Let's share fruit at its best - 2021 Catalogue Culinary Range
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
2021 Catalogue Culinary Range Let’s share fruit at its best
CONTENTS
A note from Alain Boiron and Grégory Watine 3
Les vergers Boiron at a glance 4
Bringing you the best in fruit 5
Our commitment to quality fruit 6
Frozen fruit purée:
6 stages towards excellence 7
By Chefs, for Chefs 8
Your established partner 9
Our ambassadors all over the world 10
Europe and the Middle East 10
United States 11
Asia and Oceania 12
Events and partnerships around the world 13
Our partner schools 14
The «Challenge des Lycées» school contest 15
Your creations are pure genius.
Our fruit solutions too 16
5 reasons to prefer frozen fruit purées 17
Fruitology®: passing on our expertise 18
Our frozen range 20
100% - Organic fruit purées 21
PGI-labelled fruit purées 22
100% fruit purées and specialities 23
100% vegetable purées 26
Sugared fruit purées and specialities 27
Concentrated preparations 28
Fruit coulis 28
IQF fruits - whole and in pieces 29
Flavours chart 30
# 2 Let’s share fruit at its best
Alain Boiron, President and Grégory Watine, Chief Executive Officer
2021, always and forever in the spirit of innovation
2020 will stand out as an unprecedented year. of quality. It promotes an agricultural product whose
While the world lived in confinement for several quality, reputation or other characteristics are linked
weeks, gastronomy professionals, particularly affected by to its geographical origin.
the pandemic, warmed consumers’ hearts by sharing their
expertise. We would like to thank them, as well as all our PGI fruits are among the treasures of our agricultural
chefs and mixologists, who have worked hard to make life regions. They are a guarantee of quality for all culinary
richer in taste. professionals.
In this period of economic and public health uncertainty,
Les vergers Boiron has decided to pursue its policy of And finally, 2021 sees the arrival of organic flavours,
innovation. After inventing the very first no-added-sugar to meet the expectations of chefs, mixologists and ice
fruit purée in 1976, almost all of our flavours will be cream vendors, and their customers.
available with no added sugar in 2021.
More than ever, Les vergers Boiron is a partner
But that’s not all. This year, we are offering you a new for your creativity.
exceptional range made from PGI-labelled fruit. Protected
Geographical Indication, or PGI, is a European Union label In 2021, let’s share fruit at its best!
# 3 Let’s share fruit at its bestLes vergers Boiron
at a glance
80 years of expertise
1942 1970 1976 1985
Company founded Invention of the Launch Arrival on the market
by the Boiron family frozen fruit purée, of the first 100% of the first 1kg trays
a revolution for fruit purées
professional chefs
0-2020
97
1
YEARS
OF FROZEN
FRUIT PURÉES
2009 2017 2019 2020
Consolidation Opening Launch of a new 1kg tray, Les vergers Boiron
of activities at the of a Hong Kong office airtight, easier to open celebrates the 50th
Valence site, in the and creation and to grip anniversary of inventing
heart of France’s fruit of a US subsidiary the frozen fruit purée.
orchards (Drôme region)
Key figures
160 80 Present in 140
employees million euros
80 countries product references
in turnover of which
80% export
58 over 15,000 100%
flavours tonnes of purées of the fruit purées produced
sold a year in 2020 available in a
no-added-sugar version
# 4 Let’s share fruit at its bestBringing you
the best in fruit
Discover how our fruit solutions are created
from selection of the best varieties to the finished product.
# 5 Let’s share fruit at its bestOur commitment to quality fruit
Les vergers Boiron never compromises on quality. This high performance guarantee,
the basis of our company’s reputation since it was founded, requires us to select the world’s
best producers and comply with stringent manufacturing processes.
Food safety as an absolute priority A brand new tray
We don’t compromise on food safety. Our policy It is by listening to your comments and those of Chefs
is to go further than French and international from all over the world and by analysing how you work
regulations. This requirement means continuous that we launched our new tray in January 2019. Easy to
monitoring by our integrated laboratory and external open thanks to a well-positioned and identifiable tab, our
experts, by means of regular physicochemical, new tray ensures you peace of mind with its innovative
microbiological and phytosanitary analyses. clip concept making it airtight. Its new wad offers you
Our measures also include staff training, audits both food safety and easy use with a double opening
of our suppliers of raw materials and packaging, system. Its compact shape makes for an easier grip.
and risk analysis on new challenges such
as the fight against fraud and malice.
«A special partnership with Les vergers Boiron»
Didier Fabre, fig producer in Solliès-Pont, in the Var region of France
Twenty years ago, Mr. Boiron convinced us we should
value our figs. Today, we supply figs with a perfect
balance between sweetness and acidity. We take a quality
approach. In 1996, we obtained the PGI label, in 2006 the
CDO label and three years ago, the PDO label. This will
assist us in taking figs from Solliès to the very top.
Check out the video on my-vb.com
# 6 Let’s share fruit at its bestFrozen fruit purée: 6 stages towards excellence
Selecting the fruit and orchards
Throughout the year, our sourcing Every producer selected Each variety is harvested
team seeks out the finest varieties complies with our specifications when fully ripe. Once the harvests
of fruits from around the world. on quality, food safety and arrive at our site in Valence, the
environmental standards. fruits are checked and then
classified according to their
properties for the blending phase.
