Easier firming of soft fruits & vegetables
You can use our fruit and vegetable firming enzymes in everything from yoghurts and sauces to baked goods, improving the taste, texture and appearance of fruit pieces while extending shelf life. What’s more, our fruit processing solutions are easy to implement and can be integrated into your production processes with no significant capital investment.
Treating delicate tomato pieces with calcium chloride can improve firmness but at a cost – both in terms of a metallic aftertaste and the fact that this ingredient must be included on the label.
Our pectin methyl esterase enzymes - Rapidase® FP Super or Rapidase® PEP - enable natural calcium chloride replacement in processed tomatoes with a three-fold reduction in calcium salt. Result: A product that tastes better…and is healthier for consumers.