Processed fruit department
at the cutting edge of technology
Our aim is not simply to process the fruit, but primarily to maintain its original freshness and flavour. To achieve this goal, we have the very best in technology and food safety systems, such as :
- De-aeration of purées wich guarantees conservation of colours and flavours ;
- Ohmic heat treatment which preserves the organoleptic qualities of the fresh fruit and vegetables.
keeping only the best
A TEAM DEDICATED
to quality enhancement
The R&D team is at the core of innovation and meets all development needs in the strictest confidentiality.
Its assignments consist to :
- Develop new concepts.
- Validate new raw materials and sources.
- Work for continuous improvement in the quality of existing products.
- Remain vigilant in order to understand the market and adapt the product offering
MANUFACTURING / AN
M3 OF BELOW-ZERO STORAGE
EFFECTIVE STOCK MANAGEMENT
by exploiting below-zero storage
SICOLY has just upgraded its refrigeration facilities, and now has the capacity to store frozen fruit and fruit purées below 0°C in four col rooms. In particular, this project has involved the introduction of a new generation of refrigeration units operating on transcritical C02. In addition to using a natural gas with a virtually zero greenhouse effect, this technology offers the further advantage of greater energy efficiency than most existing technologies.
The cooperative group is thus securing its autonomy in terms of storage and order preparation. This innovation is therefore helping Sicoly to minimise the ecological impact of its business and boosting its environmental strategy.
MANUFACTURING QUALITY CHECKS,
to guarantee authentic taste
The quality department monitors the production operatives on a daily basis in order to guarantee the food safety of the products made and to meet market requirements.
The quality team constantly updates testing plans, trains production operatives in good practice, responds to the various needs of customers (specifications and requirements) and assesses suppliers and their products (audits, specifications etc.).
Quality is thus integrated across the fruit supply chain, from raw materials and packagings to delivery of finished products. Presence on the ground with the teams is essential in this regard.