Valfrutta Pear Nectar is produced by processing pears which are received from Conserve Italia's co-operative members, deriving from an integrated cultivation.
The ingredients are: pear puree, water, sugar, glucose-fructose syrup, acidity regulator: citric acid, anti-oxidant: ascorbic acid.
The pear nectar is produced by processing pears which are received from Conserve Italia's co-operative members. Once the fresh fruit has reached Conserve Italia's plants, it is processed within 24 hours to ensure the fruit's characteristics. The fruit is carefully selected according to size and quality then washed, deseeded, crushed and sieved mechanically. The fruit puree is obtained (semi-finished pulp is part of the preparation for nectars). After the pasteurisation process, the purée is stored in an aseptic atmosphere in stainless steel tanks/silos. The fruit nectar bottling process includes sterilisation and aseptic filling that prevents any external agent, in particular airborne agents, to come into contact with the finished product. The fruit nectars are prepared by adding water to the purée and, according to the legal requirement, sugar and L-ascorbic acid (Vitamin C). This is an anti-oxidant, helping the nectar maintain its natural, original fruit colour.