and texture. Its balanced acidity makes it an exceptional complement to dairy products.
• This fruit and purée keep well at low temperatures, making it perfect for frozen products, such as ice cream. In addition, its color makes it eye-catching in these preparations (Petković et al., 2024).
• It is a fundamental ingredient in the preparation of jams. Its high natural pectin content contributes to thickening the mixture without the addition of other thickening agents (Meredith, 2019).
• In smoothies, juices, and cocktails, blackberry fruit purée provides an intense flavor with nutritional benefits (Barco et al., 2024).

Advantages compared to other fruits

Regarding this, you can find multiple advantages. For example:

• Flavor: the combination of sweetness and acidity of blackberries makes them ideal to complement and enhance other flavors. Unlike fruits that are mostly sweet or acidic.
• Preservation: blackberry purée usually retains its color and flavor even after processing. This is a positive point, as it makes the purée more attractive for products that require prolonged storage.
• Versatility: unlike many other fruits that producers use for specific recipes, combinations, and applications, they can adapt blackberry purée to both sweet and savory preparations.

In short, blackberry fruit purée is distinguished from other fruit purées by its balanced acidity, which enhances flavors without dulling them. So, if you are looking for high-quality ingredients that meet the demands of today’s market, Dream Foods offers purées made to the strictest standards. Find out how this purée can transform your next culinary creation!

References

• Barco, Y., Niu, L., Zhang, J., Yang, W., and Liu, Y. (2024). Bebidas de frutos rojos: desde bioactivos hasta propiedades antidiabéticas y tecnología de procesamiento de bebidas. Food Frontiers, 4(2).
• Bustos, J. (2024, August 7). Conozca la fruta considerada un secreto natural para no tener arrugas y fortalecer sus músculos. Infobae.
• Meredith, L. (2019, May 24). Las mejores frutas ricas en pectina para hacer jaleas, mermeladas y conservas. The Spruce Eats.
• Petković, M., Miletić, N., Pantelić, V., Filipović, V., and Mitrović, O. (2024). Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures. Foods, 13(5), 791.
• Pucel, N., Sarkar, D., Labbe, R., Khanongnuch, C., and Shetty, K. (2021). Improving health targeted food quality of blackberry: Pear fruit synergy using lactic acid bacterial fermentation. Frontiers in Sustainable Food Systems, 5.
• Revista Maxi Online. (2019, October 7). Mora, la baya más versátil.

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In a world where natural resources are under pressure and demand for food continues to grow, ensuring a sustainable food system has become a priority. So, the question arises: how can we feed the world’s population without depleting the planet? In this article, we will explore the challenges facing food sustainability and key strategies to achieve it.

A challenge for everyone

Food sustainability is a fundamental concept in the current context of environmental and social crisis (Alfaro, 2023). It refers to the ability to produce food with the purpose of:

• Protect natural resources.
• Ensure the well-being of present and future generations.
• Promote a balanced and resilient food system.

The food system includes interconnected processes, such as:

• Cultivation.
• Raw material processing.
• Distribution and reverse logistics.
• Consumption and disposal of food products from various sources.

It consists of subsystems such as agriculture and waste management, but also interacts with other key systems such as energy and trade. Consequently, food sustainability seeks to ensure adequate nutrition while positively impacting social, economic and environmental aspects. Such actions ensure long-term food security (Thakur et al., 2024).

Sustainability is crucial because it ensures that all people have access to nutritious food in adequate quantity. At the same time, it reduces the negative impact on the environment. Now, what are the main challenges facing food sustainability and the most effective strategies to address them?

Challenges of food sustainability

Achieving food sustainability involves rethinking current methods of food production and consumption. It is not just about producing; it is about doing so responsibly and fairly. Let’s look at the challenges we face in this regard.

Climate change

Within climate change, there are events that affect production. These are:

• Firstly, rising temperatures.
• Also, extreme weather events.
• Moreover, the variation in rainfall patterns has a direct impact on agricultural production.

These changes not only decrease crop yields, but also influence water availability and the stability of ecosystems that sustain food production (FAO, 2023).

Loss of biodiversity

Intensive agriculture and the expansion of arable areas have led to a decrease in biodiversity globally. The reduction in genetic diversity of crops and animal species compromises the resilience of food systems to pests, diseases, and changes in climate.

Losses and damage to agri-food systems represent a major economic burden. Between 2007 and 2022, agricultural losses accounted for 23% of the total impact of disasters in all sectors. Droughts, responsible for 65% of these losses, caused an estimated $3.8 trillion in crop and livestock production over the past 30 years (FAO, 2023).

