When it comes to fruit, who can say whether fresh or frozen is better? Both options have pros and cons, and everyone has their own needs, based on their production and working philosophy. But first of all, we need to ask ourselves whether offering our customers a product that is consistent in terms of taste and organoleptic characteristics is important or not. Are we also willing to give up certain fruits at certain times of the year?

In short, choosing between fresh and frozen is not purely philosophical: it is a matter of evaluating the organisation and technical aspects of one’s work.

Because there is no right answer to the question we have asked, and the important thing is to communicate one’s choice to the customer by focusing on the positive values. Are we always able to source suitable fresh raw materials? Do we have the resources to clean the raw materials we source? Do we have adequate storage space? And, ultimately, are we able to quantify the final cost and time spent managing the raw material?

Perhaps the problem is that, even today, indicating on the label that a product is frozen makes the average customer think that the products used are of dubious quality. In fact, however, rapid cooling and cold chain technology are an integral part of quality and guarantee a product with excellent organoleptic characteristics. Clearly, trying to change this preconception is really essential nowadays.

A frozen product streamlines the production phases in the laboratory, allows for consistency in the finished product and helps to build customer loyalty, reducing waste. Fresh products have an intrinsic characteristic, which is variability in taste, an aspect that is inevitably transferred to the finished product. It is therefore not easy to always obtain a consistent product, an aspect that is particularly appreciated by regular consumers.

The use of frozen fruit purées clearly has extreme advantages for artisan ice cream and pastry shops and, now, even for bars. From ease of use to time savings, from consistent taste to quality certified by the best collaborations with Italian and European producers who have been working with our company for years.

The Rogelfrut range of frozen fruit purées and juices allows for standardised product processing. Citrus juices and natural fruit juices are also suitable for versatile use in the world of breakfasts, where quality raw materials are taking centre stage in a wide range of flavoured detox waters (lime and ginger, mandarin and pink grapefruit, orange and blueberry, etc.), natural pomegranate juice, and juices with no added sugar.