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 In order to maximize fruit "show" and deliver clean fresh taste in ice cream, sorbet, frozen yogurt and sherbets, Lyons utilizes tubular aseptic processing techniques. Lyons pioneered this system to deliver. Sterility - This is especially important when dealing with strawberries, a field crop. While all strawberries are washed prior to freezing, there is a possibility of contamination which can result in spoilage. All Lyons aseptically processed fruits are commercially sterilized for shelf stability up to nine months. Consistency - All fruits vary in quality, but when purchasing Lyons processed fruit you are guaranteed consistent color, drained weight, brix, and flavor. These are important factors to ensure a high quality finished product. Storage - Freezer storage, either on-site or in a commercial warehouse, is expensive. Maintaining fruit inventory in refrigerated storage allows frozen storage to be more profitably used for inventoried finished goods. Convenience - Aseptically processed fruits are always ready-to-use and do not require lengthy "thaw time." Our line of aseptic fruit ingredients includes: Fruits and Fruit Purees: Available in straight pack, stabilized, with designated fruit percentages. Variegates: Eye pleasing ripples of flavor and color can be added to ice cream by the use of variegates. The products are stabilized to a viscosity that is pumpable for incorporation in the ice cream. Organic, Botanical, Nutraceutical formulas available. Vanillas: Vanilla is still the most popular ice cream flavor. Lyons offers a line of vanillas known for purity and consistency. Pure Vanilla: Delicate flavor, offered in various strengths. Pure Vanilla with Vanillin: Consistent flavor, economically priced. Imitation Vanilla Concentrates: Value and flavor make them excellent choices. |
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