Population growth

Due to the continued growth of the world’s population, the demand for food increases. This increase puts additional pressure on natural resources, such as land and water, making it necessary to optimize production without compromising the environment.

With this in mind, FAO estimates that by 2050, agricultural production will increase by 70% to meet the food demands of a projected global population of 10 billion people. However, factors such as the next are limiting the capacity of agricultural systems to maintain their productivity and sustainability in the long term:

• Soil degradation.
• Overexploitation of water resources.
• Effects of climate change.

Other modern challenges to food sustainability

According to The Food Tech (2023), the food industry faces other key challenges such as:

• The quest to reduce food waste.
• Offering healthy food at affordable prices.
• Adopting sustainable practices.

Therefore, priority is given to improving the following:

• Production processes to reduce costs.
• Increasing nutritional quality and product life cycle management.
• Taste with natural ingredients.

Strategies to achieve food sustainability

To meet these challenges, it is necessary to implement effective strategies that promote a more sustainable food system. Some key strategies include:

1. Regenerative agriculture encourages agricultural practices that restore and improve soil health, enhance biodiversity, and sequester atmospheric carbon (The Nature Conservancy, 2024).
2. Approximately one-third of the food produced globally is wasted (World Economic Forum, 2023). Implementing measures to reduce this waste throughout the supply chain is essential to improve the efficiency of the food system.
3. The adoption of innovative technologies, such as organic farming and biotechnology, will significantly improve the efficiency of food production. They will offer new solutions for dealing with pests and diseases without relying on destructive agricultural practices.

Collaboration toward a sustainable food future

Finally, achieving food sustainability requires the collaboration of governments, businesses, and consumers. Governments must promote policies that support sustainable agriculture, as well as provide technological and financial resources for farmers. Consumers also play an important role in choosing local products and reducing food waste in their homes. Businesses can lead by adopting production standards with lower environmental impact. All these efforts are necessary to ensure a more sustainable food system. To learn more, log on to Dream Foods and learn how you can help make a positive change.

Bibliographic References

• Alfaro, D. (2023, May 1). Sostenibilidad alimentaria: Los factores, las opciones y el impacto. Escuela de cocina The Spruce Eats.
• FAO. (2024). The State of the World’s Land and Water Resources for Food and Agriculture (SOLAW).
• FAO. (2023, December 1). Agrifood sector faces growing threat from climate change-induced loss and damage.
• The Nature Conservancy. (2024). A food system to restore the planet.
• Thakur, M., Modi, V. y Feng, S. (2024). Editorial: Food sustainability: Challenges and opportunities for the future. Frontiers in Nutrition, 10 (1341427)
• World Economic Forum. (2023, December 18). 7 innovative solutions for fighting food waste.

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In recent years, the United States has remained the world’s number one importer of various exotic fruits (OEC, 2023). In fact, when you visit a market, you are likely to find a long list of them. But do you know which ones are the favorites? We tell you about the ten bests for creating captivating food products.

What are exotic fruits?

Exotic fruits are usually characterized by their unique and intense flavor, vibrant colors, and distinctive appearance (Bond, 2024). They are referred to as fruits perceived as out of the ordinary. Tropical fruits may fall into this category.

In this regard, Colombia is a major exporter of this type of fruit. The most commonly sold varieties internationally are (Montenegro, 2022):

• Gulupa.
• Cape Gooseberry.
• Granadilla.
• Pitaya.
• Passion fruit.
• Tree tomato.
• Custard apple.
• Lulo.
• Curuba.

Also, the most popular markets for Colombian exotic fruits in recent years have been the Netherlands, the United States, Canada, and Germany. In these places, people eat them as fresh products and use them as ingredients for industrial food processing (Montenegro, 2022).

The appeal of exotic fruits

Their flavor and aroma profiles attract consumers. Some food industry analysts point out that fruits such as guava, pitaya, lychee and yuzu star in recent consumption trends (FONA International, 2021). For example, they are popular flavors of non-alcoholic beverages. People there appreciate the following (T. Hasegawa, 2022):

• Firstly: new flavors.
• Secondly: different flavors available for a limited time.
• Thirdly: products with international flavors.

Some leading exotic options in this category include passion fruit, pitaya, papaya, and açaí. This style of fruit is also popular in alcoholic beverages and sports drinks (T. Hasegawa, 2022).

