In FFCE, we offer our customers the full range of beverage consulting services in creating fruit squashes that correspond to both market requirements and consummators’ tastes. They include sourcing of individual ingredients to formulation of products right from the fruit content, sweetness and acidity. We help, in plant setup,machinery setup and layout to improve the production processes and ensure compliance to regulatory and safety laws on production. No matter if you require assistance with pasteurization methods, or packaging design matters, or even when it is a matter of scaling up the production, FFCE guarantees it to support you with efficient production techniques. With our quality control and sensory testing services we can deliver a product that tastes delicious and is safe for consumption. We also have third-party manufacturing services that is right for your business. 

What are Squashes?

Squash production involves the blending of fruit extracts, sugar, and preservatives in order to accomplish the right taste, sweetness and acidity. Blending prevents many of the ingredients from settling at the bottom or forming lumps at the top of the squash. Sterilization kills bacteria and is used to prevent the growth of bacteria in products but does not harm the taste or color of products that have been treated The process of adding or reducing acid content helps prevent the product from fermenting and spoiling over time. In the process, some measures of quality are taken with the aim of testing the quality of the product regarding bacterial presence and taste conformity.

Fruit squashes are produced by the use of certain machinery’s. In a blending process, mixing tanks are used to accommodate the blends of fruits extracts, sugar solution or water and the preservatives. Blenders are used for purposes such as to distribute components uniformly and also to achieve a consistent texture. They include pasteurizers or sterilisation units for removing hazardous microorganisms which are required in increasing the shelf life. Fresh squash is transferred aseptically into bottles or cans by the use of filling machines to eliminate contamination. The last steps are applied by labeling and packaging machines to make the product sellable in the market. However, storage systems also ensure that the squashes are kept at the right environmental for them before they are shipped out.

Types of Squashes

The key varieties of squashes are determined by the type of fruit they contain, although there are many more flavours. Here are some popular types:

Orange Squash

  • Source: It is produced from the concentrate orange juice.
  • Benefits: A natural source of vitamin C and antioxidants, giving it a nice, sour taste.
  • Applications: For a simple orange flavored water drink or as the primary ingredient for numerous cocktails.

Lemon Squash

  • Source: All of them are prepare from the concentrated lemon juice.
  • Benefits: Vitamin C rich and gives the food a zesty and refreshing taste.
  • Applications: Well known as a beverage flavor for making lemonades and also as an addition to many recipes.

Mango Squash

Source: Manufactured with only mango pulp.

Benefits: Has a rich, tropical flavor, very much desired for its Vitamin A and Vitamin C content.

Applications: It is consumed raw as part of a drink, or as a garnish or ingredient in a desert or in a milkshake.

Pineapple Squash

  • Source: That is a product that is made from pure pineapple juice.
  • Benefits: It has Bromelain, which is good for the stomach.
  • Applications: Predominantly suitable for tropical beverages, mixtures for cocktail, or culinary purposes.

Mixed Fruit Squash

  • Source: The new product is one fruit juice concentrate which is a combination of different fruit juice concentrates.
  • Benefits: Tastes profound and at the same time delicious… offers a mixture of nutrients.
  • Applications: Useful in any case, best for preparing non-alcoholic beverages or carbonated beverages with a twist.

The Production Process of Squashes

  • Squashes pass through various processes in order to get the best looking, great tasting squashes.
  • Juice preparation which brings out the different types of products includes the juice extraction and the juice concentration.
  • Objective: Concentrate natural fruit juices and prepare fresh fruits juices for consumption to pull off enhancement in flavor and product shelf life.
  • Process: There are washing of the fruits, peeling and extraction of the juice from the fruits. The juice after preparation is subjected to evaporation to remove a substantial amount of water in order to arrive at the final product.
  • Blending
  • Objective: Maintain equal and reasonably constant levels of flavors to make the food appealing.
  • Process: The concentrated juice is mixed with water and sugar and occasionally citric acid or a preservative. The portions of the sugar and fruit concentrate are well measured in order to bring the taste to the desired level.
  • Pasteurization
  • Objective: Make the product safe for consumption and to make it last as long as possible.
  • Process: These are blended chemically and then heat processed at a particular temperature to favor sterility and negate any microbial activity without derailing taste and quality.

Filling and Packaging

  • Objective: Preserve the contamination profile and freshness of the product with the appropriate product packaging.
  • Process: The pasteurized squash fills into stereiled bottles such as glass or PET and sealed to avoid any chance of spoiling. The packaging then has labels that give information about nutritive value, dilution and shelf-life.
  • Amplyavity packaging material engineering for squashes
  • Packing of squashes is critical with basic effect of enhancing its maturity as well as its appearance. That is why, the option of the packaging material influences the storage term, relative convenience in the utilization and the ecological indicator of a product.
  • Bottles
  • Materials: Plastic is usually made of glass or PET bottles.
  • Glass: Provides good resistance to gases and light thereby maintaining the flavor and the nutritional value of the food. Moreover, a glass product and its component materials are one hundred percent recyclable thus making it a green product.
  • PET: It is light weight, shatter proof and easily recyclable. PET bottles are easy to handle and also easy to transport.
  • Caps and Closures
  • Materials: Tamper-evident caps significantly advance product safety and are thus necessary.
  • Design Considerations: Flip-top caps make it possible for products to be used several times and keep them fresh in case they are used once.
  • Labeling and Branding
  • Materials: Durable labels, that are resistant to condensation and should be able to survive the regular handling.
  • Design Considerations: It is recommended that labels should provide information of the ingredients used, the proportion to dilute the value and nutritional value of the product as well. I believe prominent designs can also make a certain product stand out on shelves and advertise the brand.