Sector solution
Bakery and desserts
Fermented jam and puree deliver a more layered sweet-sour structure and better bake stability.
Three problems that keep coming up
- Conventional jam loses aroma and turns dull under bake heat
- Fillings release water, causing collapse or a soggy base
- Sugar reduction usually breaks texture and shelf life
How we handle it
- 01Fermented jam lifts the aroma layer and reduces reliance on flavourings
- 02Water-holding adjusted through Brix and pectin system to control bake-out
- 03Reduced-sugar versions compensate texture through formulation, not just less sugar
Frequently used categories
Fermented fruit jam
Jam treated with a fermentation step for a more layered flavour profile, supplied as an ingredient or a finished retail product.
Puree and deep-processed ingredients
Fruit and vegetable ingredients for food manufacturers, adjustable in sweetness, acidity and texture for the intended application.
Cooperation models: Custom formulation · Co-development · Private label
OEM / ODM
Bring us your product idea — we start from the strain
Custom formulation, private label, co-development and flexible manufacturing. Describe the category and target market and we will come back with a workable route.