On the other hand, international and indulgent flavors are important trends in dairy. Products such as yogurt often incorporate these types of fruits in combination with other fruits (T. Hasegawa, 2022).

In addition, many of these fruits offer important health benefits due to their nutritional content. This market is positioned to grow in the coming years, especially in response to the demand for healthy, organic or plant-based dietary products (OG Analysis, 2024).

Now, let’s explore the top ten of the best exotic fruits grown in Colombia.

Fascinating sweetness in exotic fruits

Many of Colombia’s exotic fruits offer captivating, sweet flavors. Keep reading to know more about them.

1. Sapote

This fruit grows widely in Central America, although it is also successfully cultivated in Colombia. Its pulp is soft and fibrous, with a particularly sweet flavor. For this reason, it is popular in desserts (Secretariat of Agriculture and Rural Development, 2021; Domínguez, 2023).

2. Pitaya

It comes from Central and South America. Its skin seems to have scales, so it is also known as dragon fruit. Additionally, it can be yellow or fuchsia, with a white, crunchy, and refreshing pulp, with a flavor like pear. It is a star ingredient in beverages, desserts, and confectionery (Davis, 2023; T. Hasegawa, 2022).

3. Custard apple

Native to the Andean region of South America. It has a green outer skin and a creamy, sweet white pulp, which is often likened to a combination of pineapple, strawberry, and banana. This makes it a popular choice for smoothies, juices, ice cream, and desserts (Davis, 2023).

4. Granadilla

This fruit has a hard orange peel, and a sweet interior of small seeds covered with a gelatinous pulp. It is a perfect input for the preparation of sauces (Bond, 2024; Montenegro, 2022).

5. Pineapple

It is characterized by its sweet and refreshing flavor. Its pulp is very juicy and aromatic, with a high water and fiber content. Consequently, these features make it appear in products such as juices, compotes, desserts, confectionery and sauces (Colombia CO, n.d.; T. Hasegawa, 2022).

The charm of sweet and sour in exotic fruits

These are the exotic fruits grown in Colombia that offer a perfect balance of sweet and sour flavors.

6. Passion fruit

Hailing from South America, the Colombian variety of passion fruit is particularly tart. This makes it a bold ingredient for preparing drinks, desserts, confectionery, and sauces (Bond, 2024; T. Hasegawa, 2022).

7. Gulupa

Native to the Amazon region, it is like passion fruit, only sweeter and more aromatic. Some preparations in which it stands out are ice creams, juices, jams, and desserts (Morales, 2021).

8. Cape gooseberry

It is native to Peru, but Colombia leads its exports (Fine Dining Lovers, 2022). This small orange fruit has a juicy, acidic, and sweet interior at the same time. It is used in confectionery and baked goods (Jeff, 2023).

9. Carambolo

The juicy, crisp flesh of the star fruit has a delicate bittersweet flavor, like a mixture of apple and pear, with a hint of sour. It comes from Southeast Asia and is used in desserts (Jeff, 2023; Bond, 2024).

10. Soursop

Native to Central and South America, it is a large fruit with a green, beaked skin. Its white interior is fibrous and creamy, with a sweet and slightly acid taste. As a result, its texture makes it ideal for making smoothies, drinks, and desserts (Jeff, 2023)

Food production with exotic fruits

There are several processing mechanisms to use them as an input in food production. One of the most widely applied is to convert them into purée so that they retain their nutrients and flavor, as well as natural sweeteners. In fact, purée is easier to transport and store than fresh fruit (Persistence Market Research, 2023). And, to top it off, tropical and exotic fruit purée dominates the global fruit purée market as of 2020 (KBV Research, 2021).

Additionally, other processing methods for these fruits include (Castellanos, 2023; Neologic, n.d.):

• Firstly, freezing to slow enzymatic and microbial activity.
• Secondly, dehydration to remove moisture.
• Thirdly, atomization to convert liquefied fruit to powder by rapid drying with hot gas.
• Fourthly, hot sealing in cans or jars.
• Fifthly, high-pressure processing deactivates bacteria and preserves nutritional quality.

As mentioned, producers position exotic fruits to capture the attention of consumers. They not only offer different flavors but also distinctive experiences. So, turning food consumption into an opportunity for indulgence and enjoyment is a leading industry trend that producers can maximize with these inputs.

