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 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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Since the time of the Mesoamerican civilizations, people have been cultivating and consuming papaya fruit, which is native to Central America. The Mayans and Aztecs valued this fruit for its nutritional and medicinal properties (Pharmacius, 2023).

Subsequently, with the arrival of Europeans in America, it spread around the world and adapted to tropical and subtropical climates (Europeana, n. d.). Thanks to its ease of cultivation and multiple uses, it became one of the most popular exotic fruits.

Uses of papaya fruit in the food industry

The food industry uses this fruit in various ways. It contains a proteolytic enzyme called papain, used as a meat tenderizer, in beer production, and as a digestive supplement (Europeana, n. d.).

Moreover, its sweet and juicy pulp is very much appreciated in the production of juices, purees, and concentrates, as is the case with citrus fruits. Papayas are also used in jams, jellies, pastry fillings and dried fruits.

Over the course of time, different varieties have developed. Thus, you can choose between different types of fruit depending on the result you want to achieve:

• Hawaiian: it is a small fruit (up to 1 kilo in weight), with an orange color and intense sweetness.
• Mexican: it can weigh up to 5 kilos per piece. The pulp is yellow, and its flavor is milder.
• Mountain: from the Andes, it is a fruit with firm flesh and low sweetness.

Papaya fruit: best practices for industrial processing

Above all, the food industry needs to comply with a series of standards to guarantee the safety and quality of its products. In this sense, it is essential to consider some practices for the correct processing of this fruit.

Fruit selection

It should be harvested at optimum ripeness, as unripe fruits do not develop their full flavor. And if they are overripe, they can spoil quickly. In addition, it is essential to select pieces without physical damage.

Washing and disinfection of papaya fruit

Before processing, it is crucial to wash and disinfect the fruit to remove any residues of pesticides, soil, or pathogenic microorganisms. It is possible to use chlorine solutions or peracetic acid for this purpose.

Peeling and pulping

The various types of fruits undergo specific processes to turn them into puree. In the case of papayas, the technique is to peel them and remove its pulp manually or by specialized machinery. Furthermore, the resulting pulp must be inspected to ensure that it is free of impurities.

Correct packaging

To obtain a quality product, it is important to package the puree under hygienic conditions and in suitable materials that protect it from light, oxygen, and moisture. Vacuum or modified atmosphere packaging is useful to extend the shelf life of the processed fruit.

Pasteurization

This industrial process extends the shelf life of purees and ensures their safety. Pasteurization eliminates pathogenic microorganisms without significantly affecting the taste or nutrients of the fruit. In summary, papayafruit is a versatile ingredient that is highly valued in the global food industry. Consider incorporating it into your products to diversify your commercial proposition and enhance your offerings.

Bibliographic references

• Europeana. (n.d.). Papaya: la fruta de los ángeles.
• Infobae. (2024, January 10). Para qué sirve la papaya y cuáles son sus beneficios para la salud.
• Pharmacius. (2023, September 2). La papaya: propiedades y para qué sirve.

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Have you ever considered how a tropical fruit could revolutionize the food industry? The soursop fruit, famous for its exquisite flavor and nutritional properties, is becoming a versatile and healthy ingredient in the creation of various products. How can it be used in production? Join us to find out.

Soursop fruit: relevance in the food industry

Otherwise known as Graviola or Annona muricata, the food industry highly appreciates it as part of the exotic fruits (Juarez, 2020). We tell you why:

• For its nutritional properties.
• Also, because it can be used in the production of various derivative products.

It is also rich in:

• Vitamin C.
• Also, in B1 and B2.
• Essential minerals such as magnesium, potassium, and phosphorus.

On the other hand, it contains antioxidants and bioactive compounds, which provide health benefits (Juárez, 2020). This becomes attractive to the industry due to:

• First, these compounds improve the nutritional profile and attractiveness of products.
• Second, they boost innovation.
• Also, they offer competitive and marketing advantages.

Soursop fruit applications in the industry.

In contrast to citrus fruits, soursop fruit is very versatile in the food industry thanks to its distinctive flavor and nutritional benefits. It has a white, juicy, and fibrous flesh. It also has a unique flavor that combines sweet and slightly acidic hints, resembling a mixture of strawberry and pineapple. Its creamy and thick texture makes it perfect for culinary preparations (Baylis, 2023).

