Fruit Processing Technology That Does Not Rely on Heat

NineSigma, representing a global fruit processing company and a global dairy producer, is looking for suitable alternatives to thermal pasteurization used during their fruit preparation process. Alternatives should adequately inactivate microorganisms to meet regulatory specifications, reduce the enzymatic activity taking place inside the fruit and allow optimal quality preservation of the fruits during aseptic storage, and enable adequate shelf life of chilled consumer products containing the fruit preparation.

Image credit: Wikipedia/CC BY 3.0


Fruits used in dairy products are generally pasteurized to eliminate pathogenic and spoilage microorganisms, reduce enzymatic activity and consequently allow an acceptable shelf life for up to several weeks in the finished product.

The heat process, however, has a negative impact on the taste, colour and flavor of the fruit. For instance, fruits become browner, volatile flavour notes are destroyed, etc. The aim of this request for proposal is to identify technologies that can be used in the processing of fruit which will significantly reduce the negative effects of heat treatment, making the fruit preparation taste and look like fresh fruits. Although strawberries can be used as reference fruits, the technology can be used in other fruits like apple, pear, cherry, peach.

Submissions to this Challenge must be received by Oct 30, 2020.

Source: NineSights

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