Referencias Bibliográficas

• Bond, S. (2024, June 14). 40 exotic fruits from a to z (with photos!). Live Eat Learn.
• Castellanos, P. (2023, February 16). ¿Cuáles son los beneficios de la uchuva? IAlimentos.
• Colombia CO. (n.d.). Discover the tropical fruits of Colombia and the wonderful places where they come from.
• Davis, S. (2023, October 13). 11 exotic fruits you should try. WebMD.
• Domínguez, L. (2023, April 26). Zapote: ¿dónde se cultiva esta fruta en Colombia? El Tiempo.
• Fine Dining Lovers. (2022, May 7). Uchuva: qué es, propriedades y su uso en cocina.

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The appeal of tropical flavors is undeniable, especially in the food industry, where they feature prominently in both desserts and beverages. Mango stands out as one of the most popular options, making it an ideal base for crafting a refreshing bubble tea. Here is how to create the perfect mango boba.

The bubble tea trend

This sweet tea drink, also called boba, first emerged in Taiwan in the early 1980s. It usually contains milk, sweeteners, and flavorings. Its star ingredient is tapioca pearls, which have a gelatinous texture when bitten (Mathieu Teisseire, n.d.; Fortune Business Insights, 2024).

Today, it is a popular beverage worldwide. In fact, the global bubble tea market reached a value of $2.46 billion in 2023, with projections to hit $4.78 billion by 2032 (Fortune Business Insights, 2024). Its appeal lies in its innovative nature, which differentiates it from other beverages. Some of its additional attributes include (Fortune Business Insights, 2024):

• Novel flavors.
• Low fat and calorie content.
• Nutritional value.

Mango Boba: an innovative option

The bubble tea market offers a wide range of flavors, from chocolate to coffee, but fruity varieties dominate. Experts expect this to be the fastest-growing boba segment over the next few years for the following reasons (Fortune Business Insights, 2024):

• Higher nutritional content compared to other flavor profiles.
• The strong demand for fruit-based tea beverages.
• Consumer preference for tropical, refreshing options.

Popular fruit choices include peach, strawberry, lychee, banana, passion fruit, plum, and mango (Fortune Business Insights, 2024). The latter tropical fruit is widely consumed worldwide for its sweet taste and nutritional value. It is usually eaten fresh, canned, dehydrated, and as an ingredient in food products. For example, it is not unusual to find mango desserts or mango cake. It is also often used to make jams, chutneys, smoothies, and different types of drinks (Research and Markets, n.d.).

Mango boba is emerging as a very popular product among consumers. This fruit can be the dominant flavor in a delicious tropical bubble tea. It can also be part of a different blend to create a unique drinking experience (World Tea News, 2023).

Mango boba recipe

In essence, this drink contains tea, milk, sweetener, and tapioca pearls. For the boba, you can use fresh fruit. However, doing so requires additional processing steps to ensure the drink has the right texture. For this reason, mango purée is a more convenient input, as it is practical and provides the flavor and quality of fresh specimens. With this in mind, you only need to follow four steps:

1. Prepare the tea of your choice. Ideally, the preparation should be loaded so it does not get lost in the mango boba. Allow it to cool to room temperature. Keep in mind that for every cup of milk in the boba, there should be half a cup of tea.
2. Prepare the tapioca pearls by boiling them according to package instructions. There are standard or fast-cooking pearls. Pay attention to both active cooking (on the heat) and passive cooking (off the heat, covered) times to achieve the right texture.
3. Once cooked, rinse the tapioca under cold water for about 30 seconds to stop the cooking process. Gently stir to prevent the pearls from sticking, then let them rest at room temperature with a bit of sugar or syrup.
4. Add the mango purée to the milk. Blend the ingredients well, and taste the mango boba to adjust the intensity of the flavor.

Serving and customizing your boba  

The only thing left to do is to serve the drink. Start by placing the tapioca pearls at the bottom of the glass, followed by the tea and a spoonful of syrup. Then, stir gently in circles with a spoon. Finish the mango boba by pouring in the flavored milk. To create an even more eye-catching product, you can customize it with flavored syrups or alternative types of milk. And that is it! You now have a tropical drink that is sure to captivate your consumers.

Bibliographic references

• Chang, T. (n.d.). How to make bubble tea. Good Food.
• Fortune Business Insights. (2024, August 26). Bubble Tea Market Size, Share & Industry Analysis, By Type (Black Tea, Green Tea, Oolong Tea, and White Tea), By Flavor (Original, Fruit, Chocolate, Coffee, and Others), and Regional Forecast, 2024-2032.
• Mathieu Teisseire. (n.d.). The Constantly Growing ‘Bubble Tea Market’.
• Research and Markets. (n.d.). Mango.
• World Tea News. (2023, August 2). The Bubble Tea Market Continues to Experience Strong Demand and Rising Popularity.