Blending, pasteurisation and packaging
Blending consists We respect the fruits’ Production is carried out in
of mixing several batches natural properties. a protected environment and
of different fruit varieties, Each undergoes a specific pressurised atmosphere
harvests or origins. transformation and in order to avoid any risk
For every assemblage, pasteurisation process. of contamination. The trays
our experts recreate the unique are frozen at -35°C and then
characteristics of our products in stored at -20°C before being
terms of taste, Brix, texture, etc. shipped all over the world.
Products for Chefs all over the world
For the pleasure of food
lovers everywhere!
# 7 Let’s share fruit at its bestBy Chefs,
for Chefs
We have created a whole world of services for you, to guide your inspiration
including workshops, demonstrations, discussion forums, practical advice,
and innovative applications. We are here by your side every day.
# 8 Let’s share fruit at its bestYour established partner
Since 1942, Les vergers Boiron has been supporting culinary professionals throughout the
world. We understand the challenges you face. That’s why we have put together a set of tools
to help make your daily life simpler while fuelling your inner creative genius.
SORBET AND ICE CREAM BALANCING
Balance your sorbet and ice cream
recipes in just a few clicks, using our
u online tool available at my-vb.com
u
DEMONSTRATIONS
AND MASTERCLASSES
FIND INSPIRATION Take part in demonstrations and masterclasses
+1000 Browse our website
organised around the world with highly
recipe my-vb.com and our social
reputed chefs and mixologists.
s networks to access hundreds
of recipes created by chefs
u
and mixologists from
all over the world.
TABLE OF USES
This technical information and recipe
suggestions, prepared by renown
French experts, will guide you in
preparing your finest creations.
u
ALLO CHEF
Ask our consultant chefs your
technical questions online; they
will reply to you within 48 hours.
Let’s stay in touch
Facebook WeChat
Instagram YouTube
Twitter my-vb.com LinkedIn
Newsletters Recipe booklets
Product datasheets Samples
# 9 Let’s share fruit at its bestOur ambassadors all over the world
Present throughout the world, we rely on the energy and talent of about thirty ambassadors.
Regularly these creative, reputed Chefs put their teacher’s apron or hat on to give
demonstrations and give you the benefit of their experience, ideas and know-how.
Jean-Christophe Duc Gaël Étrillard
Les vergers Boiron Pastry Chef Les vergers Boiron Pastry Chef
Our ambassadors in Europe and the Middle East
Marc Balaguer- Frédéric Bourse (Italy) Yann Brys (France) Vincent Cockenpot
Fabra (Spain) Pastry Chef Pastry Chef (United Arab Emirates)
Pastry Chef Pastry Chef Meilleur Ouvrier Pastry Chef
Ice Cream World Vice de France 2011
Champion 2018
Luc Debove (France) Giovanni Depergola Grégory Doyen Thierry Dumouchel
Pastry Chef (Dubai) (France) (United Kingdom)
Ice Cream Meilleur Ouvrier Mixologist Pastry Chef Pastry Chef
de France 2011
Ice Cream World Champion
2010
# 10 Let’s share fruit at its bestFatima Gismero Stéphane Glacier (France) Guilherme Guise (Finland) Adam Handling
Agudo (Spain) Pastry Chef Pastry Chef (United Kingdom)
Pastry Chef Meilleur Ouvrier de France Chef
Pastry Chef 2000 British Chef of the Year 2014
Scottish Chef of the Year 2015
UK Best Restaurant 2017
Marcus Haxter (Germany) Tauland Hyka (Dubai) Jean-Michel Jean-Thomas Schneider
Chef Mixologist Perruchon (France) (France)
Awarded the Bocuse d’Or 2000 Pastry Chef Pastry Chef
Meilleur Ouvrier de France Ice Cream Meilleur Ouvrier
Pastry Chef 1993 de France 2019
Ice Cream World Champion
2018
Pastry World Champion 2017
Fabian Sänger Michel Willaume (Spain)
(Switzerland) Pastry Chef
Pastry Chef Pastry World Champion 2001
Pastry Chef of the Year
2006/2007
Our ambassadors in the United States
Freddy Diaz Amaury Guichon Kriss Harvey Michael Laiskonis
Mixologist Pastry Chef Pastry Chef Pastry Chef
Culinary Professional
of the Year 2014
# 11 Let’s share fruit at its bestOur ambassadors in Asia and Oceania
Peng Cheng (China) Jean-Marc Gaucher
École Belle Vie (Macao)
Principal Pastry Chef
Lloyd Hamon (China) Sonia Haumonté Shigeo Hirai (Japan) Hiroshi Kaneko (Japan)
Pastry Chef (New Zealand) Pastry Chef Pastry Chef
Pastry Chef World Chocolate Master 2009
EJ Lee (Korea) Daisuke Mori (Japan) Vincent Nigita (Indonesia) Julien Perrinet (Taiwan)
Pastry Chef Pastry Chef Pastry Chef Pastry Chef
Reynold Poernomo Talita Setyadi (Indonesia) Christy Tania (Australia)
(Australia) Pastry Chef Pastry Chef
Pastry Chef
# 12 Let’s share fruit at its bestEvents
and partnerships
around the world
We have developed partnerships with major culinary schools, associations
and academies around the world because creativity means inventing
every day and we believe in the infinite wealth of experience-sharing.
