IMAGE 1- Wild Blueberries
In contrast to cultivated blueberries, the wild berries grow only where they feel at home. For more than 10,000 years, the wild bushes have enriched the countryside of the Quebec region and the Atlantic coast of Canada.
Wild blueberries contain less water; in a dried state they are roughly pea-sized. Their hallmark is a multilayered aroma with sweet as well as slightly spicy notes.
The fruits are rich in anthocyanins, antioxidative plant dyes that protect the body’s cells from free radicals. These substances are found primarily in the dark skin. At the same time wild blueberries put the “light” in “delightful,” weighing in at just 57 kilocalories per 100 g serving. They provide filling fiber, and contain vitamins C and A as well as potassium, phosphorus, and magnesium.
Food producers can use dried wild blueberries to enhance the taste and function of baked goods, chocolate, cereal bars, fruit-and-nut mixtures, and much more. They are robust and easy to process, don’t burst open during baking or other production processes, and the final product benefits from their healthy image.
Our partner Oxford Frozen Foods is the world’s largest supplier of frozen wild blueberries, with many other grades in their range, such as blueberry juice and dried blueberrie
/ IMAGE 2- Cranberry
These berries from North America owe their name to the similarity between their flowers and a crane’s head.
Cranberries grow on low, evergreen groundcover plants. Because they contain four air chambers inside, cranberries are harvested in a special way: The fields in which they grow are flooded. This causes the berries to break off the shrub and float up to the surface, from where they are gathered by suction.
Fresh cranberries taste sour and rather tart. They only gain sweetness and their characteristic cranberry flavor in a dried state, with the addition of sugar. Consumers value the berries for their versatile qualities: besides their flavor and bright red color, their health-promoting effects make the fruit a sought-after product.
The berries’ firm consistency and fruity flavor convey a full-bodied, fruity taste to granola and granola bars, confectionery, toppings, dressings, and sauces, and are also a component of cheese and pastry products. Whether dried, as a concentrate, frozen, or as an innovatively flavored fruit ingredient – in each case cranberries ensure accentuations of color and flavor.
Bösch Boden Spies is a trusted partner of the world market leader Ocean Spray, whose product range comprises more than 40 different cranberry products tailored to the food industry. The company was founded in 1930 by three independent cranberry farmers and is now a cooperative that unites more than 700 producers of the small red fruit in North America and Chile.
/ IMAGE 3- Exotic Fruits
Exotic products provide colorful, aromatic variety and are therefore perfect for a break from the daily culinary routine. Bösch Boden Spies sources its tropical fruits from Thailand, from its long-standing partner Siong Hong. The dried fruits are produced from juice, plumped dried fruit, or fresh fruit. They taste great as a snack, in cereals, in fruit-and-nut mixes, or in salads.
/ IMAGE 4- Goldenberries
Goldenberries are golden-yellow berries that grow in the sunny Andean regions of Ecuador and Colombia in South America. They are also known as Physalis, Inca berries, or cape gooseberries. The herbaceous climbing plants grow to a height of 1.5 meters (about 5 ft) and are covered in fine hairs, including on their egg-shaped, tapering leaves. Once the goldenberry blossoms have been fertilized, their sepals continue to grow and form a husk around the berries so that they are already provided with beautiful packaging by nature. The fruits are later carefully harvested by hand.
Even when just a small amount is added, goldenberries are clearly recognizable by their unique taste and balanced sugar-acidity profile. They are very valuable as an ingredient in nut and berry mixes, chocolates, jams, and juices. Goldenberries have great appeal because of their characteristic, sweet-sour taste – and, on the other hand, they have natural antioxidants, are rich in fiber, contain iron and phosphorus, lots of vitamin C (about 30 mg/100 g) and vitamin B1, and are a natural source of the cell-protecting substance provitamin A.
Goldenberries can be used in various forms, e.g., dried – with or without sugar – or sweetened with pineapple juice, or as a juice concentrate.
Terrafertil, the world’s largest producer of goldenberries, ensures consistently high product quality, and supplies Bösch Boden Spies with goldenberries.