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Did you know that effectively managing the shelf life of your food products can make the difference between success and failure? Ultimately, comprehending and enhancing each phase of the product lifecycle management is essential for maintaining the relevance and profitability of the product. Join us on this journey and discover practical and effective strategies to transform every challenge into an opportunity for growth.

What is product lifecycle management?

The total duration of a product, from its development phase to its withdrawal from the market, is known as product lifecycle management (Pathak, 2024). This encompasses several stages:

1. Introduction: the product is launched on the market. Sales are typically low, and costs are high because of the investment in advertising and promotion. The primary goal here is to raise awareness and generate interest.
2. Growth: sales start to increase rapidly. Product acceptance grows and economies of scale start to reduce unit costs. It is therefore crucial to improve distribution and maintain quality.
3. Maturity: sales peak. Competition is intense and growth slows down. Companies must focus on product differentiation and find new markets or segments.
4. Decline: Sales decline due to market saturation, changes in consumer preferences, or the emergence of new and better products. Strategies here may include reducing costs, finding new uses for the product, or phasing it out.

Importance of product lifecycle management in the food industry

Properly tracking and managing each stage of the life cycle is essential. Since food has an expiration date, it is necessary to optimize each stage of the process for:

• Reduce food waste.
• Maximize freshness.
• Meet consumer expectations.

In addition, stringent regulations and intense competition in the US food market require efficient product lifecycle management. For example (The Food Tech, 2023):

• Good manufacturing practices (GMP) establish basic requirements for hygiene and safety in food production. They include measures such as Hazard Analysis and Critical Control Points (HACCP), a preventive system to identify and control potential hazards.
• In the US, the labeling must provide information on ingredients, nutritional content, expiry date, and manufacturer’s details. Also, warnings about common allergens, such as peanuts, tree nuts, soy, milk, and wheat.
• The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) conduct inspections to ensure compliance with food safety regulations and requirements.

Optimization strategies for the product lifecycle management

Food optimization in the United States is crucial to success in a competitive market. It involves strategies such as market research, product innovation, food costing calculation, and targeted marketing. By implementing specific measures at each stage of the lifecycle, companies can achieve benefits such as:

• Maximize their reach.
• Promote maximum food preservation.
• Improve operational efficiency.
• Maintain customer loyalty.
• Ensure long-term sustainability and profitability.

Below are some strategies based on product lifecycle management.

Introduction phase

Firstly, you can:

• Conduct extensive research to understand consumer needs and preferences.
• Develop unique products that offer clear and differentiating benefits. That is, innovate not only in ingredients but also in packaging, presentation, and usability of the product.
• Use targeted advertising campaigns to generate product awareness and trial.

Product lifecycle management: growth phase

Please keep the following in mind:

• Firstly, ensure that the product is available in a variety of outlets. Establishing partnerships with distributors and retailers is key to expanding the product’s presence in the distribution channel.
• Secondly, implement technologies that increase efficiency and reduce costs. Optimize production processes to increase capacity and improve product quality.
• Thirdly, offer promotions, discounts, and free samples to encourage repeat purchases. Loyalty programs undoubtedly retain existing customers and attract new buyers.

Maturity phase

At this stage, the strategies you can follow include:

• Introduce variants of the original product. For example, offer different flavors, sizes, or presentations to appeal to different market segments.
• Identify and reduce unnecessary costs without compromising quality.
• Create programs that reward frequent customers and encourage brand loyalty.

Decline phase

Finally, follow these tips:

• First, search for creative methods to utilize the product or modify it for different purposes. Exploit, for example, the benefits of organic farming.
• Then, identify and target international markets or untapped niches. Evaluate the possibility of exporting the product or adapting the offer for new demographic segments.
• Finally, implement strategies to reduce obsolete inventories and minimize losses. Optimize the supply chain to avoid overages and ensure product freshness.

Transform challenges into opportunities for success

Understanding and effectively managing the product lifecycle management is undoubtedly key to maintaining competitiveness and profitability. In the food industry, there are numerous challenges and opportunities. By taking a proactive and strategic approach, you can turn each stage of the lifecycle into an opportunity for innovation, growth, and prosperity. Let’s work together to apply these strategies for a successful future!

