» Why has the list of ingredients been
changed on the fruit puree packaging
labels?
This was done in order to bring us in line
with the changes in European legislation
(European directive 2001/111/CE in force
since 12/01/2002). Les vergers Boiron
have had to change the simple denomination
“sugar”, previously authorized on
packaging, and instead mention “inverted
sugar syrup”. Nothing has changed fundamentally,
since we have always used
inverted sugar syrup.

» Why has Les vergers Boiron chosen
to use inverted sugar syrup as an
ingredient?
This ingredient is well-known to pastry
makers and ice cream makers who use it
on a daily basis – it is often referred to as
trimoline. This 100% natural sugar comes
from sugar cane or beet and when added
prevents confectionery from drying out
and adds softness and sweetness to ice
creams and pastries. It is for these same characteristics that Les vergers Boiron
have preferred to use inverted sugar
syrup rather than any other sugar from
the very start.

» Then why has the percentage of sugar
changed on the packaging?
When we assemble our fruit mix we can
guarantee a Brix + or – 2° for all our
100% fruit purees. In the sweetened
purees, we add just enough sugar to be
able to guarantee an even more precise
Brix of + or – 1°. When we do this, the
quantity of sugar changes from fruit to
fruit, something that administrative services
require us to indicate clearly on the
packaging.

» Does this change mean that the product
composition has changed?
No, the composition of the products that
we manufacture remains the same. The
products that you are in the habit of working
with are the same; you don’t need to
change your recipes!

» Why is invert sugar sirup added to some of the purees?
To make the texture of the puree smoother, more homogenous, to fix the original colour and flavour of the fruit.

» What is the Brix?
This is the quantity of soluble content expressed
in the saccharose equivalent. This soluble content
consists of sugar, mineral salts, organic acids,
soluble fibres etc.

Making it short, the brix is the weight of sugar in 100 g of product.