# 13 Let’s share fruit at its bestOur partner schools
Europe and the Middle East Spain United States
Germany • EHTB, Ins Escola d’Hoteleria • International Culinary Education
• Akademie der Konditoren- i Turisme de Barcelona Center
Innung Berlin • ESHOB - Barcelona • The Culinary Institute of America
• Akademie Deutsches • Nitroschool / Vakuum - Barcelona • Johnson & Wales University
Bäckerhandwerk Weinheim • UCAM, Universidad Catolica • The Pastry Academy
• Chocolate Academy Köln San Antonio de Murcia • Culinary Institute Lenôtre
• Forum Culinaire Offenburg France
• Gewerbliche Schule Im Hoppenlau, • École Lenôtre Asia and Oceania
Konditoren-Meisterschule Stuttgart • École Gastronomique Bellouet China
• Handwerkskammer zu Koblenz Conseil • L’Amour
Konditor Meisterschule • L’École Stéphane Glacier • Belle-vie
• Johannes-Gutenberg- • Chocolate Academy • Gaomaozi French Pastry School
Schule, Meisterschule für • La maison de la crème • Institut culinaire français L’Arome
Konditoren Heidelberg Israel • Kaida Vocational School
• Justus von Liebig • Dan Gourmet School, • Omick Education of Western
Fachschule Mannheim Tel Aviv Cuisine and Pastry
• Konditoren-Meisterschule der Italy Korea
Handwerkskammer Chemnitz • Carpigiani Gelato University • EJ Baking Studio
• Konditoren-Meisterschule der • Cast Alimenti, Brescia • Hoseo University
Handwerkskammer zu Köln • Etoile Academy Boscolo • Ecole de Fran
• Konditoren-Meisterschule Poland Indonesia
der Handwerkskammer • Ashanti (School), Lodz • Heavenly Sweet
Ostwestfalen-Lippe zu Bielefeld • Chocolate Academy, Lodz Japan
• Landesinnungsverband United Kingdom • Chocolate Academy
des Konditorenhandwerks • Westminster Kingsway College New Zealand
Baden-Württemberg Chocolate Academy • AUT
• Städtische Meisterschule für das Russia Singapore
Konditorenhandwerk München • Chocolate Academy • Chocolate Academy
• Trendforum Pfersich, Neu-Ulm Switzerland • @ Sunrice
Austria • Chocolate Academy, Zurich
• Gastgewerbefachschule der • École Richemont, Lucerne
Wiener Gastwirte am Judenplatz Turkey
• Landesberufsschule Feldkirch • Chocolate Academy
Our partners
# 14 Let’s share fruit at its bestThe «Challenge des Lycées»
school contest: transmitting expertise
and knowledge
Since its foundation in 1942, Les vergers Boiron has been very committed to transmitting
culinary expertise to the younger generations. In 2018, this commitment took shape in the
launch of a key event, the «Challenge des Lycées» school contest.
A Masterclass with a renowned Chef Here’s what they had to say.
The «Challenge des Lycées» school contest gives young Rebecca told us, «For me, studying for my professional
pastry chef students the chance to win an individual diploma in Baking and Pastry and coming from
Masterclass with a renowned Chef. The prize-winners’ a small village in Lot, working with Jean-Thomas was
schools are not left out since they attend a demonstration an incredible experience. Making a recipe from A to Z
with the very same Chef. The contest goes hand in hand proved to be far more complicated than I imagined.
with the very spirit of Les vergers Boiron which Alongside the Chef, Théo and I were able to learn and
wants to preserve and promote gastronomy in improve certain techniques like mousses and cream
France and abroad, while fostering the transmission desserts. Meeting a Meilleur Ouvrier de France and
of knowledge and culinary excellence. double world champion has helped us to grow and
discover more of the world».
Jean-Thomas Schneider, Théo added, «Working with the Chef was a very intense
Chef for the 2018 and 2019 editions experience. Having him in my classroom, with our
Awarded Ice Cream Meilleur Ouvrier de France 2019, teachers, was also incredible because it’s not every day
Pastry World Champion 2017 and Ice Cream World that you have a World Champion in pastry come
Champion 2018, Jean-Thomas Schneider to your school».
is the first leading Chef to take part in the school contest.
Jean-Thomas concluded with these words,
Rebecca and Théo, 2019 prize-winners «Being a sponsor of the Challenge des Lycées is a
In 2019, the winners of the second edition of the chance for me to transmit my passion and expertise to
«Challenge des Lycées» were Rebecca and Théo. the younger generation. It also makes me very proud».
# 15 Let’s share fruit at its bestYour creations
are pure genius.
Our fruit solutions too
You have a passion for taste, quality and authenticity,
so let’s share fruit at its best together.