It can be used in:

• Purees.
• Juices.
• Concentrates.
• Frozen products.
• Supplements.

In fact, the wide variety of uses of this fruit allows the development of a great diversity of products. Therefore, it covers the different consumer preferences and opens new market opportunities for companies.

Learn about the products that use it:

Alcoholic beverages

The creation of various cocktails has incorporated this fruit. It has gained popularity in the fruit beer market due to its healthy and sustainable appeal.

Juices and soft drinks with soursop fruit

On the other hand, it can be used to prepare gourmet juices or lemonades. Likewise, gluten-free and vegan drinks. This makes it especially oriented to a younger or healthier public (Silva, 2023).

Dairy products

Mixed with yogurt and milk to create healthy smoothies and yogurts. It is also used to flavor cheeses and creams.

Other applications

Also, is used in the preparation of ice creams, yogurts, and nectars. In these cases, it also maintains its nutritional benefits.

Regulations and quality standards to be followed

Regulations and quality standards for soursop fruit processing in the United States include:

1. FDA (Food and Drug Administration):

• Current Good Manufacturing Practices (CGMP): ensures proper sanitary conditions.
• Hazard Analysis and Critical Control Point (HACCP): identifies and controls hazards in production.
• Food Safety Modernization Act (FSMA): emphasizes the prevention of food contamination.

2. United States Department of Agriculture:

• Organic Certification: meets National Organic Program (NOP) standards for organic products.

3. Internal quality controls:

• Microbiological testing: detects contaminants such as bacteria and fungi.
• Process control: monitors all stages of processing.

4. Labeling and traceability:

• Labeling: provides clear information on ingredients, nutritional values and allergens.
• Traceability: Trace the origin of the product to manage safety issues.

Why is it important to comply with these regulations?

The advantages of complying with the regulations are:

1. Product safety and quality: ensures that products from this fruit are safe for consumption and of excellent quality.
2. Consumer confidence: reinforces consumer confidence by ensuring that products comply with established regulations.
3. Access to international markets: facilitates entry and acceptance in global markets, which expands business opportunities.

Benefits and assured quality

In brief, soursop fruit, with its nutritional properties and versatility, has great potential in the food industry. However, for its use, it is essential to integrate good practices in your operations to maximize its benefits and meet the demand for healthy and sustainable products. All of this will help position you as a leader in food innovation.

Referencias

• Asoguanabana. (2022, 18 de octubre). Producción y exportación de guanábana orgánica será una prioridad. Asoguanábana.
• Baylis, M. (2023, 21 de septiembre). Guanábana: descripción, sabor, beneficios y usos.
• FDA. (s.f.). Reglamentos Finales para Controles Preventivos de Alimentos para Humanos. FDA.
• Juárez, C. (2020, 7 de mayo). Buscan elaborar productos a base de pulpa de guanábana. The food tech.
• Safety Culture. (2024, 15 de enero). ¿Qué son las BPM?
• Silva, D. (2023, 1 de abril). ¡Cocteles con guanábana! Exóticos y tropicales!

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Citrus fruits are an exceptional ingredient in the food industry, with the ability to transform products. They are used in fruit pulps, purees, juices, and ice creams, among other foods, because they give them a fresh and revitalizing profile.

Get to know the universe that makes up this kind of fruit and learn how to select them in the industry.

Citrus fruits and their role in foods

First to know, these fruits not only add flavor. Using their pulp in the industry also provides an explosion of vitality and freshness to food products. Mind you, each fruit offers a unique profile that can transform an ordinary product into an exceptional sensory experience. Let’s see how they do it:

• Orange: with its balanced sweetness and a touch of acidity, it is undoubtedly a classic in the food industry. Also, in juices and ice creams, its freshness adds an unmatched touch.
• Lemon: with its sharp, refreshing flavor, it is the star ingredient in various products. From drinks to jams, its versatility makes it an undisputed favorite.
• Lime: with its distinctive acidity, it is one of many exotic fruits that adds a special touch to any product. In fact, in combination with other flavors, such as in smoothies or flavored waters, it brings an irresistible tropical freshness.
• Grapefruit: with its bold, slightly bitter taste, it is perfect for those looking for a more intense experience. In pulps and juices, its distinctive flavor adds depth and complexity.

