The team of Sophyn Greens also support companies in de development of foods where fruits and vegetables are an important part of the recipe.

With our experience, broad International network and inventiveness helps the developers in developing a realistic product and/or concept that goes beyond the idea, but can be produced on scale and be brought on the market. We are very open for collaborations in this matter.

In our own quest of fruit and vegetable processing, the Sophyn Greens team has gained a lot of knowledge and expertise with the various techniques for processing fruit and vegetables other than fresh. As we like to learn by doing, we have done quite some experiments ourselves in our test kitchen.

Drying fruits and vegetables can be done by different techniques, like freeze-drying or conventional drying. However, it is impacting the taste and nutrient profile, as well as the process and cost efficiency rates. This applies as well to the different techniques to process fruits and vegetables into liquid substances (juices, puree) – from aseptic puree till crushing. Curiosity is our drive to keep discovering and trying techniques in order to find just the right one fitting the end product and an optimal chain. We are motivated to tweak or connect different techniques in order to create new inventions. So we have a solid understanding of processing techniques for fruits and vegetables and we keep adding new learnings every day!

With our experience, broad International network and inventiveness helps the developers in developing a realistic product and/or concept that goes beyond the idea, but can be produced on scale and be brought on the market. We are very open for collaborations in this matter.