# 16 Let’s share fruit at its best5 reasons to prefer frozen fruit purées
Les vergers Boiron perfectly masters the art of blending fruits to ensure consistent
flavour, colour and texture. The sole purpose of our frozen fruit purées is to enable
you to express your creativity. Here are five good reasons to use them. And if you’re
already a fan, don’t hesitate to pass on the message to your colleagues!
1- Time and labour saving
With our fruit purées,
you can forget having to wash,
peel, de-seed, blend and sieve
fruit. You make considerable
and valuable time savings with
these easy-to-use products.
5- Food hygiene and safety
Les vergers Boiron never
compromises on food hygiene
2- Cost control
Forget the loss and waste
and safety. All our products
associated with fresh fruit.
comply with international food
Our products can be stored for
hygiene and safety requirements.
several months in the freezer
and you can open a tray, remove
some of the fruit and keep the
rest in the freezer for later use.
4- 100% practical
Easy-to-store and practical, 3- Successful recipes
our new Les vergers Boiron tray is your Blending, which involves mixing several
daily ally. Our 100% fruit range is just batches of fruit, guarantees consistency
as practical and helps you prepare in taste, texture and Brix. All key assets
savoury and sweet recipes, plus drinks. for preparing desserts and pastries
successfully at any time of the year.
Some flavours may not be available in certain countries.
# 17 Let’s share fruit at its bestFruitology®: passing on our expertise
For 3 generations, Les vergers Boiron has been sharing the best of fruit with chefs, pastry
chefs, ice cream vendors and mixologists. And because fruit purée is far more than
just an ingredient, we have invented Fruitology®.
This discipline allows gastronomy professionals to understand the different sensory
characteristics of a fruit purée (appearance, taste and texture) in order to perfect
their recipes.
Wine has oenology, cheese has caseology... fruit purée now has Fruitology®.
Fruitology®, the language of fruit purée terms on their different organoleptic characteristics.
These days, in order to perfect your recipes and Our ambition is to make fruit even more noble
meet consumer demands, you need to know the and enhance the value of your creations among
story behind each flavour used, from how the fruit is an ever increasingly demanding clientèle.
grown to what the resulting fruit purée tastes like. Fruitology® embodies the very identity of Les vergers
Until now, there was no language to talk about fruit Boiron and our mission to bring you fruit at its best!
purée, like there is for wine, chocolate, coffee or cheese.
Fruitology® is here to change that. Characterising a fruit purée
Like any taste and sensory product, fruit has its own
It allows you to take a different look at fruits and uniquecharacteristics. These play an essential role when
the products made from them, by putting precise tasting fruits and the products made from them.
The Fruitology® white paper
Want to learn more about Fruitology®?
Les vergers Boiron offers a white paper
on its website that gives a clear understanding
of the sensory analysis, assessment and
sensory profiles of a fruit purée.
To download it, go to my-vb.com
# 18 Let’s share fruit at its bestVisual aspect
Aromatic intensity
Spicy Red color
Green Viscosity
Cooked
Sweet
Sour Texture in the mouth
TASTE Mouth coating
Fruitology®: example of the sensory
profile for 100% mango purée, prepared
by a panel of experts. The precise
definition of the descriptive terms can
be found in our white paper available
for download at www.my-vb.com
Fruitology® was created to meet the specific needs of methodologies specific to sensory analysis. The tools
characterising products and the subtleties of assessing developed are designed for all taste professionals
them.It is therefore a discipline that gives you and all operators in the fruit sector, particularly those
the identity card of each fruit purée. working in the fruit purée sector.
Develop your creativity
Compare fruit purées of the same flavour Knowledge of the characteristics of a fruit and how
Fruitology® gives you the keys for tasting and assessing it is processed into a purée helps you develop your
a fruit purée. This tool allows comparison between creativity. Understanding aromatic notes is the
different purées of the same flavour, in order to define guarantee of a better blend of flavours. At a time when
their individual characteristics. Les vergers Boiron’s consumers are ever more demanding and eager for
expertise has made it possible to create and develop novelty, you can offer dishes, desserts and cocktails
this new discipline by defining linguistic terms using that exceed their expectations.
Sensory analysis: a scientific discipline based on the five senses
Laura Nicolas, Sensory Analysis Engineer at Les vergers Boiron
Fruitology® is based on the scientific techniques of sensory analysis,
which consists of taking measurements using rigorously
defined methodologies and analysing the results using statistics.
We humans are the «measuring instrument». We assess product characteristics
using our five senses (sight, sound, smell, taste and touch).
Sensory analysis is thus used to better understand consumers and to improve,
or create, products that meet their expectations.
At Les vergers Boiron, a panel of experts is regularly trained
to describe fruit purées according to pre-defined descriptive terms.
This data, measured in this way, helps us to communicate with our customers.
# 19 Let’s share fruit at its bestOur Frozen range
Our 100% - Organic purées Our PGI-labelled fruit purées
100% - Organic purées bring you fruit Protected Geographical Indication is a
at its best. With no added sugar, they European Union appellation. It promotes
meet the expectations of food-conscious an agricultural product whose quality,
customers. They help chefs, pastry chefs reputation or other characteristics are linked
and mixologists give a new dimension to its geographical origin. Our new range made from PGI-
to their creations and let ice-cream vendors offer a more labelled fruit has no added sugar. The three flavours offer
varied range of products. new opportunities to enhance your creations and fulfil your
customers’ expectations.
