Top 3 trends products that will change the industry » CIPROBA

Healthy Shots:

The consumers cross major part of last year focus on keeping healthy, and this wish has been instilled in their election of food. According to ADM research, the pandemic made more people interested in food that benefits their immune system, and the experts preside that continue in 2022. In this case, Healthy shots are an excellent option to get benefits in your body or mind. For instance, can be made a shot with pear, mandarin, and apple in small glasses of 2 oz and this gives their benefits like energy, reduce cholesterol, anti-inflammatory, and high calcium.

Bowls with tropical fruit bases

The diet free gluten, lactose, keto, vegan, and others predominate in the culinary industry. However, the hotels every time include healthy products, natural, without additives and sugars for elaborate dishes that usually use in the breakfast or after physical activity. The aseptic fruit pulp (Shelf-stable) can be a better option for elaborating these bowls.

Canned Cocktail

To reduce the interaction of barmen, the Hotels offer their can cocktails. This change always allows the consumers to bring drink their house.

All this can be possible with aseptic fruit pulp (shelf stable)

It is a natural product, undiluted, unfermented, not from concentrate, preservative-free, obtained by breaking down and straining the edible part of ripe, healthy, and clean fruits.

Our pasteurization process makes possible to store the product without refrigeration, facilitating its transport and storage.

What if you want to buy products from different vendors, but they all require a minimum quantity of one container? These are situations where consolidating cargo can be a great advantage.

Consolidation facilitates the purchase of multiproducts, reduce inventory levels and have optimizations in logistics costs, such as, for example, paying for a single export operation when shipping all the goods in a single container. If you want to obtain efficiency in your inventories, increase your number of clients and optimize your working capital, consolidation will be the alternative to achieve this.

Benefits of consolidating with C.I PROBA S.A.S:

  1. Quality assurance: we audit and supervise the preparation of each purchase order, to ensure that the product meets the standards agreed with the client.
  2. Logistics efficiency: consolidation not only helps you save money on volume rates for your cargo, by combining multiple products, you can buy from several suppliers in different locations and consolidate at one point to carry out the consolidated export.
  3. Inventory efficiency: If your company does not need such large orders, consolidation offers the opportunity to work minimum volumes with various suppliers and in most cases develop your own brand. Handling minimum quantities allows you a greater rotation of your inventories and an optimization of your working capital.
  4. Optimization of operating times: When consolidating with CI PROBA SAS, it is possible to manage only one purchase order with multiple products, since the operational work is in our hands and it will be our task to inform the progress of your order and provide solutions at each stage of the chain if necessary.
  5. Private brand development: We develop private brands and packaging design that adjust to the needs of our customers and the trends demanded by the food and beverage markets.

All this can be possible with aseptic fruit pulp (shelf stable)

New ways to preserve food by different packaging materials

Today we are in a society of high consumerism, which generates growth in the demand for all kinds of products, including food.

When a society consumes a lot of a product, it is necessary for producers to increase their manufacturing capacity, in the specific case of packaged food, a high existence also means a large number of packaging discarded after consumption.

Three alternatives have been proposed to minimize the environmental impact generated by food packaging waste: recycle, reuse and reduce. Reducing food production is complex because the increase in population demands greater consumption and, in turn, greater manufacturing. In addition, some packages need to be opened and damaged to access the food, making its reuse impossible.

The packaging commonly used in this industry as bags or containers are made of a mixture of sheets of different types of plastic, which together offer the barrier that the food needs. However, the fact of mixing these sheets results in the extension of the shelf-life of the packaging, causing its biodegradation to take a considerably long period of time, making proper recycling impossible – since a material can only be recycled when one material is not combined with others.

New developments offer the opportunity to reduce the environmental impact generated by food packaging. Nowadays, we have access to bags made of a single material, that is a single plastic sheet with a barrier high enough to ensure that the product will not be affected by external environmental conditions.

These new single-material bags (which are still plastic) are fully recyclable, and are the best option to offer a product that remains harmless over time and minimize pollution to the environment.

Preparations based on fruit pulps

To keep a nutritional balance, it is necessary to have vitamins and minerals in the daily diet that can be found in fruits and vegetables. Essentially, they are in the fruit pulp, which is the edible part of the fruit (no peels nor seeds).

