01 / SOLUTIONS

Sector solutions

One fermentation capability, four very different briefs — the formulation priorities, specifications and delivery terms change by sector.

01 / SECTOR
Beverage and RTD
A fermented base that resolves the tension between a natural claim and shelf stability.
- · Straight juice tastes thin, and topping up with flavourings undermines a natural positioning
- · Building a differentiated flavour profile in-house needs capex most brands do not want
02 / SECTOR
Bakery and desserts
Fermented jam and puree deliver a more layered sweet-sour structure and better bake stability.
- · Conventional jam loses aroma and turns dull under bake heat
- · Fillings release water, causing collapse or a soggy base
03 / SECTOR
Dairy and ice cream
Fruit preparations judged on particle integrity, acidity matching and low-temperature stability.
- · Fruit pieces release water and clump in cold systems
- · Fruit acids react with milk protein, causing flocculation or astringency
04 / SECTOR
Foodservice and tea bars
Bulk fermented bases built for serve speed, consistent cup quality and standardised operations.
- · In-store preparation depends on staff, so consistency drifts
- · Fresh fruit waste is high and supply swings with the season

OEM / ODM

Do not see your sector?

The platform transfers to most categories built on fruit and vegetable raw material. Tell us the product direction and channel and we will assess feasibility.

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Sector solutions

Beverage and RTD

Bakery and desserts

Dairy and ice cream

Foodservice and tea bars

Do not see your sector?