Our sugared purées Our 100% purées
A rigorous selection of the finest varieties of sun- Our no-added-sugar 100% fruit purées bring
kissed fruit picked when perfectly ripe. Our expertise you fruit at its best, and nothing but fruit, free of
in blending gives you unvarying flavour, colour, preservatives, colouring agents and thickeners.
and texture just like fresh fruit - without additives. They give you the freedom to work with the
They offer you a precise Brix rate (+/- 1°). best of fruit and to dose the quantity of sugar for
lighter and ever more delicious preparations.
Our concentrated preparations Our coulis
Experience an intense fruity taste in these fruit Add a final touch to all your preparations, with creamy
concentrates - without added sugars. Each variety coulis ready to use without added flavourings, gelling
offers rich and astonishingly powerful flavours, aromatic agents or thickeners. Our flexible plastic bottle with its
notes, and fruit zest sometimes balanced by a few drops pouring tip provides easy use and precise dosing
of essential oils (natural fruit peel extract). The result for your preparations, such as decorating plates,
is a product rich in taste and dry matter for making ice-cream and sorbet toppings, multi-layer verrines
chocolate, confectionery or ice cream, or for adding or accompaniments for desserts.
to a fruit purée.
Our fruits - whole and in pieces
Enhance your creations with our ready-to-use
whole fruits that undergo rigorous, strict selection
from raw materials. Harvested when ripe, we pay
special attention to ensuring meticulous sizing,
limited water content, perfect colour, and optimum
texture to give fruit of excellent quality.
Some flavours may not be available in certain countries.
# 20 Let’s share fruit at its best100% - Organic frozen fruit purées
For several years now, consumers have been turning to healthier and more varied food. This
underlying trend is also having an impact on gastronomy professionals. That is why Les
vergers Boiron now offers a 100% - Organic range.
Red berries
STRAWBERRY RASPBERRY 100% BLACKCURRANT
100% - ORGANIC - ORGANIC 100% - ORGANIC
Origins: Poland, Morocco Origin: Serbia Origin: Poland
Sales unit: 1 x 10kg tub Sales unit: 1 x 10kg tub Sales unit: 1 x 10kg tub
Tropical fruits Citrus fruits
MANGO 100% - ORGANIC PASSION FRUIT LEMON 100% - ORGANIC
Origin: India 100% - ORGANIC Origin: Italy
Sales unit: 1 x 10kg tub Origins: Peru Sales unit: 1 x 10kg tub
Sales unit: 1 x 10kg tub
Some flavours may not be available in certain countries.
# 21 Let’s share fruit at its bestPGI fruit purées:
a new step towards excellence
Since 1942, Les vergers Boiron has been bringing you fruit at its best. Striving for excellence as
always, we embark on this new decade with the creation of new and exceptional purées, made
using fruit labelled Protected Geographical Indication (PGI). These no-added-sugar purées offer
new opportunities to enhance your creations and fulfil your customers’ expectations.
PGI in brief
Protected Geographical Indication is a European Union guaranteeing a level of fruit quality and freshness,
appellation. It promotes an agricultural product whose plus a very demanding traceability system.
quality, reputation or other characteristics are linked PGI fruits are among the treasures of our
to its geographical origin. The PGI label imposes a agricultural regions. They are a guarantee
very precise set of specifications on all producers, of quality for all culinary professionals.
CORSICAN SIRACUSA LEMON 100% SICILIAN BLOOD ORANGE 100%
CLEMENTINE 100% Made with PGI-labelled fruit Made with PGI-labelled fruit
Made with PGI-labelled fruit ORIGIN: ITALY Origin: Italy
Origin: France Sales unit: box of 3 x 1kg Sales unit: box of 3 x 1kg
Sales unit: box of 3 x 1kg
The only French clementine Femminello A volcanic temperament
Corsica offers exceptional climatic The Femminello variety, the most The PGI Sicilian blood orange is
conditions for the clementine, giving representative of Italy, has been grown near Catania, not far from
the fruit an orange colouring with 20% cultivated in Sicily from generation Mount Etna. Its dark red colour
green peel. The only clementine of to generation for the past four and purple flesh are the result of
France is grown and harvested by centuries. It flowers three times wide variations in temperature
hand, from the tree itself. between autumn and summer. between night and day. These
weather variations lead to the
Unique flavour Primofiore accumulation of anthocyanins,
The temperate climate, rainfall and The first flowering, Primofiore, offers the dark red pigments that give
humidity, higher than in the rest of an oval-shaped lemon. Its skin and the fruit its special colour. This
the Mediterranean basin, account pulp are variable in colour, ranging terroir and climatic conditions
for the very particular taste of the from light green to citrus-yellow. Its give a taste and organoleptic
Corsican clementine, a combination juice is also citrus-yellow in colour. depth truly unique worldwide.
of sweetness and acidity. Harvested in October, this lemon
is considered to have the richest
organoleptic and aromatic qualities.