Bibliographic references

• Pathak, A. (2024, May 14^th). Ciclo de vida del producto: etapas, estrategias, gestión y más. Geekflare.
• Sprintzeal. (2023, October 7^th). Product life cycle strategies: key to maximizing product efficiency.
• The Food Tech. (2023, April 9^th). Cuáles son las normas de inocuidad alimentaria en Estados Unidos.

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Have you ever wondered what makes a fruit reach its peak of flavor and aroma? The answer lies in fruit ripening, an essential process in the food industry.

Join us to discover how this natural phenomenon is key to making delicious and nutritious fruit purées that conquer the US market.

Fruit ripening: what is the process like?

Fruit ripening is a complex process influenced by genetic factors that transform a green fruit into one with the following characteristics:

• Sweet.
• Mild.
• With better color and aroma.

These changes make it more attractive for consumption, but if ripening takes too long, it can lead to large crop losses. Researchers have identified several genes that regulate this process, leading to a better understanding of how fruits develop and ripen (Marc et al., 2024). In fact, enzymes are key to fruit ripening. Among them are:

• Pectinase: breaks down pectin, which makes the fruit softer.
• Amylase: converts starches into sugars, increasing their sweetness
• Ethylene: a plant hormone that regulates many of the changes that occur during ripening.

According to the food grading, fruit ripening is ideal for producing high-quality purées. These maximize their organoleptic characteristics. Thus, ripe fruits not only taste better but are also more nutritious and easier to digest.

Chemistry of maturation

During fruit ripening, the increase of sugars in fruits can contribute to a slight caramelization, which intensifies the sweet taste in purées. In addition:

• Starch is a sweet taste (the sugar in fruits).
• Organic acids decrease, softening its taste.

The stages of ripening are:

• Pre-ripe: the fruit is still green and not suitable for consumption.
• Maturity: the fruit reaches its best flavor and texture.
• Overripe: fruit may become soft or wrinkled.

Benefits of fruit ripening

This biological process provides numerous benefits that enhance fruit characteristics. In the following section, we will delve into how ripening improves food quality across various key aspects:

• Improve the taste, aroma, and texture of the fruit, making it more attractive for consumption.
• Ripe fruits are ideal to produce high-quality purées, which make the most of their organoleptic characteristics.
• Not only do they taste better, but they are also more nutritious and easier to digest.

Fruit ripening for puréeing

In a market where the consumer acts as a supertaster, meticulously assessing the quality and authenticity of products, attention to detail in processes such as maturation becomes even more vital.

In industrial settings, various techniques can be used to manage the ripening of fruits to ensure that they reach their optimum before processing.

This natural process involves changes in the fruit that improve its flavor, texture, and aroma, due to the accumulation of sugars and reduction of acids (Oakes, 2021). Fruit ripening follows several stages:

• Initial growth and development: the fruit starts to grow after pollination. 
• At physiological maturity: the fruit attains its final size and shape, although it is not yet fit for consumption. 
• Commercial maturity indicates that the fruit is ready to be harvested and sold. 
• Post-harvest maturity: after being harvested, the fruit continues to ripen, affecting its taste and texture.

However, the factors that undoubtedly influence maturation are:

• Plant hormones: ethylene controls the production of enzymes that facilitate chemical transformations. 
• Temperature: cooling slows down ripening, while heat speeds up ripening. 
• A humid environment can facilitate the growth of fungi, while a lack of moisture can lead to early dehydration.

What are the advantages of having this input?

Here are the most important advantages of using ripe fruit in purée production:

• The products will have an intense, natural taste and flavor. This is due to the reduced need for sugars and artificial flavors.
• Its smooth, homogenous texture makes it ideal to produce consistent purées. It is perfect for yogurts, desserts, and sauces.
• It has a higher nutritional value due to its higher content of vitamins and antioxidants.
• It has a high versatility in the food industry. It is suitable for a wide range of products, from baby food to confectionery and beverages (Food Tech Peru, 2024).

Key to success in high-quality purées

This process is crucial in the industrial production of purées, ensuring products of excellent quality and taste. In the US market, where natural and nutritious foods are highly valued, their use allows for the creation of more appealing and competitive products. Controlled ripening not only improves organoleptic characteristics but also helps to manage the shelf life of perishable food, such as fruits, which are essential in the production of purées.

Bibliographic references

• Food Tech Perú. (2024, March 11^th). Pulpeadoras: procesando frutos en la industria alimentaria.
• Marc, A., Mureșan, C., Pop, A. and Smaranda, G. (2024). An Overview of Ripening Processes. In: R. Marc. and C. Mureșan. New discoveries in the ripening processes.
• Oakes, K. (2021, February 2^nd). Frutas en su punto óptimo de maduración | ¿Cómo lo hacen? Food Unfolded.