How to select citrus fruits?

When selecting citrus fruit pulps for your food products, you must consider several factors. Only then will you be able to ensure proper flavor preservation. These include the following:

• Product quality: always opt for fresh, high-quality fruits to ensure optimal flavor in your products.
• Flavor balance: experiment with different citrus combinations to find the perfect balance of sweetness and acidity.
• Seasonal consideration: consider the seasonality of citrus fruits to make the most of their freshness and availability.
• Extraction process: use appropriate extraction methods to preserve the natural flavors and nutrients of these fruits.

Implementation in food products

It’s crucial to follow these steps when incorporating these fruits into your food products to ensure customer satisfaction:

1. Taste testing: conduct comprehensive taste tests to ensure that the fruit complements and enhances the other ingredients in your product.
2. Consumer feedback: test products with your consumers. Then gather their comments to adjust and improve the inclusion of citrus in your products.
3. Clear labeling: make sure your product labeling clearly reflects the presence of this kind of fruit to attract consumers.
4. Continuous innovation: Keep abreast of market trends and continue to experiment with new ways of incorporating citrus into your products.

Finally, there is no doubt that citrus fruits are true gems in the food industry, capable of transforming ordinary foods into extraordinary experiences. Take advantage of the freshness and vitality of citrus fruits and use them in your food products!

Referencias Bibliográficas

• Riaz, S., Ahmad, A., Farooq, R., Hussain, N., Riaz, T., Hussain, K. y Mazahir, M. (2022). Citrus: an overview of food uses and health benefits. En: M. Pereira y J. Scherer (Eds.). Citrus research – horticultural and human health aspects. IntechOpen.
• Scholarly Community Encyclopedia. (2023, 3 de marzo). Citrus uses in the food industry.

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Imagine a world where the food you eat is as fresh, tasty, and nutritious as if it had just been harvested. In order to make this real, it is vital to maintain food freshness from the raw material to the finished product. Here are the secrets to preserving its quality and flavor in every bite.

Key indicators of food freshness for producers

Producers must look at several indicators of organoleptic freshness, such as the aroma, the texture, and the flavor of foods to ensure that US goods are a benchmark of quality. All these elements are especially crucial for perishable foods such as fruits, vegetables, and dairy products.

Maintaining food freshness from start to finish

To achieve freshness from the raw material to the final product, some key recommendations are:

• Fresh ingredients. Choose ingredients such as natural fruit purees, made from freshly harvested fruit. Purees not only enhance the taste of the products, but also provide a variety of vitamins, antioxidants, and dietary fibre. So, by choosing these fresh supplies, you are ensuring the quality of your food.

• Proper handling. Good hygiene and housekeeping practices are essential to avoid contamination and preserve food freshness. Do not forget to wash your hands and utensils before handling food. Moreover, avoid cross-contamination by separating raw food from cooked food. These measures not only maintain the freshness of ingredients, but also protect the health of those who eat them.

• Proper storage. Be sure to keep food at the right temperature and humidity to preserve its freshness and quality. Store perishable products in cool, dry places, and keep food refrigerated when it is necessary. In addition, properly segregate functional food, non GMO foods and other kinds of food in designated areas or using separate containers.

Additional suggestions for maintaining quality

• Appropriate packaging. Use packaging that protects the product from light, air, and moisture. This prevents the loss of freshness and maintains the quality of the ingredients for longer. Consider using airtight containers for storing dry foods, such as cereals or flours, and vacuum packaging for fresh produce, such as fruits and vegetables.

• Food grading. This involves knowing the standards set for different types of foods, such as fruits, vegetables, meats, and dairy, and using the criteria to select the freshest and best quality products. By following these standards, you can ensure that you purchase ingredients that are at their peak of freshness. In addition, by properly categorizing food, you can optimize its storage and use. This reduces the waste and it maximizes food’s shelf life.

In summary, food freshness is a key factor in delivering quality products. By following these guidelines, you can be part of the movement that revolutionizes how food is purchased, processed, and consumed.

Bibliographic references:

• Ajmera, R. (2020, January 17). What Are Functional Foods? All You Need to Know. Healthline.
• Tapia, M., Alzamora, S., & Chirife, J. (2020). Effects of Water Activity (a _w) on Microbial Stability as a Hurdle in Food Preservation. In G. Barbosa, A. Fontana, S. Schmidt & T. Labuza (Eds.), Water Activity in Foods: Fundamentals and Applications (pp. 323-355). Wiley.