Some flavours may not be available in certain countries.
# 22 Let’s share fruit at its bestFrozen 100% fruit purées and specialities
Orchard fruits NO-ADDED-SUGAR
APRICOT 100% SEA BUCKTHORN 100% FIG 100%
Origin: France Origin: Latvia Origins: France, Spain
Sales unit: Brix: 10° +/-2° Brix: 22° +/-2
box of 6 x 1kg / 1 x 10kg tub Sales unit: box of 3 x 1kg Sales unit:
box of 6 x 1kg / 1 x 10kg tub
MELON 100% MIRABELLE PLUM 100% WATERMELON 100%
Origins: France, Morocco Origin: France Origin: Vietnam
Brix: 12° +/-2° Brix: 23° +/- 2° Brix: 9° +/-2
Sales unit: Sales unit: box of 3 x 1kg Sales unit: box of 3 x 1kg
box of 6 x 1kg / 1 x 10kg tub
WHITE PEACH 100% BLOOD PEACH 100% PEAR 100%
Origin: France Origin: France Origin: France
Sales unit: box of 6 x 1kg Sales unit: box of 6 x 1kg Sales unit:
box of 6 x 1kg / 1 x 10kg tub
GREEN APPLE 100% DAMSON PLUM 100% RHUBARB 100%
Origin: France Origin: Serbia Origin: Poland
Brix: 12° +/-2° Brix: 20° +/-2 Brix: 4° +/-2
Sales unit: Sales unit: box of 3 x 1kg Sales unit:
box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub
Some flavours may not be available in certain countries. Some 100% flavours will become available during 2021.
# 23 Let’s share fruit at its bestRed berries NO-ADDED-SUGAR
BLACKCURRANT 100% BLACK CHERRY 100% CRANBERRY & MORELLO
Origins: France, Poland Origins: Germany, Bulgaria CHERRY 100%
Brix: 18° +/-2 Brix: 21° +/-2 Origins: Cranberry: Canada
Sales unit: Sales unit: Morello cherry: Serbia
box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub Sales unit: box of 3 x 1kg
STRAWBERRY 100% WILD STRAWBERRY 100% MARA DES
Origins: Spain, Poland Origins: Wild strawberry & BOIS STRAWBERRY 100%
Brix: 8° +/-2° strawberry: Serbia, Poland Origins: Portugal, France
Sales unit: Sales unit: box of 3 x 1kg Sales unit: box of 3 x 1kg
box of 6 x 1kg / 1 x 10kg tub
RASPBERRY 100% RED BERRIES 100% MORELLO CHERRY 100%
Origin: Serbia Origins: Blackberry: Serbia Origin: Serbia
Brix: 11° +/-2 Strawberry: Poland Sales unit:
Sales unit: Blueberry: Serbia box of 6 x 1kg / 1 x 10kg tub
box of 6 x 1kg / 1 x 10kg tub Blackcurrant: France
Sales unit: box of 6 x 1kg
REDCURRANT 100% BLACKBERRY 100% BLUEBERRY 100%
Origins: France, Poland Origins: Chile, France, Serbia Origins: Belarus,
Brix: 12° +/-2° Brix: 13° +/-2° Montenegro, Poland
Sales unit: box of 6 x 1kg Sales unit: box of 6 x 1kg Brix: 12° +/-2°
Sales unit:
box of 6 x 1kg / 1 x 10kg tub
Some flavours may not be available in certain countries. Some 100% flavours will become available during 2021.
# 24 Let’s share fruit at its bestTropical fruits NO-ADDED-SUGAR
PINEAPPLE 100% BANANA 100% COCONUT CREAM PASSION FRUIT 100%
Origins: Costa Rica, Origin: Ecuador Origins: Indonesia, Origins: Ecuador, Peru
Philippines Brix: 23° +/- 2° Thailand, Vietnam Brix: 13° +/-2°
Brix: 14° +/-2 Sales unit: Sales unit: box of 6 x 1kg / 1 x Sales unit:
Sales unit: box of 6 x 1kg / 1 x box of 6 x 1kg / 1 x 10kg tub 10kg tub box of 6 x 1kg / 1 x 10kg tub
10kg tub
TROPICAL FRUIT 100% GUAVA 100% POMEGRANATE 100%
Origins: Pineapple: Costa Rica Origins: Brazil, Paraguay, Origins: Spain, Israel
Mango: India Vietnam Brix: 14° +/-2
Passion fruit: Peru Brix: 8° +/-2° Sales unit: box of 3 x 1kg
Lime: Mexico Sales unit: box of 6 x 1kg
Brix: 15° +/- 2
Sales unit: box of 3 x 1kg
KIWI 100% LYCHEE 100% MANGO 100%
Origin: France Origins: India, Madagascar Origin: India
Brix: 13° +/-2° Brix: 16° +/- 2° Brix: 19° +/-2
Sales unit: Sales unit: Sales unit:
box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub
PAPAYA 100% LEMONGRASS SPECIALITY
Origins: Peru Origins: Pineapple: Vietnam
Brix: 9° +/-2 Lemon: Italy
Sales unit: box of 3 x 1kg Lemongrass: Thailand
Brix: 10° +/-2°
Sales unit: box of 3 x 1kg
Some flavours may not be available in certain countries. Some 100% flavours will become available during 2021.
