International Sales
Production begins with whole fresh organic fruit
Clearspring Founder Christopher Dawson with some of the raw material about to be turned into 100% Organic Fruit Purée.
This pulp is what remains after the purée has been extracted.
The finished purée is packaged and boxed ready for dispatch.
The finished product
Fruit Purées Producer
Body:
Clearspring’s Organic Fruit Purée Desserts are something special. They contain nothing but 100% pure fruit, with no additives, colourings or preservatives of any kind. Natura Nuova has developed a unique process for making the freshest tasting organic fruit purée desserts for Clearspring.
History
Founded by Gabriele Longanesi in 1996, Natura Nuova company is located at Lugo, near Ravenna in the heart of the fruit growing area of Emilia Romagna, Italy.
Gabriele is passionate about the health benefits of ripe organic fruit and he set up his company to produce fruit purées that capture the full flavour and nutrition of this fruit in a long-life single-serving container. Gabriele also has considerable engineering skills and designed the simple, but innovative, equipment he uses to make his flavourful fruit purées.
Choosing good fruits
Gabriele starts by identifying the most suitable varieties of organic fruit to use for each recipe. Next, he finds a source for the fruit as close as possible to Lugo and harvests it only when the fruit is fully ripe. As apple is the major ingredient in most of the desserts, choosing the right apple variety is critical. He may use up to eighteen apple varieties in any season, with a different apple blend being selected for each dessert recipe to suit the characteristics of the other named fruit.
All the apple varieties Gabriele uses are Italian grown, either in Alto Adige, near the Alps, or in the Romagna region. Pears are local from Ferrara and Ravenna, with only the Williams variety being used, as any other pears would give a gritty taste. Gabriele’s strawberries are the Bella di Cesena variety from Romagna, where the location of the fields at Cesena, under a hill near the sea, provide a temperature swing between day and night which induces an exceptionally strong flavour and red pigmentation in the fruit. Apricots and plums are harvested in the nearby Romagna hills.
Making good and healthy purées
Gabriele has used his engineering skills to design a unique method of preparing the fruit. It differs from the typical fruit purée process by avoiding long exposure of the fruit to high temperatures and contact with the air, both of which cause flavour and vitamin loss, and which is why conventional producers so readily add sweeteners and concentrates to their product. The organic fruit purées Gabriele produces for Clearspring taste so good they have no need for such additives.
The entire production process from raw material to packaged purée takes less than an hour, but before it begins the carefully selected fruit is washed in fresh drinking water and quality controlled by hand to ensure that only the best is included.
Next, the edible parts of the fruit are separated from the non-edible parts by passing it through a sieve. During this process, a low temperature is maintained, which avoids discolouration and any bitter flavours, as well as helping to conserve vitamins.
The fruit pulp that emerges is immediately put under vacuum to protect it from oxidation and prepare it for the special blanching method. It is this delicate blanching that is unique to Natura Nuova and is the secret of the resulting purée.
Once the various fruit purées have been blended to create all eight of Clearspring’s delicious varieties the mixtures are pasteurized, packaged and dispatched. The result of this unique process is that you can enjoy fruit that tastes as fresh as though it were newly picked.
History
Founded by Gabriele Longanesi in 1996, Natura Nuova company is located at Lugo, near Ravenna in the heart of the fruit growing area of Emilia Romagna, Italy.
Gabriele is passionate about the health benefits of ripe organic fruit and he set up his company to produce fruit purées that capture the full flavour and nutrition of this fruit in a long-life single-serving container. Gabriele also has considerable engineering skills and designed the simple, but innovative, equipment he uses to make his flavourful fruit purées.
Choosing good fruits
Gabriele starts by identifying the most suitable varieties of organic fruit to use for each recipe. Next, he finds a source for the fruit as close as possible to Lugo and harvests it only when the fruit is fully ripe. As apple is the major ingredient in most of the desserts, choosing the right apple variety is critical. He may use up to eighteen apple varieties in any season, with a different apple blend being selected for each dessert recipe to suit the characteristics of the other named fruit.
All the apple varieties Gabriele uses are Italian grown, either in Alto Adige, near the Alps, or in the Romagna region. Pears are local from Ferrara and Ravenna, with only the Williams variety being used, as any other pears would give a gritty taste. Gabriele’s strawberries are the Bella di Cesena variety from Romagna, where the location of the fields at Cesena, under a hill near the sea, provide a temperature swing between day and night which induces an exceptionally strong flavour and red pigmentation in the fruit. Apricots and plums are harvested in the nearby Romagna hills.
Making good and healthy purées
Gabriele has used his engineering skills to design a unique method of preparing the fruit. It differs from the typical fruit purée process by avoiding long exposure of the fruit to high temperatures and contact with the air, both of which cause flavour and vitamin loss, and which is why conventional producers so readily add sweeteners and concentrates to their product. The organic fruit purées Gabriele produces for Clearspring taste so good they have no need for such additives.
The entire production process from raw material to packaged purée takes less than an hour, but before it begins the carefully selected fruit is washed in fresh drinking water and quality controlled by hand to ensure that only the best is included.
Next, the edible parts of the fruit are separated from the non-edible parts by passing it through a sieve. During this process, a low temperature is maintained, which avoids discolouration and any bitter flavours, as well as helping to conserve vitamins.
The fruit pulp that emerges is immediately put under vacuum to protect it from oxidation and prepare it for the special blanching method. It is this delicate blanching that is unique to Natura Nuova and is the secret of the resulting purée.
Once the various fruit purées have been blended to create all eight of Clearspring’s delicious varieties the mixtures are pasteurized, packaged and dispatched. The result of this unique process is that you can enjoy fruit that tastes as fresh as though it were newly picked.