All fruits have different characteristics that change in order to their composition and chemical structure. Guava has one of the most vitamin C concentration, in addition that provides calcium and zinc, improving learning skills, releasing stress and strengthen of immune system.

By the other hand, mango has vitamin C, vitamin E, cupper and potassium. Studies reveal that eating this pulp, helps to reduce the risk of having heart diseases and natural aging illness because improves the flow of cholesterol in the blood and the oxygen molecules are transformed in carbon dioxide without generating negative traces in the organism.

Passion fruit, is consider as the fruit that has the most potassium content and vitamin A. Eating this pulp helps to the correct function of human senses, being the view sense the one that gets the more benefits.

Soursop is one of the most complete fruits in vitamins and calcium, because it is composed of vitamin A, vitamin C and vitamins of Complex B. Having this pulp in the daily diet helps to reduce hypertension, asthma, diabetes, heart diseases, liver disorder and prevents osteoporosis.

These tropical fruits are cataloged with a high nutritional value because they have potential properties for organism. That is why the public in general desires frozen fruit pulps, as they are simple to use in juices, fruit smoothies, cocktails and even desserts, jams or marmalades.

Fruit puree is the result of macerate, triturate or cut up the edible part of the fruits. Using this kind of products allows preparing juices, nectars, jams, cocktails, marmalades and sauces, that is why the fruit pulp consume has been increasing all over the world. Even for distributors or consumers, it is necessary to store the fruit pulps according to the food safety requirements for this kind of product. In the manufacturing process, pasteurization is done to reduce microbiological presence (natural of the fruit), then it goes to a freezing process to minimize the activity of microorganisms.

To assure a correct freezing process, a range of -18°C (0°F) must be kept during all of the logistic chain until its final presentation to a customer. This freezing chain generates extra charges not only for the final product, but also, for all the chain.

In order to search an alternative for the expensive cold chain, nowadays has appeared a new way to present this product, the unrefrigerated fruit pulp or aseptic fruit pulp. The manufacturing process of this pulps, is based in intensifying the application of the Hazard Analysis and Critical Control Points (HACCP) guidelines for food safety, considering the pasteurization as a Critical Control Point (CCP), during the processing, the product is exposed to a higher time in certain temperatures, helping to reduce the microbiological presence. At the same time, sensory tests are applied to verify flavor, odor and color.

Bottling process is done under aseptic and strict conditions that prevents the product of getting contaminated, using a preform bag with high barrier against oxygen, avoiding aerobic microorganisms to grow during a long period. The asepsis used during the process and the one used in the packaging, allows the product to have a considerable shelf life without needing cold chain, getting multiple benefits not only for the distributor, but also, for the final consumer. For the first one, it is useful to reduce the operative costs related to electric power used in freezing storages, minimize the cost of freights avoiding the use of GenSet or Thermo Kings; for the second one, as the product is liquid is ideal for a diversification of uses and preparations with an environmental temperature.

Because of all the advantages mentioned before, the aseptic fruit pulps are the best alternative for the production and consume of this type of product, having from tropical fruits as passion fruit, soursop, mango, lulo, guava, pineapple among other to berries such as strawberry and blackberry.

(NaturalNews) Nutrition scientists have been promoting the effects of a diet filled with fruits and vegetables in their natural form for the better part of the last two decades, touting the plethora of protective flavonoids and fiber provided by these natural wonders. Most people would be impressed by the latest research showing that eating just seven daily portions of fruits and vegetables is enough to slash the risk of all-cause mortality by more than 40 percent as compared to those eating one serving a day. While this is an impressive figure, it would be interesting to determine the protective effect of eating 10 to 12 daily portions as recommended by many alternative nutritional practitioners.

A research team from the University College London, reviewing the eating habits of 65,226 people representative of the English population between 2001 and 2013found that the more fruit and vegetables people ate, the less likely they were to die at any age. Publishing the results of their work in the Journal of Epidemiology & Community Health, the team determined that eating seven or more portions reduces the specific risks of death from cancer and heart disease by 25 percent and 31 percent respectively. Interestingly, the research also showed that vegetables have significantly higher health benefits than fruits.

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