Ten recipes for extracts: how to transform fresh fruit and vegetables into ready-to-drink extracts. This is just one of the proposals of the Alima company that also has another peculiarity: the owners are two young sisters, Domenica and Rosa Reggio. The company participated in the recent MARCA fair in Bologna.
The full staff of Alima: Francesco Terranova, Massimo Mazzocca, Domenica Reggio, Alessandro De Luca, Rosa Reggio
"At the event in Bologna - say Rosa and Domenica - we brought all our proposals of fourth range fruit, juices, compositions-recipes for extracts. The sector is growing rapidly and the recipes for the extracts have been very successful".
Domenica and Rosa Reggio
The 10 recipes of mixes to be centrifuged have about 300 grams of product for a final extract that is equal to about 210 ml. The packaging is captivating and the product is also placed in large-scale distribution, as well as in specialized stores.
"We are specialists in the fourth range - the owners add - and one of our strengths is pineapple. We have chosen an extra sweet pineapple very suitable for the processing of the IV range. The sugar content is never less than 12 - 14 °Brix. The product has an ideal colouring and a shelf life of 6 days. It may be even bigger, but we prefer the consumer to always have the product in the highest quality conditions".
This pineapple is sweet, but with a good balance with the acid component. The consistency of the flesh allows a clean and precise cut, ideal for the composition of fourth range trays.