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Mango sorbet is a refreshing treat that combines the exotic flavor of mango with the smooth and creamy texture of sorbet. This product is ideal for expanding your frozen dessert line.

Industrial mango sorbet recipe

Do you want to add a sweet, refreshing, and tempting option to your product line? Learn how to make sorbets from packaged mango puree:

Ingredients:

• 10 kg mango purée.
• 3 kg of sugar.
• 7 liters of water.
• 300 ml lemon juice.
• 150 g stabilizer for sorbets.
• 1 kg glucose syrup.

Preparation of mango sorbet

These are the steps commonly followed by the food industry to prepare a delicious mango sorbet with natural fruit purees:

• Syrup preparation: in a large saucepan, combine sugar and water. Heat over medium heat until the sugar is completely dissolved and forms a simple syrup. Then, add the glucose syrup and mix well.
• Incorporating the mango puree: in a pasteurization tank, mix the puree with the cooled simple syrup. Next, add the lemon juice, which will help enhance the mango flavor and balance the sweetness of the sorbet. Finally, add the sorbet stabilizer according to the manufacturer’s instructions and mix well to avoid lumps. The blending process takes 15 to 30 minutes.
• Cooling process: cool the mixture to 2 and -4 °C in an industrial sorbet machine.
• Packaging: remember to package the product while it’s still in liquid state before cooling it further.
• Solidification with the buttery machine: this machine is responsible for producing small ice crystals, turning the liquid into a solid. During this process, the fats crystallize, and the stabilizers hydrate. It is crucial to maintain constant agitation during freezing to ensure a smooth and creamy texture. Finally, do not forget to apply the shake for 15 to 20 minutes.
• Storage: once the mango sorbet reaches the desired consistency, transfer it to appropriate storage containers and freeze at -18°C or below. You can leave the mixture to stand for 4 to 24 hours to reach the ideal texture. In the preservation chamber, you must ensure that you preserve the sorbets or ice creams before distribution.
• Distribution: the product must be loaded in trucks with cold containers.

Tips to improve the quality of mango sorbet

Then, follow these recommendations to achieve maximum quality in the final product and ensure your customers’ satisfaction:

• Balance of sweetness and acidity: for example, lemon juice not only enhances the flavor of the mango but also helps prevent sugar crystallization and ensures a smooth texture. Thus, it is important to adjust the amount of lemon juice according to the sweetness level of the mangoes used.
• Use of stabilizers: these help to improve the texture and stability of the sorbet during storage. It is key to use the right amount and mix well to avoid lumps.
• Freezing process: rapid and constant freezing is essential to avoid the formation of large ice crystals, which can affect the texture of the sorbet. Therefore, the use of industrial machines designed for sorbet making is ideal for this purpose.
• Flavor innovation: consider incorporating other complementary flavors, such as fresh herbs (mint, basil) or spices (ginger, cardamom), to create unique and appealing sorbet options.

Importance of raw ingredients

Making a good sorbet involves carefully choosing the fruits, using stabilizers, and quality milk. It is important to know what you want to offer because, depending on this, you can vary any of the ingredients to encourage the consumption of your ice cream. However, it is essential to use the highest quality raw materials to obtain the best possible result:

• The fruit: for example, we recommend using packaged puree to simplify the production process and add a natural ingredient with all the benefits of mango. Using high-quality fruit puree is crucial for an intense and authentic flavor. Mangoes should be sweet and fiber-free for a smooth texture.
• Milk: a must-have ingredient for making ice cream. If you use a milk with protein, you can vary the consistency of the ice cream. This will make your sorbets more or less consistent.
• Sugar: many companies vary the type of sugar they use for the preparation of sorbets. Likewise, everything will depend on the type of texture you want to give to your products.

Mango sorbet is a delicious and consistent product that has won over more and more consumers in the United States and Canada. Apply these tips and knowledge in your production to achieve exceptional products.

Bibliographic references

• Rodríguez, M. (2023, May 19^th). Descubre las mejores recetas de postres con mango. Diez Minutos.
• Heladería.com. (n.d.). El helado fase a fase.
• Scoolinary. (2020, July 6^th). El proceso básico de fabricación de helado.

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The process of preparing a mango cake can greatly impact your business compared to that of your competitor. Do you want to know how to optimize your recipe and production to surprise your customers? Discover with us the secrets to improving the quality and taste of this dish.