/ IMAGE 5- Guava
The guava is a berry fruit in the myrtle family of plants. Its inside has a fleshy consistency and contains many seeds.
Guavas are native to the tropical regions of the American continent, but are also cultivated in South Africa, West India, and some Mediterranean countries.
The taste of the guava is difficult to describe – it is very close to a good mix of fig, pear, quince, and strawberry. Real guavas grow on trees that reach an altitude of up to 13 meters. The fruit is ripe for harvest three to four months after flowering.
Guavas are impressive for their abundance of important minerals (potassium, calcium, phosphorus, iron) and high vitamin C content: 100 g of the fruit deliver a whopping 273 mg – four-times the content found in kiwis. One ripe fruit can deliver the vitamin C requirement for up to nine days.
The puree of this healthy fruit should really be prescribed for health. We source it from our longtime partner Granor Passi.
/ IMAGE 6- Ginger
Most people, when they think of ginger, think of Asia. Not many know that ginger is also cultivated in Australia. With an annual production of 8,000 tons, the country supplies less than 1% of the world’s ginger, but its contribution makes all the difference in several respects.
For instance, our partner Buderim Ginger, Australia’s largest producer and market leader, specializes in the production of confectionery ginger. As a syrup, pureed, or candied (diced after being freshly drained, or dried with a light dextrose coating or crispy crystal sugar), ginger can fully unfold its potential as an ingredient in innovative snacks, chocolates, baked goods, or beverages. Buderim Ginger also mainly produces “Queensland” ginger, which has a more sophisticated, milder flavor than Asian ginger, with a slight citrusy note – qualities that are highly appreciated by the market.
Ginger also enjoys great popularity thanks to its health-promoting effects. Among the more than 160 valuable substances it contains are vitamins C and B6, minerals, and essential oils. These serve to stimulate the metabolism and actually inhibit enzymes that cause inflammation and pain – just like acetylsalicylic acid, which is why this miraculous root is also known as “nature’s aspirin
/ IMAGE 7- Tart Cherries
Tart cherries are becoming more and more popular, because their taste and the vital substances they contain are superior to many other fruit varieties. Since 1960, the production volume worldwide has nearly doubled.
One very special variety is the Montmorency tart cherry cultivated in the region around Travers City, Michigan. The composition of its ingredients is unique, and their balanced ratio makes this a real power-fruit.
Research has shown that eating this cherry can trigger healing effects. The anthocyanins it contains, which are responsible for the dark red color, are valuable antioxidants and can also contribute to reducing pain and inflammation. The melatonin content helps to improve our natural sleep rhythm.
Montmorency cherries are among the few fruits that taste equally good dried and fresh. Advanced drying technology results in optimal moisture content, combined with sweetness and an authentic fruit flavor. An appealing appearance and texture, and the absence of dyes, are just some of the other advantages. Montmorency tart cherries are used as an ingredient in cereals and yoghurt, or eaten on their own as a snack.
/ IMAGE 8- Mangos
Mangos are now cultivated in nearly all tropical and subtropical countries. The stone fruit grows on a tree that can soar to heights of up to 30 meters (nearly 100 feet). A leathery peel, green and sometimes with red markings, surrounds the juicy fruit pulp and the flat, large mango pit.
A mature mango tastes wonderfully sweet and is considered very healthy despite its high sugar content – because mangoes are rich in vitamin C, vitamin E, and B vitamins, e.g., vitamin B1 and folic acid. Among all varieties of fruit, this exotic treat delivers the highest content of provitamin A, which plays an important role in cell renewal, the body’s defenses, and the visual process.
Mangoes are very versatile and especially popular in beverages, e.g., as juice or nectar, in cocktails, shakes, lassis, and smoothies. The fruit is also perfect for preserving as jam or compote.
/ IMAGE 9- Prunes
The original variety of Californian plum was imported to California in the 19th century by Louis Pellier from his home country, France. The plants found ideal conditions in the fertile valleys warmed by California sunshine.
