Dairy industry
As one of the leading European suppliers, Frujo a.s. develops, produces and sells a broad range of sophisticated components, half-products and preparations. They are successfully applied in many popular types and forms of dairy products. Subject to the used ingredients and added properties, the components for dairy applications are suitable especially for:
- yoghurt, desserts and sour creams – mixed, two-component, package fermented, thermised, foamed
- cottage cheese and cheese desserts – mixed, two-component, thermised, foamed
- fermented milk and buttermilk, breakfast drinks with cereal additives
- puddings, panna cotta, milk rice and semolina – underlaid, double-chambered
- UHT milk and cocktails, whey drinks
- fresh cheese, cottage, sheep cheese and goat cheese, pickled cheese
- spreads and flavoured butter
- yoghurt or cheese dressings, sauces and dips to hot meals
- snacks of “mayonnaise salad” type and other applications
Aseptic components are made to finish various dairy end products, which are classified as follows:
- Fruit Components
- Non-Fruit Components
- Cereal components
- Fruit pieces
- Vegetable Components
- BIO, natural and wellness components
- Fortified, functional, light, diabetic and celiatic components
Products made by aseptic technologies are smart food mixes made of frozen, or sterilised fruit, non-fruit, vegetable and meat ingredients. The ingredients are technologically pre-processed in the form of pieces, purées and concentrates. For taste or functional improvement we add various cereals, spices, extracts, sugars and other sweeteners, salt, thickeners, natural colouring and plant colouring concentrates, aromatic substances and various functional fortifiers. All these ingredients are combined and “twisted” into a endless simple and complex taste combinations, from traditional and regional to continental or ethnic tastes.