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The mango milk shake is delicious, we all know that. In every beverage of this kind, we find a fusion of ice cream, milk, and irresistible flavors. That’s why the milk shake has positioned itself as one of the most popular drinks in the American market. Its history dates to the twenties when it first appeared in malt shops and quickly became a symbol of American youth culture (Campbell, 2023).

Today, the milk shake remains a timeless classic. After all, it always satisfies the most discerning tastes with a wide variety of flavors (Campbell, 2023). Among them, the mango milk shake has earned a special place in the hearts of consumers. This is thanks to its exotic flavor and refreshing tropical aroma (Amit, 2021). To discover the keys to its production, keep reading!

Keys to mango milk shake production

In the food industry, producing this milk shake requires special attention to ensure a superior quality end product. One key to optimizing its preparation is the use of high-quality ingredients (Onquest Laboratories, 2024). Among them is mango puree, obtained from fresh and ripe mangos, which imparts an authentic flavor to the milk shake. It also contributes to the desired result: a creamy texture. Therefore, using this top-quality product, ensures that the flavor takes center stage in the beverage, creating a unique sensory experience for the consumer (Ushakova, 2022).

The balance between ingredients is also crucial. Finding the perfect combination of ice cream, milk, and puree can achieve a creamy and well-balanced flavor in the milk shake. Additionally, experimenting with different recipe variations, such as adding mango sorbet, can add depth of flavor and an even more pleasant texture to the mango milk shake (Ushakova, 2022).

How to optimize production

To optimize the production of mango milk shakes, it’s important to consider some practical tips:

• Always use fresh and ripe mangos whenever possible to enhance flavor and texture.
• Consider adding ingredients such as mango pudding. This adds complexity to the beverage and provides an innovative option for consumers (Onquest Laboratories, 2024).
• Maintain strict hygiene and sanitation at all stages of production. This ensures food safety and the quality of the final product.
• Regularly conduct taste and texture tests to ensure each batch meets the desired standards (Onquest Laboratories, 2024).

In conclusion, the production of mango milk shakes in the food industry requires high attention to detail and a focus on ingredients quality (Onquest Laboratories, 2024). Furthermore, using high-quality mango puree and experimenting with additional components allows manufacturers to create exceptional milk shakes. This way, they will delight consumers and stand out in an increasingly competitive market.

Bibliographic references

• Amit, D. (2021, 18 de mayo). Mango Shake Recipe (2 Delicious Milk shake).Dassana’s Veg Recipes.
• Campbell, A. (2023, 13 de julio). Wait, Milk shakes Were Invented at… Walgreens? Allrecipes.
• Oquest Laboratories. (2024, 23 de enero). Health Benefits of Drinking Mango Shakes and its Side Effects.
• Ushakova, M. (2022, 24 de diciembre). How to make mango puree (easy recipe).

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Pineapple puree has earned an important place in the large U.S. food market. Competition is fierce in this market. From beverages and desserts to sauces and dressings, pineapple has conquered the palates of American consumers.

This puree stands out among purees made from sour fruits as a versatile product for food flavoring. Below, we will explore why this input, which is made from one of the most delicious Caribbean fruits, deserves to be considered in food production.

Pineapple puree: its potency in the food industry

You won’t want to lose the opportunity to use this puree to flavor your products. This is the only way to give your food an authentic touch, typical of the exotic fruits of the Caribbean. You should choose this input for the following reasons.

Versatility in application

Certainly, the puree of this fruit has no limits when it comes to culinary applications. Among various types of fruits, pineapple is classified as acidic. Certainly, it excels in a wide variety of preparations.

Whether for sweet and sour sauces, fruit desserts, or salad dressings, this ingredient adapts easily. In addition, its smooth and homogeneous consistency facilitates its integration into various recipes and provides an explosion of tropical flavor.

Natural and fresh fragrance

The natural essence of the pineapple is optimally preserved in the puree. Thus, it provides a fresh and authentic aroma to the final products. This touch of freshness enhances the sensory experience. It also creates an emotional connection with consumers who seek genuine and natural flavors in their food.

