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Tropextrakt GmbH

Company-logo  COMPANY DETAILS
Tropextrakt GmbH
Hanauer Landstraße 146
Frankfurt am Main
D-60314
Germany

Website
Mail
Call
  +49 (0)69 - 94 34 088 0


Printer
  +49 (0)69 - 94 34 088 8

ACTIVE CATEGORIES

fruit products - dry; fruit products - wet; retextured products - fruit and vegetable



Tropextrakt offer a unique range of fruit purees, juice concentrates, fruit extracts, flavors and powders for use in the food industry, including:
 
Açaí, Lulo, Acerola, Lychee, Aloe Vera, Mango, Andean Blackberry, Melon, Avocado, Nata de Coco, Banana, Orange, Black Chokeberry, Papaya, Cacao (fruit), Passions Fruit, Cape Gooseberry, Pineapple, Cashew Nut, Pineapple-Guava, Coconut, Purple Mombin, Cupuacu, Surinam Cherry, Guave (white/red), Soursop, Indian Fig, Star Fruit, Indian Mulberry, Tamarinde, Jaboticaba, Tree Tomato, Kiwi, Umbu, Lime, Water Melon, Longan, Yuzu.
 
New to the program is their line of organic purees from Argentina.
 
The Columbian fruit Lulo (also called Quito-Orange or naranjilla) is ideal for innovative concepts in the fruit juice smoothies, yoghurts and fruit industries



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

WTO Airbus ruling: Eucolait slams punitive tariffs imposed on EU dairy products by US

11 Dec 2019 --- Eucolait, the European association of dairy trade, has condemned the imposition of punitive tariffs on EU dairy products by the US as a result of the World Trade Organization (WTO)... Read More

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FOOD INGREDIENTS NEWS

Combating pathogens: Corbion expands flavor-boosting, listeria-fighting portfolio to enhance food safety

11 Dec 2019 --- Biobased food ingredients specialist Corbion has launched six new ingredients within its Verdad and PuraQ Arome portfolios. The solutions enhance food safety, stability and flavor... Read More

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FOOD INGREDIENTS NEWS

Ocean Spray expands premium fruit juice offering, renewing its focus on health and wellness

11 Dec 2019 --- US agricultural cooperative Ocean Spray has launched three new unsweetened juices to their PureFruit Juice portfolio along with redesigned packaging. The new products are to be... Read More

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FOOD INGREDIENTS NEWS

Picture-perfect tints: Age of Instagram strengthens natural coloring offerings

10 Dec 2019 --- The rise of social media and consumers’ increasing interest for clean label products have created the perfect storm for the proliferation of the natural colors trend.... Read More

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FOOD INGREDIENTS NEWS

Taura presents functional fruit, “trendy top notes” and new high-fiber solutions at Fi Europe 2019

10 Dec 2019 --- Taura Natural Ingredients used Fi Europe 2019 as a platform to launch a new range of fruit solutions that deliver the benefits of fiber without compromising on taste or texture. Jus... Read More




Video Interviews
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Applications of novel, global fruit ingredients

Bösch Boden Spies employed a “crowd testing” method to examine ingredient performance, during Anuga 2019. Kay Schumacher, Team Lead Product Application & Development, speaks to FoodIngredientsFirst about two new fruit elements that the company presented at the show to monitor reactions, while also highlighting its focus on transparency in the supply chain.

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Low-moisture fruit couverture enables diverse patisserie applications

An R&D focus on natural ingredients is crucial at a time when consumers are increasingly seeking clean label and vegan products. This is according to Gaelle Chabaud, who was presenting Valhrona’s line of fruit and nut couverture, dubbed “Inspiration.” The most recent flavor is yuzu, which has become a well-known and trendy flavor despite being relatively new to the Western market. Traditionally an expensive ingredient, yuzu flavor is now accessible to a wider span of price points through the couverture. The low-water content also enables pastry chefs to use intense fruit flavors without interfering with the end-product’s structure.

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Oat milk as a trending beverage

Agrana presented several concepts featuring oat milk, including a cold brew with an oat milk base, a cinnamon toast cereal and a protein enriched plant-based dairy alternatives, with pea-based, hemp-based solutions. “We are really seeing a lot of movement into oat because of how close it is to milk. If you look at soy, it was further away, but now we are seeing more movement within the almond milk and coconut milk space, with oat milk really emerging as a rising star,” Felicia Francisco at Agrana notes. The company also presented an oat milk with salted caramel, as well as various fruit-containing concepts, including high pressure processed raspberry, peach and mango options.

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High protein NPD and the role for hydrocolloids

CP Kelco notes that there is a major trend towards protein fortification, but this presents new technical challenges for product developers. “One of the key trends that we see happening right now relates to alternative proteins beyond soy, including pulse, oat and potato. So one of the issues relating to stabilizing these types of products relates to solubility in applications, as well as issues with mouthfeel. If not done correctly, it could lead to issues with mouthfeel, quality issues,” notes Kyle Bailey of CP Kelco. Beverage concepts featuring stabilizing systems included a cocktail with fruit preps stabilized with pectin, with orange pieces suspended through the use of gellan gum. Another cocktail is creatively stabilized with gellan gum, so a dual phase can be created in the beverage.

