Ahmedabad · For manufacturers
Indian-fruit systems for dairy, ice cream and bakery.
Frootrition builds fruit preparations, ripples, fillings and colour systems around fruits such as kesar mango, jamun, sitaphal and kokum. Small MOQs. A short path from brief to sample to plant trial.
- Regional dairies
- Ice-cream makers and parlours
- Bakeries and confectioners
- QSR and cloud kitchens
- HoReCa dessert menus
- Beverage brands
Applications
Where the fruit has to survive the process
Dairy and yoghurt
Flavoured dahi and yoghurt need a fruit component that survives acidity, dosing and distribution without the dairy running a fruit kitchen.
Read the applicationIce cream and frozen desserts
A fruit sauce made for yoghurt is often too thin, or too fragile, to stay as a ribbon after the freezer and the hardening tunnel.
Read the applicationBakery and confectionery
Retail jam boils out, weeps, or loses colour. A filling has to be specified for the step it actually sees.
Read the applicationQSR and HoReCa
Kitchens need a finished fruit sauce in a pack they can store and portion, not an industrial preparation meant for a dairy tank.
Read the applicationBeverages
A yoghurt preparation is often too thick, and a raw puree is too variable, for a bottled or dispensed drink.
Read the application
Fruit library
Profiles plants actually ask for
How we work
Brief, sample, trial, scale-up
01
Brief
You share the application, the fruit, the process (heat, freeze, bake or cold hold) and the pack you have in mind.
02
Sample
We prepare a bench sample against that brief and send a spec sheet with it: fruit, targets for Brix and pH, allergens, colours and sweeteners.
03
Trial
You run the sample on your line. We adjust texture, colour or piece size from what the trial shows.
04
Scale-up
Repeat batches follow the agreed spec, through a licensed manufacturing route, at a quantity that matches your order.
Quality
Licence and certificates are in progress
Nothing on this site is a granted certificate. A sample still ships with a written spec: fruit, Brix and pH targets, allergens, colours and sweeteners. Commercial supply is planned through a licensed manufacturing route.
Gujarat state FSSAI licence
In progress
FSSC 22000
In progress
Halal certification
In progress
ISO certification
In progress
Range
Ingredient lines, described by function
Fruit preparations for yoghurt, dahi, lassi and shrikhand
Paste, pieces and drinkable bases for yoghurt, dahi, lassi and shrikhand.
Ice-cream fruit ripples, variegates and inclusions
Ribbons and pieces for ice cream and frozen desserts, including Indian fruit profiles.
Bake-stable and cold-stable bakery fruit fillings
Fillings specified as bake-stable or cold-stable, not as one jam for every job.
Dessert sauces and toppings
Spoon, drizzle and topping formats for kitchens, cafés and QSR dessert stations.
Fruit analogues
Texture-built fruit pieces for lines that cannot rely on fresh fruit or on puree alone.
Sugar-reduced fruit systems
The same fruit systems, with the sweetener specified for a lower-sugar finished food.
Clean-label colour solutions for dairy and ice cream
Colour matched to a dairy or ice-cream process, rather than a drum of pigment sold as the whole answer.
Custom development and private label
A preparation built to your brief, or packed for your brand. Co-packing follows the same sample and trial path.
Send a brief. Ask for a sample.
Tell us the fruit, the application and the rough monthly volume. We reply with what a first sample can cover.
Separate from the catalogue
Nutrition & Recipes
The reader blog covers Indian food, fruit and home recipes. It is not a product page, and product pages do not borrow its language. Sample articles are marked as placeholders.