"The first challenge was to invest in technology, so as not to distort the characteristics of the fruit during the industrial processing, in order to obtain measurable market feedback. Therefore, we are not eliminating, adding, or modifying the raw material in any way, along these lines, with the goal of delivering natural and healthy food to the consumer in terms of both taste and nutritional properties. In order to make quality and achieve level results, we are heavily investing in research and innovation," said Paola Pivetti (pictured) owner of Macè Frut.
"This is true for both the fresh-cut and the 100% natural fruit juices sector, which is obtained by HPP technology," explains Paola Pivetti. It is worth noting that the majority of juices on the market are based on fruit pasteurized at such high temperatures that they are deprived of their nutritional properties. Instead, we use high-pressure cold treatments (HPP), a process where juices undergo high hydrostatic pressures of cold pasteurization for the purpose of eliminating unwanted microorganisms. HPP technology, unlike thermal pasteurization-which heats to temperatures above 75°C and then cools the products-does not change the natural content of the fruit, which is simply cold-pressed (maximum temperature within 12°C), thus becoming a very fresh juice, like freshly pressed."
In addition to the classic juices, Macè fresh juices, in the 250 ml format, are available in various flavors, such as strawberry banana apple; carrot ginger apple; strawberry lemon pineapple, kiwi pineapple, spinach, and many other fresh blends.
In addition, there are fruit preserves that are soft mousses available in 100-gram sizes. They are packaged in single-serving cups and are the healthiest alternative to any sweet snack. There are four flavors: Strawberry Banana Apple, Kiwi Apple, Passion Fruit Mango Apple, and Red Fruit Apple.
The pesto and sauces line are available in 115 g, 145 g and catered 700 g packages in six recipes: Fresh Basil Pesto without garlic, Fresh Basil Pesto with garlic, Eggplant and bell pepper sauce, Broccoli, pecorino cheese and lemon sauce, Cauliflower, garlic and chili sauce, Onion and leek sauces. These ready-to-eat products are partially cooked. Some ingredients are steamed, but the big innovation is that signature herbs and vegetables are simply added raw.
"The line of pestos and sauces was developed to combine the Italian gastronomic tradition with the freshness of herbs and vegetables. Vegetables are marinated and only partially cooked, and herbs and cheeses are fresh. The microbiological and sensory stability of the sauces/pestos obtained in this manner is very high, however, in order to best preserve the sensorial characteristics, the products must be kept refrigerated (shelf-life 60 days, but with an up to 90-day possibility). Consumption options are associated with pasta, although the product is suitable for a variety of consumption options (bruschetta, friselle, cassette bread and taralli).
"At Macè, we strongly believe in the quality of our products and their attractiveness on the European market. A significant factor is that since the beginning of the year we have strongly increased export revenue shares, with important collaborations in new markets such as Scandinavian countries, Slovenia, Lithuania, Croatia, Malta, as well as strengthening existing ones as France and Switzerland. In contrast to many other companies, we have decided to intensify our presence in the most important international trade fairs in the sector including Fruit Attraction, Fruit Logistica, PLMA and SIAL,” concluded Manuele Orsetti, sales manager.
With a view to green policies, the company has been using photovoltaic panels and transforming organic waste into biogas for more than ten years; in addition, 70% of the energy used is totally green. Moreover, by 2022, the brand will conclude the green packaging transition. Fruit salads have long been packaged in recycled and recyclable plastic trays, as well as the forks provided and other wrappings used are made of compostable material, while for juices the process of converting bottles from PET (virgin plastic) to RPET (100% recycled plastic) is now complete.