What are the latest innovations in fruit processing?
Non-thermal Processing Techniques:
Technologies like high-pressure processing (HPP) and pulsed electric fields (PEF) are gaining momentum for preserving nutrients and freshness without using heat.
HPP uses extremely high pressure to inactivate pathogens and spoilage microorganisms while maintaining the fruit’s sensory and nutritional profile. Similarly, PEF applies short bursts of high-voltage electric pulses to achieve microbial inactivation and prolong shelf life. These techniques align well with our approach at Avondale Foods, where we aim to adopt cutting-edge technologies that support clean-label processing.
Use of natural compounds:
Coatings of certain natural compounds such as chitosan, alginate or starch are being used more frequently as they extend the shelf life of the final product, by creating a barrier against moisture loss and microbial growth. Read more about our capabilities and how we maintain product integrity.
Modified Atmosphere Packaging:
Another way microbial growth is managed in manufacturing a processed fruit ingredient is by using modified atmosphere packaging. This involves altering the atmosphere around fruit to slow down respiration and microbial growth, and ultimately helps in maintaining freshness of the product, and prolonging shelf life without the need for chemical preservatives.
At Avondale, these innovations help us deliver high-quality, preservative-free ingredients across our diverse brand portfolio.
Encapsulation of Active Compounds:
Emerging drying technologies:
Techniques like freeze-drying, vacuum drying and infrared drying are evolving and becoming more popular. Whilst we haven’t yet developed a dried fruit ingredient at Avondale, testing around the use of freeze-dried fruit products has opened opportunities with food manufacturers for use in snacks and mueslis. Freeze dried products are also gaining popularity with food manufacturers due to their light weight and ease of storage and transport ahead of production. Many of these new drying innovations are effective in preserving fruits nutritional content and flavour better than traditional drying methods. Learn more about our evolving R&D focus in fruit ingredient quality.
Waste reduction and sustainability:
With innovations in the fruit processing space still on the rise, we look forward to implementing more ways to improve the quality and safety of processed fruits, and address consumer demand for natural, minimally processed foods with an extended shelf life. explore how we embed these principles across our brands and sourcing efforts.