Tropical fruit processing technology
The food & beverage industry has seen a steady increase in the production of tropical fruits owing to a growing demand for value-added products and “superfruits”, especially among health-conscious consumers.
Produced by a tree native to the tropics, mango and guava, among others, are typically processed into purée to be used in smoothies, mixed juices, nectars, baby food, jams, fruit preparations and fillings for pastry, yogurt and ice cream and many other food products, while numerous beneficial effects of pomegranate juice call for the implementation of innovative crushing, deshelling and pressing technologies with minimum thermal treatment to preserve the fruit’s functional properties.
The characteristic flavour, nutritional and other desirable quality features make these superfoods ideal for blending while, when prepared and stabilized in liquid form, exotic fruits can provide additional value and diversity to juices.
SRAML specialists design a product-specific solution adapted to each tropical fruit product and its treatment method of sorting, washing, crushing, pulping or pressing, preservation and packaging.
Whether you opt for individual machinery to make tropical fruit juice or purée, or request a complete tropical fruit processing line, our in-house R&D expert team will help you select just the equipment you need and work with you on project planning to develop the best solution for your business.