What we do?

At INFRUSESA, we create gustatory experiences with the best fruit and vegetables bought at their origin, always fresh, healthy and ripe. They come from the best production zones in Spain.

We must highlight that the Spanish fruit/vegetables are one of the tastiest, sweatiest and appreciated of the world due to its long hours of sun.

Thanks to the high quality of the raw materials, as well as to our strict production processes, these both allow us to manufacture direct purees or “cremogenates” (without concentration processes) with higher gustatory quality, which are utilized in the manufacturing of the best nectars, smoothies, compotes and jams in Spain, Europe and some third countries.

Our cremogenate products:  Flavor, texture and aroma 

APRICOT

Known for its lovely orange colour and its strong balance of sweetness and acidity.
Commonly used in jams, nectars and preserves.

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CHERRY

Known for its colour.
Commonly used in jams and is beginning to be used in smoothies.

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PLUM

Strong in acidity but also in its sweetness.
It has a great flavour.
Commonly used in jams.

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STRAWBERRY

Known for its aroma and flavour.
It can be manufactured with or without its seeds.
Commonly used in red fruit jams and smoothies.

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KIWI

It is very sensitive to thermal processes.
It can be manufactured with or without its seeds.
Not frequently used as cremogenates.

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APPLE

There are different varieties with distinct sweetness-acidity ratios.
Very refreshing and accompanies any other flavour very well.
Commonly used in preserves and juices.

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PEACH

Known for its lovely yellow/orange colour and its rich taste.
It has a good balance of sweetness and acidity.
Commonly used in jams, nectars, smoothies and preserves.

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QUINCE

Known for its impressive floral aroma and its characteristic flavour.
It has a lot of pulp and a nice pinkish white colour.
Commonly used in quince jelly and preserves.

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NECTARINE

Its greater acidity in relation to the peach is surprising.
Commonly used in multi-fruits and as the main ingredient in beverages.

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MEDLAR

It has a nice colour and a lot of pulp.
The applications are still very rare.

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PEAR

Sweet and a delicious flavour.
It has a valued white colour.
Commonly used in nectars and preserves

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PRUNEAUX

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UVA ROJA

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ZUMO MANZANA

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CALABAZA

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PIMIENTO

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REMOLACHA

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ZANAHORIA

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In constant innovation: R+D

Since 2007 we have a department devoted to research, to develop and to implement new processes, uses and products, as well as, to look for improvements in products and process that already exist.

In close collaboration with other departments of the company, it identifies problems and areas for improvement, it studies them technically and economically and carries out laboratory and industrial tests, which serve to decide on the production of new products and to launch them to the market.

We have a tasting team that analyses the organoleptic qualities of each product, with the aim to detect their properties and, thereby, to allocate them to the use that each client request.

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