Ready-to-use canned fruits supplied as solid pieces in syrup/liquid. Bring natural sweetness, bright aroma, vivid color, and appealing bite—perfect as inclusions or bases across dairy, bakery, confectionery, beverages, and desserts.
Ready-to-use canned fruits supplied as solid pieces in syrup/liquid. Bring natural sweetness, bright aroma, vivid color, and appealing bite—perfect as inclusions or bases across dairy, bakery, confectionery, beverages, and desserts.
Sweetener
Flavoring
Aroma enhancer
Coloring
Texture improver
Canned Fruits is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.

Stable fruit variegates with clean, fruity impact.

Eye-catching inclusions with dependable texture.

Bright flavor and color with easy dosing.

Syrup phases for rapid flavor development.
Selection & prep: Ripe fruit is sorted, peeled/cored as needed, and cut to uniform size; brief blanching to set color/texture.
Syruping & filling: Measured fruit is filled into lacquered cans with calibrated syrup or juice.
Seaming & retorting: Hermetically sealed and retorted for commercial sterility and shelf stability.
Cooling & inspection: Rapid cooling; seams, vacuum, and drain weights verified.
Standardization/QA: °Brix (syrup), pH, color, sensory, and microbiology checked; COA issued.
General: Use q.s. to target fruit load and sweetness; trial recommended.
By application
Yogurt/ice cream inclusions: 5–15% fruit (cut size dependent)
Cakes/muffins/tarts: 5–20% of batter/filling
Bars/centers/toppings: 5–25% of layer
Beverages/smoothies: 5–20% syrup + particulates as desired
Desserts/jellies/parfaits: 10–30% fruit phase
Uniform cut size improves portion control and visual appeal.
Syrup °Brix can be tuned to balance sweetness vs. fruit intensity.
Syrup °Brix can be tuned to balance sweetness vs. fruit intensity.
Uniform cut size improves portion control and visual appeal.
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