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1. Fruit preparations: definition
First, a bit of history, summarized in Box 1.
Created in 1952 in Reinach, Switzerland, fruit preparations have enabled Swiss dairies to differentiate themselves and anticipate consumer expectations.
It wasn't until the 1970s that fruit preparations arrived in France. Then, in 1990, yogurt makers began to capitalize on the health image of ferments (probiotics) and fruit. Fruit yoghurts were a great success, and sales of these products increased dramatically.
Fruit processing technologies are developing in parallel. The aim is to acquire a variety of fruits throughout the year. Industrialists are therefore beginning to source from both hemispheres in order to overcome the problem of seasonality. Exotic fruits are obviously part of the picture,...
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Fruit preparations: definition
Sourcing agricultural raw materials
Bibliography
Websites
INRA 4th range products. http://www.inra.fr/internet/Directions/DIC/presinra/SAQfiches/quatriemegamme.htm
CNIEL (Centre national interprofessionnel de l'économie laitière). Dairy products. http://www.cniel.com
...Events
Trade fairs :
In-Food, the trade fair for intermediate food products, takes place every two years in Paris, in parallel with SIAL and IPA. http://www.infood.fr
SIAL, the international food trade show http://www.sial.fr
IPA, International...
Standards and norms
- Food safety management systems – Requirements for organisms at all levels of the food chain - ISO 22000 - 2005
Regulations
Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC – OJ L 354 31.12.2008.
Décret n° 2003-838 du 1 er ...
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