Production of organic certified fruit products, and the implications for enzymatic processing

Organic certified products used to be a niche segment of the food and beverage market. However, in recent years this category has rapidly grown, and organic products have established a firm position in the assortment of large retailers, and are increasingly finding their way into the mainstream market. Most food and beverage companies are therefore adapting their product portfolios to meet the requirements of organic certification and cater to growing consumer demand. For example, the food company Andros recently stated that 35 % of their USA fruit product sales in 2014 was organic certified, and the company expected this to grow to 50 % by the end of next year.

5 pages
Author: M. Paasman
Published in FRUIT PROCESSING 4/2015