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​  Presentations

  • Aroma (Water Phase)

  • BQF (Dices, Pasteurized, Unpasteurized)

  • Crushed  (Coarse, Fine, Aseptic)

  • Cubes in Juice

  • Filling

  • Dried (Freeze Dried, Vacuum Freeze)

  • IQF (Pieces, Chunks, Cubes, Tidbits, Block, Cubes without Core, Quarter Cut, Spears)

  • Juice (Aseptic, SS)

  • Juice Concentrate (Aseptic, Cloudy, Clarififed)

  • Powder Extract

  • Pulp

  • Puree (Aseptic, Low Fiber)

  • Random Cut

  • Shell

  • Slices

  • Syrup Concentrate (Deionized)



Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. It can also be used to enhance digestion. Despite these benefits, fresh Pineapple may cause irritation of the tip of the tongue in some cases. Some may describe this sensation as a raw tingling. It is known by some that dipping pineapple slices in a mild salt water solution will mitigate this effect and may also intensify the pineapple flavor.

Pineapple is a good source of manganese, as well as containing significant amounts of Vitamin C and Vitamin B1.


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