New Dimensions for Innovation, Fine Pastry & Premium Drinks Ripe caju on the tree – bright, lightly acidic and aromatic, native to Brazil’s tropical Northeast. Exotic fruit polpas expand the sensory spectrum of modern gastronomy and product development. They introduce flavours that go beyond the classic tropical fruits, offering inspiration for new product categories — from fine bakery and premium mixology to specialty sorbets and fusion cuisine. Especially those fruits that

Sensory Profiles, Pairings & Professional Applications Ripe papaya — ideal for smooth, creamy bowls, smoothies and tropical blends. Tropical fruit purées — known as polpas — have become essential in professional kitchens, bars, and product development. They deliver natural colour, freshness, and a broad aromatic spectrum to modern applications ranging from frozen desserts and cocktails to yoghurts and bakery products. But tropical fruits are far from uniform. Mango , passio

Container operations at the Port of Pecém: New cold chain infrastructure and the Mercosur-EFTA trade agreement boost export opportunities for cashew nuts and fruit purées from Ceará to Europe. Ceará is currently experiencing a phase of strong forward momentum. Two recent developments are creating ideal conditions to bring high-quality products from Northeast Brazil to the European market more successfully and sustainably than ever before: The opening of a new refrigerated ter