Fruit & Vegetable Processing

From the fields of farmers onto the dining tables of consumers: fruits and vegetables have completed a long journey when they hit the shelves of local shops. After the harvest there are several steps of processing, which the food must run through. Some fruits and vegetables only need cleaning, sorting and packaging. Others get chopped, cored or peeled.

But it is not only about fruit and can. The longer the distance and the time before being purchased, the more important are food additives to preserve the delicious taste and appealing color and to extend shelf life. Hence perfect timing to process the fruits and vegetables at their peak is not enough. Our experts at Brenntag Food & Nutrition know everything about the ideal mix of ingredients to maintain the smell, taste and appearance.

juice fruit apple

Using enzymes is key

Vegetable and fruit preparations are a very diverse field, as products differ in structure from smooth over spreadable to firm. Texture is essential, but additional requirements such as freeze-thaw-stability and bake-stability can be required to meet the demands, so that neither the fillings boil out in the oven nor the water separates after defrosting.

The use of enzymes is crucial in fruit and vegetable processing, since special enzymes trigger certain chemical reactions. We provide a wide range of enzymes for food processing companies that improve the ultrafiltration of citrus fruits, help to produce clear apple juice or increase the yield of olive oil.

Brenntag offers a wide variety of enzymes for fruit and vegetable processing applications and has the technical expertise to guide customers every step of the way.

Beeta Little
Technical Development Manager – Enzymes, Prebiotics and Probiotics, USA

Get in contact

Please contact our Food experts to discuss

  • the use of enzymes in your product
  • or how to keep the freshness of your processed fruits and vegetables.

Jiří Jíša
Account Manager
+420 602 491 462