# 25 Let’s share fruit at its bestCitrus fruits NO-ADDED-SUGAR
BERGAMOT 100% LEMON 100% LIME 100% SUMMER CITRUS 100%
Origins: Italy Origin: Italy Origins: Brazil, Mexico Origins: Blood orange: Italy
Brix: 9° +/-2 Brix: 8° +/-2 Brix: 9° +/-2 Grapefruit: Israel
Sales unit: box of 3 x 1kg Sales unit: Sales unit: Orange: Brazil
box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub Calamansi: Vietnam
Brix: 20° +/-2
Sales unit: box of 3 x 1kg
CALAMANSI 100% MANDARIN ORANGE 100% ORANGE & BITTER BLOOD ORANGE 100%
Origin: Vietnam Origins: Italy, Spain ORANGE 100% Origins: Spain, Italy, Morocco
Brix: 8° +/-2 Brix: 11° +/-2 Origins: Bitter orange: Spain Brix: 12° +/-2
Sales unit: box of 6 x 1kg Sales unit: Orange: Spain, Morocco, Sales unit:
box of 6 x 1kg / 1 x 10kg tub Brazil box of 6 x 1kg / 1 x 10kg tub
Brix: 18° +/-2
Sales unit: box of 6 x 1kg
GRAPEFRUIT 100% YUZU 100%
Origins: United States, Israel Origins: Japan, Korea
Brix: 11° +/-2 Brix: 9° +/-2
Sales unit: box of 6 x 1kg Sales unit: box of 3 x 1kg
Frozen 100% vegetable purées
RED BELL PEPPER 100% PUMPKIN 100%
Origins: France, Spain Origins: Morocco
Brix: 9° +/-2 Brix: 6° +/-2
Sales unit: box of 3 x 1kg Sales unit: box of 3 x 1kg
Some flavours may not be available in certain countries. Some 100% flavours will become available during 2021.
# 26 Let’s share fruit at its bestFrozen sugared fruit purées and specialities
Orchard fruits Red berries
CHESTNUT & VANILLA STRAWBERRY RASPBERRY
Origins: Chestnut: Spain, Origins: Spain, Poland Origin: Serbia
Portugal, France Characteristics: 84% fruit Characteristics: 81% fruit
Crushed vanilla bean: Mada- Sales unit: Sales unit:
gascar box of 6 x 1kg / 1 x 10kg tub box of 6 x 1kg / 1 x 10kg tub
Brix: 32° +/-2
Sales unit: box of 3 x 1kg
Tropical fruits
COCONUT CARIBBEAN RUM COCKTAIL SPICY MANGO GINGER SPECIALITY
Origins: Indonesia, Thailand, Origins: Pineapple: Costa Rica Origins: Mango: India Origins: Pineapple: Vietnam
Vietnam Coconut milk: Thailand Lime: Mexico Lemon: Italy
Brix: 20° +/-1 Lime: Mexico Natural extracts Ginger: China
Sales unit: Rum (Alc. 1% Volume) of ginger and coriander Brix: 14° +/-2
box of 6 x 1kg / 1 x 10kg tub Brix: 20° +/-1 Sales unit: box of 3 x 1kg Sales unit: box of 3 x 1kg
Sales unit: box of 3 x 1kg
Citrus fruits
CITRUS COINTREAU® COCKTAIL
Origins: Mandarin orange: Italy, Spain
Bergamot: Italy
Mandarin orange concentrate: Pakistan
Orange zest: Morocco
Cointreau concentrate (Alc. 3% volume)
Brix: 20° +/-1
Sales unit: box of 3 x 1kg
Some flavours may not be available in certain countries.
# 27 Let’s share fruit at its bestFrozen concentrated preparations
LEMON MANDARIN ORANGE ORANGE BLOOD ORANGE
With essential oil. With essential oil. With essential oil. With essential oil.
Prepared using 13kg Prepared using 13kg Prepared using 16kg of Prepared using 11kg of blood
of lemons for 1kg of mandarin oranges for 1kg oranges for 1kg oranges for 1kg
of end product of end product of end product of end product
Origin: Spain Origin: Pakistan Origin: Spain Origin: Italy
Brix: 37° +/-2 Brix: 63° +/-2 Brix: 58° +/-2 Brix: 20° +/-2
Sales unit: Sales unit: box of 6 x 500g Sales unit: Sales unit:
box of 6 x 500g / 1 x 10kg tub box of 6 x 500g / 1 x 10kg tub box of 6 x 500g / 1 x 10kg tub
Frozen fruit coulis
APRICOT BLACKCURRANT STRAWBERRY RASPBERRY
Origin: France Origins: France, Poland Origins: Spain, Poland Origin: Serbia
Characteristics: 80% fruit Characteristics: 67% fruit Characteristics: 84% fruit Characteristics: 81% fruit
Sales unit: box of 12 x 500g Sales unit: box of 12 x 500g Sales unit: Sales unit:
box of 12 x 500g box of 12 x 500g
RED BERRIES MANGO & PASSION FRUIT
Origins: Strawberry: Spain Origins: Mango: India
Blackberry: Chile Passion fruit: Ecuador, Peru
Morello cherry: Serbia Characteristics: 87% fruit
Redcurrant: France Sales unit:
Characteristics: 83% fruit box of 12 x 500g
Sales unit:
box of 12 x 500g
Some flavours may not be available in certain countries.
