• any loss in flavour: at low temperatures, the fruit does not give off any of its aroma or lose any of its flavour ; these are preserved in the product and are liberated only by the hands of the professionals of gastronomy to delight the palates of their most discerning customers;
• the development of bacteria: micro-organisms proliferate at room temperature ; processing at low temperatures severely limits their development
• the possibility of oxidation: some fruits, once peeled and in contact with the air, turn brown.The higher temperature, the faster oxidation occurs. Processing at low temperatures is therefore fundamental.

Due to the intrinsic characteristics of each fruit we, in collaboration with our agricultural partners, have drawn up a classification of the fruits we process as a function of the specificities they have in common and those which differentiate them.

Our industrial process therefore differentiates between fruits prone to oxidation e.g. the apple and the Mirabelle plum,  and those that are not (red summer fruits) while further separating them according to their characteristics (stone/no stone, seed/no seeds, natural pH level, …).To respond to these differences, various modifications have been made to our processing lines. For example, fruit prone to oxidation and containing a stone, like the peach, are treated with particular care: the flesh is removed with blunted blades so as not to break the stone and risk liberating into the finished product the bitter substances it contains.  .

Some fruits with a naturally high pH or which oxidize immediately once the structure of the fruit is altered, must be pasteurised. Others, processed for specific uses, such as a coulis, need to be heated. The same is true for some specific preparations, e.g.  aseptic purées.

Not all our products are pasteurised. It is the exception rather than the rule, and is rarely used for deep-frozen products. When we do need to pasteurise, we adapt the process in collaboration with our agricultural partners to each type of fruit and each type of product. The technology that we use is a Heating Impedance System (TPC process). The tubes are heated by low voltage electricity (Joule effect). This means that the temperature and the length of the pasteurisation process, can be adapted for each fruit, and every parameter can be precisely controlled. As well as an optimised thermal transfer, the heat applied is perfectly homogeneous and no part of the product is ever overheated.

We have applied for ISO 22000 certification, a label that recognises exceptional quality and working practices, and notably covers all aspects of hygiene and food safety:

• our processing plant is equipped with an ultramodern Cleaning-in-place System (CIP),
• the processing plant undergoes a complete daily cleaning,
• the technical specifications of all our products are drawn up to meet the strictest legislation in force,
• all our production runs are only released to the market after an in-depth analysis and are allowed to leave the factory only once all the tests are satisfactory and all specifications have been met,
• all the ingredients used in our industrial processes are exclusively of plant origin (no animal products or their derivatives, e.g. milk, are permitted).

In order to guarantee that the constant flow of information is understood by our staff, they all  regularly attend the training sessions we organise on all the new procedures put in place. Our working practices are regularly reviewed and adapted to meet the growing and ever more strict demands of food safety legislation in all the countries where we sell our products. We are convinced that these measures, even though they are extremely restrictive, allow us to offer our clients ever more technically advanced products.

Thanks to the constantly renewed efforts of all our staff, we have complete mastery of fruit processing. A degree of expertise that means that additives such as preservatives, artificial flavourings or colouring are completely superfluous.