Just peachy: Solutions for texture improvement

If you’re looking to improve texture in fruits and vegetables, boost firmness and extend shelf life…look no further. We offer you an efficient, proven – and biobased – way to achieve it.

Our solutions for firmer fruit and vegetables offer you a new, improved way to solve an age-old problem: Namely, the main disadvantage of traditional mineral sources used to maintain the pectin structure is that they generally have an off-flavor and appear to be chemicals (like calcium chloride).

Calcium lactate for texture improvement

Our natural and highly soluble calcium lactate solutions solve this problem, enabling you to firm products like tomatoes, potatoes, gherkins, strawberries. They taste great and keep their shape longer whether being sold as fresh or canned; or whether being further processed (sliced and diced).

 

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