# 28 Let’s share fruit at its bestOur IQF fruits - whole and in pieces
LINGONBERRY BLACKCURRANT STRAWBERRY WILLAMETTE RASPBERRY
Origin: Sweden Origin: France Origin: Poland WHOLE
Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg Origin: Serbia
1 X 10kg box Sales unit: box of 5 x 1kg
box of 4 x 2.5kg
WILLAMETTE RASPBERRY MECKER RASPBERRY MECKER RASPBERRY MORELLO CHERRY WHOLE,
IN PIECES WHOLE WHOLE AND SIZED HULLED AND PITTED
Origin: Serbia Origin: Serbia Origin: Bosnia Origin: Serbia
Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg Sales unit: box of 12 x 500g tray Sales unit: box of 5 x 1kg
1 x 15kg box box of 1 X 10kg
REDCURRANT RED BERRY COCKTAIL BLACKBERRY WHOLE BLUEBERRY WHOLE
Origin: Poland Origins: Blackcurrant, Origins: Chile Origin: Poland
Sales unit: box of 5 x 1kg redcurrant blueberry: Poland, Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg
Blackberry: Bulgaria,
Wild strawberry: Turkey, Serbia
Sales unit: box of 5 x 1kg
APRICOT HALVES FIG WHOLE CHESTNUT WHOLE, DAMSON PLUM
Origin: Morocco Origin: France PEELED AND SIZED HALVED BY HAND
Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg Origin: Portugal Origin: Serbia
Sales unit: box of 5 x 1kg Sales unit: box of 5 x 1kg
RHUBARB
IN PIECES
Origin: Poland
Sales unit: box of 5 x 1kg
Some flavours may not be available in certain countries.
# 29 Let’s share fruit at its bestFlavours chart
FRUIT PURÉES
100% Concentrated Fruit - whole
Flavours No-added-sugar Sugared Coulis
Organic preparations and in pieces
Tub Tray Tub Tray Tub Jar Tub Bottle
Sachet 1kg
10kg 1kg 10kg 1kg 10kg 500g 10kg 500g
Lingonberry
Blackcurrant
Black cherry
Cranberry & Morello cherry
Tropical
berries Strawberry
Wild strawberry
Mara des Bois strawberry
Raspberry
Red berries
Morello cherry
Redcurrant
Blackberry
Blueberry
Apricot
Sea buckthorn
Fig
Chestnut
Chestnut & Vanilla
Melon
Mirabelle plum
Orchard
Watermelon
fruits
White peach
Blood peach
Pear
Green apple
Damson plum
Rhubarb
Pineapple
Banana
Lemongrass (speciality)
Caribbean rum cocktail
Coconut
Passion fruit
Tropical fruit
Ginger (speciality)
Guava
Pomegranate
Tropical Kiwi
fruits Lychee
Mango
Spicy mango
Mango & Passion fruit
Papaya
Bergamot
Lemon
PGI Siracusa Lemon
Lime
PGI Corsican Clementine
Citrus Cointreau®
cocktail
Summer citrus fruits
Citrus fruits
Calamansi
Mandarin orange
Orange
PGI Sicilian orange
Blood orange
Blood orange
and bitter orange
Pink grapefruit
Yuzu
Vegetables Red pepper
Pumpkin
Some flavours may not be distributed in certain countries, ask your local contact for more informationAllo Chef
Les vergers Boiron
Have any questions about how to use
our products in your recipes?
Les vergers Boiron brings you Allo Chef Les vergers Boiron,
a service offering access to the advice and know-how of
recognised experts, a helping hand for every day. To ask your
question, go to our website: offers.my-vb.com/allo-chef
Our consultant chefs will get back to you by telephone,
within two working days.
For the time being, this service is only available in Europe.11-43 Raymond Plaza West, Suite 2542
BP 21016 - 26958 Valence Cedex
Unit J,26/F, N°56-52 TsunYip St
Les vergers Boiron Americas
Les vergers Boiron Asia
One Gateway Center
Boiron America Inc.
Les vergers Boiron
OTHER OFFICES
Newark, NJ 07104
Boiron Freres SAS
HEAD OFFICE
United States
Hong-Kong
Kwun Tong,
my-vb.com
France
www.agence-maverick.com © 10/2020 Les vergers Boiron - Photos: iStock - ThinkStock - Les vergers Boiron - Ginko - Travail associés - Foodconnexion - Eric d’Hérouville - Claude Fougeirol - Non-contractual document. In our constant effort to improve our products, we reserve the right to make any changes we
deem useful.- DCP15G-M- January 2021. Some products/flavours may not be available in certain countries. Please contact our Les vergers Boiron Sales Manager for all details on products and services available in your area.You can also read