Beneficial nutritional profile

In addition to its delicious taste, provides nutritional benefits to the final products. It is rich in vitamin C, antioxidants, and digestive enzymes (Kiril Mischeff, 2021). This ingredient not only delights the palate but also adds a healthy touch to dishes.

Colombian high quality pineapple puree

Highlighting that this puree, which comes from reliable, high-quality sources, is crucial for the U.S. food industry. Colombia is a leading reference in pineapple production.

The combination of favorable climatic conditions and careful agricultural practices ensures optimal growth of this fruit. For this reason, pineapples from Colombia can be used to produce fresh and tasty purees that meet the demands of the industry.

Our invitation to innovate with pineapple puree

In conclusion, we invite you to consider the puree of this Caribbean fruit as a fundamental element in the creation of your products. Its versatility, freshness, and beneficial nutritional profile make it a strategic choice to differentiate and improve food quality. Discover the unlimited possibilities that pineapple puree can bring to your culinary creations! Delight your customers with authentic and exciting flavors that only popular fruits, such as pineapple, can deliver.

References

• Alimentos SAS (2021). Pulp of fruit and its use in the food industry: 5 newest ways to do it.
• Kiril Mischeff. (2021). Pineapple Puree.
• Monin (2021). RECIPES WITH PINEAPPLE PURÉE.
• Mordor Intelligence (2023). Pineapple Market Size & Share Analysis – Growth Trends & Forecasts (2024 – 2029).

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In the beverage industry, incorporating fruit flavors is essential to create refreshing and delicious experiences. Several popular fruits have become key ingredients for unique and appealing flavor profiles. These not only provide a natural flavor but also a distinctive aromatic tone and an extraordinary multi-sensory experience.

Below, you will learn about the most popular types of fruits in creating various beverages.

1. Strawberries, natural and sweet popular fruits

Strawberries are natural, sweet, and vibrant colored fruits. Producers commonly use them in beverages like smoothies, flavored waters, and juices. They are also common in products such as yogurts, ice cream, and cereals. They rank among the most widely used sweet fruits in refreshing products and can be combined with fresh herbs such as basil to create unique flavor experiences. Moreover, the industry commonly uses them as fruit purees, frozen strawberries, and preserves.

2. Apple, a widely used fruit

Products like juices, compotes, and snacks often feature apples as a popular fruit. Particularly, it has a sweet taste and offers an attractive aroma. Adding texture and naturalness to beverages, this fruit is used in both pure juices and mixed beverages. In the food industry, preserves and concentrates incorporated it for making beverages and foods.

3. Pineapple, one of the most versatile popular fruits

Pineapple is a fruit that adds a tropical note to many beverages, whether in juices, smoothies, or cocktails. Its sweet taste and juicy texture transport consumers to warm and refreshing experiences. Its versatility often leads to its use in crafting liquid yogurt and combining it with other fruits. A very common flavor in the beverage industry results from its combination with coconut to create exquisite flavors such as piña colada.

4. Mango, an exotic and tropical fruit

Mango is one of the popular fruits that brings an exotic and tropical feel to drinks. Is an ingredient to make juices, desserts, and tropical cocktails. It is one of the exotic fruits with a sweet and fruity taste. Combining it with herbs such as mint enhances the tasting experience with added complexity.

5. Guava, one of the most appreciated and popular fruits

Highly appreciated for its tropical flavor and aroma, guava is a native fruit of Colombia. It features prominently in the preparation of juices, smoothies, and drinks combined with other fruits. Its purees provide a unique texture and intense sweetness to fruit cocktail mixtures. It is also widely used to make fruit desserts and baked goods.

6. Passion fruit: a fruit of intense flavor, aroma, and color

Passion fruit is one of the Caribbean fruits with a very attractive sensory profile. With its unique flavor, color, and aroma, it finds inclusion in beverages like smoothies, cocktails, and juices.  It is also used as a puree in jellies, desserts, and beverages, as it adds an acidic and tropical touch to products.

The variety of fruits used in the beverage industry brings diverse flavors that appeal to consumers. They are popular fruits that not only add a natural flavor but also bring freshness and an aroma that satisfies the senses. From classic strawberries and apples to exotic and tropical options such as mango or passion fruit, these are common fruits in the preparation of cocktails, juices, nectars, and ice creams, and a good alternative to accompany yogurts and add flavor to desserts.

