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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

COVID-19 updates

08 Jul 2020 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this daily news feed for... Read More

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FOOD INGREDIENTS NEWS

Israeli start-up scales up sugar-reduction technology for orange juices

07 Jul 2020 --- Better Juice, Ltd, the first food-tech start-up to develop technology to reduce all types of sugars in orange juice, is now scaling up its patent-pending technology with a plan to... Read More

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FOOD INGREDIENTS NEWS

Symrise partnership to promote cultivation of white grapefruit in South Africa

06 Jul 2020 --- Symrise has entered into a partnership with South African white grapefruit supplier Klaus Böcker. The German company has installed technological equipment into the production... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Barry Callebaut completes GKC Foods acquisition, Ingredion finalizes PureCircle deal

03 Jul 2020 --- This week in business news, Barry Callebaut completed the acquisition of GKC Foods in Australia and Ingredion completed its buyout of PureCircle. Meanwhile, shareholders unanimously... Read More

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FOOD INGREDIENTS NEWS

Novel enzymes: Enhancing sensorial properties and cutting back on carbon emissions

29 Jun 2020 --- Enzymes are biological catalysts used to formulate around cleaner labels for F&B goods by replacing traditional additives, such as synthetic emulsifiers. Beyond this, the active... Read More




Videos
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Clean label vegetable powders and liquids created with new technology

22 Jan 2020 --- Food formulators face the challenge of maintaining freshness when using a fruit or vegetable powder. At Fi Europe 2019, Diana Food showcased its vegetable powders and liquids created with a new technology that allows the company to capture the volatile ingredients which naturally occur in the fruit or vegetable and put them back into the product. The company’s roots in agronomy are what give it the lead in creating the technology, according to Lilian Régnier, Regional General Manager EMEA. Régnier also highlights that the market for organic pigments is emerging, especially in applications like meat replacements, which can harness the power of beets for a juicy red.

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How Mondelez’s innovation hub taps into shifting consumer trends

22 Jan 2020 --- In addition to participating in a panel discussing consumption habits, Gil Horsky of SnackFutures, Mondelez’s innovation hub, sat down with FoodIngredientsFirst at Future Food-Tech London. He explained how consumers are more engaged with food than ever before, meaning that the pace that consumer habits change is accelerating. A major trend at the moment is healthy snacking, which SnackFutures’ two brands both tap into. Dirt Kitchen uses vegetables that would be otherwise discarded, while CaPao uses the often overlooked flesh of the cocoa fruit.

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Applications of novel, global fruit ingredients

12 Dec 2019 --- 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

20 Nov 2019 --- 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

30 Jul 2019 --- 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.




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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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.

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Extending the Shelf Life of Food Products Containing Fruit

02 Oct 2013 --- Products featuring real fruit appeal strongly to today’s health-conscious consumers, but signifi cant technical obstacles have previously limited the use of fruit-based ingredients in many products with a long shelf life. Dry product applications such as biscuits, baked goods, cereals and snacks have been especially problematic. Solutions based on URC® fruit ingredients from Taura Natural Ingredients sweep away these technical barriers and pave the way for a wide range of new products featuring fruit pieces, fl akes and pastes. These can be designed to deliver all the taste, colour and nutritional benefi ts of fruit inclusions in products with an ambient shelf life of at least 12 months.




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

The Confectionery Market: Premiumization Takes the Cakes

26 Feb 2020 --- New types of chocolate like Darkmilk and Ruby present new opportunities, while sweeteners from cocoa fruit and coffee cherries boost natural appeal.

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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

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

05 Dec 2016 --- 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)

24 Jul 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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