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New natural source for red colors

Chr. Hansen scored an innovation prize at the IFT 2019 Food Expo. The company’s FruitMax reds are based on the Hansen sweet potato and are claimed to “deliver a red like no other.” They are minimally processed, bright, beautiful and stable plus 100 percent plant-based with no off-taste, which is often characteristic of other similar red colors coming from natural sources. They are presented as a great alternative to carmine and synthetic reds in many food and beverage products. Concepts on display included a Strawberry Lemonade Slush featuring FruitMax Red 107, with a strawberry variegate swirl coming courtesy of supplier Agrana Fruit.




Technical Papers
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Taura’s JusFruit Fibre+ increases fibre content up to 300%

09 Dec 2019 --- Taura JusFruit Fibre+ is shortlisted for a FIE Innovation Award: these fruit ingredients with added fibre can bring real value into healthy snacks, increasing fibre content by 60% and even up to 300% as a stand-alone fruit snack.

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Vitasterol® S-80 WDP: Functional ingredient to reduce cholesterol

31 Oct 2017 --- Vitasterol® S-80 WDP is mixed phytosterols microencapsulated especially developed for dairy products. This functional ingredient helps to lower blood cholesterol levels and is approved as novel ingredient for dairy applications including milk, cheese and yoghurt based products and milk based beverages with fruits or cereals.

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How to Double Productivity of Raspberry Tartlets

16 Feb 2016 --- In the quest for increased efficiency, a major European industrial bakery partnered with his fruit supplier to reduce production time, limit raw material loss and guarantee constant quality of his tartlets. Creativity in an industrial context with a stunning result: productivity doubled.

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Get it right with high-protein Greek-style smoothies

06 Feb 2015 --- Meet today’s biggest consumer trends with one single product. Offer your customers the combination of a high-protein smoothie filled with the goodness of fresh fruit. Nutrilac is the solution that allows you to make delicious, Greek-style smoothies with a green profile in your existing production set-up. You will even reduce the milk volume needed and eliminate acid whey compared to a traditional Greek yoghurt process.

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Extending the shelf life of food products containing fruit

03 Jun 2014 --- How URC® ingredients are key to mitigating moisture transfer by controlling water activity in baked goods, cereals and snacks, while delivering exceptional taste.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion edge: Toasting drinks creativity

18 Mar 2019 --- Key suppliers offer their thoughts on beverage trends to look out for in 2019 and beyond. How does the drinks industry meet the demands of an adventurous consumer?

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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Heinrich Schaper, Executive Board Member & Global President Flavors, Symrise

14 Sep 2017 --- Earlier this summer, Symrise signed an agreement to acquire Cobell, the largest supplier of processed fruit and vegetable juices in Great Britain and a leading supplier across Europe. It is now some 3 years since Symrise completed the acquisition of the French-headquartered Diana Group, one of the leading manufacturers of natural food ingredients and the global number 1 for pet food solutions.

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THE WORLD OF FOOD INGREDIENTS

Fruit Flavors: The Rise of Exoticism, Tradition and Fusion

12 May 2015 --- While orange and apple flavors for soft drinks, strawberry for ice cream and banana for dairy milk mixes may still be the preferred flavors for the mass market, many consumers are looking for something more exciting and flavor suppliers are addressing this through innovation. Flavors innovators are mixing and matching combinations like never before and taking fruit flavors into non-traditional applications.

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THE WORLD OF FOOD INGREDIENTS

Alternative Processed Fruits Source

01 Apr 2011 --- With volatile commodity prices widespread in the fruits sector, Chile can offer an alternative source to Northern Hemisphere countries; allowing manufacturers to spread their bets.

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THE WORLD OF FOOD INGREDIENTS

Key Products at IFT

01 Apr 2009 --- A guide to plan your visit to IFT 2009. The innovations to watch ranging from natural solutions for human food and animal nutrition to dairy ingredients to natural fruit preparations.




Podcasts
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WEEKLY PODCAST: Naturex CEO Olivier Rigaud Last Week Unveiled the Company’s Three-Step Approach

Naturex CEO Olivier Rigaud last week unveiled the company’s three-step approach-which includes intuitive nutrition, fortification and nutrition with purpose.  Speaking during HiE, Rigaud said: “We see a lot of opportunities in the fruit and vegetable derivatives, this is one of our four key strategic categories. There is a very high demand, primarily in the US today to move to raw foods, raw products, and unpasteurized, slow processed, to really keep all the nutrients in the product - this is one of the big, heavy trends that we see.”

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The Week in Business (25 July 2016)

General Mills is slashing nearly 1,300 jobs as it closes a number of manufacturing sites due to falling demand for its soups and fruit snacks. The cuts are on top of the 3,500 other cuts announced since 2014 by General Mills. Other companies mentioned are Tate & Lyle, Premier Foods, AB InBev and Greencore.




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