Fruit and non-fruit components used as base material for further processing are made with the use of new modern technologies employed by Frujo a.s. and they give your final products a head start in competition.

Various technologies and implementation knowledge associated therewith allow us to produce a wide assortment of products virtually without any limits or restrictions. The microbiological stability of these semi-finished products depends on the use of various technologies and it is based on strict asepticity, stability due to the effect of osmotic pressure, low water activity, inert atmosphere and their mutual synergism.

Technologies which Frujo joint stock company has mastered and which form the backbone of its production system: