IV Range

IV range products are fresh fruit and vegetables selected, sanitised, peeled, cut and packaged, ready to eat with no further preparation. They contain no heat treatment and no preservatives: they are kept in condition by the cold chain and a protective atmosphere inside the pack.

At Peris we have more than 80 years working with fresh fruit, and we apply that agricultural know-how to ready-to-eat fruit. Quality starts in the field and ends in the tray: selected varieties, ripeness controls and processes designed to keep flavour, freshness and shelf life stable.

In the IV range, quality is not only the fruit: it is also the process. Cut fruit is considered a ready-to-eat food and, under the health authority criteria, must be kept between 1 ºC and 4 ºC and handled under strict hygiene conditions.

Our aim is for the eating experience to be as close as possible to freshly cut fruit. We market our IV range under two brands: Peris and Frutifresh.

All our cut fruit is processed in our ISO 7 certified white room, a refrigerated enclosure of nearly 1,000 square metres inside our production plant in Albuixech (Valencia).

The temperature is kept below 8 ºC and the air is renewed nearly 200 times a day through advanced filtration systems. We also apply specific sanitisation protocols to surfaces and machinery.

Access to the room is preceded by a protocol of prior steps, and technicians work in a specific, full-cover uniform, so that no external element interferes with the hygiene of the space and handling is 100 % safe.

Part of the processes are mechanised, but the watchful eye and the skilled cutting of our specialised operators remain decisive. Expert peeling does not only deliver quality: it also reduces food waste.

Before entering the line, every batch goes through a technical control: we measure brix degrees, firmness and texture, and select by ripeness to homogenise batches and minimise deviations on the shelf.

We work with a consolidated network of growers and complementary origins that lets us keep flavour, texture and availability regular all year round. During the national campaign we prioritise Spanish produce; out of season we activate previously validated strategic origins to ensure continuity without lowering standards.

We keep full control of the cold chain and complete traceability, and we avoid technologies and additives that could alter the healthy properties of the raw material. The fruit reaches the consumer retaining all its nutritional qualities.

Our processes are audited under the GLOBALG.A.P. and IFS Food standards, we have a certified environmental management system and since 2024 we are listed in the Carbon Footprint Registry.

We develop formats designed to optimise shelf space, speed up replenishment and improve in-store performance, both under our own brand and private label.

We work with heat-sealed trays in modified atmosphere that keep the fruit in optimum condition for up to 8 days chilled — and up to 11 days for carrot sticks — as well as options without modified atmosphere for shorter rotations.

Our heat-shrink packs are made in the white room with pieces of melon, watermelon and pumpkin: the heat-sensitive film adapts to the fruit and acts as a second protective barrier, allowing cut fruit to be offered while reducing the risks associated with cutting in store.

The vacuum bag, especially for diced pumpkin, completes the range: an efficient, well-established solution for the day-to-day management of the category.