Mango cake: what processes are there?

Mango, a popular tropical fruit in the United States, is the star of many desserts. So, here are the most common steps to prepare mango cakes on an industrial level (Saniclean Strainers, n.d.):

Step 1. Inspection and storage of ingredients:

• Ingredients: flour, sugar, butter, vanilla, mango purée, milk, eggs, and cinnamon.
• Tip: store ingredients in a cool, dry place to maintain their quality.

Step 2. Mixing ingredients for the perfect cake:

• Use an industrial mixer to blend the butter with the sugar until creamy.
• Add the eggs, one at a time, followed by the vanilla and mango purée.
• Gradually stir in the flour and cinnamon, alternating with the milk.

Step 3. Preparation of molds:

• First, grease and flour the molds.
• Then, pour the mixture into the molds, making sure they are evenly filled.

Step 4. Baking:

Bake at 180 °C (350 °F) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Adjust the temperature and time according to the size of the molds and the type of oven used.

Step 5. Finishing and decorating:

• In this case, first let the cake cool before unmolding.
• Then, decorate to taste with mango or cinnamon icing.

Decoration not only improves the appearance but also the taste of the cake. This also makes it more appealing to customers.

Step 6. Packing and refrigeration:

• Once decorated, package the mango cake properly. Use packaging materials that will protect the cake and maintain its freshness.
• Refrigerate to maintain freshness, if necessary, especially if it contains perishable ingredients.

Mango cake ingredients that will enhance your recipe

Certain ingredients can make your mango cake stand out. They improve both flavor and efficiency in your production. Here is a list of these:

1. Mango purée

Instead of using fresh mangoes, use mango purée to reduce preparation time and retain their nutrients and flavor when stored and refrigerated.

Purée not only saves preparation time but also provides a lingering consistency and flavor in each cake. In addition, using it will avoid seasonality problems and ensure a constant supply of high-quality ingredients throughout the year.

2. Regular sugar and powdered sugar

Use regular sugar for the cake, also powdered sugar for the mango sauce. This gives a smoother texture to the sauce (Sweetit, n.d.).

The combination of regular sugar for the cake and powdered sugar is essential to get the perfect texture in both components of the mango cake.

The regular sugar helps to give structure and firmness to the cake, while the powdered sugar, being finer, dissolves easily.

3. Cinnamon for mango cake

Cinnamon adds an extra layer of flavor that perfectly complements the sweetness of the mango. Although it is not a traditional ingredient in all mango cakes, its inclusion can surprise and delight customers with a warm, aromatic touch.

Cinnamon can be added to both the cake and the glaze. This way, you will get an irresistible aroma and a distinctive flavor that will make your cake stand out (Lolita la pastelera, 2021).

Optimize processes

Process optimization in the production of this type of food is a growing trend that provides multiple advantages for companies in the sector. By incorporating advanced technologies such as automation, data analysis, and quality management systems, companies can increase efficiency, reduce costs and ensure high-quality products. Some of the elements you may want to consider are:

1. Use of fruit purées: these preprocessed purées guarantee uniform consistency and reduce preparation time. In addition, they ensure consistent quality of the final product.
2. Preservation technology: some of the key elements are:
3. Quick freezing: maintains cake freshness and allows for off-season production.
4. Vacuum packaging: extends the shelf life of the food and maintains its flavor and nutrients (García, 2024).
5. Special ingredients: some special ingredients that can be used include natural additives such as pectin to improve the texture and stability of the cake. Likewise, options such as coconut sugar or natural sweeteners meet the demand for healthier products.

Do not hesitate to include these ingredients in the mango cake

To offer the best to your customers, consider incorporating these ingredients and steps into your recipe. Every little detail can dramatically improve the quality of your desserts. Apply these tips and take your mango cake to the next level!

Bibliographic references

• Alimentos SAS. (2023, October 11th). Puré de frutas para repostería, usos y beneficios.
• García, G. (2024, February 9th). Tecnologías de procesamiento que contribuyen a la conservación de los alimentos. The Food Tech.
• Lolita la pastelera. (2021, May 1st). Usos de la canela en la repostería.
• Machine Tech. (2024, April 28th). ¿Cómo se fabrica el pastel en la fábrica? Una guía para principiantes sobre la fabricación de pasteles. Obtenido de Machine Tech:
•  Saniclean Strainers. (n.d.). Commercial cake manufacturing and saniclean strainers.
• Sweetit. (n.d.). Los azúcares en la repostería: formatos y tipos.

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