New sources of inspiration for gastronomy professionals in the GCC

United Arab Emirates; Dubai 15th of September 2014 - A worldwide specialist in fruit and more recently in vegetable processing, Boiron Frères has decided to turn to innovation, enhancing its range with 6 new flavours: some come in a puree (Butternut Squash, Green Asparagus, Beetroot and Yuzu) and some come in a semi-candied mix (Lemon and Orange). Those new sources of inspiration will add to an impressive 70-flavour range sold under the Les vergers Boiron brand, the world’s leader in frozen fruit and vegetable purees.

For its vegetable line, Les vergers Boiron has 3 new “homemade-grade” novelty purees designed for Chefs and Caterers: Butternut Squash, Green Asparagus and Beetroot – all 100% natural origin and free from preservatives, artificial colouring and thickening agents – which are processed using a new cutting-edge tool that delivers an equivalent taste and texture to a homemade puree. Packaged in 1-kg tray for optimal food safety and immediately frozen, the purees are easy to implement, with no waste and costs control. This unique know-how makes a great deal of sense when processing vegetables like those, which usually require a lengthy, fastidious preparation.

Regarding its citrus line, Les vergers Boiron found its inspiration in Asian country, in the land of Yuzu. This small tangy citrus fruit, which tastes a little like a grapefruit with touches of lime and tangerine, is now available in a puree. It delivers a powerful and rare flavour, much sought-after by Pastry Chefs, Ice-cream makers, Chocolate makers and Confectioners. The puree is packaged in 1-kg tray featuring an inner grading scale (250g or 100g) for precise measuring… Yuzu puree from Les vergers Boiron is 100% natural origin, with a flavour closer to the actual fresh fruit than that of existing products on the market. It can be used in a wide range of sweet or savoury applications (portioned desserts, fruitcake, financier cakes, muffins, small tarts, wafers, soufflé, ice-cream, sorbet, granita, cream cake, crème brûlée, mousse, ganache, fruit paste, jam and more).

Les vergers Boiron has also filed a patent for a new exclusive technological process in semi-candying, which it uses to supply Pastry Chefs, Ice-cream makers, Chocolate makers and Confectioners with semi-candied Lemon and Orange in 500-g pot. While they are less sweet and smoother than ordinary candied fruit, these semi-candied mixes have preserved all of the aroma, colour, texture and vitamin content found in fresh produce. Their impeccable quality and their ease of use will save on production time. They will retain their consistency and their freshness under high temperatures, without producing any exudate. When frozen, their texture becomes soft and tasty and may be easily handled with a spoon. This new manufacturing process promises to revolutionise the use of candied fruit in pastries, brioches, sorbets, chocolate and more, whether mixed in or used as adornments.