Plums that are processed into prunes are among the few fruits that are allowed to ripen on the tree before harvest. In late summer, the fruit has achieved perfect firmness and sugar content – and this is when the plums are harvested from the tree. The fruits lose much of their water content during the subsequent drying process.
Whether used as a powder, as bits, diced, pureed, or as concentrate – prunes contain a unique combination of nutrients that make them interesting beyond their taste. For example, they contain a high proportion of sorbitol as well as fiber and are rich in vitamin A, copper, and potassium. Because they also have a lot of natural antioxidants, they can be used to halt oxidative processes and extend the shelf life of food products.
Another effect becomes evident in baked goods: Prunes bind moisture before and during baking – and thus keep the baked goods fresh longer. They also naturally enhance the flavor intensity of sauces. Thanks to their combination of sorbitol and fruit acids, prunes can even help to lower salt and sugar content in sauces or avoid the usage of caramel color.
A full third of global prune production now comes from California, where our partner Sunsweet is based. A cooperative of more than 300 farmers, it is now the world’s most popular prune brand.
/ IMAGE 10- Raisins
Not all raisins are created equal. Ours come from California and are dried grapes of the Thompson Seedless variety. They are dried on the vine (DOV) or on the ground. They have a slight caramel flavor, from the fruit sugar caramelizing in the sun during the drying process.
Due to their low pH, their natural sugars, and the lower water activity, raisins are not very microbiologically sensitive, and fulfill the highest quality and specification standards.
Raisins are very bake-stable and versatile for use as an ingredient in fruit-nut blends, salads, cereals, and cookies. Their taste profile, too, makes them interesting for the chocolate and baked-goods industry. In the form of soft raisins – which have a 24–28% moisture content due to hot water-vapor treatment and do not have to be softened before processing – they are used in baking as well as in the yoghurt sector.
Raisins are also available in the form of concentrated juice and paste, as a natural humectant and preservative agent for the baking and flavoring industries.
Our partner Sun-Maid has more than a century of experience in the product, and operates the world’s largest raisin and dried-fruit factory. The company uses industry-leading technologies and state-of-the-art agricultural practices to guarantee a high level of food safety and quality
/ IMAGE 11- Sea Buckthorn
The original home of the sea buckthorn probably lies in Nepal. Ice age shifts led to its spread over almost all of Eurasia – from the Pyrenees to Norway, Siberia and China. It is considered to be less demanding and prefers to colonise calcareous sandy and gravel soils from the plain to 5000 metres above sea level in the Asian mountains.
The small, orange fruits grow on deciduous shrubs one to six metres high. The fruit has been appreciated as a remedy since ancient times. Antioxidants, amino acids, minerals and vitamins C, B1, B2, B12, A, K and E, folic acid and omega fatty acids 3, 6, 7 and 9 make sea buckthorn a genuine superfood. In addition to its anti-inflammatory and anti-allergic properties, it is also said to have antiviral and antimicrobial effects.
The vitamin C content even exceeds that of oranges and lemons. The small berry also contains vitamin B12, which is otherwise found almost exclusively in animal products. Like most vitamins, vitamin C and B12 are sensitive to heat during the drying process. Our partner Hippocrates Farm has developed a solution for this problem: Osmotic drying.
This is a low temperature drying process that preserves the original structure, vitamins, taste, colour and all components of the sea buckthorn fruit. In addition, Hippocrates Farm sea buckthorn is BIO certified, free of additives and preservatives and sweetened exclusively with apple juice concentrate.
/ IMAGE 12- Sultanas
The color is the first thing you notice: a light, golden brown that shimmers and sparkles in the light. Some sultana varieties even achieve a gold or greenish-yellow hue, which looks very refined.
The seedless grapes grow in South Australia, one of the driest regions of Down Under. The southeastern coastline where the sultanas mature has a Mediterranean climate, making it ideal for their cultivation.
Our partner Sunbeam delivers premium-quality sultanas. They are characterized by extremely low product contamination, a uniformly light color, and an intense sweet-and-fruity taste. Their color and taste remain stable even at high baking temperatures, which makes this product an ideal ingredient for the baking industry.