Bibliographic references

• Acuña, J. (2020). Strawberry (Fragaria × ananassa Duch.): Manual of technical recommendations for its cultivation in the department of Cundinamarca. Universidad Nacional De Colombia, Bogotá.
• Betancourt, J., Fernández, D. & Moreno, A. (2021, November 25). Export opportunities of pineapple (Ananas comosus) in the French market. Universidad de Cundinamarca, Facatativá extension, Colombia.
• Buitrago, G., Bustamante, S., Corredor, G., Saavedra, J., Pinzón, & Pinzón, D., Pérez, D. and Diaz, D. (2021). Guava (Psidium guajava): Manual of technical recommendations for its cultivation in the department of Cundinamarca. Universidad Nacional De Colombia, Bogotá.
• CIATEJ. (n.d.). Introduction to mango technology.
• Fruits and Life (n.d.). The most used fruits in the food industry.
• INSST. (n.d.). Industria de las bebidas.
• Moreira, R., Fonfay, F. & Barzola, M. (2021). Tropical fruits diversity, processes and health benefits.
• PROCOLOMBIA (2019, February 19). 5 exotic Colombian fruits you can’t miss.
• The Food Tech (2021, April 14). Trends in beverages: tropical and savory flavors are the highlights.
• The Packer (2021). Fresh Trends 2021.

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Have you ever wondered what makes Caribbean fruits so unique? Besides being exotic and delicious, they provide an exciting opportunity to expand the U.S. market. Now, let us explore the reasons to get serious about including these tropical flavors.

Caribbean fruits: why consider them?

Caribbean tropical fruits can greatly diversify the flavors of commercial products in the United States. Gebre et al. (2023) present relevant data indicating a remarkable opportunity for this raw material source:

• These fruits have experienced a considerable increase in production. For example, it accounts for 75 % of the world’s production.
• Bananas, watermelons, apples, oranges, grapes, and mangoes experienced an increase in production during the period from 2010 to 2020. Those were the top six fruits globally.
• The commercialization of these tropical inputs has substantially developed. That is due to the growing demand and the economic benefits obtained.

Reasons for including these fruits in the U.S. market

According to Panorama Cultural (2022), there are some elements to keep in mind:

• These functional foods, either in their natural state or after processing, contain elements that provide health benefits.
• In many places, research is being done on the variety of Caribbean fruits and their properties for food production.

Other compelling reasons also exist to consider them:

1. The Caribbean is noted for its wide range of exotic fruits and unique flavors uncommon in the United States. These tropical flavors represent a refreshing option compared to the more traditional flavors in the U.S. market. Some types of fruits include:
2. Sweet fruits: mango, papaya, and soursop.
3. Some acid fruits: pineapple, guava, and passion fruit.
4. Caribbean fruits have gained popularity for their abundant content of nutrients, vitamins, and antioxidants(Enriquez et al., 2020).
5. The Caribbean has different growing seasons compared to the United States. This allows obtaining fresh fruit year-round. Simultaneously, companies can consistently offer products with Caribbean flavors. Even when local fruits are not in season (Fred, 2016).
6. Caribbean fruits can be used to produce novel foods such as beverages, purees, and energy bars.

Great opportunities with the Caribbean

Including tropical fruits holds great promise for enhancing flavor diversity in commercial products in the United States. This is due to their variety of flavors. Also, the demand for healthy foods, and the willingness of the U.S. market to try new experiences. For this reason, consider the use of this wonderful raw material, especially in concentrated purees and in the various products of your industry. Caribbean fruits: High-quality raw materials with lots of flavor!

Bibliographic References

• Enriquez, S., Salazar, N., Robles, M., González, G., Ayala, F., and Lopez, L. (2020). Bioactive properties of exotic tropical fruits and their health benefits. Archivos Latinoamericanos de Nutrición, 70 (3), 205-214.
• Fred , C. (2016). Consumer welfare and out-of-season imports. European journal of agricultural economics, 585-608.
• Gebre, G., Gebremariam, S., Keneni, Y. and Marchetti, J. (2023). Valorization of tropical fruit processing residues and by-products for biofuel production. Biofuels, Bioprod, 17, 1807-1842.
• Cultural Panorama (2022). Five fruits that grow in the Caribbean and have great health benefits. Cultural Panorama.

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