Nick Maglio, ProEx Food, on the increased demand for processed food

“Blanching fruits and vegetables is better for aesthetic, hygiene and convenience”

Demand for processed fruits and vegetables has gone up in the last few months. Consumers have been stocking up on non-perishables in case of a lockdown or quarantine. Hospitality-closures and working from home have increased home-cooking  which increased the need for fresh-cut or prepared meals. “There are less and less frozen and canned fruit and vegetable processors that are cutting and freezing their products without lightly processing,” says Nick Maglio, Director of Marketing at ProEx Food.

“Both buyers and end consumers are looking for a combination of peace of mind and ease of use. This covers everything from visual aesthetic to texture to hygiene and even ease of final cooking. Many are also very concerned with ensuring consumers’ safety and want to avoid any recalls.” Delivering this safety, without cooking away the nutrients, is crucial to success in the modern, health-oriented marketplace.

“What processors may not realize, is that we also have very attractive blancher models. Our spray belt, immersion and screw models are manufactured with high levels of stainless steel craftsmanship, at attractive rates. They are also designed to run efficiently, both in energy and water consumption. These units pack a punch, and are highly attainable.”

ProEx Food highlights their blanchers on a section of their web page, noting that final solutions are fully dependent on products and needs of the user. “We ask a series of questions during our normal solutions process. We want to know your products, how you receive them, what your final processing is and more. Capacities and temperature needs are inputs to determining not only the right style, but the right build configuration.”

“We take great pride in proposing and delivering the right solution for your specific application. When you work with ProEx Food, we work tirelessly to deliver – whether it is a blancher, or a complete line.”

For more information:
Nick Maglio
ProEx Food LLC.
marketing@proexfood.com
www.proexfood.com

 


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