Peris’ news is in our blog
Circular economy: we convert pineapple by-product into bromelain, a high value-added functional ingredient
In the day-to-day running of a fresh-cut plant, there is something that happens constantly: cutting, peeling, adjusting the product so that it reaches the consumer in its best version. In this process, we inevitably discard parts of the fruit that are not part of the...
Pumpkin: understanding the product to be able to process it
Although we treat it as a vegetable, pumpkin is a fruit with a very particular behavior. Its stability, its composition and its response to processing mean that working it well requires knowledge and control at every stage. At Peris we have been specializing in this product for decades, adapting it to I, IV and V range without losing its natural balance.
Why does cut fruit oxidize? And how we prevent it in Peris with our fresh-cut fruit Frutifresh
A ready-to-eat sliced fruit is convenience, health and taste. But, if not handled and preserved correctly, that same product can quickly lose its attractiveness. Why does this happen? What is behind the color change that sometimes appears? The answer lies in biology....
Origin matters: how we choose what comes to Peris
At Peris we know that quality does not start at the production line. It starts before. Much earlier. It starts in the field. In the choice of the variety, the time of cutting, the farmer you work with. Because a good purchase is not just about sourcing fruit, it is...
How we improve the sustainability of Frutifresh packaging
We know it, and I'm sure you do too. Sustainability is not achieved with a single big action, but with many small decisions that, added together, make a difference. In the pre-prepared convenience food line (peeled and cut fruit, ready to eat), under the Frutifresh...
Fresh-cut fruit, let’s treat it as if it were sushi.
"Let's treat it like sushi." That phrase was said to us by a customer more than ten years ago, in one of the first meetings we held to discuss fresh-cut fruit. We were analyzing how to improve preservation, replenishment and product management. We were talking about...
When fruit and basketball play on the same team
Sport and fruit are a combo that we love in Peris, so we do not hesitate to study with great affection all proposals for collaboration that come our way. And one of them is very special for us, because it has been going on for several years and its bases are really...
Melon and watermelon: manual processes set the pace
At Peris we have been dedicated to melons for more than 80 years. And almost as long working with watermelon. They are two fruits that are part of our history, our identity and our daily life. We know them well, and we know that although the agri-food sector has made...
This is how the (sweet) melon and watermelon season is going at Peris
August starts with a very good taste for those of us who are dedicated to summer fruit. At Peris, we have reached the halfway point of the domestic melon and watermelon season with very positive feelings and a product quality that has us more than satisfied. Melon...
Smart packaging against food waste
At Peris, we have long been committed to sustainability and reducing food waste. For this reason, we are collaborating with the Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) in a research project that seeks to extend the shelf life of our fresh-cut...
Overcoming the big blackout: organization and teamwork at Peris
The blackout we experienced yesterday in Spain will go down in history. For many, it was a challenge at home. Imagine the impact on an agri-food company like Peris, where we rely on electricity to refrigerate tons of fruits and vegetables, and to manage all the...
When is the best time to eat fruit?
We know that fruit is a pillar of a healthy diet, but... Are there better times than others to consume it: before, during or after meals? Here we tell you about it with a bit of science and common sense, without leaving aside something that in Peris we like very much,...
Reducing the plastic in our packaging and labels: less impact, same quality
At Vicente Peris we have been committed to sustainability for years and we know that every small gesture counts. That is why, in 2024, we have taken another step forward in the reduction of plastics in our pre-prepared convenience products, optimizing both labels and...
IFS v8 Certification Renewal: Peris’ commitment to food safety remains intact
We have known for a long time, quality cannot be improvised. In fact, quite the contrary. It is the result of constant work, attention to every detail, the involvement of the entire team and, above all, the unwavering commitment to offer our customers safe products of...
Vegetables, raw better than cooked?
Have you ever thought if a cooked vegetable has the same properties as a raw one? It is an interesting question to ask yourself because the answer may not be what you expect, and in this article we are going to give you some clues. Raw food: the power of freshness...