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Published on 19 May 2026

High Pressure Processing (HPP), an alternative to heat treatments

This cold technology preserves flavors, colors and nutrients, without heat treatment. Ideal for demanding professionals, High Pressure Processing (HPP) guarantees a quality similar to frozen in fresh form. We explain everything! Why does HPP change everything for fresh fruit purées? High Pressure Processing (HP) transforms the preservation of fresh fruit purées by eliminating the constraints…

Published on 15 May 2026

Everything You Need to Know About Fruit Purée: The Essential Ally for Pastry Chefs, Ice Cream Makers, and Mixologists

Discover why fruit purée is an essential ingredient for pastry chefs, ice cream makers, and mixologists! In this article, we explain everything: its benefits, its uses, and how it enhances your creations with 100% natural and intense flavors. What is fruit purée? The production of fruit purée is the result of a precise technological process.…

Published on 13 May 2026

2026 trends: the fruit purées that are going to be a hit

Which flavors and innovations will win over your customers this year? Discover the must-have purées, from reinvented classics to exotic gems, and how to incorporate them into your creations to stay ahead of the trends. Professional inspiration starts here! 2026 trend analysis: the return of tangy flavors and the demand for local products In 2026,…

Published on 13 May 2026

Fruit purees in pastry: the secret ingredient for sublime creations

Discover how fruit purees transform your desserts into explosions of flavor and texture. From tarts to macarons, we reveal their key assets for successful professional pastry making. Why are fruit purees used in pastry making? For food industry professionals, time and ingredient quality are major concerns. Fruit purees meet both of these challenges with ease:…

Published on 11 May 2026

Mixology and fruit purées: how to create unique cocktails?

Fruit purees open up new possibilities in mixology, bringing colour, aromatic intensity and regularity to cocktails and mocktails alike. Easy to integrate, they make it possible to create original, balanced and visually attractive recipes, while promoting the know-how of the bar professionals and the quality of the products used, in particular those of La Fruitière…

Published on 27 April 2026

Fruit purées from La Fruitière du Val Evel: the complete guide to exceptional artisanal ice creams

Fruit purées are a key asset in the creation of flavorful, natural artisanal ice creams. In this article, discover how to use, dose, and incorporate them into your recipes to achieve smooth textures, appealing colors, and intense flavors, while enhancing the authentic taste of fruit. Incorporating fruit purées into sorbet, ice cream, and granita bases:…

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Published on 09 April 2026

Using Fruit Purées in Pastry: Professional Techniques and Recipes

Discover how fruit purées can transform your pastry creations through professional techniques, precise measurements, and expert recipe ideas (ganaches, glazes, entremets). A comprehensive guide to selecting, balancing, and elevating your desserts, from classic to contemporary. Fruit Purées in Pastry: Choosing the Right Flavors and Textures to Elevate Your Creations? In pastry, every detail matters. The…

Published on 31 March 2026

Understanding an aromatic profile

The search for the right taste in processed fruit purees, and the desire to give you an aromatic profile for each one, respond to the 1st criterion of choice for artisan Chefs: taste. Complex and unique, the aromatic profile of a fruit puree remains the starting point for all inspiration and creation. So how do…

Published on 31 March 2023

Marine Hotel Association

Join us at MHA in Naples, Florida ! This is the 38th edition of Florida’s premier event for culinary food, dining and hospitality served aboard cruise ships ! We’ll be on board to showcase our full and innovative lineup

Published on 16 March 2023

Discover our new recipes

“The must-have” Recipes developed in collaboration with Alain Chartier and his pastry chef Franck Fouchereau! At the service of pastry chefs, ice-cream makers, chocolate makers and confectioners, these usage charts and illustrative videos have been designed to precisely implement our frozen and chilled HP fruit purees.